Michael’s Steak Pan

Cut the steak meat into bite-sized pieces, but not too small.

Sear in a frying pan until hot. Set the seared meat aside.

Dice the onions and clean the mushrooms, cut in half and slice. Sauté the onions until they look almost translucent. Then add the mushrooms and sauté for about 10 minutes until soft. If a lot of liquid has formed, perhaps skim it off, but do not tip it away yet. It may be needed later, in case the sauce has become too viscous. Stir the yogurt and sour cream or crème fraiche into the onion and mushroom mixture and let it melt. Add the spices and color brown with sugar couleur. Allow the mixture to thicken for about 10 minutes. Taste and maybe balance the “sourness” with whipped cream or a little bit of sweetener of your choice.

This frying pan is quickly prepared and tastes great with freshly baked baguette rolls (because of the large mass of sauce to dip).

– Gabi Jedamzik 10/96

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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