Ground beef topped with brown sauce with mushrooms and onions
Ingredients
- steaks (butcher’s shop) or frozen four
- curly heart two hundred g
- cave mushrooms five hundred g
- chervil ten branches
- potatoes for fries six hundred g
- shallots two°red onions half
- garlic 1 slices
- light cream 1.5 dl
- butter three tbsp. soup
- dry white wine 1.5 dl
- olive oil three tbsp. soup
- °sherry vinegar 2 tbsp. soup
- bay leaf one leaf
- black pepper (ground)
- salt
- Thaw frozen steaks on the surface and wipe them dry.
- Cut the mushrooms into thin slices.
- Chop the shallots and garlic.
- Chop the chervil leaves.
- Peeled potatoes also cutting them intoone cm thick fries. Rinse them under cold water and pat them dry.
- Cut the half red onion into thin rings and sprinkle with one tbsp. Sherry vinegar.
- Mix the rest of the vinegar with the olive oil, salt and pepper.
- Salt & pepper steaks on both sides.
Preparation (twenty five mins)
1 Pre-cook the fries portion by portion for three to four minutes in a fryer at one hundred forty °C. Make sure all the fries are fully submerged (so don't overcook any at once).
Drain them on a paper towel.
2 Meanwhile, melt two tbsp. butter in skillet also sauté shallots and garlic to translucent.
3 Add the mushrooms, bay leaf and thyme, and cook for a few minutes. Add the white wine and continue cooking over high heat for a few minutes. Sprinkle with light cream and let reduce slightly.
4 Meanwhile, melt two tbsp. butter in a skillet and sear the steaks on both sides. Extend the cooking according to your taste. Remove the meat from the pan and let it rest under aluminum foil.
5 Raise the temperature of the fryer to one hundred eighty °C and brown the fries. Drain them on absorbent paper to make them crispy.
6 Remove the bay leaf and thyme from the mushroom sauce and add the chopped chervil. Salt and pepper.
7 Decorate the frisee salad with the vinaigrette and the red onion rings
Enjoy!