Serves 1
Directions
- 1Cut the flat iron steak into strips.
- 2Season the meat with salt and pepper.
- 3Heat oil and butter in a hot wok.
- 4Bake the meat in two portions for about 1 to 2 minutes per portion, ensuring it remains red inside, then remove from the pan.
- 5Add a little oil to the pan.
- 6Fry the egg middle head until it's glassy, which takes about 5 minutes.
- 7Add the sliced mushrooms and bake until golden brown.
- 8Extinguish with vodka and flambé, or reduce until almost all moisture has evaporated.
- 9Add the stock (call sydevo or shoot) and let it reduce for 5 minutes.
- 10Stir in the cream fresh or smetana.
- 11Mix in the mustard and heat through, but do not let it cook.
- 12Taste and season with salt and pepper.
- 13Add the previously baked meat.
- 14Let it heat gently for 2 to 3 minutes.
- 15Sprinkle with chopped parsley if desired.
- 16Serve directly with noodles, rice, or mashed potatoes.
Ingredients
- 1 piece flat iron steak, cut into strips
- salt and pepper
- oil
- butter
- 1 piece egg middle head
- 1 piece sliced mushrooms
- vodka
- stock or call sydevo or shoot
- cream fresh or smetana (Russian variant)
- mustard
- chopped parsley
Equipment
wokpan
Tips
- Bake the meat in portions, about 1 to 2 minutes per portion, keeping it red inside.
- Do not let the cream cook after adding it; only heat it through.
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