Serves: 4
Cost: €1.20
Preparation time: 10 minutes
Calories: ~160
[dropcap style=”font-size: 60px; color: #0B0B61;”]Steak! For the non-vegetarians out there, is there any better meal? A good steak, some well cooked fries, some fresh, leafy salad greens, and the icing on the proverbial cake… a good sauce. You just can’t beat that. Incidentally, the steak I made was actually one of the best I’ve ever made, if not the best, and probably one of the best I’ve ever eaten – definitely something which ranks up there on my list of top-ten steaks! That’s not so surprising considering it was top sirloin, but anyway – I’m not here today to talk about the steak itself – I’m here to talk about the sauce. I’ve been making this sauce for my steaks for about as long as I can remember, and I can’t even remember how it came into being – perhaps I read it in a book long ago, perhaps it was something my mother used to make for my father and I (she’s a vegetarian!) when we had steak. Regardless of its origins, it’s a damn fine sauce – at least in my humble opinion!
I used to serve it unblended: the chunks of mushroom and onion were really delicious, though more recently I’ve been blitzing it up and serving it smooth – either way it’s delicious, so the choice is really up to you! I’ve always used dijon mustard for the sauce – I suppose you could try with a wholegrain, or even a yellow mustard, but I would recommend the “original” version first – it makes for a pleasant accompaniment to steak, and is, incidentally, my wife’s favourite sauce for steak, so… “yay me” 🙂
Continuing on my theme from my previous post, I am feeling a little more inspired now, but there’s actually three things which I’ve been meaning to get out of the way for absolutely ages, so this does make a perfect opportunity to do it. I’m already thinking of some things I want to make – there’s one thing especially that I’m not sure so many people would even have heard of it. I really hope I can find the one remaining ingredient I need to make it though because it’s a lot of fun and I think you’d love it! In addition to this, as A_Boleyn mentioned in my last post, she made some recommendations to me a while ago which I’ve been neglecting, and which sound absolutely amazing, so I definitely want to try those soon. Not only that, but I also want to pay a “virtual visit” to England once again. Despite its reputation, my motherland has a vast wealth of fun dishes which I want to post about, so stay tuned for those 🙂 – See… I told you I was re-finding my inspiration again! Doesn’t take long chez moi !
Anyway – I hope this Thursday finds you all well. Only two more days until the weekend! Spring seems to be edging a bit closer here – indeed, I’ve even updated my site logo in its honour (hit ctrl+F5 on your keyboard if it’s not showing up for you yet!). The sub-zero temperatures we were having not one week ago have given way to positively clement conditions – It’s actually 6 degrees Celsius as I write this now, at night, so blossoms can’t be far behind – fingers crossed! I actually just went in search of some nice spring photos from my local area, but as it turns out, I don’t really have any – oops. I’ll be sure to rectify that and share the photos with you all this coming season! Have a great day everyone!
Mushroom and Onion Steak Sauce
[learn_more caption=”Video Recipe”]
Ingredients
- ~150ml heavy / double Cream
- 2 large Mushrooms
- 1 Onion
- Juice from 1 Lemon (about 4tbsps)
- 3-4 tsps Dijon Mustard
- 25g Butter
- Salt and Pepper to taste
You’ll also need
- A hand blender (optional)
Instructions
- Start off by finely dicing the mushroom, and then peel the onion, cut in half, and chop into thin half-rings. Melt the butter in a pan on the stove and when it’s melted, sauté the onion lightly, before adding in the mushrooms and cooking through until they’re starting to brown.
- Add in the mustard to the onion and mushroom and stir well, before pouring in the cream. Bring the cream to the boil and then pour in the lemon juice. Stir well and continue to heat the sauce through for another 2 minutes or so, before removing from the heat.
- At this point, you can decide whether or not you want to blend the sauce or not using your hand blender. Try it first, add some salt and pepper to taste, and then decide for yourself. If you want to blend it, make sure you blitz it until smooth.
- Serve with steak, and enjoy. This doesn’t necessarily need to go with steak – it would probably make an excellent accompaniment for pasta, maybe tofu as well. Let me know if try it out – I’d love to know how you ate it!
Ooooh! That’s a gorgeous piece of steak! Sorry, I know it’s all about the sauce but I’m a big steak eater and have always enjoyed the flavors of a good steak without any accompanying sauces. Actually, I believe I’ve been brainwashed (due to many badly cooked steaks in restaurants) into thinking that a gravy/sauce is something to mask a mediocre piece of beef. And when I get a nice piece, I just want to enjoy the lovely flavors of the beef. BUT …. yes, there is a BUT here ….. recently, there have been many good experiments by my equally steak-crazy husband, and he has come up with some really good sauces as a “compliment” to the steak and we’re slowly getting into this saucy stuff again.
