Devil's Steak
Source of Recipe
Judi Mae's Master-Cook recipe database
* Exported from MasterCook *
Devil's Steak
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef, Meats, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round steak (1/2 inch thick)**
2 tablespoons dry mustard
1/2 teaspoon salt -- to taste
1/4 teaspoon pepper
2 tablespoons cooking oil or
-- more if needed
1 can mushroom stems & pieces
-- (10 oz)*
1 tablespoon Worcestershire sauce
1/2 cup dry red wine
Cut meat into small pieces. Trim all fat and membranes from pieces.
Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on both sides in mixture. Have large frying pan medium hot with oil. Fry a few pieces at a time 1 to 2 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside.
Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid with flour or cornstarch if desired, and serve over meat.
NOTE:
Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly.
*Judi's comment: Use 10 ounces fresh mushrooms and cook in a microwave with a little water for a few minutes until mushrooms are soft and cooked. You may also saute in a little olive oil until cooked. Proceed with recipe. You can use a little beef bouillon to replace the canned mushroom liquid. About 3 to 4 tablespoons is enough. Fresh mushrooms in this recipe tastes much better than the canned variety.
**Also, I prefer to use thin sirloin steak which has been pounded instead of the round steak. It is much more tender. You might have to cook the steak a few minutes longer.
Source:
"My Master-Cook recipe database"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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