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1
These are the ingredients.
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2
Finely chop the onion.
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3
Slice the mushrooms.
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4
Heat a pot, and put the butter in it to melt.
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5
Add half portion of the beef in the pot, and cook both sides.
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6
Take out the beef from the pot, and add another half in the pot.
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7
Cook in the same way, and remove from the pot.
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8
Sprinkle salt and pepper on the beef.
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9
Add the onion in the pot, and cook with the juices from the meat.
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10
Stir-fry until translucent.
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11
Add the mushrooms, and stir-fry until cooked.
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12
Sprinkle 1 tablespoon of flour (not listed in the ingredients) into the pot and stir to thicken the sauce if you like.
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13
Add the white wine, and simmer until the sauce is reduced to half.
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14
Add the heavy cream (don't let it come to a boil).
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15
When the sauce has thickened, season with salt and pepper.
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16
Add some lemon juice.
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17
Put the beef back in the pot and mix.
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18
Serve on a plate, and sprinkle finely chopped parsley.
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19
I referred to this book, 'Cooking in Switzerland'.
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20
I tried cooking chicken with this recipe.
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21
You can cook variations of this dish with shimeji mushrooms instead of using the white mushrooms.
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22
It would be more economical here in Japan.
