Beef in Whisky Sauce



The recipe can be varied by using a brandy or brandy-based liqueur.

Ingredients
700g sirloin steak cut into long thin strips
1 tablespoon oil (preferably light olive)
1 large spanish onion; chopped finely
3 tablespoons whisky or whisky liqueur; such as Drambuie
75 ml thick cream
salt and pepper to taste

Instructions
Heat oil gently in a frying pan over a medium heat.
Add the strips of beef and chopped onion and cook for 5-10 minutes, moving constantly to ensure the meat does not stick or burn.
When the beef is cooked stir in the whisky or liqueur and cream.
Simmer gently for 5 minutes to reduce the sauce slightly to a thick glazing consistency.

Serve immediately with vegetables and potatoes or rice.

Compliments of your friendly Independent Butcher shop