Saturday, April 27, 2013

Kangaroo Steak in a Cream Sauce (serves 2)


This is one of my favorite cream sauces. I have made it many times.  It is a simple sauce that can be used for many types of chicken or meat dishes. Sometimes I used dried mushrooms for extra flavor but here I used fresh baby bella mushrooms since I had some left over.  Sometimes I add some white wine to the sauce.


Mushroom Cream Sauce

Ingredients:

1 1/2 C julienned baby bella mushrooms
2 1/2 T finely chopped shallot
2 T chopped scallion
2 garlic cloves, chopped
1/2 C heavy cream
1/2 t Better Than Bouillon (beef base)
3 T olive oil

Method:

1) Heat oil in a small pan over medium high heat.
2) Add shallot, scallion and garlic.  Saute for 1 minute.
3) Add mushrooms. Saute for 3 minutes or until mushrooms have softened.
4) Add cream and Better Than Bouillon.  Turn heat down to low and let sauce simmer to reduce the contents a little (about 5 minutes).  Then turn heat to the lowest possible to keep the pan warm.  If the reduction is too thick then thin in out with a little more cream before using.

Pan Fried Kangaroo Steak

Ingredients:

1 lb kangaroo steak, cut into 3/4th inch thick
Salt
Pepper
1 T olive oil

Method:

1) Pat the steaks dry with paper towels.  Sprinkle a little salt and pepper to both sides of the meat.
2) Heat oil in a medium size pan over medium high heat.  Add the steaks once the pan is hot.
3) Fry each side about 1 1/2-2 minutes.  Remove from heat immediately to prevent further cooking.

Simple Mashed Potatoes

Ingredients:

3 large potatoes, peeled and sliced thinly
3 T whole milk
1 T unsalted butter
1 T olive oil
1 t truffle oil
A pinch of salt

Method:

1) Cook the potatoes in water until soft.  Drain and discard the water.
2) Add milk, butter, olive oil, truffle oil and salt.
3) Use a hand mixer and mix until everything is well blended.
4) Serves warm or hot.

Sauteed Asparagus

Ingredients:

1 bunch of asparagus (about 1 lb), discard the tough base and cut into 2-inch lengths
1 T olive oil
Salt
Pepper

Method:

1) Heat oil in a medium size pan over medium high heat.
2) Add asparagus and saute for 5 minutes.  Cover the last minute.  Add salt and pepper to taste.

*One way to keep your food warm is to use the oven--keep it on low or warm.  You can keep the serving dishes warm in the oven while you make the food.  Once the asparagus and mashed potatoes have completed cooking keep them in the oven while you cook the steaks.  This way your food will stay warm.
*When cooking is complete, place some mashed potatoes on a plate.  Add the steak and asparagus.  Drizzle the cream sauce over the steak and potatoes.

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