TheHummer
Cook
4 175 g Steaks, thick cut (6 oz)
15 g Butter ( 1/2 oz)
175 g Mushrooms, finely chopped (6 oz)
1 Clove Garlic, crushed
1 Large Onion, finely chopped
1 Tbs Fresh parsley
1 Tbs Ginger wine
1 Tbs Fresh breadcrumbs
1 Tbs Double cream
1 Make a horizontal cut in each steak without cutting all the way through.
2 Melt the butter in a saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
3 Add the parsley, ginger wine, breadcrumbs and cream. Mix together well.
4 Generously fill each pocket of the steaks with the stuffing.
5 Grill for 5-15 minutes until the meat is cooked to taste. Serve at once with broccoli and new potatoes.
Servings: 4
15 g Butter ( 1/2 oz)
175 g Mushrooms, finely chopped (6 oz)
1 Clove Garlic, crushed
1 Large Onion, finely chopped
1 Tbs Fresh parsley
1 Tbs Ginger wine
1 Tbs Fresh breadcrumbs
1 Tbs Double cream
1 Make a horizontal cut in each steak without cutting all the way through.
2 Melt the butter in a saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
3 Add the parsley, ginger wine, breadcrumbs and cream. Mix together well.
4 Generously fill each pocket of the steaks with the stuffing.
5 Grill for 5-15 minutes until the meat is cooked to taste. Serve at once with broccoli and new potatoes.
Servings: 4
Barbara
