| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless sirloin beef steak; 1 to 1-1/4" thick |
| 1/2 |
ts |
Fresh ground peppercorns |
| 1 |
ts |
Salt-free seasoning |
| 1 |
ts |
Garlic salt |
| 1 |
tb |
Paprika |
| 2 |
tb |
Unsalted butter or margarine |
| 2 |
tb |
Dry red wine |
| 1/2 |
c |
Beef broth |
| 1/4 |
c |
Chili sauce |
| 2 |
ts |
Browned mustard |
| 1 |
sm |
Onion rings; sliced paper thin (about 3 small onions) |
| 1 |
ts |
Flour |
| 2 |
tb |
Unsalted butter or margarine |
|
|
Garnish: watercress |
INSTRUCTIONS
ONION HAIRS
From: wa6awd@wolfenet.com (Alan Burgstahler)
Date: 29 Jan 1996 19:58:09 -0800
Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic
salt. Spread paprika over all. Press firmly. Melt butter or margarine in
large fry pan. Cook steak over high heat 3 minutes on each side to desired
doneness. Will be dark and crusty. While steak is cooking, toss onion with
flour. Cook a few at a time in hot butter or margarine about 1 minute,
until brown and crisp. Keep warm. Remove steak from pan. Drain off any fat.
Deglaze pan with wine. Add broth, chili sauce and mustard. Cook and stir to
thicken, 2 to 3 minutes. Slice steak in thin diagonal slices, cross-grain.
Spread red sauce over bottom of serving dish. Arrange steak, slices
overlapping, over sauce. Spread onions on top. Garnish with watercress.
Makes 4 servings.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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