date:Sep 02, 2013
oftened. Add the brandy and cook for a further 1 minute or until most of the liquid has evaporated. Add the beef stock, Vegemite and thickened cream, then reduce the heat to low and simmer for 10 minutes until the sauce has reduced. Remove from the heat and stir in the chopped parsley.
4. Divide the steaks among 4 plates, ladle over the stroganoff sauce and serve with pickled red cabbage, salad leaves and mustard.