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LOCATION: Recipes >> Beef Veal >> Swiss Steak 08

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Swiss Steak
Yield: 2 Servings

400 g thick rump or scotch fillet steak
2 oz butter
1 clove garlic
1 pkg onion soup mix
3 Tbsp red wine
4 oz mushrooms
black pepper, to taste

Spread 1 oz of the butter over the center of a piece of foil (approx.
15" x 15" double thickness). Then rub half of the crushed garlic
over the foil. Sprinkle half the packet of soup mix, after shaking
well, over the butter. Place steak on this. Sprinkle a little black
pepper on the steak, then remainder of the soup mix, butter and
garlic. Pour the wine over this. Slice mushrooms and arrange round
the steak. Fold the foil and make it into a parcel to prevent juices
running out. Bake for approx. 1 hour in centre of hot oven (200C).

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