- 1 tbspvegetable or olive oil
- 4150g beef round-eye steaks
- 25 gbutter, chopped
- 1small brown onion, finely chopped
- 1 clovegarlic, crushed
- 150 gmixed mushrooms, chopped
- 2 tbspplain flour
- 1/4 cupdry red wine
- 3/4 cupbeef stock
- 1/3 cupthickened cream
- 2 tspfinely chopped thyme
- steamed vegetables, to serve
INSTRUCTIONS:
- In a large frying pan, heat oil over moderately high heat. Cook beef 3-4 minutes each side or until cooked to taste. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.
- In same pan, melt butter over moderate heat. Add onion; cook and stir for 2-3 minutes or until soft. Add garlic and mushroom. Cook and stir 3-5 minutes or until mushroom is soft. Add flour; cook and stir 1 minute. Stir in wine: bring to the boil. Stir in stock; bring to the boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened. Add cream, cook and stir for 1 minute or until heated. Season. Serve beef with sauce, thyme and vegies.
Source: Food To Love
Share It To Your Friends!
Loading...
