“The Dairy Book of Home Cookery” (Sonia Allison), Page 63
1lb 4oz rump or fillet steak
1 small onion, grated
3oz butter
12oz button mushrooms, sliced
salt & pepper
3 tblspn white wine
¼ pt double cream
Cut steak into 1 cm slices. Beat until very thin with rolling pin. Cut into 1cm wide strips.
Fry onion gently in 1½ oz butter for 5 minutes.
Add steak strips and fry for a further 5 minutes, turning all the time. Remove steak to plate
Add rest of butter to pan and heat. Add mushrooms and fry for 3 minutes, turning.
Replace steak. Sprinkle with salt and pepper.
Gently stir in wine and cream. Reheat gently without boiling. Serve with rice or noodles