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How To make Beef Scallops(With Fresh Tomato Sauce)
2 beef top round
(1 lb.)
steaks :
each cut about 1/4-inch thick
water 5 Medium tomatoes
1/4 C. salad oil
1 Tbsp. sugar
1 1/2 Tsp. salt
1 Tsp. basil
1 Tbsp. cornstarch
About 45 minutes before serving: On cutting board with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness. Cut steaks into about 6 x 3-inch pieces. In 3-quart saucepan over high heat, heat 3-inches water to boiling; add tomatoes. Cook 30 seconds. With slotted spoon, remove tomatoes to large bowl of cold water; remove from water and slip off skins. Cut out stem end. Chop 3 tomatoes; slice remaining 2 tomatoes. Set aside. In 12-inch skillet over medium-high heat in hot salad oil cook steak, a few pieces at a time, until browned on both sides with pancake turner, removing pieces to warm platter as they brown. Keep steaks warm. Reduce heat to medium. To same skillet add chopped tomatoes, green onions, sugar, salt and basil. In cup with spoon, mix cornstarch and 1/2 cup water until smooth; gradually stir cornstarch mixture into tomato mixture and cook, stirring constantly until mixture thickens and boils; cook 1 minute. Add sliced tomatoes; heat through. Gently spoon tomato mixture over and around steaks. Makes 8 servings.
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INGREDIENTS :
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salt to taste
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red chilli optional
chopped parsley
chopped spring onion
30 grams butter
2 tbsp olive oil.
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Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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Hello There Friends, as easy as it is to prepare a Tomato Sauce, one of the most important things to master is what order to add all the ingredients in the pot. This video will teach you the secrets to making an amazing Tomato Sauce! Come and learn how to make this Tomato Sauce / Marinara Sauce and let me know what you think in the comments below.
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