| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Australian |
Beef, Mushrooms, Sauces |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lean beef steaks |
| 1 |
T |
Canola oil |
| 1 |
|
Onion, small |
| 180 |
g |
Mushrooms, sliced |
| 1/2 |
c |
Beef stock |
| 2 |
T |
Worcestershire sauce |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
Heat a heavy based pan on high. Brush oil onto both sides of steak. To
seal, cook steak 2-3 minutes each side. Turn when juices appear on
uncooked side Note: Steak thickness determines cooking time. As a
gudie: Rare remove after sealing; reduce heat for medium and cook and
extra 2-3 minutes each side; Well done, 4-6 minutes each side. Test
steak by pressing with tongs. Rare feels string. Medium has some
resistance. Well done feels quite firm. Remove from heat, rest while
making sauce. Add onion and mushrooms to any pan juices. Cook 1
minute. Add worcestershire sauce and stock(*1). Bring to boil,
stirring constantly until slightly thickened. Add parsley and any
juices from rested steak. Serve with steamed vegetables and mash
potatoes. Recipe from Australian Meat and Live-stock Corporation
cards. *1 - I also recommend adding about 2-3 ts of cornflower to the
sauce to thicken it slightly. Posted to MM-Recipes Digest V3 #283
Date: Wed, 16 Oct 1996 12:07:26 +0000 From: Tony.Davidson@zeta.org.au
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