| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
St. Louis |
Post2 |
3 |
servings |
INGREDIENTS
| 3 |
tb |
All-purpose flour |
| 1/2 |
ts |
Coarse salt |
|
|
Freshly ground black pepper |
| 1 |
lb |
Venison sirloin steaks; pounded venison |
|
|
Round steaks or beef flank steak; cut in 1/2" slices |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Homemade chicken stock |
|
|
Or reduced-sodium chicken broth |
| 1 |
ts |
Grainy mustard |
| 1/2 |
ts |
Prepared horseradish |
| 2 |
tb |
Sour cream; (regular or reduced-fat) |
|
|
Chopped fresh flat-leaf parsley |
INSTRUCTIONS
Combine flour, salt and pepper in a shallow dish. Lightly coat meat in
seasoned flour. Heat oil in a large skillet over medium-high heat. Add the
meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat
to a warm platter; set aside. Add stock to skillet. Stir with a fork to
release the caramelized bits stuck to the bottom of the pan. Turn heat to
low; stir in mustard, horseradish and sour cream. Cook sauce over low heat
until it is hot but not boiling. Pour over meat, sprinkle with chopped
parsley, and serve. Yields 3 to 4 servings.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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