I have mentioned in another post that I am going through a month or two of edible experiments on non-pinoy spices. Inside supermarkets, I have this tendency to spend more time in front of the herbs section contemplating on at least 2 to use for the coming week. Parsley, thyme, rosemary, coriander, mint. Oh yeah, I grow basil!
Here is one using parsley and I say, quite good served over pasta or plain rice.
- Sirloin steak, thinly sliced
- 1 onion, diced
- Button mushrooms, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 cup cream
- 1 tsp tomato sauce
- Salt and pepper
- 2 tbsp fresh parsley, chopped
- Heat olive oil in a non-stick pan. Cook onion and mushrooms over medium heat until softened. Transfer to another bowl.
- Add more olive oil to the pan if necessary. Fry beef over high heat, stirring occasionally, for about 5 minutes or until cooked.
- Throw in cooked onion and mushrooms. Add cream and tomato sauce, and season with salt and pepper. Heat, stirring occasionally.
- Turn off the heat. Add half of the chopped parsley and mix thoroughly. Serve immediately; garnished with the rest of the chopped parsley.
Don’t be afraid of the garnish or think it’s something you don’t really wanna eat. I tell you, the fresh parsley does makes a difference. My boys love it!