Cook the meat first on both sides in a large frying pan, then put to one side and keep warm in a covered dish (you don’t want the meat to dry out). Prepare the sauce in the same pan to save on washing up. Once your sauce is done, you can return the meat to the pan and let it sit in the sauce for a while to soak up all of the lovely, creamy flavours as it finishes cooking.
As a meal, it works really well with brown rice or cauliflower rice, and plenty of steamed vegetables. Combinations that worked for me were pork with brown rice, broccoli and carrots, as well as turkey steaks with cauliflower rice, tenderstem broccoli and asparagus. I can also recommend chicken with hasselback potatoes and sauteed cabbage.
If you’re interested on making cauliflower rice, there are some instructions in this post on one of my other recipes. It’s super easy, really healthy and definitely worth a go.
Ingredients (serves 3-4)
– 4 rashers smoked bacon
– 1 red onion
– 200 g white mushrooms
– 300 ml single cream
– 2 tablespoons Dijon mustard (you can add more to taste)
1. Wash the mushrooms thoroughly. Chop into slices (and halve the slices if the mushrooms are big).
2. Heat a little oil (or butter for extra indulgence!) in a large frying pan. Peel and chop the red onion and saute.
3. Cut the bacon into small pieces and add to the pan once the onions have begun to soften. After 4-5 minutes, stir in the mushrooms and cook until the bacon is cooked and the mushrooms have started to take on some colour.
4. Stir in the mustard then add the cream. Mix together well, season and taste. If you love mustard, you might want to add some more here!
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