- 2 tbsp of olive oil
- 600g flank steak or beef tenderloin, thinly sliced
- 13 button mushrooms, sliced
- 1 medium onion, sliced
- 4 tbsp sour cream
- 2 Tbsp of Worcestershire sauce
- 2 Tbsp of Dijon mustard
- Salt and pepper to taste
- 4 tbsp of chopped parsley
- 4 hot rice bowls
1- In a saucepan, pour 1 Tbsp of olive oil over maximum heat and add the slices of beef. Do not touch it so as not to extract juice. Count 30 seconds and put the beef on a plate and set aside.
2- Add the other CAS of oil and lower the heat to medium. Add the mushrooms and onions. Let it cook for 2 minutes.
3- Add sour cream, sauce and mustard. Cook for 2 more minutes so that the sauce reduces.
4- Add the cooked beef. Season with salt and pepper. Add the parsley
5- Enjoy on a bed of hot rice.