Yes, and I added a few tomatoes later…
This is one of my standards. We all have between 5 and 10, apparently, where we do not need a recipe, and can almost do it blind folded!
Just for once, we couldn’t find fillet steak in a small enough pack (sorry butchers, this was a spur of the moment thang…and we only had boring supermarkets to choose from…) So, an excellent piece of rump (the butchers favourite. It just takes a little longer to cook.
Ingredients: (serves 2)
- One red onion, peeled and chopped into large chunks – so cut in half, then 90 degrees to that. Petals of onion really
- Steak – chopped into caterpillar sized pieces – about 6 to 8 ounces
- Large flat mushroom – same shape and size as the steak
- Glass of white wine
- Half a tub of crème fraiche
- Salt, pepper, and NUTMEG – unusual but essential for the different flavour sensation
- Rice to serve with – we use Basmati. 13 minutes on minimum water method.
Start the rice first – 5 fluid ounces of rice (look, I know it’s not liquid, but get your measuring jugs out!). Put an acorn of butter in a saucepan. Boil a kettle – you only need haf a pint for this. Add the rice to the melted butter. Swizzle it around. Ad salt, and some (1/2 tsp) of dried powdered coriander if you like it). Then add 10 fluid ounce of boling water. Swiggle that around, making sure al rice granules are under water. Put lid on. Minimise the heat. Set timer for 13 minutes (exactly). Then don’t touch it!
Get the frying an going with a dessert spoon of oil in it. When warmed, ad the onions. Let them get to glistening point (keeping them moving) – about 3 minutes. Add the steak (would do this later for fillet). Keep it moving for 3 minutes. Add the mushrooms – swiggle about again. Another 3 or 4 minutes, add the wine, salt and pepper. Add the crème fraiche, and the 1/2 teaspoon of nutmeg. Heat to minimum. Rice should be ready, so serve it, and the steak mixture.
Recently had this with purple sprouting broccoli – fab too.
It’s one of those dishes that is different every single time, and I don’t know why!
So, what are your ‘turn to’ dishes? here’s mine:
- Beef stroganoff (as above!)
- Spaghetti Bolognese
- Any Roast Dinner – especially chicken
- Apple and/or rhubarb crumble
- Phil’s oven chips with ham and eggs (and anything else!)
- Sausage Mash and Onion gravy
- Beef stew and dumplings and mash
- Beans on toast!!!
I’d love to hear yours…