| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 4 | Minute steaks; pounded thin | |
| Flour seasoned with salt; pepper and garlic | ||
| ; salt | ||
| 1 | Clove garlic; minced | |
| 1 | tb | Burgundy or dry red wine |
| 1/2 | c | Beef broth |
| 1/2 | c | Thinly sliced mushrooms |
| 3 | tb | Butter or margarine |
INSTRUCTIONS
Procedure: 1. Melt the butter in a large, heavy skillet over medium-high heat. 2. Dredge the minute steaks in the seasoned flour and fry in the skillet for approximately 1 minute per side. Remove and place in a warm place until service. 3. In the pan drippings, saute the mushrooms and garlic for 1 minute. Add the wine and beef base. Bring to a boil and reduce heat, stirring until thick. 4. Serve minutes immediately with the sauce ribboned over the top. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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