Collops In The Pan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Scottish | Scottish | 4 | Servings |
INGREDIENTS
| 8 | 1/4" thick rump or fillet | |
| steak slices | ||
| 2 | T | Butter |
| 4 | Sliced onions | |
| Black pepper and salt to | ||
| taste | ||
| 1 | T | Walnut pickle juice or |
| 1 | T | Mushroom ketchup or |
| 1 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 9658
Calories From Fat: 4616
Total Fat: 514.3g
Cholesterol: 3757.5mg
Sodium: 65404.6mg
Potassium: 14655.9mg
Carbohydrates: 69.1g
Fiber: 1.9g
Sugar: 51g
Protein: 1195.2g