A very delicious but simple dish which is quick to whip up for those busy weeknight dinners. Served simply with steamed veggies like carrots, peas and buttered gems or (South African gem squash).
For this dish you may use any tough steaks beaten to tenderise with a meat mallet or the edge of a plate.
Serves: 2 – 3
30 g butter
250 g mushrooms
1 onion (optional)
1 clove garlic, crushed (optional)
250 ml cream
500 g tenderised steak, whole flat pieces (Do not cut up)
15 ml cake flour or 7.5 ml cornflour to thicken (optional)
white pepper or freshly ground black if you prefer
Saute mushrooms in the butter until fork tender. Remove and set aside.
Add the onions if adding and saute until translucent.
Salt and pound the steak. Add to the onions to the pan and allow to simmer very slowly on a very low heat so that it just blips away or until meat becomes fork tender.
As steak cooks it will make its own sauce from the juices released. Once sauce begins to evaporate, return the mushrooms to the pan and give it all good stir. Pour over half the cream and allow to simmer.
Blend the flour into a little of the cream (15 – 30 ml) to form a smooth lump free paste and then add the balance of the cream until you have a smooth pouring consistency.
Pour the flour cream mixture into your pan whilst constantly stirring until thickened and cooked. Season with salt and pepper allowing to simmer until done.
Serve over rice or mash with steamed veg or together with salad. Enjoy!