| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Australian |
Beef, Mushrooms, Sauces |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lean beef steaks |
| 1 |
tb |
Canola oil |
| 1 |
|
Onion (small) |
| 180 |
g |
Mushrooms, sliced |
| 1/2 |
c |
Beef stock |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
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
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”