| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Sauces | 8 | Servings | |
INGREDIENTS
| 2 | Cloves garlic | |
| 2 | t | Freshly ground black pepper |
| 8 | 2 1/2- to 3-ounce ostrich | |
| minute steaks or ostrich | ||
| fillet sliced into 8 | ||
| steaks 1/2 inch thick and | ||
| 3 inches in diameter | ||
| 2 | t | Butter or oil |
| 2 | T | Brandy |
| 1 | T | Dijon mustard |
| 2 | t | Salt |
| 3 | T | Whippingcream |
| Formatted by Manny Rothstein | ||
| 0 | m fiber. |
INSTRUCTIONS
STEAKS Crush garlic and mix with pepper. Pat into steaks. Heat butter in skillet. Add steaks and quickly fry steaks 1 1/2 minutes per side. Serve with Mustard Cream Sauce. MUSTARD CREAM SAUCE Add brandy to pan after frying ostrich steaks. Ignite brandy and when flames have died down, add mustard, salt and cream. Stir together well. Heat but do not allow to boil. Makes 8 servings. Each serving contains about: 129 calories; 703 mg sodium; 61 mg cholesterol; 7 grams fat; 1 gram carbohydrates; 14 grams protein; This recipe comes from "Teixeira Ostrich Cookbook," published by Teixeira Foods Inc. Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY ROTHSTEIN On 12-31-95 Posted to MM-Recipes Digest V3 #276 Date: Tue, 8 Oct 1996 13:30:45 PST From: l.and-e.smith@juno.com (Lois Smith)
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