I start by dusting strips of steak in flour and paprika, then frying quickly and leaving to one side. Then I fry an onion, garlic, thyme and sliced mushrooms until softened. Then a nice bit of flambé with brandy (although I used whisky tonight), some scary flames, and then the meat goes back in to warm, accompanied by some sliced gherkin. Some creme fraiche now, and after a touch of seasoning it’s there. Perfect with rice.
I must have made this with eight or nine different recipes, and it tastes the same every single time.
