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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the steak strips in ground black pepper and mustard seeds. Heat 3oz butter in a heavy-based frying pan until hot and sizzling, then cook the strips in three batches, each for 1–2min. Remove from pan and keep warm. | 2. Heat the remaining butter and cook the mushrooms for 2–3min. Add the brandy and bubble for 1min, then add the crème fraîche and bubble until syrupy. | 3. Stir in the mustard and tarragon. Season with black pepper. | 4. Return the beef to the sauce and bring to the boil. Serve, garnished with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	12	ounces	cut	1050.6	0.0	56.1	91.8
black pepper			ground	-	-	-	-
mustard seed	1	tablespoon	ground	32.004	1.7697	1.643	2.2831
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
shiitake mushroom	8	ounces		77.1106	15.3994	5.0802	1.1113
brandy	4	tablespoons		-	-	-	-
creme fraiche	1	cup		-	-	-	-
grain mustard	2	tablespoons	coarse	-	-	-	-
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.