This mushroom sauce sounds absolutely down our alley and it could be another one to add to our favorites list … got to try it out soon. And you know, this’ll be even good as a nice thick soup just by itself (blended or not) with some crusty bread. Yum!
Glad you’re feeling better!
Hi Ping – oh, definitely, I really enjoy “good” steak. I could easily have eaten this steak on its own, it was perfectly cooked (which doesn’t happen often for me :D) but having a sauce there too is a habit, a tradition of mine. Even if I just have it to dip the fries in at the end of the steak. I really love a good béarnaise sauce, or a roquefort… mmm, so good 🙂
Steaks with a very good sauce adds fun in eating it. I love sauce with chunks of mushrooms in it. I want to try your sauce. Thanks for sharing =)
Hi Raquel, thanks for dropping by – I totally agree…, if it’s a good sauce it can really complement the steak, rather than necessarily being a “mask” to hide a bad one! Hope you try it 🙂
At last something I can eat! ) It is my favourite steak sauce as well, and it’s cool that you made it withoug flour – i suspect that they add it in most of the restaurants that I tried it in.
I like the new header btw! Very nice for the spring )
Thanks Marianna 🙂
I’m no chemist, but I think the lemon juice has some sort of “curdling” effect on the cream, but instead of actually curdling it, it thickens it, because it’s boiling at the time. Aw, damn, I just thought of another restaurant we should all go to when you visit here, but I don’t think there’ll be time 🙁 … sigh 🙁
I did notice that header! It’s quite a pretty one, I must say… I’ve noticed all your headers actually… (when you update them!) No pressure, but yer, 3rd year design student majoring in web design, I must say I do have an “observatory” eye when it comes to websites… (and I must say yours ranks quite high!)
As for this mushroom sauce business… I didn’t even give it a second glance beside the whopper of a steak! I didn’t read the post, I scrolled down and stared at the steak! Oh my God! I’m not a fan of red meat at all, but I was drooling over that steak! After a few minutes, when I started to fall back into reality, I read your post + recipe for the mushroom sauce… it sounds delicious! I’ve got mushrooms growing in my front yard after the rain, they look like the ones in picture, but I don’t know if I can eat them… what do you think? Can I use them for this sauce? It sounds really yummy… (and any substitutes for the mustard? We don’t buy mustard here because my family is almost a no-sauce type… so I make them from scratch when I need a sauce…
Essay of a comment here… by the way tell me what that middle eastern dish is… maybe I can help you find a substitute for the ingredient you’re not finding anywhere…. (or maybe I just want to know desperately what it is!) 🙂
Hehe, thanks Fati – it’s kind of you to say!
As for the mushrooms growing in your yard… ha, I really wouldn’t like to say to be honest. You’ve got to be so careful with fungi and mushrooms. On one hand, you might have the most fantastic crop of field mushrooms or some variant growing out there… on the other hand, you might have some highly toxic, hallucinogenic super-shrooms. Best to ask some who knows more about these things – preferably someone who can take a look on-site. I don’t want to be responsible for you falling sick 😀 Wikipedia has good sections on mushrooms though – many are classified and will tell you if they’re edible and so forth.
I actually looked up some recipes for the middle-eastern dish today and found out that I only need 4 ingredients – 3 I have, and 1 I can easily buy from stores, thanks for offering to help though – hopefully it’ll be a nice surprise. My father in law, from Tunisia, loves the stuff, and it seems like a whole load of countries from north Africa, all the way over to Iran, and up to places like Macedonia have their own regional variation. Should be fun.
I would almost always choose mushroom sauce over the usual green or black peppercorn sauce for a good steak. This sauce looks really delectable and I would be dipping those shoe string chips in there as well 🙂
Hi Chopinand – aaah, those chips were just fantastic 😀 I’m a big fan of this sauce, and also béarnaise sauce with steak – it’s a perfect addition I think 🙂
Oooh…this is a good one Charles!! Now I’m inspired to run out and get some steaks for the weekend!! Your photo too looks so good – love those grill marks! This sauce just sounds so lovely and what a wonderful, simple combination of flavors! Could this sauce be made ahead of time? a few hours??
