French steaks with mushrooms - Fransk biff med champinjoner

FRENCH STEAKS WITH MUSHROOMS
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 tablespoons butter or margarine
1 tablespoon oil
salt, pepper
1/3 cup red wine or water
1/3 cup meat bouillon
¾ cup whipping cream
1 tablespoon French mustard
1 teaspoon Chinese soy sauce
1 crushed garlic clove
1 to 1½ tablespoons Maizena

Decoration:

chopped parsley

Cut the meat in pieces and slice the mushrooms. Brown 1 tablespoon 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 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.

Enjoy!

Bella