Beefsteak with Mushroom Sauce

Ingredients

• 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
• This beefsteak with mushroom sauce recipe was contributed by a friend and cook on the Shou Tabkhin Al-Youm site:
• رنا عطوي
• Click on the name above to visit her page on our site and discover more of her delicious recipes.
• For more recipes from Rana, see Stuffed Chicken

Method

1. In a bowl, mix all the marinade ingredients. Marinate the meat in it for about 1 hour.
2. 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.
3. 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.
4. Add the sliced mushrooms and sauté briefly.
5. Add the flour, salt, pepper, and a Maggi cube, stirring.
6. Add the water and lemon juice and stir in a circular motion with a whisk so the flour does not clump.
7. Let the sauce simmer briefly until it thickens.
8. Rana Atwi
9. For more from Rana, see the stuffed chicken.