adapted from The Amazing Flavors of Brazil
3 Tbsp unsalted butter
2 Tbsp extra-virgin oil
1 medium onion, finely chopped
500g fresh mushrooms, whole (optional- I omitted)
1-2 lbs beef steak of choice, cut into thin strips
1 Tbsp flour
200ml tomato passata* (I used 400ml for more sauce; see note below)
2 Tbsp ketchup
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
200ml thickened cream (heavy cream- about 1 cup)
½ bunch parsley, finley chopped
Salt and pepper
Steamed rice, to serve
Chips (French fries), to serve (I bought frozen ones and oven-baked them)
1. In a large frying pan, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry the onion over medium-low heat for 5-6 minutes or until soft and transparent. Add the mushrooms (if using) and fry, stirring occasionally, for about 5 minutes or until they change color. Remove from pan and set aside.
2. Turn the heat to high and add 1 Tbsp butter and 1 Tbsp of oil to the same frying pan. Quickly season the beef with salt and pepper and sprinkle with flour to coat. When the pan is smoking hot, throw in the beef and quickly stir-fry (about 2 minutes) until golden. Stir in back the onion and mushroom mixture and all the juices.
3. Add tomato passata, ketchup, Worcestershire sauce and cream. Reduce the heat to medium and stir for a further 2-3 minutes or until thick. Adjust seasoning according to taste. Turn the heat off and stir in parsley. Serve immediately with extra parsley, rice and chips.
*Tomato Passata is a thick Italian tomato sauce. Just use canned tomato sauce if needed. 400ml would be around the same size as a standard American can.
Serves: 4-6
1 Tbsp Worcestershire sauce
200ml thickened cream (heavy cream- about 1 cup)
½ bunch parsley, finley chopped
Salt and pepper
Steamed rice, to serve
Chips (French fries), to serve (I bought frozen ones and oven-baked them)
1. In a large frying pan, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry the onion over medium-low heat for 5-6 minutes or until soft and transparent. Add the mushrooms (if using) and fry, stirring occasionally, for about 5 minutes or until they change color. Remove from pan and set aside.
2. Turn the heat to high and add 1 Tbsp butter and 1 Tbsp of oil to the same frying pan. Quickly season the beef with salt and pepper and sprinkle with flour to coat. When the pan is smoking hot, throw in the beef and quickly stir-fry (about 2 minutes) until golden. Stir in back the onion and mushroom mixture and all the juices.
3. Add tomato passata, ketchup, Worcestershire sauce and cream. Reduce the heat to medium and stir for a further 2-3 minutes or until thick. Adjust seasoning according to taste. Turn the heat off and stir in parsley. Serve immediately with extra parsley, rice and chips.
*Tomato Passata is a thick Italian tomato sauce. Just use canned tomato sauce if needed. 400ml would be around the same size as a standard American can.
Serves: 4-6
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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