| 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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