Beef Steak with lemon cream sauce |
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Prep Time: 540 Minutes Cook Time: 60 Minutes |
Ready In: 600 Minutes Servings: 4 |
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This is this week's winning recipe from the Thursday magazine. It was submitted by Jennifer Fernandes. Ingredients:
8 -10 slices beef |
1 tablespoon ginger paste |
1 tablespoon garlic paste |
6 -8 tablespoons steak sauce (american garden brand preferably) |
salt |
fresh ground black pepper |
2 tablespoons butter |
2 tablespoons olive oil |
2 -3 garlic flakes, minced |
100 g canned mushrooms, thickly sliced (washed and drained) |
1 1/2 tablespoons lemon juice |
1/2 cup cream |
2 tablespoons parsley, finely chopped |
salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon cornflour |
1/2 cup water |
Directions:
1. Marinate the beef slices with the steak sauce, ginger and garlic pastes, salt and pepper.
2. Refrigerate for 6-8 hours.
3. When ready to serve, fry or grill them until done.
4. Drain on clean paper kitchen napkins and keep aside.
5. To prepare the lemon cream sauce, heat butter and oil in a pan.
6. Add garlic and stir-fry briefly (for a minute) until the raw smell is gone.
7. Add mushrooms and fry for 5 minutes until golden brown.
8. Remove from flame.
9. Keep aside.
10. Mix all the other ingredients mentioned under'To be mixed together' in a bowl.
11. Refrigerate until serving time.
12. When its time to serve, add these ingredients to the pan of mushrooms.
13. Mix well.
14. Bring to a boil, stirring continuously, until the sauce is slightly thick and ready.
15. Serve hot with the beef steak, crisp garlic bread and fried potato wedges for a complete meal.
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