Thursday, July 30, 2015

Mushroom beef - Festbiff med svamp

Festbiff med svamp

Make this festive dish in a sauté pan and serve it straight from the pan. Let the meat simmer slowly in the wine, and it will get extra tender and delicious.

4 servings

4 slices fine beef or thick flank
3½ oz fresh mushrooms
1 onion
2 to 3 tbsps flour
½ tsp salt
dash white pepper
3 tbsps butter or margarine
good 1/3 cup red wine or meat bouillon
1 crushed garlic clove

Slice mushrooms and onion. Mix flour, salt and pepper on a plate and coat the meat with the mixture. Melt 2 tbsps fat in a sauté pan and brown the meat on both sides until coloured. Transfer to a plate.

Melt remaining fat in the pan and brown mushrooms and onion for about 5 minutes. Put the meat back in the pan and add wine and garlic. Let it all simmer slowly, covered, on low heat for about 30 minutes. Flavour the gravy to taste and adjust with more salt and pepper if needed.

Serve and enjoy!



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