SMALL STEAKS IN MUSHROOM SAUCE
Små biffar i champinjonsås
1 tablespoon butter or margarine
3 tablespoons chopped onion
2 tablespoons flour
1½ cups cream, 15% fat
1 teaspoon soy sauce
1 teaspoon grated onion
salt, pepper
shredded red and green bell peppers
Trim and slice the mushrooms for the sauce. Melt the fat in a frying pan and sizzle the mushrooms for a few minutes. Add chopped onion and sizzle until glossy and transparent. Sprinkle with flour and stir. Add the cream, little by little, and simmer slowly until the sauce thickens and is creamy. Stir in the soy sauce and the grated onion and flavour to taste with salt and pepper.
Små biffar i champinjonsås
A fine meat dish, suitable on all occasions. If you
wish, you can serve some of the sauce separately.
4 servings
4 slices boneless beef, e.g. thick flank, 1 to 1 1/3 lbs
1 tablespoon butter or margarine
Sauce:
8 oz fresh mushrooms1 tablespoon butter or margarine
3 tablespoons chopped onion
2 tablespoons flour
1½ cups cream, 15% fat
1 teaspoon soy sauce
1 teaspoon grated onion
salt, pepper
shredded red and green bell peppers
Trim and slice the mushrooms for the sauce. Melt the fat in a frying pan and sizzle the mushrooms for a few minutes. Add chopped onion and sizzle until glossy and transparent. Sprinkle with flour and stir. Add the cream, little by little, and simmer slowly until the sauce thickens and is creamy. Stir in the soy sauce and the grated onion and flavour to taste with salt and pepper.
Brown the fat in a frying pan, put in the meat and
fry on both sides. Lower the heat and fry for a few minutes more, covered with
a lid. Pour the mushroom sauce over the meat and simmer slowly until the meat
is done to your liking. Decorate with bell peppers.
Serve with potatoes or rice and a salad.
Enjoy!
Bella
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