【炸鸡厨房】简单易做的自制牛排酱料-奶香蘑菇酱
爱吃牛排的我每次对于做牛排的要求都挺高的,如果做老了就会特别沮丧(但还是会乖乖吃掉)
于是找到一款好吃的牛排酱料对我来说也很重要啦~从最开始的黑椒酱到红酒酱汁,最后我发现还是这款蘑菇酱最适合我!不但有了酱汁连配菜都齐了!
*最重要的是可以一锅出!不用多洗锅了呢!
第一步当然是煎牛排,我喜欢的还是先低温烤(200°F烤25分钟,再大火两面各一分钟左右就好了,这样真的很好控制熟度而且特别嫩)
牛排煎好之后锅里剩下的油接着用,再加一点黄油煎蘑菇和洋葱(可以不加洋葱的)
加入牛奶/奶油(看看想吃口味的轻重)和一杯高汤,在加盐和黑胡椒调味之后一点一点加入面粉炒熟,不要结块,面粉的分量看看自己喜欢的浓稠度,不过我觉得加一小勺就差不多了,不然太稠。
就可以出锅啦!真的就是这么随意~
搭配牛排超级好吃的!而且吃牛排要配点蔬菜才够营养哦~
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