Beef Strips with Mushrooms
The classic recipe Beef Strips with Mushrooms from Spoonsparrow highlights B vitamins and a generous portion of iron.
Ingredients
- 500 g beef fillet (tips)
- 2 shallots
- 300 g brown button mushrooms
- 200 g cooked chestnuts (vacuum packed)
- 80 g bacon belly
- 2 tbsp Rapeseed oil
- 20 ml brandy
- 250 ml beef stock
- 150 ml Heavy Cream
- Pepper
- 1 sprig parsley
Instructions
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1.
Trim the beef fillet, pat dry and cut into strips. Peel and halve the shallots, then slice them into strips as well. Clean the mushrooms and slice them. Dice the chestnuts and bacon into small cubes.
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2.
Heat oil in a pan. Brown the meat in batches all around, then remove it from the pan.
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3.
Pour out excess oil and use the browned bits to sauté the bacon and shallot cubes for 2–3 minutes. Add the mushrooms and cook for another 1–2 minutes. Stir in the chestnuts and deglaze with brandy. Pour in some stock and let simmer gently for 2–3 minutes.
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4.
Add more stock if needed, stir in the cream, then return the beef strips to the sauce. Do not boil; just allow to steam for another 3–4 minutes. Season with salt and pepper. Wash, dry shake, finely chop the parsley and garnish the dish.
