09 Feb 2022
40 Minutes | easy | Serves 4
1.
Light the central 2 burners on the Jupiter Outback BBQ and set the heat to medium. Place the skillet in the centre and allow it to heat up. Once hot, reduce the heat to medium-low.
2.
Heat a splash of oil in the skillet and add the onions. Cook on low heat for 10-15 minutes, stirring, until completely soft. Add the crushed garlic and cook for a minute more, stirring.
3.
Add the butter and the mushrooms. Give them a brief stir, then allow them to cook relatively undisturbed for a few minutes until they start to colour.
4.
Push the mushrooms to one side of the pan, add a splash more oil, and add the steak. Cook briefly until it is browned all over – a minute or two.
5.
Add the beef stock and smoked paprika. Mix well, bring to a boil then simmer for 5 minutes.
6.
Stir in sour cream, wholegrain and Dijon mustards. Give everything a good stir, then serve topped with the chives, more creme fraiche and an extra dusting of smoked paprika.
Red over and crusty bread on the side.
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