Sudden 'taste' changes

Often, much as I try not to, I end up over cooking them; but these were runny, warm, silky... just sublime! So simple, yet so satisfying.

I have always been an OK-ish cook, but in recent years I have taken a step back to let Mrs C do her thing --- not because I am a lazy chauvinist git, but because she is interested in, and enjoys cooking. However, my interest is returning, and when I put my mind to it I am batting the balls right out of the park. The main thing I am doing is NOT following recipes - I am cooking by feel and taste, which is paying dividends.

I best be on form for the dinner tomorrow - it is my world famous* sauce that goes with it.

(* it would be world famous, if enough people knew about it - my brother in law raves about it, and it is dead easy to make!)

 

That's what pregnancy does for you, FC.

 

OK - as it is you (but don't tell anyone else, this is just between you and me, OK?)



You will need:

Mushrooms (of your choice, variety not important)
An onion
Mustard, must be French, Sainsburys version is the best now that Colemans have abandoned me
Double cream
Butter

Finely chop onion
Finely slice mushrooms

Melt a generous knob of butter in a pot (low heat), then soften onion in the butter. Add mushroom slices and cook on for a short while. Then add mustard (roughly half to three quarters of a jar, adjust to your own taste), and stir to coat onions and mushrooms in the mustard. Then, add double cream, and stir gently as it heats; adjust cream/mustard ratio until you get a silky sauce that has just the right amount of piquancy, then serve with a really good steak, homemade beer battered onion rings and beef dripping chips.

Seriously, this has to be one of THE best meals you will ever have.

 

Let me know how you get on with it @"M"

If you want to be really fancy, make some toast (cut the crusts off), and spread it with paté - place the steak on top, then apply FC's sauce atop -- there you have the best Tornados Rossini going..

See, they say Scots have no taste........... FC, proving the world wrong since 1976!

 

Oh no, don't forget the steak!!! Seriously, follow the recipe and try it - if it were not for steak and that sauce, I would still be single!

I was gifted that sauce by a wonderful lady, who was once catering manageress at Meadowbank Stadium in Edinburgh, and that was only one of her arsenal when it came to feeding everyone at the Commonwealth Games in 1986. To this day, it is called 'Steak a la Betty' in my house.....

Elizabeth (Betty) you are loved, and missed in equal measure.

 

No, not fillet, T-Bone all day long!

I am not really a food snob, but when it comes to beef.............. yeah, I know and appreciate the cuts, and as should be no surprise it is the less popular that give the best flavour (bavette, hanger etc). I am no foodie in the modern sense, but I appreciate quality and flavour.

Who knows, if I was born with more brains, I might have rivalled Jamie Oliver......

 

Oh, he is a prick without doubt - but I would love to earn his money...