Hi Linda – run run buy steaks! 😀
You could definitely make this ahead of time – no problem at all. Even 24 hours is fine. Just slop it into a saucepan and heat through when serving – You may need to loosen it up with a dash of cream or water, but it’ll be absolutely fine! 🙂
Hi Charles. I am glad that it is all about the sauce because I haven’t eaten steak in 40 years. I do try making steak sauces though like A-1 just so that I can dip my fries in there. I will be giving yours a try. The sauce looks delicious and you could dip anything in there broccoli, cauliflower, etc. Thanks for sharing this. I like.
Hi Suzi – definitely – you could dip anything in this sauce. I guess it’s wrong to label it precisely a “steak sauce”, because I guess you could even stir it up with some pasta, a bit of parmesan, and you’ve got yourself an awesome plate of food right there 🙂
I am extremely jealous of that gorgeous piece of cookware, Charles. Very nice indeed (is that what you bought with your fairy hobmother gift?) I have to say I don’t think I’ve ever had a good steak in Europe, I think the beef is usually just too tough, so I am glad you had a really good one. I really love mushrooms (obviously) and I am certain I would love this sauce too, but I would have to replace the heavy cream with something less rich…it just doesn’t agree with me these days.
Hehe, thanks Eva – that’s actually two separate pans. One of them is a sauteuse (not even sure what that is in English… “Sautéing pan??” maybe, and then after I’d blended it I transferred it to my smaller saucepan which I use for sauces. The small pan I bought myself from a cooking school I visited last year for a day, and the sauteuse was a birthday gift from my lovely wife 🙂 She also bought me a skillet from the same brand for Christmas, so now I have 3 wonderful pieces in my cupboard. I’m still deciding whether I should put in the effort to polish the copper, or just let them develop a natural tarnish… (I know which one the lazy dude inside me would choose 😀 )
As for the sauce – you could make try something like milk, a bit of creme fraiche and a bit of cornflour? Not sure how that would turn out – I should try it sometime, it would sure be lower in fat 😀
I had a source I found through ebay a few years ago who sold hand hammered copper pots but sadly the courier was going to be too expensive. I bought Laguiole steak knives for my honey for Christmas and as a wedding present for friends in Chicago from the same place — unfortunately she is no longer around. I might have to sacrifice a few new shoes for the pots instead on our trip in the fall…
I like the shiny polished look myself…of course, you knew I would say that 😉
This is perfect Charles! I need a good steak sauce. I don’t eat steak all that often, but I do crave a good one every now and then, but I’ve yet to find the right sauce. This just might work and I love Dijon! And yes- that plate does look like the perfect dinner! Looking forward to your new recipes!! You have me intrigued. And I’d love some new ones for England too!
Thanks Kristy – definitely – I’ll be rolling out some “Good old English treats” soon, lol 😀
Let me know if you try the sauce – I hope you like it. It’s funny how the steak urge creeps up on you isn’t it? I can be working away, being normal, and suddenly this caveman urge comes over me where I’m all like “MEEEEAT, MEEEAT, MUST HAVE RED MEAT!” 😀
Oooh, the sauce sounds delicious! Just the right amount of creaminess and zestiness! The site looks terrific and congratulations on your new logo! I’m sorry I didn’t realize you lived in France – I would most definitely gotten in touch with you while I was there!
Another terrific recipe, Charles…as always!
Hi Ann, thansk a lot 🙂 I would have loved to give you some tips on places to see, or things to eat had I know you’d have been here – oh well.. next time perhaps 🙂
Hope you’re having a good day – were you able to get everything sorted out by now with your credit card companies and so forth after those idiots stole your wallet?
Charles… steak frites is among my very favourite dishes… in fact, it’s my birthday choice this year. You know what’s funny, I never have sauce on my steak… seasonings yes, but not sauce. Yet, I look at this delectable creamy sensation and I think “what have I been missing?!” … I must try this; too good to pass up! And if it’s your wife’s favourite, I know I’m in for something great ;-). Bring on the motherland dishes! (I did not have much luck on the culinary front on my one trip to London… ;( can’t wait to see your stuff!).
Haha, big expectations Kelly – I hope I don’t disappoint with my “Délices de l’Angleterre” (huh, I say it in France it almost sounds exciting! :D)
Nah – I think I’ll be able to rummage up a good few things to inspire and impress………… hopefully 😀
I have no doubt you will!
