Fresh Cream (or natural yogurt or milk)
- Rinse, slice & saute the mushrooms in melted butter
- Top, tail & peel the onion, cut into small wedges, add to melted butter
- Saute with the mushrooms
- Rinse the steaks in cold water
- Place on a board, (if preffered to stop blood splashes wrap totally a few times in a carrier bag, so all steaks are concealed
- Bask steaks with a steak hammer to tenderise.
- Once bashed, add oil (or butter) into a frying pan
- With a sharp knife, slice the steak into ribbons
- Heat oil until blue smoke rises
- Add a few of the ribbons of steak, sizzle, (no more than a handful) turn & remove.
- Place the sizzled rare steak onto a warmed plate
- Continue this method until all of the ribbons of steak are cooked.
- When sizzling, the steak turns brown on the outside whilst staying juicy & red in the middle
- Make sure each time you add the new batches, keep the oil sizzling hot
- If you cut open a ribbon it should be deliciously juicy & rare inside
- When all steak is done return all of the ribbons back into the pan
- Add a large glug of brandy ( I only had Greek Mettaxa but it served the sauce well)
- Hold a flame to the alcohol & set alight (flambé)
- Once the flames subside, remove from hear
- Grate some nutmeg, add some smoked paprika, add large pinch Colmons English mustard powder
- Coat the meat in the powder & brandy liquid
- Once all mixed, add the onions & mushrooms
- Add some cream & stir in
- If you haven't any cream or prefer less fattening sauce, milk serves the sauce equally as well.
- I ran out of cream so added milk when needed, still made a delicious sauce
- Mix all together & return to heat
- Reduce simmering gently whilst the rice cooks or the green beans or chips :)
- This was for our teen, so its served with chips!!
- Once all heated, serve & devour immediately
- Hmm well I have photo of the students junky studying comfort food, beef strog sauce with the favourite chips!!
- Our battery ran out so the green beans & rice were never captured on camera.
- Enjoy . .