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
Academics have tracked the existance of recipes way back into the far past, in truth as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these old records were just primitive pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of 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 anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef tells us how the ancient cooks made use of many different aromatic flavours, including some that we all recognise such as thyme, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and tastes created an increase in recipe books, many of which are kept safe in private libraries. Over the next few centuries, the powerful and rich houses competed to serve up the most extravagent meals, and because of this chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording popular recipes of the day. By the arrival of the twentieth century, cook books were highly popular mostly as a result of higher levels of literacy, increased leisure time and having more money. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Mushroom Steak (From Aust Meat Corp) recipe.
