Summary

Ingredients

• 500 g steak (s) (minute steaks)
• salt and pepper
• Paprika powder
• Spice mix (Virginia steak spice)
• 1 cup whipped cream
• 1 small Can (s) mushrooms (drained weight 295 g, sliced)
• some water
• Sauce thickener
• 1 teaspoon beef broth, instant
• some oil

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Instructions

1. Season the steaks with salt, pepper, paprika powder, and spice mix on both sides. Heat oil in a pan over high heat until the bottom is completely covered. Fry the steaks on high heat until browned all over.
2. Dissolve the instant beef broth powder in roughly 125 ml of water to make the broth. Add the broth to the pan with the steaks and cook on high heat. When the liquid reduces to a sauce-like consistency after approximately 8 minutes, remove the steaks from the pan, wrap in aluminum foil, and place in a preheated oven at 60°C (140°F) to keep warm.
3. Add the drained mushrooms to the sauce remaining in the pan and cook for about 2 minutes until warmed through.
4. Pour the whipped cream into the pan, bring to a boil over medium-high heat while stirring constantly, then add sauce thickener gradually until the sauce reaches desired thickness.
5. Serve the steaks with the mushroom cream sauce, accompanied by French fries, hash browns, or dumplings with peas and carrots.