Lemon Infused Beef Steak with Creamy Mushroom Sauce

Beef Steak with Lemon Cream Sauce Recipe 🥩🍋

Overview:

This delightful Beef Steak with Lemon Cream Sauce recipe, submitted by Jennifer Fernandes and featured in the Thursday magazine, is a tantalizing dish that combines succulent beef steak with a zesty lemon-infused cream sauce. Marinated to perfection and served with a side of crisp garlic bread and fried potato wedges, this dish promises to elevate any mealtime experience. With a total preparation time of 10 hours, including marination, it’s perfect for those special occasions or when you want to treat yourself to something truly indulgent.

Ingredients:

• 8-10 slices of beef
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 garlic flakes, minced
• Juice of 2 lemons
• 2 tablespoons chopped parsley
• 100g mushrooms, sliced
• 1 1/2 tablespoons cornflour
• Water (as needed)

Instructions:

1. Marinate the Beef: Begin by marinating the beef slices with the steak sauce, ginger and garlic pastes, salt, and pepper. Ensure the beef is evenly coated with the marinade. Refrigerate for 6-8 hours to allow the flavors to meld together.

   Related Articles

   • 
     Chocolate Popcorn Delight Cake 🍫🍿
   • 
     Cheesy Beef Fiesta Casserole: Easy Weeknight Enchiladas
   • 
     Zesty Orange Poppy Cake
   • 
     Marsala Marvel: Ultimate Chicken Cheese Sandwich

2. Preparation: When ready to serve, heat a pan and add butter and olive oil. Once hot, add minced garlic and stir-fry briefly until the raw smell dissipates. Next, add the sliced mushrooms and fry until they turn golden brown. Remove from heat and set aside.

3. Cooking the Beef: Fry or grill the marinated beef slices until they are cooked to your desired level of doneness. Drain excess oil on clean paper kitchen napkins and set the cooked beef aside.

4. Prepare the Lemon Cream Sauce: In the same pan used for frying the mushrooms, add the lemon juice and chopped parsley. Mix cornflour with water to make a slurry. Pour the slurry into the pan and stir well. Bring the mixture to a boil, stirring continuously until the sauce thickens slightly.

5. Combine Ingredients: Add the cooked mushrooms to the lemon cream sauce mixture in the pan. Mix well to ensure the mushrooms are coated evenly with the sauce. Allow the mixture to simmer for a few minutes to marry the flavors together.

6. Serve: Once the sauce has thickened to your desired consistency, it’s time to serve. Arrange the cooked beef steaks on a serving platter and generously spoon the lemon cream sauce with mushrooms over the top. Serve hot alongside crisp garlic bread and fried potato wedges for a complete and satisfying meal experience.

Nutritional Information:

• Calories: 213.9
• Fat Content: 22g
• Saturated Fat Content: 10.4g
• Cholesterol Content: 48.4mg
• Sodium Content: 159.6mg
• Carbohydrate Content: 3.9g
• Fiber Content: 0.9g
• Sugar Content: 0.2g
• Protein Content: 1.9g

Serving Size:

• This recipe serves 4 individuals.

Cooking Time:

• Preparation Time: 9 hours
• Cooking Time: 1 hour
• Total Time: 10 hours

Recipe Notes:

• For a tangier sauce, you can adjust the amount of lemon juice according to your preference.
• Feel free to customize the recipe by adding your favorite herbs and spices to the marinade or sauce.
• Serve the beef steak with a side of fresh salad greens for a lighter alternative.
• Leftover sauce can be refrigerated and used as a delicious topping for grilled chicken or fish dishes.
• Enjoy this delectable Beef Steak with Lemon Cream Sauce as a hearty lunch or dinner option, perfect for any occasion!