Hip Steak Strips with Mushroom Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beef steak (s) (hip steaks)
- 500 g mushrooms, brown
- 2 onion (s), white
- 1 red pepper
- 1 lime (s)
- 100 ml cream
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon pepper, green
- 1 teaspoon sea salt, coarse
- 6 cardamom pods
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the hip steaks, pat dry and cut into strips. Clean the mushrooms, cut the stems and cut the hats in half. Peel the onions, cut in half and cut into rings.
- Wash the lime with hot water, rub the peel and squeeze out the juice. Wash, cut, core and finely chop the peppers.
- Finely crush the green pepper with cardamom and salt in a mortar. Mix the ground spices, maple syrup, olive oil, half of the lime juice and zest to make a marinade and marinate the steak strips in it for at least an hour.
- Briefly sear the steak strips with the marinade in the pan, then remove them and keep warm. Place the onions, peppers and mushrooms in the pan with the roasting set of the steak strips and fry for 5 minutes over medium heat. Add the rest of the lime juice and zest and the cream, bring everything to the boil briefly and then season with salt and pepper. Put the steak strips in the pan, stir everything and let it steep a little longer.
- Arrange the steak strips and mushroom vegetables on plates, serve with fresh baguette.
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