By Eddy − On Wednesday, February 13, 2019, 5 years ago in
Beef Recipes
4 out of 5 with 20 ratings
comments: 0 - views: 45859
| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
2 sirloin steaks6 ounces of sliced Portobello mushrooms2 cloves of garlic, crushed with peel1 bay leaf1/4 cup of butter1 small onion, chopped1/2 cup of Madeira wine3/4 cup of beef broth1 teaspoon full of flour1 teaspoon of Worcestershire sauceSalt (to taste)Pepper (to taste)
Get Portuguese ingredients 
Instructions
- On a small pan, heat half the butter and onion.
- Stir and cook until the onion is golden.
- When sautéed, add the flour and stir very well.
- While stirring, add the broth, the Worcestershire sauce and the Madeira wine.
- As soon as it begins to boil, remove from the heat.
- Strain the sauce through a strainer and put aside.
- Season the meat with a little salt and pepper (to taste).
- In a frying pan, heat the remaining butter, garlic and bay leaf.
- Fry the steaks on both sides, between 1 to 4 minutes on each side, as desired.
- Once the steaks are fried, remove them to a plate with absorbent paper and discard the garlic and bay leaf.
- On the frying pan you fried the steaks on, add the mushrooms and sauté.
- Finally, add the sauce and simmer for about 2 minutes.
- Serve the steaks with the sauce on top and accompanied with fries.
Recipe & Photo Credit: Neuza Costa, saborintenso.com
You might also like:
Portuguese Carne Assada Recipe
This Portuguese carne assada (pot roast) recipe, makes a sumptuous feast of beef with roast potatoes.
| Level of Difficulty | Easy |
| Servings | 3 |
Portuguese Fried Liver Recipe
This Portuguese fried liver recipe (receita de iscas de figado) is easy to make, serve with rice.
| Level of Difficulty | Easy |
| Servings | 4 |
Portuguese Veal Steak Recipe
An incredibly tasty Portuguese veal steak (bife de vitela à portuguesa), served with Portuguese style chips.
| Level of Difficulty | Easy |
| Servings | 4 |
There are no comments for this recipe.