| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1 |
c |
Thinly sliced onions |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 3/4 |
c |
Thinly sliced mushrooms |
| 1 |
|
Garlic clove; minced |
| 3/4 |
c |
Beef broth |
| 1 1/2 |
tb |
Heavy cream |
| 3 |
tb |
Ketchup |
| 1 1/2 |
tb |
Worcestershire sauce; or to taste |
| 1 |
ts |
Dijon-style mustard |
| 1 |
lb |
Grilled steak; cut into 1/8-inch |
|
|
; thick slices |
| 1 |
|
Long loaf of Italian-style bread; halved horizontally |
|
|
; and each half |
|
|
; buttered lightly, |
|
|
; cut into 4 pieces, |
|
|
; and toasted |
INSTRUCTIONS
In a skillet cook the onions in the butter and the oil over moderate heat,
stirring occasionally, until they are crisp and golden and transfer them
with a slotted spoon to paper towels to drain. In the fat remaining in the
skillet cook the mushrooms and the garlic over moderately low heat,
stirring occasionally, until the mushrooms begin to turn brown and transfer
the mixture to a plate. Add the broth to the skillet and deglaze the
skillet, scraping up the brown bits. Add the cream, the ketchup, the
Worcestershire sauce, and the mustard and stir in the mushroom mixture and
the steak slices. Divide the steak mixture among the bottom bread pieces,
sprinkle it with some of the onions, and top the onions with the remaining
bread pieces.
Serves 4.
Gourmet February 1990
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