Tapas-Beef in Whisky |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 10 minutes | 10 minutes | 175 | N/A | 8g | N/A | 1g | 13g | 725mg |
| INGREDIENTS: | ||
| 1/2 teaspoon ground black pepper | 12 oz thin beef round steak for schnitzel, cut into 2-1/2 inch pieces | 1-1/2 tablespoons olive oil |
| 1 small onion, sliced into rings | 1 clove garlic, thinly siced | 1/2 cup whisky |
| 1/4 cup chicken stock | 1/4 cup whipping cream | |
| 1 | Sprinkle the black pepper all over the beef pieces. Heat 1 tablespoon of the olive oil over high heat in a skillet. Add the meat in batches and brown for 20 seconds on each side. Remove the meat from the skillet. |
| 2 | Reheat the skillet over medium heat, adding the remaining oil if necessary. Add the sliced onion and cook, stirring, for 1-2 minutes, or until soft and lightly browned. Add the garlic and cook, stirring, for 1 minute. Increase the heat to high, add the whisky and boil for 1 minute, or until well reduced. Stir in the chicken stock and whipping cream and simmer for another 1 minute. Season with salt to taste. Return the meat and all of the juices to the pan and stir for 30 seconds to coat in the sauce and reheat. Serve hot. |