I’m a big steak fan and don’t eat it nearly enough but this mushroom sauce makes my mouth watering. And for the person who mentioned that restaurants add flour as a thickener, I think it probably also helps reduced the fat content of the sauce as well. 🙂
Hi A_Boleyn. Steak is so good isn’t it, but it can really be one of those things which can either be a) one of the most awesome meals ever, or b) “terrible”. One bad steak, over-cooked and streaked with fat can just ruin the dining experience. It’s like chewing on a car-tyre :p
Hope you have a try of the sauce – let me know what you think!
That sauce sounds fantastic and I am sure it will taste amazing as a dip too!
Thanks Kankana – definitely, I think it’s good with just about everything to be honest 😀
Love your new header, Charles, it makes me smile! I want to just dive into that photo of the steak, frites and your lovely sounding sauce! Maybe because I’m starting to be on a veggie overload here, but I am now craving steak, something I don’t eat too often but really love a good one. Your sauce is making my mouth water because I can just taste how good it would be with the steak…and I would do a little dipping of those frites into it as well. Gonna have to try this next time we grill steaks! BTW, those may be the most perfect grill marks I’ve ever seen on a steak. 🙂
Haha, thanks Betsy – it’s weird, because I’ll admit that grilling steaks isn’t my forte – They’re either too tough, or still “blue” in the middle, and as I move them around in the grill the lines seem to “disappear” – this time I seemed to have miraculously good luck, both with the lines, the cooking and the steak itself!
that is a gorgeous looking steak. and a gorgeous sounding sauce too. I don’t often get to eat top sirloin steak, but that’s not going to stop me from making that sauce. mushroom, onion, cream, mustard, i’m sold! so excited about your “visit” to England, and I’m glad you’re getting your inspiration back (:
Thanks Shuhan! I’ve been looking up some traditional English things this weekend and I’m going to start making a few of them next weekend. One of them is insanely high-fat, but meh – you only live once 😀
Love your new spring header – makes me feel warmer already 🙂 I don’t eat steak but I do like a good mushroom and onion sauce and this looks fab. I could definitely eat all those fries – yum!
Thanks BakingAddict – the mustard and lemon juice really make this sauce… it’s a really good addition to pretty much anything 🙂
Hi Charles,
I am posting a tofu post tomorrow (Friday) and your Mushrooms and Onion Steak Sauce will go perfect with my tofu cutlets. May I link your recipe to my post? If yes, how do I do it?
Hope I hear from you tonight, I post 7 a.m. New York time.
Hi Norma, absolutely… I’d love it if you wanted to link here. I’m looking forward to seeing your tofu dish. You don’t need to do anything special to link… Just copy the post link: https://homesweetsweden.com/index.php/2012/02/mushroom-and-onion-steak-sauce/
Thanks again!
Thanks Charles.
I’m testing out a new steak sauce on Sunday, but yours will be up next…how could anything with cream and mushrooms be bad????
PS…my brownie cookies were on the chewy side vs crisp 🙂
Hi Liz – hope you enjoy the sauce, and thanks for letting me know about your cookies 🙂
MMMMMmmmm. I’ve been craving a good steak for a while now. I have some nice tenderloins in the freezer, so I’ll give your sauce a go when I make them. My husband LOVES a mushroom sauce on his steak, so I know this would go over well. Stay tuned!
Thanks Barb – I hope you get to give it a try… it seems to go down well with everyone I know 🙂
When we cook steak at home, we’re used to eating Japanese style. I actually never made steak with creamy sauce before. This looks very very good. You grilled steak so deliciously too (with burnt marks!). I’m not a huge meat eater especially big chunks, but I love good quality steak. It’s so easy to make I’ll definitely give this a try! Your presentation with french fries and salad looks like one from restaurant. Looks so yum!
Hehe, thanks Nami – I don’t really like photographing lots of things which aren’t part of the main post subject – but if I just took a photo of the sauce alone it wouldn’t look interesting at all I think :). Hope you have a chance to give this a try!
Can you believe I’m not a hue steak eater? Yeah. I know everybody usually is surprised lol. But that’s because my mother fed us steak so much growing up, I got tired of it lol. But I did show this to her and she loved it:)
Haha, how can you get tired of steak???!!! 😀 Well, everyone’s different… I’m not a big chicken fan, but everyone seems to rave about how awesome it is 😀
Wow! Now that is a great recipe and one that we all should be posting because it’s what everyone wants to eat – simple delicious food with wonderful flavours – that’s where all the comfort lies. I love the criss-cross hatching on your steak and the wonderful chips and the salad and then the sauce. I think if I went to a friend’s house and they served me a meal like this I would think I’d died and gone to heaven. I can’t wait to see your mother-land posts, there’s so much there that needs to be rediscovered. xx
Hi Charlie, thanks for your kind comments 🙂 Definitely – far too many people mock British food as being only “boiled meat and spotted dick with custard”! I’m determined to show them that there’s plenty of yummy things there!
