I formed the mixture into 4 flattened ovals and browned them in a little oil. Then, I removed them from the pan and added sliced mushrooms to brown. You can see the ovals on the inverted pan lid on top of the Dutch oven. Anything to save a dish!
Then a little minced onion is added and just cooked through, and some beef broth mixed with a tablespoon of flour get whisked in and brought to the boil to thicken. A hit of heavy cream-
And to finish it I used a touch of stone ground mustard and some capers. The beef goes back in for a few minutes to cook through and get coated in the delicious sauce. On the side I served roasted sweet and new potatoes (photo is raw). This was one of those nights I go out and my husband eats with the girls. The nice thing about the PanneBoeuf is that it can rest there in it's gravy for a little while before dinnertime. Sour cream is good to use instead fo the heavy cream, but it must be added at the very end and not brought to the boil or else it might curdle.