| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Scottish | Scottish | 4 | servings |
INGREDIENTS
| 8 | 1/4" thick rump or fillet steak slices | |
| 2 | tb | Butter |
| 4 | md | Sliced onions |
| Black pepper and salt to taste | ||
| 1 | tb | Walnut pickle juice or |
| 1 | tb | Mushroom ketchup or |
| 1 | tb | Oyster juice |
INSTRUCTIONS
Melt butter in a large skillet and heat. Add onion slices; soften, push to side of pan, add steak slices. Brown quickly on both sides, add pepper, mix with onion. Cover, cook gently for 10 minutes. Remove steaks, keep warm. Add walnut juice or mushroom ketchup or oyster juice and salt to pan. Boil for 1 minute, pour over steaks. Converted by MC_Buster. NOTES : Some of the finest beef in the world comes from Scotland, as witness the huge numbers of Aberdeen Angus and Belted Galloway bulls sold overseas to cattle breeders from as far away as Argentina, America and Australia. This recipe dates from 1826. Use prime steak for this dish to savour it to the full. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Religion is external, faith is internal.”