Dhahran Women's Group, Family Favorites - Volume 1, 1987
100 grams (4 ounces) mushrooms, thinly sliced
1 tablespoon butter OR margarine
1 clove garlic, minced
450 grams (16 ounces) rump or fillet steak, very thinly sliced into strips
1 tablespoon corn flour
Salt and pepper to taste
5 tablespoons dry red wine
5 tablespoons beef broth
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1 tablespoon parsley, minced
1 tablespoon chives OR spring onions, cropped
Chopped parsley (garnish)
Chopped chives (garnish)
- Using a large frying pan or wok, quickly sauté mushrooms in 1 teaspoon butter with the garlic, stirring constantly, until just thoroughly heated. Turn out onto a serving plate.
- Dip the meat in a mixture of corn flour, salt and pepper and stir-fry in the remaining butter, doing half the meat at a time, until just brown on both sides. Transfer to a serving plate.
- Pour into the pan drippings the wine and broth. Cook down until reduced by half. Stir in the mustard and anchovy paste. Cook, stirring until blended.
- Return the meat and mushrooms to the pan and stir just to coat them with the sauce. Turn on to the plate and sprinkle with parsley and chives.
Yield: Serves 4
Heather Fyfe, Dhahran