Beef Steak With Lemon Cream Sauce - cooking recipe

Ingredients

For beef steaks
8 -10 slices beef
1 tablespoon ginger paste
1 tablespoon garlic paste
6 -8 tablespoons steak sauce (American Garden brand preferably)
salt
fresh ground black pepper
For lemon cream sauce
2 tablespoons butter
2 tablespoons olive oil
2 -3 garlic flakes, minced
100 g canned mushrooms, thickly sliced (washed and drained)
To be mixed together
1 1/2 tablespoons lemon juice
1/2 cup cream
2 tablespoons parsley, finely chopped
salt
1/2 teaspoon ground black pepper
1/2 teaspoon cornflour
1/2 cup water

Preparation

Marinate the beef slices with the steak sauce, ginger and garlic pastes, salt and pepper.
Refrigerate for 6-8 hours.
When ready to serve, fry or grill them until done.
Drain on clean paper kitchen napkins and keep aside.
To prepare the lemon cream sauce, heat butter and oil in a pan.
Add garlic and stir-fry briefly (for a minute) until the raw smell is gone.
Add mushrooms and fry for 5 minutes until golden brown.
Remove from flame.
Keep aside.
Mix all the other ingredients mentioned under'To be mixed together' in a bowl.
Refrigerate until serving time.
When its time to serve, add these ingredients to the pan of mushrooms.
Mix well.
Bring to a boil, stirring continuously, until the sauce is slightly thick and ready.
Serve hot with the beef steak, crisp garlic bread and fried potato wedges for a complete meal.