| 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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