Beef strips with mushrooms for a one-pan dinner

Ingredients

• 600 g quick-cooking beef, cut into strips about 1 cm thick;
• 400 g button mushrooms;
• 1 large onion, about 150 g;
• 2 garlic cloves;
• 2 tablespoons oil;
• 200 ml beef or vegetable stock;
• 1 teaspoon mustard;
• 1 teaspoon cornflour;
• 1 tablespoon cold water;
• 1 tablespoon chopped parsley;
• salt and pepper to taste.

Method

1. Clean and slice the mushrooms, thinly slice the onion and chop the garlic. If cutting the beef yourself, slice across the grain. Pat the strips dry and season lightly.
2. Heat one tablespoon of oil in the pan. Brown the beef briefly in two or three batches. It does not need to be fully cooked at this stage. Transfer it to a separate holding dish for continued preparation, not the final serving platter.
3. Add the remaining oil and onion. Cook for about 4–5 minutes, then add the mushrooms. Cook for another 6–8 minutes until softened and some of the liquid has evaporated. Add the garlic and stir briefly.
4. Pour in the stock, stir in the mustard and gently loosen the browned pieces from the bottom. Mix the cornflour with the tablespoon of cold water and add it to the sauce. Simmer briefly to thicken slightly.
5. Return the beef and its juices to the pan and finish cooking gently. For this fully cooked version, check the thickest strip with a clean fine-tip thermometer: aim for at least 75°C for 30 seconds. Timing depends on thickness and the initial sear, so do not rely on colour alone.
6. Add the parsley, taste and adjust the seasoning. Serve with rice or mashed potatoes prepared separately.

If you have a different cut

Do not try to soften a tougher piece by adding a few more minutes over fierce heat. Choose a slow-cooked dish designed for that meat instead. This is why telling the butcher how much time you have can be so useful.