500g Beef Round Steak sliced or diced

150g onions halved and sliced

150g oyster mushrooms

30g capers

1 cup cream

4 cloves garlic – grated

10 to 20g fresh parsley or thyme

1 level teaspoon salt or to taste

1 teaspoon mushroom soy

Pepper to taste

2 tablespoon olive oil

COOKING METHOD: Slice or diced the beef into even size pieces, the smaller the pieces the quicker it will cook. Add the oil to a fry pan over medium heat cook the onions to soften for roughly 5 minutes. Add the garlic and the mushrooms and cook for another 5 minutes and then remove the mixture and put aside. In the same pan if needed add another tablespoon of oil then brown the beef for roughly ten minutes and increase the heat during cooking so that the meat has enough heat to brown and not stew in its own juices. Now return all the onion mixture to the pan with the cream, soy, salt and season it with pepper. Bring to boil then add roughly chopped parsley or thyme but leave some for garnish. Simmer covered for approximately 30 to 45 minutes depending on the texture of meat required.  Serve over boiled rice or boiled potatoes and vegetables/salad of your choice.

Variations and tips; In the I use Round Steak in curries and stir fries. Ask your butcher to recommend you the best choice of cut for this type of cooking. This dish can be prepared and eaten within an hour. The texture of the meat will depend on individual choice to how tender you’d like the steak to be. Use any other type of mushroom if you like but I find the oyster mushroom is delicate, nutty and flavourful. If you desire little more sauce at the end of cooking don’t be afraid to add a quarter cup of beef or chicken stock/broth. If you don’t have capers use some green olives instead. Enjoy!