Steak with mushroom sauce
A perfectly cooked steak, homemade sauce and veggies can be a delicious meal for a special occasion. The mushroom sauce is prepared with fresh mushrooms, onions, milk and thyme, instead of pre-prepared sauce mixes or soup powders, which can be very unhealthy.
Ready in45 mins
Serving sizeServes 4
- 4 tsp (20 ml) sunflower oil
- 1 onion, sliced
- 250 g mushrooms, halved and sliced
- 2 tbsp (30 ml) cake flour
- 1 cup (250 ml) low-fat milk
- lemon juice and black pepper to taste
- 1 tsp (5 ml) Worcestershire sauce
- ½ tsp (2,5 ml) dried thyme
- 4 x 160 g steaks or chops, all fat removed
- ½ tsp (2,5 ml) salt
- Heat half the oil in a pan and fry onion and mushrooms until tender and browned.
- Stir in flour until absorbed and add milk a little at a time. Stir well to form a sauce.
- Simmer for a few minutes to thicken. Season with lemon juice, pepper, Worcestershire sauce and thyme.
- Heat rest of the oil in a frying pan over a medium heat. Fry meat for 5-7 minutes on the one side.
- Sprinkle with half the salt and season with lemon juice and black pepper. Turn over.
- Fry for another 5-7 minutes and season again. Steak or chops should still be juicy when cooked.
- Serve meat immediately with mushroom sauce, butternut and a salad or green veggies.
- Serve steak with the Chakalaka sauce.
- Remember not to have red meat more than 2-3 times a week.
This recipe is from Cooking from the heart, 1st edition
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