Tuesday, 14 June 2011
Recipe - Creamy Fried Beef with Dijon and Shiitake Mushrooms
You'll have this on the table in no time at all and it is more or less fail proof.
As always it leans itself to freestyling. Just add and subtract as to what you have in the fridge and the cupboard and you can make this your own dish.
I used frying steak but you could just as well use pork for example. If you don't have access to shiitake you can use any other mushroom you like, or ditch the mushrooms all together - the choice is yours.
This time I served it with rice but you could just as well serve it with pasta, potatoes or why not some 'polenta fries'.
Time to look at the recipe.
Ingredients (serves 4)
400g frying steak, thinly sliced
1 leek, cut into 1 - 2 cm rounds
150g shiitake mushrooms, cut into chunks
3 tbsp Dijon mustard (or more or less to taste)
150 ml white wine
1 tbsp Knorr Touch of Taste concentrated beef stock
200 ml Creme Fraiche
1 tbsp Soy Sauce
Fry the beef in butter at a medium-high heat until well browned. Add the leek and mushroom and let fry for a minute or two.
Add mustard, wine and beef stock. Bring to a simmer and let it simmer away covered for a couple of minutes.
Stir in the creme fraiche and soy sauce and let it simmer for another couple of minutes or so. Season to taste.