Ham steaks in Madeira sauce from Food & Wine Magazine, September 2018: 40th Anniversary Special Edition (page 62) by Julia Child

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Notes about this recipe

  • bktravels on February 17, 2025

    I cooked this a little differently sauteeing mushrooms and shallots in butter separately. We included the optional peas which added some nice color. The sauce did not thicken a lot, but it was still very tasty. We used to make (late 1970s!) an Easter ham in Madeira sauce from a Gourmet recipe that became a family favorite. This was a nice way to recall those delicious flavors in an easy mid-week recipe.

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