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Measurements
      Title: Minute Ostrich Steaks (La Times)
 Categories: Poultry, Meats, Sauces
      Yield: 8 Servings
 ---------------------------STEAKS--------------------------------
      2    Cloves garlic
      2 ts Freshly ground black pepper
      8    (2 1/2- to 3-ounce) ostrich
           - minute steaks, or ostrich
           - fillet sliced into 8
           - steaks 1/2 inch thick and
           - 3 inches in diameter
      2 ts Butter or oil

--------------------MUSTARD CREAM SAUCE-------------------------
      2 tb Brandy
      1 tb Dijon mustard
      2 ts Salt
      3 tb Whippingcream
           Formatted by Manny Rothstein
 
   STEAKS
  
  Crush garlic and mix with pepper. Pat into steaks. Heat butter in
  skillet. Add steaks and quickly fry steaks 1 1/2 minutes per side.
  Serve with Mustard Cream Sauce.
  
  MUSTARD CREAM SAUCE
  
  Add brandy to pan after frying ostrich steaks. Ignite brandy and when
  flames have died down, add mustard, salt and cream. Stir together
  well. Heat but do not allow to boil.
  
  Makes 8 servings.
  
  Each serving contains about: 129 calories; 703 mg sodium; 61 mg
  cholesterol; 7 grams fat; 1 gram carbohydrates; 14 grams protein;
     0.01    gram fiber.
  
  This recipe comes from "Teixeira Ostrich Cookbook," published by
  Teixeira Foods Inc.
  
  Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY
  ROTHSTEIN On   12-31-95
  
  From: Ed Karsten                      Date: 05-27-96


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