Entrecote Bourguignon

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (12 ounce) sirloin steaks, about x
• fresh ground pepper
• salt
• 1 small onion, chopped finely
• 1 clove garlic, chopped finely
• 4 fresh mushrooms, sliced (your choice)
• 1 spring onion, chopped
• 1 ounce vegetable oil
• 4 ounces dry red wine
• 1 ounce cornstarch
• 2 ounces beef stock
• 1 teaspoon chopped parsley

Recipe

• 1 pound the steaks slightly and season with the freshly ground black pepper.
• 2 salt to taste.
• 3 heat oil in a skillet and fry the steaks.
• 4 when cooked according to taste, transfer to a serving platter and keep warm.
• 5 drain off most of the excess oil from the pan.
• 6 mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
• 7 add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
• 8 mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
• 9 stir for a further minute, or until sauce just begins to bubble.
• 10 spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.