Tender sliced beef with mushrooms

Tender sliced beef with mushrooms: a creamy one-pan dish with beef steak, mushrooms, onion, stock, crème fraîche and parsley.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 38 g
• Fat: 26 g
• Carbs: 8 g

Ingredients

• 350 g beef steak
• 250 g mushrooms
• 1 onion
• 1 tbsp clarified butter
• 100 ml beef stock
• 100 g crème fraîche
• 1 tbsp parsley
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Cut the beef steak across the grain into thin strips. Finely dice the onion; trim and slice the mushrooms.
2. Heat the clarified butter in a large frying pan until very hot. Sear the beef strips in batches, briefly, over a high heat, then take them out of the pan and set aside.
3. Fry the onion and mushrooms well in the pan fat until golden brown. Deglaze with the beef stock and let the liquid reduce briefly.
4. Stir in the crème fraîche and lower the heat. Return the seared meat and its juices to the pan and let it sit in the warm sauce.
5. Season to taste with salt and plenty of pepper. Stir the parsley through or scatter it over the top.
6. Serve straight away, while the meat is tender and the sauce nice and creamy.

Good to know

A dish like this is on the table quickly but still tastes like something special. Lovely and tender, creamy and just right for a warm, uncomplicated meal.

Swaps

Crème fraîche → Greek yoghurt (also contains protein) | Clarified butter → olive oil (mainly monounsaturated fats) | Beef steak → chicken breast (similar protein content) | Mushrooms → king oyster mushrooms (more bite)

Allergens

Contains milk (crème fraîche, clarified butter) and, depending on the stock, possibly other allergens such as celery – check the label; good for children if the meat is cooked right through, and in pregnancy, too, only eat it thoroughly cooked.