Product Recipes
- 1-2 steaks, thinly sliced
- 2-3 tbsp butter, margerine or canola oil
- 2 tbsp lemon juice
- 1/4 tsp dried mustard
- 1/2 tsp chopped
- 1 tbsp Worchestershire sauce
- Trim meat of all visible fat.
- Pound very thin by placing steak between sheets of waxed paper, and pounding on with a wooden mallet. Final thickness should be about 3/8" thick.
- Saute the steam in the butter, margerine or canola oil until done to taste.
- Remove steaks to serving dish, then add the remaining ingredients to the pan.
- Bring to a slight boil, stir, then pour over the steaks and serve.
