Juicy Beef Mushroom (Print Version)
# Ingredients:
01 -
Scotch fillet steak or ribeye, 600g.
02 -
2 tablespoons vegetable oil, split in half.
03 -
A big onion, cut into slices.
04 -
300g mushrooms, thinly sliced.
05 -
40g of butter.
06 -
2 tablespoons plain flour.
07 -
Around 2 cups of beef stock.
08 -
1 tablespoon Dijon mustard.
09 -
150ml sour cream.
10 -
Seasoning: salt and pepper, to taste.
11 -
250-300g of pasta or egg noodles.
12 -
Chopped chives for decoration (if you'd like).
# Instructions:
01 -
Pound steaks until 3/4 cm thick, then cut into 5mm wide strips.
02 -
Sprinkle salt and pepper over the meat.
03 -
Heat some of the oil over high heat in a big skillet. Cook half the beef for 30 seconds per side, place on a plate. Do the same with the rest of the oil and beef.
04 -
Set heat to medium-high and melt the butter. Toss in the onions for 1 minute, then add mushrooms until they have a golden look.
05 -
Mix in flour, stirring for a minute. Slowly add beef stock while stirring constantly.
06 -
Stir sour cream and mustard into the sauce. Let it cook for 3-5 minutes, or until thick and creamy.
07 -
Put cooked beef and plate juices into the skillet. Simmer briefly, around 1 minute.
# Notes:
01 -
Choose high-quality beef for the best flavor.
02 -
Pink beef after searing is fine.
03 -
Avoid leaving the beef in the sauce too long.
04 -
Cornstarch works if avoiding gluten.
05 -
Stores in the fridge for 3-4 days.
06 -
Can freeze leftovers easily.
07 -
Pairs well with any starchy side dish.
08 -
Pork makes a good substitute.