Monday, April 5, 2010

Pepper steak with mushroom, sautéed potatoes


Sautéed potatoes

1 cup of potatoes peeled and cut into 1/2" cubes
3 tbsp vegetable oil
1 tbsp onion chopped
1/2 tbsp butter
salt
pepper

Put the potatoes into a saucepan and cover with cold salt water, bring to boil and simmer for 1 minute, then drain and pat dry.
Heat oil over medium heat, fry the potatoes for about 10 minutes turning frequently. When they start to turn golden, add onions and cook. Add butter, salt, pepper and cook for 2 minutes stirring constantly. Serve hot.


Pepper steak with mushrooms

2 tbsp black peppercorns coarsely crushed
1/2 tsp chillie flakes
4 beef steak 6 oz each
3 tbsp vegetable oil
1 tsp butter
1/2 cup mushrooms

1 onion
1/4 cup cream
salt


Combine the pepper and chillie flakes and press on to both sides of the steaks. Heat 1 tbsp of the oil with butter in a frying pan large enough to fit the steaks in one layer. Add the mushrooms and cook over medium heat stirring and turning them occasionally for about 5 minutes until cooked and liquid evaporates. Remove from the pan without the oil and keep it separate. Add the remaining oil and when it is hot add the steaks, fry for 2 minutes on each side until browned and cooked. Add onions and cook in the side to caramelize. Remove the steaks from the pan and keep them hot.
If there is too much fat remove from pan, add water scrape the pan, add cream and salt. Strain and serve as a gravy.
If want a sauce pour off all the fat from the pan add some water and scrape the brown bits from the bottom of the pan add cream and boil for a minute. Stir in the mushroom, salt and reheat.

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