Using up: ribeye steak, mushrooms

Along with the three sausages, we also returned from Summer Camp with a heap of ribeye steak, which simply didn’t get eaten.  I flung it in the freezer in the general melée of dealing with wet tents, missing cats, etc., but a carton of organic mushrooms in the fridge gave me pause for thought …

So: cut a big onion in half, and slice it as thinly as you can.  Sauté that with lots of butter (this is not a good recipe for cholesterol haters) and oh, about a tablespoon of paprika until the onion is soft.  Then add mushrooms, sliced, and continue to cook until the mushrooms are soft.

Decant this paprika-y mess on to a heatproof plate and keep it warm.  Wipe out the pan.

Take steak (it really does need to be good quality for this, trust me), slice it into 1/4″-1/2″ strips across the grain. Fry this in batches in sunflower oil until it’s done as you like – we keep it fairly rare.  Drain out the oil from the pan, put everything back in, add soured or double cream, lemon juice, seasoning and chopped flat-leaf parsley.

It may be thought of as heresy, but we always eat this with chips.  I know, I know, but if you’re going to do it, you might as well do it properly.

By the way, chips, peas and ice cream are the only frozen goods I buy – everything else I freeze myself.