Quick stew of beef topside with wild mixed mushroom and Arugula Salad

Ingredients for Quick stew of beef topside with wild mixed mushroom and Arugula Salad

Instructions for Quick stew of beef topside with wild mixed mushroom and Arugula Salad

To prepare the Quick stew of beef topside with wild mixed mushroom and Arugula Salad recipe, please follow these instructions:

Cut calves topside in pencil thick strips of about 3 cm. length. Heat a skillet with high sides (sauté pan) up, warm a little oil on the kødstrimlerne and Brown quickly on all sides. Take the meat from the Pan and keep it snug, put it on a large plate and cover it with tinfoil.

Arrow skalotte the onions and chop them finely. Clean the mushrooms and cut them into suitable pieces. Warm so a little more oil on sauterpanden and FRY onion and mushrooms until golden. So are met by the Fund, and calves the sauce smoothed with corn flour to a suitable consistency.

Came back in the sauce and turn the meat finely chopped tarragon leaves in. Season with salt and pepper and let it be well warmed up.

Meanwhile, rinse the salad-arugula, torn into small pieces and place in a bowl. The salad turned over with 2 tablespoons olive oil and the juice of ½ a lemon. Server the salad to the calf-ragout'en and give a good bread.