I have tweaked her ingredients to suit our taste and I've altered her method so you only need one frying pan! Although her recipe says it feeds 4 people, Steve and I like a lot of sauce so it comfortably fed us 2. Delicious served over fluffy white rice.
Serves 2 who like it saucy!
Enough steak to feed 2 (I used 3 small thin frying steak pieces, but use better quality if you can)
Salt and pepper
1/2 small onion, sliced
4-5 mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
2 teaspoons Dijon mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin or vegetable oil
- Heat a large frying pan or skillet until smoking hot, then add a little oil. Season your meat with salt and pepper. Add the meat to the pan and quickly sear on both sides, then remove from the pan and set aside on a plate. Don't worry that the meat is still undercooked at this point as you will add it back to the pan later. When the meat is cool enough to handle, slice it in thin strips.
- Next saute the onion and mushrooms for 3-4 minutes in the same pan you seared the steak in. You want the onions to become a nice golden colour and the mushrooms to be cooked through. Remove from the pan onto the same plate as the steak.
- Now make the sauce in the same pan - you will get all the nice flavours from the meat and veggies. Melt 2 tablespoons butter and add the flour and cook for 1 minute stirring constantly to make a roux. Whisk in your chicken stock and simmer for 1 minute until nicely thickened. Stir in the mustard and sour cream and continue to simmer for 2 to 3 minutes.
- When your sauce is ready add the steak, onions and mushrooms back to the pan. Simmer for another couple of minutes until the meat and veggies are heated through (I'd say 1 minute max to keep your steak rare)
- Remove from heat and season sauce with salt and pepper.