| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| Onion or Shallot, chop fine | ||
| 3 | oz | Butter |
| 4 | sl | Sirloin or Rump Steak (thin) |
| 1 | ds | Worcestershire Sauce |
| 1 | ds | Brandy |
| Fresh Parsley, chopped |
INSTRUCTIONS
1) Fry shallots in the hot butter for 2 minutes. Add the thin slices of steak, cook 1 minute on either side. 2) Lift out the meat, and put onto a hot dish. Add the sauce, and the brandy to the butter. 3) Ignite if wished (and insured) and pour over the steaks. Garnish with chopped parsley. This dish requires last minute cooking. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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