Ingredients
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1.3 pounds Beef thighs in very thin slices
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garlic powder
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Salt & pepper
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Butter
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1/2 pound bacon
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1/3 cup heavy cream
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8 ounces button mushroomsor cremini mushrooms sliced
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1/2 medium onion
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2 cloves of garlic
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1/2 cup Beef Broth
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1 tbsp Worcestershire Sauce
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1 tbsp chopped fresh thyme leaves
Directions
Venø steak was invented almost 40 years ago in the kitchen at Venø Kro, located on the small Danish island of Venø. Since then, it has become very popular across the country and it is easy to see why. Thin slices of beef are seasoned and quickly flash fried, and then braised in a sauce made from cream, mushrooms, onions, and diced bacon. The whole thing is then served with mashed potatoes… which is basically comfort food in one bite!
Preparation:
- Cut half-centimeter thin slices of beef from the cow’s inner thigh and season with garlic powder, salt, and freshly ground pepper.
- Fry the Venø steaks in plenty of butter on a hot pan for approx. 30 sec. on every side. Then put in a heated fireproof dish.
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Cook the bacon until crisp and place it on paper towels. Give the bacon a rough chop.
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Add a pat of butter and a tablespoon of oil to the pan and saute the fresh mushrooms, onions, and garlic for several minutes until the onions have softened and the mushrooms start to brown.
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Add the broth and be sure to scrape up any browned bits from the pan. Add the Worcestershire sauce, thyme, and cream. Season to taste with salt and pepper and bring up to a simmer.
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Additionally, you can put the steaks back into the sauce, and turn down the heat until they are done through.
