- 1 tbsp oil
- 1 tbsp butter
- 1 onion thinly sliced
- 1/2 lbs crimini mushrooms sliced
- 1 lbs beef steak cut in strips
- 60ml/1/4cup brandy
- pepper freshly ground
- 125ml/1/2 cup beef stock
- 1- bay leaf
- 1 tsp whole grain mustard
- 250ml/1 cup full fat creme fraiche or sour cream
- 3-4 sprigs-flat-leaf parsley chopped
Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
Stir in sour cream and parsley and take off the heat.
Serve with mounds of mashed potatoes or rice.
Calories: 467kcal | Carbohydrates: 7g | Protein: 27g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 790mg | Potassium: 661mg | Fiber: 1g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg