350 g (3/4 lb) fillet or rump steak
25 g (1 oz) butter
30 ml (2 tbsp) vegetable oil
1 small onion, peeled and finely chopped
3 spring onions, washed
15 g (1 tbsp) flour
pinch paprika
salt and freshly ground pepper
225 g (8 oz) mushrooms, washed and sliced
15 ml (1 tbsp) brandy
30 ml (2 tbsp) madeira or sherry
150 ml (1/4 pt) beef stock
60 ml (4 tbsp) sour cream
7 g (1 tbsp) chopped parsley
onion rings
25 g (1 oz) butter
30 ml (2 tbsp) vegetable oil
1 small onion, peeled and finely chopped
3 spring onions, washed
15 g (1 tbsp) flour
pinch paprika
salt and freshly ground pepper
225 g (8 oz) mushrooms, washed and sliced
15 ml (1 tbsp) brandy
30 ml (2 tbsp) madeira or sherry
150 ml (1/4 pt) beef stock
60 ml (4 tbsp) sour cream
7 g (1 tbsp) chopped parsley
onion rings
method
1. Trim the steak and cut into thin strips about 5cm (2in) long.
2. Heat the butter and oil in a frying pan and cook the onion for about 4 minutes over a low heat until translucent.
3. Add the chopped spring onions, retaining a few rings of green for final garnish.
4. Meanwhile mix the flour with the paprika and seasoning and coat the meat strips evenly.
5. Add the sliced mushrooms to the onions and saute gently for another 2 minutes.
6. Remove the onions and mushrooms with a slotted spoon, leaving as much fat behind as possible.
7. Over a fairly high heat fry the meat for a few minutes; less for fillet steak than for rump.
8. Heat the brandy in a ladle and ignite it with a match. Pour over the steak and allow to flame.
9. Remove the meat and mix with the onion and mushrooms.
10. Add the madeira or sherry and any excess flour and paprika left over to the pan and stir well.
11. Gradually add the stock, scraping all meat juices from the bottom of the pan.
12. Add the meat, mushrooms and onions to the sauce and reheat for about 2 - 3 minutes.
13. Turn the heat low. Add 2 - 3 tablespoons sour cream and mix well.
14. Serve in a ring of rice garnished with parsley, sour cream, onion rings, and a sprinkling of paprika.
A crisp green salad or crisply cooked green vegetables, such as mangetout or french beans, makes an excellent accompaniment to this luxurious but quickly prepared dish.
2. Heat the butter and oil in a frying pan and cook the onion for about 4 minutes over a low heat until translucent.
3. Add the chopped spring onions, retaining a few rings of green for final garnish.
4. Meanwhile mix the flour with the paprika and seasoning and coat the meat strips evenly.
5. Add the sliced mushrooms to the onions and saute gently for another 2 minutes.
6. Remove the onions and mushrooms with a slotted spoon, leaving as much fat behind as possible.
7. Over a fairly high heat fry the meat for a few minutes; less for fillet steak than for rump.
8. Heat the brandy in a ladle and ignite it with a match. Pour over the steak and allow to flame.
9. Remove the meat and mix with the onion and mushrooms.
10. Add the madeira or sherry and any excess flour and paprika left over to the pan and stir well.
11. Gradually add the stock, scraping all meat juices from the bottom of the pan.
12. Add the meat, mushrooms and onions to the sauce and reheat for about 2 - 3 minutes.
13. Turn the heat low. Add 2 - 3 tablespoons sour cream and mix well.
14. Serve in a ring of rice garnished with parsley, sour cream, onion rings, and a sprinkling of paprika.
A crisp green salad or crisply cooked green vegetables, such as mangetout or french beans, makes an excellent accompaniment to this luxurious but quickly prepared dish.
serving amount
serves 4
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