Pan-Fried Steak Recipe
Ingredients
| Prepared mustard | 1/3 Cup (16 tbs) | |
| 1 beef boneless sirloin steak (4 pounds) | ||
| Lard | 1/4 Cup (16 tbs) | |
| Onion | 1 , minced | |
| Beef Stock | 2 Cup (16 tbs) | |
| 1/2 teaspoon beef extract or 1 beef bouillon cube | ||
| 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
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
Chef
