Post by dudette2001uk on May 30, 2015 21:37:52 GMT
Makes one generous portion
Ingredients:
one small red onion, very finely chopped
4 chesnut mushrooms very finely sliced
1 clove of garlic, very finely chopped
8.5ml brandy (optional- 1 syn)
about a quarter of a beef oxo cube dissolved in 30ml of water (oxo optional)
2 big dollops of fat free natural yoghurt
sea salt and black pepper
Method:
Carefully spray some extra fry light in your still hot steak pan
Add the onions and keep them moving so that they soften but dont brown too much (they will look brown but this if from your meat juices left in the pan- just watch out for the edges singeing!)
Once softened add the mushroom and garlic and cook for a further 2 minutes or so until the mushrooms have softened nicely too
Add your brandy, if using, and let it sizzle away
Once your pan is almost dry add the stock, if using, or water. Turn the heat right up and let it reduce by about half
Take the pan off the heat and add your yoghurt until you get the desired colour and consistency. I used 2 big dollops
Return to the heat, stirring continuously until the youghurt is hot enough.
Season to taste with sea salt and black pepper. Serve over your steaks and enjoy!
Ingredients:
one small red onion, very finely chopped
4 chesnut mushrooms very finely sliced
1 clove of garlic, very finely chopped
8.5ml brandy (optional- 1 syn)
about a quarter of a beef oxo cube dissolved in 30ml of water (oxo optional)
2 big dollops of fat free natural yoghurt
sea salt and black pepper
Method:
Carefully spray some extra fry light in your still hot steak pan
Add the onions and keep them moving so that they soften but dont brown too much (they will look brown but this if from your meat juices left in the pan- just watch out for the edges singeing!)
Once softened add the mushroom and garlic and cook for a further 2 minutes or so until the mushrooms have softened nicely too
Add your brandy, if using, and let it sizzle away
Once your pan is almost dry add the stock, if using, or water. Turn the heat right up and let it reduce by about half
Take the pan off the heat and add your yoghurt until you get the desired colour and consistency. I used 2 big dollops
Return to the heat, stirring continuously until the youghurt is hot enough.
Season to taste with sea salt and black pepper. Serve over your steaks and enjoy!