Steak with cream and mushrooms recipe 😊😊

Steak with cream and mushrooms recipe 😊😊

Ingredients:

4 beef steaks (can be rump, sirloin or another cut of your preference)

250g fresh mushrooms (champignon or portobello, sliced)

1 medium onion, chopped

2 cloves garlic, chopped

200 ml cream (or fresh cream)

100 ml dry white wine (optional, but gives an incredible flavor)

1 tablespoon butter

Olive oil for frying

Salt and black pepper to taste

Chopped parsley for garnish

Preparation:

Heat a large frying pan over medium-high heat. Add a generous drizzle of olive oil and let it heat up. Season the steaks with salt and black pepper to taste. When the oil is very hot, sear the steaks, browning them well on both sides (about 3 minutes on each side, depending on the thickness and desired doneness). Remove the steaks and set aside, covering them with aluminum foil to keep warm.

In the same skillet, add the butter and sauté the chopped onion until translucent. Add the garlic and sauté for another minute, until it begins to release its irresistible aroma.

Now it’s time for the mushrooms. Add them to the skillet and sauté until they begin to release their water and turn golden brown. This should take about 5 to 7 minutes. If you’re using white wine, this is the time to add it. Cook for another 2 to 3 minutes, allowing the alcohol to evaporate and the flavors to intensify.

Add the cream to the skillet, stirring to combine. Let the sauce reduce slightly until it thickens, about 3 to 5 minutes. If you want a thicker sauce, cook a little longer; if you prefer a thinner sauce, simply add a little water or beef broth.

Return the steaks to the skillet, along with any juices they release. Cook for another 2 minutes, just so the meat absorbs the flavor of the sauce and becomes even more succulent.

To finish, sprinkle chopped fresh parsley on top, giving it that final touch of color and flavor.

Serve immediately, accompanied by crispy fries, white rice or even fresh pasta.