STEAK IN MUSHROOM SAUCE
3/4 pound lean top round or sirloin beef steak
1 1/2 tablespoons EACH butter and cooking oil
1 cup sliced fresh mushrooms
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons Marsala or sherry wine
1/4 cup water
2 teaspoons cornstarch
1 tablespoon minced parsley
Have beef cut thin as for scallopine, cut again into strips about 1 x 2 1/2 inches. Cook a few pieces at a time in hot butter and oil in heavy skillet until lightly browned. Remove and keep warm until all steak is browned.
Lower heat and stir mushrooms into pan drippings. Cook, stirring a minute or two. Add lemon juice, salt, wine and water mixed with cornstarch. Cook, stirring until mushrooms are barely tender and sauce thickens.
Return beef strips to sauce. Heat a minute or two longer. Add parsley.
Makes 2-3 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking Beef for Singles and Doubles, California Beef Council, not dated
3/4 pound lean top round or sirloin beef steak
1 1/2 tablespoons EACH butter and cooking oil
1 cup sliced fresh mushrooms
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons Marsala or sherry wine
1/4 cup water
2 teaspoons cornstarch
1 tablespoon minced parsley
Have beef cut thin as for scallopine, cut again into strips about 1 x 2 1/2 inches. Cook a few pieces at a time in hot butter and oil in heavy skillet until lightly browned. Remove and keep warm until all steak is browned.
Lower heat and stir mushrooms into pan drippings. Cook, stirring a minute or two. Add lemon juice, salt, wine and water mixed with cornstarch. Cook, stirring until mushrooms are barely tender and sauce thickens.
Return beef strips to sauce. Heat a minute or two longer. Add parsley.
Makes 2-3 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking Beef for Singles and Doubles, California Beef Council, not dated
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