Serves 4

Ingredients:

8 veal topside steaks

500 gm button mushroom (brushed, sliced)

2 tbsp parsley leaves (finely chopped)

1/2 tsp crushed garlic

Juice of 2 lemons

1 tsp olive oil 

1 extra tsp olive oil

A sprig of fresh rosemary

Salt + pepper + 7 spices

Method:

Heat a wide skillet on high.  Add oil and lower heat to medium.  Place steaks on top of oil; in one layer.  Sprinkle seasoning on top of each piece.  Add rosemary sprig across steaks.  Cover and allow to cook; producing its own juices.  Check occasionally if almost dry and slightly browned.  Turn steaks on the other side, to acquire the same colour.  Add hot water; at intervals and in small amounts.  Repeat process until veal is done and a minimal amount of meat juices is left.  Add lemon juice.  Allow to continue cooking just for a few seconds, then remove away from heat. Meanwhile, heat a smaller skillet on high.  Add the extra spoonful of olive oil.  Lower heat to medium.  Add garlic, stirring it into oil.  Stir in mushroom and a spoonful of water.  Sprinkle a small pinch of salt and pepper.  Allow to cook for five minutes then remove away from heat.  Stir in parsley.  Cover skillet to wilt in its heat.  Pour mushroom over done steaks; after removing rosemary sprig.  Gently mix them together then serve with buttered pasta, or mashed potato and/or sautéed vegetables aside.

*A version of this article appears in print in the 22 April, 2021 edition of Al-Ahram Weekly