| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish | 2 | Servings | |
INGREDIENTS
| 2 | Serving size steaks Butter to fry steaks in– | |
| 3 | tb | Butter |
| 1/2 | pt | Fresh cream |
| 1 | ts | Prepared mustard |
| 1 | tb | Ketchup |
| Cracker black pepper | ||
| 3 | Glugs of Brandy | |
| 1 | tb | Worcestershire sauce |
INSTRUCTIONS
Press the cracked black pepper into the steaks. Cook the steaks in the butter in a skillet. When cooked to taste remove and keep warm in foil. Remove all but 5 tablespoons of pan drippings. To this add the 3 tablespoons of butter, 1/2 pint fresh cream stirring all the time until well mixed. Add the 1 teaspoon of mustard and the 1 tablespoon ketchup. Let simmer till slightly thicken, then add the 3 glugs of brandy (tip the bottle of brandy and when you hear 3 glugs - stop). Stir in the tablespoon of worcestershire sauce. Place the steaks into the mixtue, spoon the sauce over them until the sauce is the consistency of table cream. Serve immediately. Source: Paul Miller - Pretoria, 1974 Posted to MM-Recipes Digest V3 #264 Date: Thu, 26 Sep 1996 22:07:24 +0100 From: "femorgan" <[email protected]>
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