This recipe serves 3 - 4 people.
- 1 large sirloin steak - approx. 350g
- 1 tbsp. rapeseed oil
- 250g chestnut mushrooms, chopped finely
- 2 medium white onions, halved and cut into thin slices
- 300ml cold water plus a little extra
- 1 beef stock cute - I use Kallo Organic stock cubes (gluten-free)
- 2/3 tbsp. red wine (optional)
- 2 tsp. cornflour
- 3 tbsp. half-fat creme fraiche*
- parsley, to garnish - I didn't have any so just omitted it
- Salt and pepper
- To serve - simple steamed basmati rice
- Remove any excess fat from the sirloin steak and slice the meat quite finely, on a diagonal. Season well with salt and pepper.
- Heat the oil in a frying pan or wok and stir-fry the onions and mushrooms over a high heat until they are golden brown. Once cooked, leave them aside to rest on a plate.
- Add the steak strips to the pan and fry for one to two minutes until nicely browned. Avoid overcrowding the pan, so if you are cooking a large batch, brown the meat in two quantities, rather than all at once. Remove the beef from the pan.
- Pour the 300ml water and the wine, if using, (for an extra treat, this does add a lovely depth of flavour) into the pan and bring to the boil. Add in the beef stock cube and reduce the temperature slightly. Mix the cornflour with the extra water, a tablespoon or so, and add this into the stock sauce, stirring well to help thicken it.
- Tip the mushrooms and onions back into the pan, followed by the creme fraiche and stir well, until everything is combined. Put the beef back in now and allow to cook through for a couple more minutes until everything is reheated fully again.
- Serve with basmati rice and scatter with freshly chopped parsley, if available. *If you're not a regular creme fraiche user, why not double up the recipe and freeze the extras for use at a later date. Otherwise, creme fraiche works very well mixed with eggs, instead of milk and cream, when filling a quiche.