Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 onion (thinly sliced)
  • 1/2 lbs crimini mushrooms/chestnut mushrooms (sliced)
  • 1 lbs beef steak (I used sirloin) (cut in strips)
  • 60ml/1/4cup brandy
  • salt
  • pepper (freshly ground)
  • 125ml/1/2 cup beef stock
  • 1 bay leaf
  • 1 tsp whole grain mustard
  • 250ml/1 cup full fat creme fraiche or sour cream
  • 3-4 sprigs-flat-leaf parsley (chopped)

Instruction

  • Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
  • Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
  • Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
  • Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
  • Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat.
  • Serve with mounds of mashed potatoes or rice.