Friday, July 31, 2015

French steaks with mushrooms - Fransk biff med champinjoner

Fransk biff med champinjoner

Steaks and mushrooms in a creamy, mustard-flavoured sauce. An excellent festive dish – make it in advance and heat it just before serving.

4 servings

1 lb boneless beef, e.g. thick flank
10 oz fresh mushrooms
2 tbsps butter or margarine
1 tbsp cooking oil
salt, pepper
good 1/3 cup red wine or water
good 1/3 cup meat bouillon
good ¾ cup whipping cream
1 tbsp French mustard
1 tsp Chinese soy sauce
1 crushed garlic clove
1 to 1½ tbsps Maizena or cornflour

chopped parsley

Cut the meat in pieces and slice the mushrooms. Brown 1 tbsp of the fat and oil in a frying pan and fry the meat until coloured. Transfer them to a pot or a saucepan and flavour with salt and pepper. (As for me, I always prefer to flavour the meat before frying, but that’s me.)

Melt remaining fat in the frying pan. Sizzle the mushrooms until the liquid has disappeared and then transfer it to the pot. Pour scant ¼ cup of the wine over the meat and mushrooms. Simmer slowly, covered, for about 30 minutes, then add remaining wine to the pot. Add bouillon, cream, mustard, soy sauce, garlic and Maizena stirred with some water.

Transfer the dish to a serving plate, sprinkle with parsley and serve with rice pilav or Hasselback potatoes and a tossed salad.




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