| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Sauces |
8 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic |
| 2 |
ts |
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 |
ts |
Butter or oil |
| 2 |
tb |
Brandy |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Salt |
| 3 |
tb |
Whippingcream |
|
|
Formatted by Manny Rothstein |
INSTRUCTIONS
STEAKS
MUSTARD CREAM SAUCE
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; 0.01 gram
fiber.
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)
A Message from our Provider:
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