Recipe by Knitting Granny
So easy! So delicious! An experiment I tried once, and the family has asked for it again and again. To feed more people, buy a larger cut of London Broil.
Top Review by aimblaize03
I thought this was a wonderful recipe. I doubled the mushrooms, added a little beef broth with the beef paste, and added extra wine as well, cooked to reduce, and served with garlic mashed potatoes and green beens.
- 1 london broil beef, thick cut
- salt, to taste
- black pepper, to taste and preferably freshly ground
- 1 tablespoon canola oil
- 8 green onions, green and white parts chopped into 1/2 inch pieces
- 8 ounces sliced mushrooms
- 2 garlic cloves, smashed or pressed through a garlic press
- 3⁄4 cup dry white wine
- 3⁄4 teaspoon beef bouillon paste
Directions See How It's Made
- Heat a large, heavy saute pan over medium high heat.
- When hot, add oil and swirl pan to cover bottom of pan completely.
- Salt and pepper one side of the London Broil.
- Place seasoned side down in the prepared pan.
- Salt and pepper the remaining side and add a splatter screen to the pan.
- For medium-rare, saute meat for three minutes on the first side.
- Turn and saute for three and a half minutes on the other side.
- For more well-done meat, saute four minutes per side.
- Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
- Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
- Stir just until onions start to wilt.
- Pour in wine and add bouillon paste.
- Stir up any browned bits and boil until liquid decreases by half.
- When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.