This is a really quick recipe for dinner. Do the chopping prep first, then get the water on to boil for the rice. When you start the cooking, pop the rice on and the whole thing will be ready in less than 15 minutes. The brandy in the sauce is optional – but it does make a difference. Perhaps go for the sour cream – no brandy option during the week and reserve the cream and brandy option for the weekend! You do not need to use fillet of beef, but if using a cheaper cut you have to be super careful not to overcook the beef or it will be chewy.
- 750g fillet beef, sliced very thinly
- 50g butter (divided into 3 knobs)
- 2 – 3 tbsp olive oil
- 1 large onion, thinly sliced
- 250g mushrooms, thinly sliced
- 1 tsp Dijon mustard
- 1 tsp paprika
- A few grates of fresh nutmeg
- 250ml sour cream or cream
- 1 tbsp brandy (optional but good if using cream)
- Salt and pepper
- Lemon juice
- Parsley – finely chopped
- Thinly sliced gherkins – optional
Melt a knob of butter in a frying pan with 1 tbsp of olive oil and sauté the onions. Season and cook over a medium heat until soft but not coloured (5-10 mins). In a separate pan, melt another knob of butter and saute the sliced mushrooms over a high heat until golden. Transfer the mushrooms to the onions and add the nutmeg. Take off the heat.
Melt the remaining butter in the discarded mushroom pan and when it starts to foam, add the beef and stir fry just until it changes colour, don’t over cook it – it helps to cook the beef in batches to avoid stewing it. If using brandy, add at this stage and flambé. When the flame has died add the onion / mushroom mix to the beef. Add the mustard, paprika and sour cream / cream. Taste for seasoning.
When ready to serve, stir through a squeeze of lemon juice and the sliced gherkins. Serve with plain boiled rice and a sprinkle of chopped parsley.
As my photography is not as good as my cooking some of my recipes use stock images. Photo credit: Robyn McKenzie