Mains
ChefRana Atwi
Beefsteak with Mushroom Sauce
Beefsteak is a very popular American dish that has become widespread in our kitchens. Choose the meat cuts carefully so they don't take too long to cook. A practical, easy recipe.
Beefsteak is a very popular dish enjoyed by everyone. It can be prepared in many ways — although its origin is American, over time we’ve adapted it to our own styles and we don’t always follow the original method. Here is one successful and tasty way to prepare it.
Ingredients
Start here, then move straight into the method.
- Veal beefsteak, sliced into medium-thick pieces
- Marinade
- Garlic, to taste
- A little corn oil
- Lemon juice
- A pinch of meat seasoning
- A pinch of mixed spices
- A pinch of black pepper
- Salt
- Mushroom Sauce
- 2 tablespoons butter or vegetable oil (butter is preferred)
- One small onion, cut into wedges or finely chopped
- One can of sliced mushrooms
- 2 tablespoons flour
- 1 Maggi cube
- 1 cup water (or 2 cups, depending on desired thickness)
- Black pepper, to taste
- A dash of lemon juice for flavor
- For more recipes from Rana, see Stuffed Chicken
Method
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- In a bowl, mix all the marinade ingredients. Marinate the meat in it for about 1 hour.Timers: 60 min
- Pan-fry the steaks over low heat, covering the pan or baking dish and turning the pieces occasionally, until the meat has browned and is cooked through.
- Prepare the mushroom sauce alongside: melt the butter in a small pot over the heat, then add the finely chopped onion and sauté until the onion wilts.
- Add the sliced mushrooms and sauté briefly.
- Add the flour, salt, pepper, and a Maggi cube, stirring.
- Add the water and lemon juice and stir in a circular motion with a whisk so the flour does not clump.
- Let the sauce simmer briefly until it thickens.
- Rana Atwi
- For more from Rana, see the stuffed chicken.
Recipe tags
MainsInternationalNut freeEgg free
Notes and serving ideas
- Stuffed Chicken
