Pan-fried veal steak with apple and mushroom

1

Peel the apples.

2

Use a knife to cut a large piece nearly one centimeter thick for later use.

3

Sprinkle a little salt on the steak.

4

Apply a thin layer of black pepper sauce on both sides of the steak.

5

Dip the steak on both sides with chopped black pepper and set aside.

6

Make steak sauce, pour appropriate amount of brandy into the mustard sauce, and mix well. This mustard is the kind that is not too spicy in French, or you can use American hot dog mustard. It is sold at Carrefour and Saite supermarkets in Beijing.

7

Spoon another spoonful of honey in the mustard sauce and mix well.

8

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9

Pour a few drops of olive oil into a frying pan on fire, not too much oil.

10

Rub the bottom of the pot again with a butter stick.

11

Dip the apple slices with a little custard powder or don't use it. Put them in a frying pan and fry them, while frying the mushrooms together.

12

In the meantime, cut the base steak into two even portions with a knife.

13

At this time, the apples have been fried until slightly yellow and soft.

14

Use a clip or shovel to take the apples out of the coding plate, with the strips at the bottom and the round diagonally at the bottom for later use.

15

..

16

Place the fried mushrooms on both sides of the apple, making the black and white square.

17

Coat the frying pan with butter again.

18

Start frying the steak and add a little brandy.

19

Turn the steak over, fry it for a few more seconds, lock in the water and remove it from the pan. Then use a spoon to pour sweet mustard juice and finish. Fry the steak before and after for about 1 minute, 5 ripe, and the taste is the best!

20

Characteristics of this dish: fresh, fragrant and slightly spicy, tender and smooth taste, and unique taste. It is an authentic Western-style steak.

1. When making Western food, be sure to use fresh ingredients. If imported beef is unavailable, beef from the Horqin Grassland in Inner Mongolia can be used as a substitute. It is the second-generation beef bred from introduced, high-quality cattle breeds; the texture is good, and the price is not cheap—about 30-40 yuan per jin—but it is still cheaper than imported beef. It is sold at Carrefour supermarkets. 2. After marinating the beef with a little salt, you do not have to apply black pepper sauce. If fresh lemon is available, that is best; drip a few drops of fresh lemon juice onto the meat, rub it evenly by hand, and then coat with crushed black pepper. 3. The apples and mushrooms must be pan-fried thoroughly, especially the mushrooms, which must be fully cooked. Butter is best, while olive oil is just used to grease the bottom of the pan. Use a piece of butter to wipe the pan; it is best not to put the butter directly into the pot, as it makes it difficult to control the amount. Too much butter is not good; you only need enough to keep the food from sticking.