You know, it's funny. This is probably my all time favourite dish and it's taken me this long to post it. Maybe I just wanted to keep it to myself.
Ingredients:
Olive oil
1 onion, thinly sliced
250g portobello mushrooms, chopped
500g beef steak, such as scotch fillet or sirloin, cut into strips
¼ cup scotch
125ml (½ cup) beef stock
1 bay leaf
1 tsp wholegrain mustard
1 cup lactose-free cream (or normal will work)
3-4 sprigs flat-leaf parsley, chopped
4 good dashes of smoked paprika.
1 tbsp tomato paste.
salt and freshly ground black pepper, to season
Ingredients:
Olive oil
1 onion, thinly sliced
250g portobello mushrooms, chopped
500g beef steak, such as scotch fillet or sirloin, cut into strips
¼ cup scotch
125ml (½ cup) beef stock
1 bay leaf
1 tsp wholegrain mustard
1 cup lactose-free cream (or normal will work)
3-4 sprigs flat-leaf parsley, chopped
4 good dashes of smoked paprika.
1 tbsp tomato paste.
salt and freshly ground black pepper, to season
Putting it all together:
Heat the oil and butter in a heavy-based frying pan (I use a cast iron pan) over medium-low heat.
Add the onions and mushrooms, and cook for 7-10 minutes or until softened. Remove and set aside.
Heat up the pan again, and add the steak. Cook on high for about for 3-5 minutes or until browned.
Add the scotch and cook for 1 minute* to deglaze the pan, make sure you get up all those tasty brown bits! Add the stock, mustard, and bay leaf, and season with paprika, salt, and pepper.
Return the mushrooms and onions to the pan and cook for 3 minutes or until everything is heated through and bubbling. Stir in the crème fraîche and parsley, and remove from heat.
Serve with fettuccine or mashed potatoes and green beans.