Description
Beef Steak a La Crema is a dish of thinly sliced beef pan fried and served with sliced mushrooms on a creamy onion and lemon sauce.
Ingredients
Scale
- 1 kg chuck or rump steak, thinly sliced
- 10 pcs white button mushrooms, sliced
- 250 ml fresh cream
- ½ cup beef stock
- 1 tbsp flour
- 1 lemon
- 2 large onions, sliced into rings
- freshly ground black pepper
- 2 tbsp butter
- salt
- oil
Instructions
- Tenderize beef with a meat mallet or a back of a cleaver, season with freshly ground black pepper and salt then set aside.
- Drain beef of excess liquid in a colander and set aside, before frying make sure it’s in room temperature and thoroughly drained.
- In a pan, heat oil and pan fry beef in very high heat for 2 minutes on each side, do not overcook otherwise it will be hard.
- Remove beef from pan then set aside, now using the same pan sauté onions do not overcook. Remove the onions then set aside.
- Cook the mushrooms next adding oil if needed, once cooked remove from pan then set aside.
- Add the butter and flour, cook in low heat then slowly add beef stock. Add the cream then slowly simmer it in low heat.
- Add the pan-fried beef. mushrooms and the onions, continue to simmer for 2 minutes, season with salt and freshly ground pepper then turn off the heat, drizzle lemon juice on top. Place in serving platters then serve.
I see mushrooms in the dish but I don’t see it in the recipe.
Ooops apologies, adding it now. Thanks for letting us know
Looks great but I would not bother trying to cook that here. No fresh beef and the imported frozen Australian and New Zealand beef is as tough as leather.
This is the second cream and mushroom recipe I see this week, now with steak…I am so hungry!