|
|
|
 |
|
|
Steak de Charlotte
Creamed Poultry Breast |
 |
|
4 slices of Poultry breasts, may be young (spring chickens) or turkey breasts
3 small onions
3 Tbls. olive oil
1 Tbls. frying oil or more olive oil
1 head garlic
1 Tbls. American steak sauce
1 Tbls. honey mustard
1 tsp. teriyaki sauce
1 cup of cooking sour-cream or crème fresh
White Italian Bread
|
1. Pour the olive oil onto a deep container. Add the garlic, American steak sauce, honey mustard and teriyaki sauce.
2. Marinate the meat.
3. Cut the onions to small cubes.
4. Stir-fry the onions. Using olive oil for frying is not recommended by some, although proved to be more tasty.
5. Add the marinated meat, pour on the marinade sauce while frying the meat.
6. When meat turns brownish, add the sour cream or crème fresh. Note that the crème fresh leave an un desired after-taste, so using sour-cream is more recommended.
7. Stew for several minutes, while sauce is still abundant, serve as soon as the cream turns beige.
8. Serve with plenty of sauce, use slices of bread to soak up extra sauce.
|
 |
Preparation Time: 15 minutes |
Serves: 4 |
| Recipe Origin: Saint Lucia |
|
Submitted by: |
|
Boaz Rimmer
Israel |
|
|
|
|
| This recipe has been viewed 4259 times. |
|
|
|
