850 grams. of steak strips (I used 2 large pieces, perforated sirloin, Lawry's Seasoning Salt, then rubbed with Extra Virgin Olive Oil) tossed with crushed garlic (half a head) and more EVOO. Added some fresh lemon as well. Let sit for at least an hour.
Saute 1 large onion and aforesaid garlic in EVOO (trimmed fat from steak and used in saute). Add butter, then toss in Shiitake (6-8 large whole, julienned) strips. Sweat the mushroom. Pepper. Put aside.
Reuse olive oil, add more butter, shock fry steak on high heat (less than a minute).
Deglaze with a can of Campbell's Mushroom Soup (plus same can with water taken from cooking pasta). Extremely low heat, simmer. Add a can/tetra pack of all purpose cream. Dollop of butter. Adjust seasoning to taste (salt and pepper).
Toss in pasta (fettucine works better). Parmigiano.
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