Directions
- Mix the beef, garlic, onion, eggs, and bread crumbs. Sprinkle a
half teaspoon of salt and black pepper and continue mixing.
- Take a handful of beef mixture and shape into an oblong steak,
1/4 inch thick. This recipe yields 8 steaks. Brown on both sides
in a skillet over low heat. Depending on your beef, you may need
to add a little oil.
- If the beef rendered saturated oil, I discard this oil. However,
I do not wash the pan. Then saute the shallots and mushrooms. You may
add more oil if necessary. Remove the shallots and mushrooms.
- Now we make la roux. Melt the butter in the pan and add flour
until forming clumps. Then add a little cold beef stock and stir
vigorously. Gradually add stock and continue stirring. We want to
make a gravy without clumps. Fill the stock container with one cup
of water and continue. We want a slightly watery gravy. Add a half
teaspoon of salt and black pepper. Bring to a soft boil.
- Add the shallots and mushrooms to the gravy. Then layer
the steaks in the pan so gravy covers all the steaks. Cover and
simmer under low heat for 20 minutes. Every five minutes, remove
the cover and use a spoon to sprinkle the top of the steaks with gravy.
- Place a steak on a plate and drizzle a little gravy over the steak.
Mashed potatoes compliments this dish.
Note: You may use two beef bouillon cubes to make
the gravy. Just be careful of the salt.
