Steak with Creamy Mushroom Sauce and Caraway Cabbage

Greetings

I hope you’re well!  I’ve had a busy day, what, with doing craft, going shopping, making hampers and going to work.  Tonight’s tea is due to be a very understated affair – a kind of mini mixed-grill type of creature.  On Saturday, however, I cooked for my family at my parents’ house due to an unplanned trip home, so here’s the recipe for that.  The caraway seeds are a really good way to make ordinary steamed cabbage seem really special.

There’s no photo as we were eating while watching Pulp Fiction🙂

This week, I’ve got some people over to stay and I’m not planning anything mega for dinner any night, so probably won’t post again this week.

Much love

Gemma xx

Steak with Creamy Mushroom Sauce

Thinly sliced frying steak, cut into strips
White wine
1 onion, diced
Lots of mushrooms, sliced (you really do need tons – I used a whole large punnet for enough sauce for 6 people)
Black pepper
Crème Fraiche
Salt
Small carrots, whole
Baby new potatoes
Savoy cabbage, shredded
Butter
Caraway seeds

  1. Pour around a glass of white wine over the steak and leave it to marinade for a couple of hours.
  2. Fry the onion in a little olive oil on a medium-low heat for a couple of minutes.  Add the mushrooms (in batches if they won’t quite fit in the pan, as they reduce in size a lot) and cook for a loooong time.  I’ve no idea how long mine were cooking for, but it was at least half an hour.  If you get a lot of water coming out of the mushrooms, turn the hob up quite high to evaporate some of it out.
  3. Stir a couple of large spoons of crème fraiche into the mushrooms.  Pour the wine off of the beef and stir this in as well.  Add some salt and lots of freshly ground black pepper.  Taste, and add more crème fraiche, wine or seasoning to taste.  Remove from the heat until almost ready to serve.
  4. Put the potatoes in the bottom layer of a steamer, with the carrots about and steam for around 15 minutes, until just cooked.  Steam the cabbage for around 5 minutes – you want it still to be quite crunchy.
  5. Fry the beef in a little oil very quickly.  If you have cut it thinly enough, it won’t take more than around 5 minutes.
  6. Melt some butter and fry a good shake of caraway seeds for a couple of minutes.  Stir into the cooked cabbage, ensuring that it is well coated with the butter.
  7. If any liquid has formed in the steak pan, stir it into the mushroom sauce.  Serve immediately.

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