Hanger Steak with mushrooms

Husband had made some creme fraiche so we got a hanger steak from ACA, pan fried it, sautéed onion, mushrooms in pan drippings, then added creme fraiche, green peppercorns and parsley.

Cut steak.

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and a dash of cognac.

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How did he make the crème fraîche? Since raw-milk imports were halted I haven’t found any in the US that tastes like it does in France.

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The recipe we use comes from ‘My Pantry’ by Alice Waters.

Husband adds more than 1 tablespoon of buttermilk, more like 2. We also use Clover Sonoma heavy whipping cream, which has no additives, and Clover buttermilk.

https://cloversonoma.com/inventory/organic-heavy-whipping-cream/

Husband misses the yogurt he used to get in Mali. Some flavors you just can’t duplicate.

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I’ll have to try that starter.

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Turns out I did try that starter, ten years ago. Maybe the cream is the issue.

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