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I was just wondering if any of you out there know a good recipe for a sauce to go on steak that doesn't have cream/milk in it.
DF has a bit of a funny stomach when it comes to creams and things that are overly oily/fatty, usually in small doses he can get away with it but after eating some KFC chicken yesterday he's paying the price and has asked me to be nice to him in my cook ing><;
So, what secrets do you girls have that you wouldn't mind sharing? :)
after you've cooked the stake deglase it with red wine (or water) pour it into a bowl cook onion/garlic in pan untill they're light golden then pour pan juices back into the pan, cook out and if you want it thicker add in some corn flower. makes a nice gravy an if you dont want lumps just strain out the onion/garlic...
HTH :)
oh that sounds easy...
when you mean deglase... ah, well what do you mean by deglase? XD
We made the pioneer woman's steak salad last night. Yummo.
:
Ginger Steak Salad
Steak Marinade:
2 tablespoons soy sauce
1 tablespoon sherry
2 minced garlic cloves
2 teaspoons brown sugar
1 rib-eye, strip, or sirloin steak
2 tablespoons olive oil
Salad Dressing:
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lime juice
2 garlic cloves, finely diced
1 generous tablespoon fresh ginger, minced
1/2 jalapeno, seeded and diced
8 ounces salad greens: baby lettuces, endive, radicchio, etc.
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
Combine salad dressing ingredients. Slice green onion.
When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top.
Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.
400 g cup mushrooms, diced
1 garlic clove, crushed
1 Tbsp Worchestershire sauce, salt-reduced
1 cup salt-reduced beef stock
1 tsp Dijon mustard
2 tsp cornflour
2 Tbsp chopped flat leaf parsley
Set a saucepan to high heat and spray with olive oil spray. Add mushrooms and garlic, cook for 5 minutes or until mushrooms are tender.
Combine the Worcestershire sauce, stock
and mustard in a jug. Stir into the mushrooms, cook, stirring
occasionally for 3 minutes.
Blend the cornflour with 1 Tbs cold water until smooth. Stir cornflour
mixture into mushrooms. Bring to the boil, reduce heat to medium
and cook, stirring occasionally, for 5 minutes or until sauce
thickens slightly. Stir in the parsley.
SOOOOO yummy ;)
heh sorry, just means get all the stuff off the bottem of the pan!:
aah, thanks Dansta!!
Oh Bron isn't Ree awesome?! She's my absolute fave atm... I hope her cookbook comes to aus!
I'd love to buy her cookbook. The only problem with her recipes is that DH and I are trying to lose some weight and just looking at some of them makes me fatter.
Have you made the apple cake in a skillet yet? I'm dying to try it but I won't be able to eat anything else that day if I do.