This recipe is very easy to follow with the main focus on time management as everything can cook together. The mushroom sauce is cooked in exactly the same way as the mushroom soup is. Some of the food is fryed but this can be done in a wok using water as a substitute for oil.
2 minutes 38 Seconds
Ingredients (for Two People)
2 Pieces of Sirloin / Rump Steak 1 Shallot 1/2 Onion Sunflower oil / Olive Oil 1 tsp Garlic Broccoli (or other Vegetables) Salt & Pepper
1. warm some butter in a pan and start to cook your shallots and then when slightly cooked, add your mushrooms and cook for a further few minutes.
2. Once the mushrooms have halved in size add the vegetable stock (to twice the volume of mushrooms). Reduce down by simmering for 20 minutes and the add the cream (about 3-4 tbsp) and blend (hold some mushrooms that have been cooked back to add after blending). Heat again when the main dish is ready if needed. This is very similiar to the recipe for mushroom soup
3. While the soup is simmering, heat some new potatoes in a pot of boiling water for 20 minutes. Allow to cool and cut into slices.
4.In a large pan, cook the shallots and onions until soft, then add the potato slices and cook until slightly browned.
5. in a pot boil some water and cook your broccoli or vegetable for about 5 - 7 minutes.
6. Heat up the sunflower oil in a pan and add the steak, cook on each side for 3 minutes. Once cooked allow to stand for 5 minutes.
steak & mushroom sauce
