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Posts Tagged ‘tbsp vegetable oil’

What you need:

2 medium onion ( peeled and thinly sliced)
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn flour
4 tsp cold water
Salt and black pepper

What to do:

In a large saucepan melt the oil and butter over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and see through.
Add the sugar and balsamic vinegar to the onions and stir well.

Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.

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What you need:

2 tbsp unsalted butter
1 tbsp vegetable oil
4  steaks (about 6 oz each)
150ml of a tin of  black-bean soup
4  spring onions, chopped
125 ml  water
2 tbsp Worcestershire sauce
2 tbsp Madeira
1 tbsp Dijon mustard
2 tbsp  parsley chopped

Salt & pepper.

What to do:

In a large frying pan heat butter and oil  over medium heat until the froth subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 tsp of salt and 1/2 tsp of pepper.

Cook steaks, turning once, until browned and medium-rare, for around 6 to 8 mins & around 10 mins for well done.

While steaks cook, stir the black-bean soup in the tin, then transfer 150ml to a blender  and blend until very smooth.

Transfer steaks to a chopping  board and let stand, loosely covered, 10 minutes.

Meanwhile, pour off all but 1 tablespoon fat from the frying pan and cook the chopped spring onions  over medium heat,

stirring, until softened. Stir in blended black-bean soup along with remaining ingredients and any juices from meat and bring to a boil.

Spoon some of sauce over steaks and serve remainder on the side.

 

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