Ingredients:
- 50 g mushrooms
- 2 onions
- 1 mild green pepper
- 3 stems of parsley
- 250 g rump steak
- Salt
- Pepper
- Sugar
- 2 tbsp oil
- 2 tbsp butter
- 50 ml chicken stock (e.g., from a jar)
- 40 g crème fraîche
- 1–2 tsp mustard
Preparation:
1. Prepare the vegetables:
Clean the mushrooms, rinse them briefly, and cut them into thin slices. Peel the onions and slice them into thin rings. Wash the green pepper, remove the seeds, and chop it into small pieces. Rinse the parsley, shake it dry, pluck the leaves from the stems, and chop them roughly.
2. Prepare the steak:
Slice the rump steak into thin strips and season with salt and pepper. Heat the oil in a pan over high heat. Sear the steak strips for 1–2 minutes on each side until browned. Remove the steak from the pan and set aside.
3. Cook the vegetables and sauce:
Add the butter to the same pan and let it melt. Sauté the onions and mushrooms for 2–3 minutes until softened and lightly browned. Add the chicken stock, crème fraîche, and mustard to the pan. Stir everything together and bring it to a boil.
4. Combine and finish:
Return the steak strips and chopped green pepper to the pan. Stir to combine and heat everything briefly, just until warmed through. Adjust the seasoning with salt, pepper, and a pinch of sugar to balance the flavors.
5. Garnish and serve:
Sprinkle the chopped parsley over the dish before serving. Serve hot with your choice of sides, such as fresh bread, rice, or a light salad.
This dish is perfect for a quick yet elegant meal, combining the tenderness of steak with the earthy flavors of mushrooms and a creamy, slightly tangy sauce. Bon appétit! 🍽️
