Ingredients
- 2 lbs. beef petite shoulder
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine vinegar
- 1 tablespoon fresh ginger
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can low sodium beef broth (14 ounce)
- 3 tablespoons Worcestershire sauce
- I tablespoon dried parsley
- Mashed potatoes or egg noodles
Recipe Description
Do you like a good cut of beef but hate paying the price? Petite Shoulder is one of the most tender beef muscles and is said to be “white-tablecloth quality”. It is a similar quality to filet mignon, but less expensive and I think it tastes better. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions. It is shaped like a pork tenderloin, and weighs 8 to 10 ounces. You should check at your local grocery to see if they carry petite shoulder. I do marinate it for about thirty minutes but that is a small price to pay for the taste and tenderness. This Beef Petite Shoulder with Pan Gravy is by far one of my favorite recipes!
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