Mustard beef pan - Oxpanna med senap

MUSTARD BEEF PAN
Oxpanna med senap

If you’re having a dinner party this pan with pieces of beef, veggies and mushrooms in a creamy mustard sauce is especially good.

4 servings

1 1/3 lbs boneless beef

2 middle-sized carrots
1 small squash, approx 7 oz
2 tablespoons butter or margarine
5 to 7 oz mushrooms
½ teaspoon salt
white pepper
1 ¾ to 2 cups water
1 meat bouillon cube
3 tablespoons mustard of your choice
2 tablespoons French mustard
¾ cup crème fraîche or sour cream

Decoration:

chopped parsley

Cut the meat in ½ inch thick slices and then in large chunks. Peel the carrots. Cut carrots and squash in sticks or pieces and trim the mushrooms. Melt 1 tablespoon fat in a large frying pan and sizzle the mushrooms until coloured. Take it up.

Melt remaining fat in the pan and brown the meat, little by little, until coloured. Flavour with salt and pepper. Add ¾ cup water, bouillon cube and mustard, cover with a lid and fry the meat on low heat for about 30 minutes. Add crème fraîche, ¾ to 1 ¼ cups water, mushrooms, carrots and squash, cover again and let fry for another 10 to 15 minutes. Flavour to taste and adjust if necessary. Sprinkle with parsley and serve.

Enjoy!

Bella