Ingredients
Instructions
- Pound the steaks slightly and season with the freshly ground black pepper.
- Salt to taste.
- Heat oil in a skillet and fry the steaks.
- When cooked according to taste, transfer to a serving platter and keep warm.
- Drain off most of the excess oil from the pan.
- Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
- Add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
- Mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
- Stir for a further minute, or until sauce just begins to bubble.
- Spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.