Ingredients
1 lb top round (beef)
1 packet instant meat tenderizer
5 tbsp butter
1 tbsp vegetable oil
1 can mushrooms (3 oz), drained but broth preserved
2 green onions, chopped
1 tsp dry mustard
3 tbsp lemon juice
¼ tbsp Worcestershire sauce
¼ tbsp salt
⅛ tbsp pepper
½ tsp corn starch
⅛ tsp kitchen bouquet
Preparation
Step 1
Cut meat into 4 servings. Add the tenderizer to the meat, as well as salt and pepper to taste, and set aside.
Step 2
Heat 1 tbsp butter with the vegetable oil in a skillet. Sear the meat, then transfer it to a warm platter.
Step 3
Make the sauce. Add 4 tbsp butter to the skillet pan drippings. Saute the onions.
Step 4
Combine the mushroom broth, mustard, lemon juice, Worcestershire sauce, salt, pepper, cornstarch, and kitchen bouquet and mix until smooth. Add mix to the onions and cook until the sauce thickens slightly.
Step 5
Add mushrooms to the sauce, mix thoroughly, and spoon over the steak.