This is a great warming meal for mid January, it’s very easy and very forgiving. The quantities are a guideline, the great thing about a recipe like this is, the more of one ingredient you have the more it will taste of that thing, and that’s never a bad thing!
For a vegetarian option, forgo the beef and replace chicken stock with vegetable stock
Ingredients
- Frying steak 200g
- Fried mushroom 100g
- Double cream 120ml
- Chicken stock 1 cube
- Cheese (any) 150g
- Pastrami 4 slices
- Potatoes 150g (optional)
- Vegetable oil 20ml
Method
- Slice your frying steak, mushrooms and cheese into bitesize pieces
- Slice your potatoes into halves and boil
- Heat a pan of vegetable oil to medium high
- Add your steak to the pan (do not move the steak around until a brown crust has formed on the underside)
- When the beef looks close to done, add your mushrooms and cook for an additonal 2-3 mins
- Add 350ml of boiling water to your chicken stock cube
- Add your chicken stock to the pan
- Use a wooden spoon to gently scrape the brown crust (fond) and combine with the broth
- Add 120ml double cream
- Add cheese
- Add potato
