Australian Kangaroo Steak with Mushroom Sauce
What's the big idea?
This is more of a European influenced dish, yet still uses coconut milk instead of the single cream you might expect in the sauce.
Kangaroo steaks may not be widely available in all regions outside Australia, so if you can't get them, feel free to substitute other steaks of your choice.
Serve with boiled rice or potatoes - or Aussie Potato Pancakes - and a vegetable dish of your choice.
Here's the list of what you need:
What To Do
- 4 x 6oz Kangaroo (or other) steaks
- 2oz butter
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 8oz mushrooms, roughly chopped
- Plain flour
- Black pepper
- 6fl oz dry white wine
- 1 teaspoon wholegrain mustard (or other mustard of your choice)
- 1 x 400ml tin coconut milk
- 3 tablespoons chopped fresh coriander
- Rub the steaks all over with flour and black pepper. Shake off any excess
- Heat the oil and butter in a frying pan. Fry the steaks for 3-4 minutes on each side, or until cooked to your liking
- Remove from the pan and keep warm
- Add the onions and mushrooms to the pan and fry for 4-5 minutes
- Add the wine, bring to the boil. Boil, stirring constantly, until most of the wine has evaporated
- Add the coconut milk, and continue stirring until it starts to thicken. Add more black pepper to taste, and the mustard
- To serve - pour the sauce over the steaks, and sprinkle with fresh coriander
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