John Myers
Sliced beef in Morel Cream Sauce
The perfect sliced beef in morel cream sauce recipe with a picture and simple step-by-step instructions.
- 150 ml Milk warm
- 10 g Dried morels
- 1 medium sized Onion
- 4 tbsp Oil
- 200 ml Cream
- 150 ml Mushroom stock
- 100 g Creme fraiche Cheese
- Pepper salt
- 400 g Beef rump steak
- Parsley smooth
- Put the morels in the warm milk and let them swell. Peel the onion and cut into very small cubes. Cut the meat into very thin slices. Roughly chop the parsley.
- Drain the soft, puffy morels and collect the milk. Pour the milk through a hair sieve again (if there was some sand on the morels) and save. Halve the morels. Sweat the onion in 1 tbsp oil until translucent, add the morels and sweat briefly. Deglaze with the stock and cream and reduce everything over medium heat. Stir in the morel milk and crème fraîche. Season to taste with pepper and salt and let it steep on the lowest heat.
- While the sauce is reducing, season the meat with salt and pepper. Let 2 – 3 tablespoons of oil get very hot in a pan and fry the meat briefly and vigorously while turning. Then take it out immediately and – if the sauce has not yet been reduced enough, store it briefly. When the sauce is thick, add the meat immediately, mix in well and let everything sit for another 5 minutes.
- This dish goes well with any type of pasta, but also rice.
- We had spelled ribbon noodles ……. and a delicious “red one” …………..
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