Lamb steak with red wine and onion sauce. Balsamic vinegar - get a quality balsamic vinegar to bring a bit of sweetness and acidity to the lamb steaks sauce. Red wine - a good quality red wine really makes the difference to this lamb steak recipe. Go for something rich and full bodied.
I made this recipe a couple of time and I just love it.
We get lovely steaks that we rarely have so they are a real treat.
I don't want to kill the poor bugger twice by over cooking it or making a horrible seasoning for it so this recipe.
You can cook Lamb steak with red wine and onion sauce using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Lamb steak with red wine and onion sauce
- Prepare 2 of lamb steaks.
- It's 3-4 of medium onions (ideally shallots).
- It's 1/2 cup of red wine.
- Prepare 3 tablespoons of balsamic vinegar.
- It's 1/2 cup of beef stock.
- You need of Butter.
- Prepare of Salt.
- Prepare of Pepper.
Add the carrots, celery, garlic and onions. Stir in the flour and tomato paste and. Combine onions, garlic, herbs, chicken stock and tapioca in the slow cooker. Remove steaks and sauce to a platter and serve.
Lamb steak with red wine and onion sauce instructions
- Start by chopping the onions. Bring a pot of water to boil and cook the onions for 2/3 minutes. Remove from the water and set aside.
- Season the steaks with salt and pepper. Warm a pan with butter on high heat and when it starts to turn brown add the steaks. Cook for 2 min on each side for medium rare and 3 min for medium/ well done. Remove the steaks and cover with foil or a plate..
- In the same pan add some more butter and needed and of the onions mixing well. Add the vinegar until it caramelises the onions. Then add the wine and the beef stock bring to simmer and cook until it thickens. Add some cornflour to help with thickening..
- Add the meat back on the pan and warm the meat basting with the sauce and quickly serve. I went for potatoes but you could serve with mash too.
Season lamb steaks with salt and pepper. Add to pan and brown well on both sides. Remove from pan and set aside. Add onion to pan, with a little more oil if necessary. Season lightly with salt and pepper.
