Old Viennese Sautéed Beef Strips with Mushrooms & Pickles

Pat the beef dry and cut across the grain into strips about 1 cm wide. Clean the mushrooms and slice them. Peel and finely chop the onion. Cut the pickles into fine strips. Finely chop the flat-leaf parsley.

Season the beef strips with salt and pepper and dust evenly with the plain flour so that they are only thinly coated.

In a large, heavy pan, heat half of the clarified butter until smoking hot. Sear the beef strips in batches over high heat for about 1 to 2 minutes all over, so that they are nicely browned on the outside and still tender pink on the inside. Remove immediately and set aside on a warm plate.