Lamb Steak With Red Wine And Onion Sauce Recipe by Gaia Riva
Cooking Instructions 1 Start by chopping the onions. Bring a pot of water to boil and cook the onions for 2/3 minutes. Remove from the water and set aside 2 Season the steaks with salt and pepper. Warm a pan with butter on high heat and when it starts to turn brown add the steaks. Cook for 2 min on each side for medium rare and 3 min for medium/ well done. Remove the steaks and cover with foil or a plate. 3 In the same pan add some more butter and needed and of the onions mixing well. Add the vinegar until it caramelises the onions. Then add the wine and the beef stock bring to simmer and cook until it thickens. Add some cornflour to help with thickening. 4 Add the meat back on the pan and warm the meat basting with the sauce and quickly serve. I went for potatoes but you could serve with mash too 1 Start by chopping the onions. Bring a pot of water to boil and cook the onions for 2/3 minutes. Remove from the water and set aside 1 Start by chopping the onions. Bring a pot of water to boil and cook the onions for 2/3 minutes. Remove from the water and set aside 2 Season the steaks with salt and pepper. Warm a pan with butter on high heat and when it starts to turn brown add the steaks. Cook for 2 min on each side for medium rare and 3 min for medium/ well done. Remove the steaks and cover with foil or a plate. 2 Season the steaks with salt and pepper. Warm a pan with butter on high heat and when it starts to turn brown add the steaks. Cook for 2 min on each side for medium rare and 3 min for medium/ well done. Remove the steaks and cover with foil or a plate. 3 In the same pan add some more butter and needed and of the onions mixing well. Add the vinegar until it caramelises the onions. Then add the wine and the beef stock bring to simmer and cook until it thickens. Add some cornflour to help with thickening. 3 In the same pan add some more butter and needed and of the onions mixing well. Add the vinegar until it caramelises the onions. Then add the wine and the beef stock bring to simmer and cook until it thickens. Add some cornflour to help with thickening. 4 Add the meat back on the pan and warm the meat basting with the sauce and quickly serve. I went for potatoes but you could serve with mash too 4 Add the meat back on the pan and warm the meat basting with the sauce and quickly serve. I went for potatoes but you could serve with mash too More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken 🐔 and Waffles 🧇with a Spicy 🥵Maple Sauce Kani Mango Roll Chicken bacon cheddar ranch egg rolls Butter Chicken Chicken Schnitzel Chicken 🐔 and Waffles 🧇with a Spicy 🥵Maple Sauce Kani Mango Roll Chicken bacon cheddar ranch egg rolls Butter Chicken Chicken Schnitzel Chicken and Mushroom Pot Pie with Sautéed Potatoes Macaroni beef -stir fry Chicken tikka pizza on tawa Colour Rice Salmon Fishcake Creamy spring onion prawns with parsley rice Dark Choc Almond Brownies with Cheese Toppings Chicken bacon cheddar ranch egg rolls Matcha white choc soft & gooey brownies Italian chicken & Veg Pasta Chicken and Mushroom Pot Pie with Sautéed Potatoes Macaroni beef -stir fry Chicken tikka pizza on tawa Colour Rice Salmon Fishcake Creamy spring onion prawns with parsley rice Dark Choc Almond Brownies with Cheese Toppings Chicken bacon cheddar ranch egg rolls Matcha white choc soft & gooey brownies Italian chicken & Veg Pasta