Entrecote Bourguignon

Recipe by TOOLBELT DIVA
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound the steaks slightly and season with the freshly ground black pepper.
  • Salt to taste.
  • Heat oil in a skillet and fry the steaks.
  • When cooked according to taste, transfer to a serving platter and keep warm.
  • Drain off most of the excess oil from the pan.
  • Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
  • Add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
  • Mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
  • Stir for a further minute, or until sauce just begins to bubble.
  • Spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.
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