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Mushroom Sauce for Steak
YIELDS:
1 servings
INGREDIENTS:
60 g Butter
1 bn Green shallots; (spring
-onions)
; (white shanks
; only), chopped
375 g Large dark mushroom flats;
-(if not available
; use mushroom cups),
; sliced
2 tb Plain flour
2 1/2 cups milk; (approx), up
-to 2
1 Pieces scotch fillet; rump
-or fillet
; steak, up to 6
salt
Talking about salt ... salt has actually become very trendy among chefs. You've got Baltic salt, you got smoked sea salt, Israeli sea salt, coshure salt and of course, last but not least, our favourite table salt.
What are you gonna use these salts for? Table salt is iodized, it's used in everything that we season. It's going to be hard pressed to find yourself a recipe that does not call for salt.
We're looking at coarse sea salts, we're sprinkling those over carpaccios, we're finishing dishes with it. And last, our coshure salt is what we're always using for pickling, for brining, for making our proshudos, for something that's going to suck the moisture out of proteins. That's basically the components of what your different salts do. and freshly milled
-pepper
Tiny pinch of cayenne
-pepper; (optional)
1 bn Chives
DIRECTIONS:
Heat butter in a large frying pan until melted. Add the shallots and
mushrooms and toss quickly over a high heat to coat with butter, cover and
cook a few minutes more to soften the mushrooms (this saves using too much
butter). Remove lid, sprinkle over the flour and stir through well. Add 2
cups of the milk and stir constantly until the sauce boils and thickens.
Turn off the heat and grill, pan-fry or barbecue
If you ever run upon a recipe that calls for barbequing, essentially it basically means "to grill".
Whether it be with a barbeque or whether it be over a spitfire, grilling is that same dry method heat that's created from the actual wood itself. Mesquite, hickory, that's barbeque. the steak and prepare a
salad or vegetable accompaniment. When almost ready to serve, reheat the
sauce, season to taste with salt, pepper
Black and white peppercorns ... the predominant most used season in the world, next to salt.
It can come in mildly ground, medium ground or very coarse. It's very, very spicy, very hot. You're going to use it to pretty much season all your dishes, but remember, add a little, you can always add more.and cayenne. Thin with more milk
if necessary. Add chopped chives at the last minute then spoon over the hot
cooked meat.
Note: This sauce is also delicious served on hot buttered toast for
breakfast. Adjust consistency if necessary.
Converted by MC_Buster.
Per serving: 581 Calories (kcal); 57g Total Fat; (86% calories from fat);
9g Protein; 12g Carbohydrate; 165mg Cholesterol; 615mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
from : http://www.enhancedrecipes.com/Mushroom ... Steak.html