I see that Spring is in the air 🙂 I’m looking forward to see real flowers soon too! Great idea to change the banner!
You know, Charles, even though I love rare lamb, I don’t like beef steaks. Apart from steak tartare! When I spend several days in Paris (they have the biggest number of restaurants with great tartare) I try to have steak tartare at least once a day. Last time I had four in three days!
Anyway even though I never have steak, I can appreciate how appetising yours looks and how my husband would love it! Especially with the mushroom sauce. I love its old-fashioned touch and I’m sure I could find lots of other ways to use it with other dishes.
Oh my God Sissi – four steak tartares in three days?! Eek – I just can’t stand the stuff. It seems hilarious to me that they serve it, and then give you so many strong flavoured things – shallots, mustard, capers, so you can add it in, as if it’s just there to mask the flavour of the raw meat! 😀
In any case, I think the sauce would go well with many dishes, so I hope you have a chance to try this some time! 🙂
Haha! “Eek!” is what I think when I see warm raw beef on my friends’ or family member’s plates (rare steak is warm raw beef in a crunchy wrap, isn’t it?). I have always loved steak tartare even as a child and never liked really other beef dishes just like my family, so maybe it’s a question of food culture?
The seasonings in steak tartare are not to cover the meat taste but to… season it. In all restaurants you can ask for no seasoning or seasoning apart and you season on your own. The question is whether you like raw ground meat or prefer the raw warm beef instead 😉
I think it is very difficult to season steak tartare and even the best meat can be spoiled but a bad or not sufficient seasoning. I prefer to leave it to the chef. In Paris several restaurants make perfect seasoning.
Hahaha – “raw beef in a crunchy wrap”. Maybe you just never had a really “good” steak? Well, maybe you did, I’m sure you did, since your husband appreciates them, so of course I don’t mean to assume anything, but I find it really strange that someone can love raw minced beef but hate a really good “prime” cut, like a good “tournedos” 😀
I’m still not sure if I could try a steak tartare. I read a bad, but hilarious story of a guy who ate one once (I won’t link you because I think it might put you off them for life!) and it kind of killed my interest in trying it 😀
Mmm, I too love a good steak once in awhile. I never add a sauce to my steaks, just some dried herb or fresh herb seasonings. I think I’ll surprise my husband and make steak and fries with the mushroom sauce after he closes his real estate deal! I’m sure this mushroom sauce would taste good with chicken too, what do you think?
Thanks Lisa – I bet it would make a fantastic addition to chicken as well. Mustard and lemon flavours are perfect accompaniments to chicken I find! I hope you have a chance to try this – let me know if you do!
We always top steaks differently, but sauteed mushrooms are a favorite and a cream sauce with mushrooms sounds just amazing. And hurry up with those Boleyn requests!(I bet they’re really good!)
Hi Greg, I made one of A_Bolyen’s requests this weekend just gone – I was pretty pleased with the results – I’ll post it soon 🙂
We do enjoy a delicious steak meal occasionally, and always with a sauce. That photo of the dinner plate is making my mouth water! I can just picture myself dipping a tiny bite of steak into that wonderful sauce–I like LOTS of sauce!
Thanks Jean! I love LOTS of sauce too – damn restaurants here always give such a tiny small pot of it, it’s barely enough for the steak, let alone all the fries afterwards! 🙁
Here is to inspiration. I think your meal looks delicious . I think your sauce would be great on a burger hot off the grill this summer as well.
Thanks Karen – that’s a great idea… burger sauce… yummy, I like it! 🙂
It’s not yet 8am here and I’m DYING for a steak with this sauce!
I know I could never make it as a vegetarian. Not sure why that sounds like it’s an apology to vegetarians everywhere. LOL I love all food.
Hi Maureen – thanks for dropping by! I tried it as a veggie once… Bacon and Steak were my weaknesses… they’re just too delicious!
We don’t eat beef, but is it a sin to lust over it right now? 😀
Occasionally we do enjoy sauteed mushroom cream sauce over a pile of linguini. YUM!
Haha 😀
Well, I think this sauce is a great accompaniment to many things actually… you could try it with pasta or some other meat of your choice!
