Ingredients
- 1 tbsp olive oil
- 4 shallots, finely chopped
- ½ clove garlic, peeled and crushed
- 100g sliced
- chestnut mushrooms
- 50mls (a small glass) of brandy or sherry
- 1 tbsp paprika
- 150mls double cream, roughly
- ½ beef stock cube
- Coarse ground black pepper
- ½ pot fresh parsley
- roughly chopped
- 2-4 small gherkins
- sliced and then cut into fine strips
- 2 x 250g Sirloin steaks
- 250g long grain rice
Method
- Turn off the heat (if using a gas hob) when you add the brandy, or it may ignite and catch you unawares.
- Steaks can be pan fried or grilled, then sliced into 1-2cm strips and then added to the sauce. Otherwise they can be cut into strips and stir-fried quickly.
- If the sauce thickens too much, add a little water to let down the sauce, do not add cream.
