Recipe

A tasty mid-week meal made with Scotch beef & chestnut mushrooms, perfect served with rice.

Serves: 4 people   |   Prep time: 5 minutes   |   Cooking time: 15 minutes

Scottish   |   Main   |   Gluten Free

  

Ingredients

• 500g Scotch Sirloin Steaks
• 1 x Medium Onion
• 1 x Clove Garlic
• 250g Chestnut Mushrooms
• 50g Scottish Butter
• 50ml Scottish Rapeseed Oil
• 250ml Scottish Soured Cream
• 2 x tsp Dijon Mustard
• 1 x Beef Stock Pot
• Juice x ½ Lemon
• 50ml Scotch Whisky
• 5g Fresh Parsley
• 1 x heaped tsp Paprika
• Sea Salt and Black Pepper

  

Method

1. Peel and thinly slice the onion.
2. Peel and mince the garlic.
3. Wash and slice the mushrooms.
4. In a large frying pan heat half the oil and butter.
5. Add the onion and garlic and cook on a low heat for a couple of minutes to soften.
6. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
7. Add the lemon juice and whisky and cook for another minute.
8. Add the stock pot, paprika and soured cream, stir through and cook for a few minutes, pour the sauce into a bowl and clean the pan.
9. Thinly slice the steaks.
10. Put the remaining oil and butter in the frying pan and heat – then add the steak strips and fry for 5 minutes - until browned.
11. Add the sauce and heat through, season with a little salt and black pepper.
12. Chop the parsley and sprinkle over.
13. Great served with steamed rice .