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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful mushroom sauce for beef with a currey base that a friend of mine gave me. He has formal chef training and works at a restaurant in London. It's outstanding! Ingredients:
50 g butter |
250 g sliced mushrooms |
25 g soy sauce |
15 g curry powder (i used mild) |
150 ml red wine (1 glass) |
250 ml sour cream (ed) |
ground pepper |
Directions:
1. All of these measures are approximate. Adjust to taste.
2. Method.
3. Heat the pan very hot. Melt butter and add mushrooms to cover pan in single layer, cook without stirring until most are browned. Stir and cook the rest to brown. If they are making more water than is evaporating, then drain the pan and return to heat.
4. Add the curry powder and soy sauce, then the red wine and reduce for a minute or 2. Then add the sour cream. Try not to boil after adding the sour cream. This is fine made ahead and reheated.
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