Stirfried Beef with Chanterelles

An indulgent but easy and speedy steak dinner featuring succulent steak, earthy, meaty chanterelles and mellow onion. Stir-fry cooks up pretty quickly so have all the ingredients prepared and ready before you turn on the heat. I used chuck steak, but ribeye, flank steak or even fillet all work well. Serve them with egg noodles or steamed rice.


400-500 g Chuck steak (ribeye or flank), thinly sliced Sea salt and freshly milled black pepper 250-300 g Chanterells, larger ones sliced or torn Ghee, tallow or chicken schmaltz 1 Large red onion, halved and sliced 1 tsp Rosemary, finely chopped 1 tbsp Dry Sherry or brandy 2 tbsp White balsamic 1 tbsp Fresh chopped parsley, to garnish

Slice beef into thin strips and season with salt and pepper. Clean the chanterelles and cut or tear the larger ones.
Heat 2 tablespoons of tallow in a large skillet over medium-high heat. Working in batches, brown the beef for about 2 minutes, stirring frequently. Be careful not to overcook the beef. Transfer to a bowl with a slotted spoon.
Add another tablespoon of tallow to the same skillet. Add in sliced red onions and cook for a few minutes. Add in chanterelles and cook for about 5 minutes, stirring frequently, sprinkling in chopped rosemary about halfway through. Deglaze pan with sherry or brandy and white balsamic,
Return beef and cook together for a couple of minutes. Taste and adjust seasonings. Sprinkle with parsley and serve immediately.