Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beef with lemon sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Remove from skillet, and repeat procedure with remaining oil and steak. For the traditional Greek lemon beef stew recipe, the meat is first browned and sealed, to remain juicy and then added to lemon based sauce, along with aromatic herbs and wine. "Moschari lemonato" - How to make the perfect Greek lemon beef stew HOW TO MAKE STEAKS WITH LEMON SAUCE: Cut the steaks into pieces and season with pepper, nutmeg and salt. Heat over low heat a frying pan with olive oil and margarine. Slice steak against the grain into thin slices, about ½" thick.
Beef with lemon sauce is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Beef with lemon sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have beef with lemon sauce using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Beef with lemon sauce:
- Prepare 1/2 kg beef (shank)
- Take 2 lemons
- Prepare salt
- Get pepper
- Prepare 1 large onion
- Take oil
- Prepare 4-5 medium-sized potatoes
Add the heavy whipping cream, butter, Parmesan cheese in a sauce pan over medium high heat. Add the lemon juice mix well. If you need to make the sauce thinner add beef broth to the sauce (see notes in the actual recipe below). Turn the heat off when the sauce is nice and thick and coats the beef tips well.
Instructions to make Beef with lemon sauce:
- Blanch the beef for a little while.
- Then sauté the onion with the beef, the pepper and the salt.
- Add the lemons, the potoatoes cut into pieces and as much water as is needed to cover the potatoes. Seal the pressure cooker and let everything boil for 20 minutes.
- Then, remove the lid and let it cook for about 5 more minutes for the sauce to thicken.
If you need to make the sauce thinner add beef broth to the sauce (see notes in the actual recipe below). Turn the heat off when the sauce is nice and thick and coats the beef tips well. As classic as a sauce can be, this one needs to live up to its name. Leave in colander at room temperature. Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl.
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