Steak can be an economical choice for weeknight meals, especially if you stretch the meat by cutting it into smaller pieces, as here. Doing this also allows the steak meat to cook faster and more evenly. Marinating it first (here with a garlicky mixture) makes it more tender and flavorful, and the marinade does double duty as the sauce by letting it boil down a bit once the meat is browned, in the same pan. Fresh mushrooms are also added once the sauce is thickened.
- 1 kilogram blade steak (seven)
- salt (to taste)
- white wine (to taste)
- 1/2 lemon (small, juiced)
- 10 garlic cloves
- ground black pepper
- 1 bay leaf
- margarine (to taste)
- 1 tablespoon vegetable oil
- 150 grams fresh mushrooms
- milk (to taste)
- Cut the steaks in pieces the size of scallops.
- Place the steak pieces in a large bowl and season with a pinch of salt, white wine, lemon juice, peeled and sliced garlic, chili, pepper and bay leaf.
- Coat the steaks well with the mixture and cover the bowl. Marinate for at least an hour.
- In a skillet heat a little margarine and vegetable oil (the oil helps keep the margarine from splattering).
- When the margarine is melted, add the steak pieces and brown in batches for 1 or 2 minutes on each side. Repeat until all the meat has been browned. Add more margarine as needed.
- Rinse and quarter the mushrooms.
- When all the meat is cooked, add the marinade to the skillet and add a little margarine. When melted, add the mushrooms and cook for a few minutes, gradually adding the milk and not allowing the sauce lower in temperature.
- To serve, place the mushrooms on top of the meat.