Steak with Mushroom Sauce

Ingredients

• 500 g biftek or beef/veal steak
• Marinade:
• 1/4 cup soy sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon ground ginger
• a light pinch of salt (soy sauce is salty)
• 1/4 cup red vinegar
• 1/4 cup vegetable oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons steak sauce (optional)
• Mushroom sauce:
• vegetable oil
• 1 tablespoon mustard seeds (medium spoon)
• 2 tablespoons butter
• mushrooms, canned or fresh
• 2 tablespoons flour
• 2 cups beef stock
• or
• 2 cups water + 2 tablespoons powdered milk
• pinch of nutmeg
• black pepper
• a pinch of salt
• How to make mashed potatoes:

Method

1. Mix all the marinade ingredients and marinate the biftak for at least one hour
2. In a nonstick pan, add some vegetable oil and a medium spoonful of mustard seeds and stir briefly with a spoon for one minute
3. Place the biftak meat in the pan over medium-high heat until it colors, then reduce the heat and leave it long enough to cook through
4. When the biftak is cooked, remove it from the pan. Using the same pan, add two tablespoons of butter and add the mushrooms and sauté until they soften
5. Remove the mushrooms from the pan and set them aside. In the same pan, add two tablespoons of flour and stir quickly
6. When the flour turns brown, add beef stock or water and milk and stir quickly so the flour doesn't clump
7. Add a pinch of nutmeg and black pepper and stir, then return the mushrooms you set aside and add a pinch of salt
8. When the sauce thickens slightly, remove it from the heat
9. Serve the biftak with the mushroom sauce and mashed potatoes (purée) and sautéed or boiled vegetables such as carrots and broccoli
10. Boil about 1 kilogram of potatoes then mash them
11. Add about one third of a 250-gram block of butter (about 85 grams), and 1/4 cup liquid milk, a pinch of white pepper or a grating of nutmeg, and salt, and mix well