It’s well over 3 years since we had anything even resembling a Steak. But as we didn’t manage to eat anything on Thursday by combining two days budgets we sort of got away with a real threat.
How you cook your steak is a matter of personal choice. But if you fancy having a go at your own Peppercorn Sauce on the cheap….
Ingredients:-
Slightly cracked Peppercorns
Double Cream
Beef Stock
Shallots,Finely diced
2 cloves of Garlic, minced
Margarine
Chopped Parsley
Salt
Method:-
(1) Soften the Shallots and Garlic over a low heat in Margarine.
(2) Add the Beef Stock, simmer for about 15 minutes.
(3) Add the Peppercorns.
(4) Stir in the Cream until it thickens.
(5) Simmer for a further 10 minutes and season to taste.
(6) Add the chipped Parsley and serve.
These little chaps cost us the hideous sum of £0.69 from our local Polish shop.
2 big jars and a smaller one with Onion.
The basic reipe for the Lacto Fermented brine is here:-
http://www.eatwellonuc.org.uk/index.php/recipes/6-lacto-fermented-vegetables
But really if you have it left over and the you have a bit of salt, all is good!
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