I went for dinner at my dear friend Alan Thatcher’s, and it seems sublime that we were sat in his English garden on Phuket island eating this traditional fare from home. I literally licked the bowl clean and recreated it (without Alan’s pizzazz, of course) two days later.
Here it is:
- 500g fillet steak (this recipe works equally well with pork)
- 1 cup good quality beef stock
- 1 large Spanish onion (sliced)
- 4 cloves garlic (chopped)
- 1 cup mushrooms (quartered)
- 50ml sour cream
- 1 cup brandy
- Pinch of paprika
- Juice of 1 lemon
- Knob of butter
- Salt & pepper to taste
(I added frozen peas whilst Alan used sliced carrots).
- Sear the meat in butter. You must sear the meat.
- When browned (about 30 seconds in a hot pan) add the onion and garlic. Saute until both are soft.
- Add the mushrooms and stir for a minute or so.
- Add the rest of the ingredients EXCEPT the sour cream.
- Bring to boil until you get a thickish gravy.
- Add the sour cream, stir in until thoroughly mixed. If you are adding frozen peas, now is a good time. Cook on low heat for 10 minutes, adjusting the consistency.
- Season generously.
Delicious with pasta or boiled rice. My kids loved this!