Broiled Beef Steak Or Veal Steak With Wine Merchant Sauce
|Consomme||1 Can (10 oz) (Clear)|
|Canned mushrooms||4 Ounce (1 Small Can)|
|Lemon slice||1 (Very Thin)|
|Garlic||1⁄2 Clove (2.5 gm), finely minced|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2 Tablespoon|
|Worcestershire sauce||3 Tablespoon|
|Burgundy||3⁄4 Cup (12 tbs)|
|Butter/Oleo margarine||4 Tablespoon|
|Beef steak/Veal steak||1|
Cook the bacon in a small saucepan until it is deep golden in color.
Remove it from the pan and set aside.
Add butter or margarine to the bacon grease, then add the onion.
Brown the onion over a slow fire until it is golden.
Add the garlic, bay leaf, and thyme.
When the garlic is slightly browned, add the flour and brown it.
Then add the consomme, wine, salt and pepper, bacon, parsley, Worcestershire sauce, and mushrooms.
Squeeze the lemon slice into the sauce and add it.
Allow to simmer over a low fire until the sauce has thickened and the seasonings have blended about 1 hour.
Slash the edges of fat on the steak to keep the meat from lumping or curling while being cooked.
Dot the meat with butter but do not salt and pepper it until ready to serve, as salting tends to drain the natural juices and make the meat tough.
Place the steak in the broiler pan and place under a hot flame in a preheated broiler.
Broil from 3 to 5 minutes on each side, depending on the thickness of the steak and on individual taste.
If the steak is very fat, drain off the excess fat.
Add the steak gravy in the broiler pan to the sauce.
Place the steak on a hot platter, pour the sauce over it, and serve at once.
Extra sauce may be served in a gravy bowl to pour over mashed or baked potatoes.
The sauce will make the steak go much further, as well as adding a distinctive flavor.