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Title: Minute Ostrich Steaks (La Times)
Categories: Poultry, Meats, Sauces
Yield: 8 Servings
---------------------------STEAKS--------------------------------
2 Cloves garlic
2 ts Freshly ground black pepper
8 (2 1/2- to 3-ounce) ostrich
- minute steaks, or ostrich
- fillet sliced into 8
- steaks 1/2 inch thick and
- 3 inches in diameter
2 ts Butter or oil
--------------------MUSTARD CREAM SAUCE-------------------------
2 tb Brandy
1 tb Dijon mustard
2 ts Salt
3 tb Whippingcream
Formatted by Manny Rothstein
STEAKS
Crush garlic and mix with pepper. Pat into steaks. Heat butter in
skillet. Add steaks and quickly fry steaks 1 1/2 minutes per side.
Serve with Mustard Cream Sauce.
MUSTARD CREAM SAUCE
Add brandy to pan after frying ostrich steaks. Ignite brandy and when
flames have died down, add mustard, salt and cream. Stir together
well. Heat but do not allow to boil.
Makes 8 servings.
Each serving contains about: 129 calories; 703 mg sodium; 61 mg
cholesterol; 7 grams fat; 1 gram carbohydrates; 14 grams protein;
0.01 gram fiber.
This recipe comes from "Teixeira Ostrich Cookbook," published by
Teixeira Foods Inc.
Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY
ROTHSTEIN On 12-31-95
From: Ed Karsten Date: 05-27-96
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