Entrecote Bourguignon

• 4 (12 ounce) sirloin steaks, about x
• fresh ground pepper
• salt
• 1 small onion, chopped finely
• 1 clove garlic, chopped finely
• 4 fresh mushrooms, sliced (your choice)
• 1 spring onion, chopped
• 1 ounce vegetable oil
• 4 ounces dry red wine
• 1 ounce cornstarch
• 2 ounces beef stock
• 1 teaspoon chopped parsley

1. Pound the steaks slightly and season with the freshly ground black pepper.
2. Salt to taste.
3. Heat oil in a skillet and fry the steaks.
4. When cooked according to taste, transfer to a serving platter and keep warm.
5. Drain off most of the excess oil from the pan.
6. Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
7. Add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
8. Mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
9. Stir for a further minute, or until sauce just begins to bubble.
10. Spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.

fresh ground pepper, salt, onion, clove garlic, mushrooms, spring onion, vegetable oil, red wine, cornstarch, beef stock, parsley

Taken from www.food.com/recipe/entrecote-bourguignon-62884 (may not work)