Certainly not reinventing the wheel here, just a good reliable crowd pleaser.
The trick here is to get the pan nice and hot when cooking the mushrooms and beef. This will add a bit more oomph to the sauce.
Use a lean tender cut of beef as it a really quick cook. .. With the mushrooms, go nuts with whatever you have at hand, The meatier varieties that keep their shape and texture are .
Pine, Porcini(if you’re that lucky!), Swiss brown, button, Puff Ball, even Lions Main work really well. Great to make ahead on camping trips to add some local mushrooms to.
Serves 4-6/Prep time 15 mins/Cook time 10 mins/Easy
Recipe:
300 g Sliced Mushrooms(Swiss brown, pine, field, puffball all work well)
400g sliced lean beef
1 brown onion (diced)
2 cloves garlic (grated)
30 butter & flour
400ml Chix or beef stock
1 tsp djon mustard
1 tsp Paprika
Olive oil
S&P
1 lemon
A little chopped parsley and fennel fronds to garnish if you have some.
Method:
Hard fry the mushrooms in a splash of olive oil and some of the butter, season the S&P and set aside. Take a bit of care with hot the fat.
Season the beef with S&P and a little olive oil. Hard fry this in a touch more oil for 20 - 30 seconds.
I do this in 2 lots. If you add the beef in one go it’s trickier to get good colour.
Add the beef to the mushrooms.
Reduce the heat. Sweat the onion and garlic in a little oil and some of the butter until soft.
Add the flour and paprika. Mix and cook for a minute.
Pour in the resting juices from the beef + mush and the stock.
Cook for 3 - 4 mins on high, stirring occasionally.
Reduce the heat to low, add mustard, sour cream and the beef mush mix. Remove from the heat. Season with a little lemon zest and juice.
Throw on a few chopped herbs.
That’s it.