4 each lean beef steaks
1 tbsp canola oil
1 each onion (small)
180 g mushrooms, sliced
1/2 cup beef stock
2 tbsp worcestershire sauce
2 tbsp chopped parsley
Directions
Heat a heavy based pan on high. Brush oil onto both sides of steak.
To seal, cook steak 2-3 minutes each side. Turn when juices appear on
uncooked side
Note: Steak thickness determines cooking time. As a gudie: Rare remove
after sealing; reduce heat for medium and cook and extra 2-3 minutes
each side; Well done, 4-6 minutes each side.
Test steak by pressing with tongs. Rare feels string. Medium has some
resistance. Well done feels quite firm.
Remove from heat, rest while making sauce. Add onion and mushrooms to
any pan juices. Cook 1 minute. Add worcestershire sauce and
stock(*1). Bring to boil, stirring constantly until slightly
thickened. Add parsley and any juices from rested steak.
Serve with steamed vegetables and mash potatoes.
Recipe from Australian Meat and Live-stock Corporation cards.
*1 - I also recommend adding about 2-3 ts of cornflower to the sauce
to thicken it slightly.
Servings: 4 servings
Mushroom Steak (From Aust Meat Corp) Recipe brought to you by Recipe Ideas
Categories: Australian; Meat; Mushroom; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and maybe even further. In practice though, sadly, these ancient records were just simple hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to food historians is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius created a collection of documents which described recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. Aspicius recounts how the Roman chefs were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and parsley. Closer to modern times, there were a couple of interesting cookery books from the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is popular today, but instead accounts of the types of food on the menus of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices such as basil and coriander. These new culinary innovations led to an increase in publications on food, many of which are kept safe in private cookery archives. During the succeeding few centuries, the rich and powerful families of the West tried to serve the best banquets, and as a result chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes common in their social group. By the time we get to the twentieth century, cookery books are increasing in popularity due to increased literacy, leisure time and having more money to spend. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Mushroom Steak (From Aust Meat Corp) recipe.
