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Pan-Fried Steak

world.chef's picture
Ingredients
  Prepared mustard 1⁄3 Cup (5.33 tbs)
  Boneless sirloin steak 4 Pound (1 Steak)
  Lard 1⁄4 Cup (4 tbs)
  Onion 1 , minced
  Beef stock 2 Cup (32 tbs)
  Beef extract/1 beef bouillon cube 1⁄2 Teaspoon
  Tomato paste 1 Teaspoon
  Butter 2 Tablespoon
  Cornstarch 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Spread mustard on all sides of meat.
Melt lard in a large, heavy skillet and saute onion.
Add meat and brown well on all sides.
Reduce heat and continue to cook until the meat is done.
Transfer to a warm platter and keep hot.
Remove fat from skillet.
Pour in stock to deglaze; add beef extract and tomato paste.
Mix butter and cornstarch and put into skillet juices.
Stir constantly over medium heat until sauce is slightly thicker.
Add salt and pepper.
Pour a little sauce over the meat.
Serve remaining sauce in a sauceboat.
Garnish meat with smothered mixed vegetables

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Beef
Interest: 
Party

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