Mushroom Steak
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, steak
lean |
*
|
| 1 | tablespoon |
canola oil
|
|
| 1 | small |
onions
|
|
| 180 | grams |
mushrooms
sliced |
|
| ½ | cup |
beef stock
prefer veal stock if possible |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, steak
lean |
*
|
| 15 | ml |
canola oil
|
|
| 1 | small |
onions
|
|
| 1.8E+2 | grams |
mushrooms
sliced |
|
| 118 | ml |
beef stock
prefer veal stock if possible |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Heat a heavy based pan on high.
Brush oil onto both sides of steak.
To seal, cook steak 2 to 3 minutes each side.
Turn when juices appear on uncooked side.
Note: Steak thickness determines cooking time.
Remove from heat, rest while making sauce.
Add onion and mushrooms to any pan juices.
Cook 1 minute.
Add worcestershire sauce and stock.
Bring to boil, stirring constantly until slightly thickened.
Add parsley and any juices from rested steak.
Serve with steamed vegetables and mash potatoes.
