Beef Collops with Onions Ingredients
About two pounds (about 1 kg) of rump steak cut into 8 thin slices.
2 oz (50 - 60 g) of butter for frying meat
Butter and white flour to thicken the gravy (optional)
4 onions sliced
One quarter pint (150 ml) of red wine
Lemon juice squeezed from one half of a medium sized lemon
Salt to taste
Venison Collops Cooking Method
Heat the butter in a frying pan and fry the onions genty until soft.
Place the onions in a clean pot. Add the red wine and lemon juice. Boil to reduce the volume to at most a half of the starting volume. Reduce further for a more intense flavour, if you wish.
(Optional) Thicken the gravy after it has been reduced. Use pieces of butter rolled in flour to to this.
Remove the fried onions and add the meat, salted to taste, to the pan. Add a little more butter if needed. Fry the meat on a hot stove setting for five minutes, turning once.
Add the gravy to the meat and serve.