Easy Creamy Garlic Beef and Mushroom Recipe
As sourdough is very much in fashion right now, I recently embraced learning..
As sourdough is very much in fashion right now, I recently embraced learning how to make my own. Once my starter was ready, I made my first loaf without using any yeast. I was pleasantly surprised by how simple it was and how delicious and beautiful the result was. While shop-bought bread used to make me bulk up, my homemade sourdough made with good-quality flour is a completely different game. To avoid gaining weight, I often eliminated gluten from my diet altogether, not to mention pizzas and sweet buns. However, homemade sourdough products, consumed in balanced quantities, are harmless. I wonder what could be so different in the chemical composition of excellent-quality commercial bread compared to our own? Why do the consequences for the body differ so much?
To top off my joy at being allowed to eat bread almost daily, I made something I adore: a creamy steak and mushroom quick fry. Spread on toast and scraped off the plate, it's a real feast for the senses, like a good opera! Well, I don't want to sound too dramatic! But I just wanted to say that I loved it.
Ingredients:
2 lbs (900g) beef ribeye or sirloin steak, cut into bite-sized cubes
1 tbsp beef tallow (or olive oil)
Season with salt and black pepper
2 garlic cloves, sliced
10 oz (280g) mushrooms, sliced
1½ cups (360 ml) heavy cream
½ cup (50g) shredded Parmesan cheese
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
Parsley, for garnish (optional)
Kitchen utensils: a large frying pan, a chopping board, a knife, a spatula and/or kitchen tweezers.