Beef With Mushrooms & Madeira Sauce
|Lean ground beef/4 small beef fillet steaks each 1 to 1 1/2 inches thick||1 1⁄2 Pound|
|Salad oil||1 Tablespoon|
|French bread slices||4 (Each About 3/4 Inch Thick)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Madeira/1/2 cup regular-strength beef broth and 1 1/2 teaspoons lemon juice||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
If using ground beef, shape meat into 4 oval pat-ties, each about 1 inch thick.Melt the 1 tablespoon butter in oil in a wide frying pan over medium-high heat.
Add meat and cook, turning once, until well browned on both sides and done to your liking; cut to test 6 to 10 minutes for rare.
Meanwhile, toast bread and spread with butter; place a slice of toast on each of 4 dinner plates.Top each piece of toast with a beef patty or steak and keep warm.
Add mushrooms to pan and cook over high heat, stirring, until lightly browned; spoon over meat.
Add Madeira and cream to pan and boil, stirring often, until sauce is reduced by about half; pour sauce over meat and mushrooms.