Wow, this looks incredibly delicious, Charles!! I am sure my husband would be happy to have this for lunch or dinner. I’ll try your sauce tomorrow, thanks for the idea :)!
Hi CG – Thanks so much – I loved your idea of adding in the juices from the pan – your version looks beautiful… I’ll try it myself next time 🙂
Oh how gorgeous and tempting and utterly delicious!
It definitely was great! Hope you have a chance to try it sometime 🙂
I haven’t made steak with a creamy sauce in ages and this sounds like a great come back recipe!
Glad you are finding your inspiration.
Love the new logo by the way 🙂
Thanks Sawsan – I think there aren’t many dishes better than a good steak, cooked to perfection! Hope you try this – let me know if you do! 🙂
I don’t eat red meat but your “steak sauce” looks as though it would also make for a lovely veggie dip! It looks to have a similar consistency to an onion dip, which is, great for veggies or crisps (chips)! I think I will have to try this one for sure 🙂 Yummy!!
Hi Sydney – I’ve no doubt it would make a great accompaniment to many things, or as a dip too – nice idea, I’ll remember it, thanks!
Charles, I have tasted very very good steaks I believe (everyone tries to “convert” me, so whenever people are having excellent steaks, they say “now this one, I’m sure you will like, have a bite”). I can even see the difference between them (the only ones I could eat, but with not pleasure are the “fork tender” ones, I had one like this in a restaurant serving only steaks: it was rare, but so tender there was no use of a knife, very impressive).
As I said it’s simply cultural, meaning habit, the attitude of my mum towards it etc.. You probably weren’t used to raw beef and me to rare steaks and I dislike the taste and texture of warm undercooked beef. I have been eating steak tartare probably from the age of 5 and have always enjoyed. By the way, was your friend’s story related to a certain worm? They apparently can be caught also with really rare steaks and blue ones, because the inside temperature is not high enough. I know that every time I have a steak tartare there’s a risk, this is why I only eat it in the recommended and packed restaurants, famous for their steak tartare.
Hi Sissi, to be honest, I never grew up with rare steaks – the idea of eating a slab of meat which was still uncooked, or even just pink, in the centre was kind of appalling to me until I was about 16. My parents thought the same – although of course my mother will think that since she is a vegetarian, so as a result all the meat we ate was very well cooked indeed. It’s only when I got older (I think it was when I came to Paris for my University studies actually, in 2001) that I started trying meat with different levels of cooking – gradually getting less and less cooked. I like a “saignant” steak, but in so many restaurants their idea of saignant is actually bordering on medium – well done, except with the case of a “pavé de rumsteck” which is always “bleu”, even when ordered medium rare because many places fail badly at cooking them. Anyway, my point is that I realised that meat cooked like that “omg so damn good” – Anyway, that was just a little side-story, of course I can realise that it’s a taste thing. As with many things, it’s not surprising you have a strong love for a specific thing if you grew up eating it. It’s like people in Sweden who love Surströmming… that’s not to say that I think steak tartare is disgusting and you’re crazy for wanting to eat it, but that the way we were raised absolutely has a strong impact on our tastes, even as adults!
Did I tell you I was born in Dijon?
I certainly made a great consumption of mustard back home in Bourgogne (Cote Chalonnaise/You must try our wines!)!
I remembered using large dollops of them on my steaks and steaks haches!
Great sauce!
You didn’t Robert-Gilles – that’s cool, I’ve been considering visiting the area for a while. Is it worth a trip? I have a friend whose mother comes from Bourgogne. Believe me – we have many “discussions” about which wines are best – I prefer Bordeaux usually, but he is loyal to his mother’s home-territory 😀
Right: steak and fries with double cream and butter. Someone is living dangerously and deliciously. I would eat your sauce as a soup, perhaps, or as a pasta sauce — hard to go wrong with mushrooms, cream, lemon and mustard.
Thanks Sharyn – I think it would make an amazing pasta sauce… need to try it sometime!
I’m not vegetarian but i’m not fan of red meat, but somehow I like steak + mushroom + fries…I like the juice from the steak (I collect it with bread) and I dip the fries in the mushroom sauce..disturbing whoever is around me.
Yours looks soooooo delicious..nice pictures as well!!
Oh, believe me – it’s equally good with “just” fries as it is with the steak itself :D. I hope you decide to give it a try! 🙂
Am I to assume that you’re settled into your new place now after your move? Hope everything went ok!
not yet..I’m in Morocco right now for a couple of weeks of nice weather while husband is already there in Germany (our new destination)!
Oooh, nice – have a wonderful stay 🙂