1. Combine the beef broth and dried porcini in a small saucepan. 2. Bring to a boil, remove from heat, cover, and let steep for 30 minutes. 3. With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside. 4. Strain the broth through a sieve and set aside. 5. Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat. 6. When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes. 7. Transfer to a bowl. 8. Season the beef strips generously with kosher salt and pepper and dredge in the flour. 9. Add 2 tbsp oil to the pan and heat over medium-high heat. 10. When oil is hot, add the beef, spreading it in a single layer. 11. After about a minute, turn each piece to brown the other side. 12. Don't overcook! 13. Work quickly, the whole process only takes a couple of minutes. 14. Remove beef to the same bowl with the cremini. 15. (Work in smaller batches, if you prefer). 16. Melt the remaining 3 tbsp butter in the pan over medium-high heat. 17. Add the onion. 18. Saute, scraping up the browned meat bits at the bottom of the pan. 19. When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth. 20. Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices. 21. Bring to a simmer while stirring. 22. Cook just until the sauce thickens slightly, 1- 2 minutes. 23. Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through. 24. Taste, and adjust seasonings. 25. Serve over cooked noodles, sprinkled with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
