Beef Steak With Lemon Cream Sauce Recipes

Steps:

• Marinate the beef slices with the steak sauce, ginger and garlic pastes, salt and pepper.
• Refrigerate for 6-8 hours.
• When ready to serve, fry or grill them until done.
• Drain on clean paper kitchen napkins and keep aside.
• To prepare the lemon cream sauce, heat butter and oil in a pan.
• Add garlic and stir-fry briefly (for a minute) until the raw smell is gone.
• Add mushrooms and fry for 5 minutes until golden brown.
• Remove from flame.
• Keep aside.
• Mix all the other ingredients mentioned under'To be mixed together' in a bowl.
• Refrigerate until serving time.
• When its time to serve, add these ingredients to the pan of mushrooms.
• Mix well.
• Bring to a boil, stirring continuously, until the sauce is slightly thick and ready.
• Serve hot with the beef steak, crisp garlic bread and fried potato wedges for a complete meal.

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Trim fat on beef steaks to 1/2-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.
• Cover and grill beef and bell peppers over medium heat 12 to 16 minutes, turning once, for medium beef doneness. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.

Steps:

• In dutch oven slowly brown meat on all sides in hot shortening.
• Season generously with salt and pepper.
• Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
• Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
• Save pan juices for another use.
• Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
• Add cream, garlic, lemon juice, salt and pepper.
• Cook over medium heat about 3 minutes.
• Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
• Arrange meat slices, overlapping in the sauce.
• Pour remaining sauce over the top.
• Refrigerate until ready to serve.
• I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
• When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through.

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.