Thursday, July 26, 2012
Gourmet SOS (Steak on a Shingle)
1 Tbsp. Olive Oil
1/4 c. crimini mushrooms, sliced
1/4 c. red onion, diced
dash cayenne pepper
1 tsp. kosher salt (more or less to suit your taste)
1/2 tsp. freshly ground black pepper
1/4 c. AP flour
1 Tbsp. dry sherry
2 cups warm milk
8 oz. leftover steak (cooked) and sliced thinly (we used leftover Ribeye steak)
Melt butter in large skillet, add olive oil and heat over medium burner. Add mushrooms and onion and saute until tender. Add spices and flour until it forms a thick paste. Add dry sherry and warm milk slowly, incorporating into the flour mixture. Adjust seasoning to taste. Add leftover steak at the end and heat until steak is warmed (about 1 minute).
Serve over toast, rice, croissants, or biscuits. Makes a great breakfast or lunch and uses up leftover steak!