Steak francaise

For 4 people you need

1- 1 1/4 lb. rump steak
salt
freshly ground black pepper
3 tablespoons Pernod
2 onions
1 lb. tomatoes
1 oz. butter
1/2 level teaspoon marjoram.

  • Cut steak in 1/2 inch strips with a sharp knife.
  • Place in the shallow dish
  • Sprinkle with salt, freshly ground black pepper and Pernod.
  • Cover and leave on one side for one hour.
  • Peel and chop the onions.
  • Skin and chop the tomatoes.
  • Fry onions in melted butter for 5 minutes until tender but not browned.
  • Add tomatoes and stir well.
  • Add the onions and tomatoes to the steak etc., with marjoram.
  • Cover the casserole, and cook for the times given. This varies according to whether you like steak well, or less well cooked.

Oven temperature: moderate, 375°F. -Gas Mark 4-5
Oven position : just above centre

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