| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
California |
Beef |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 1 |
T |
Salad oil |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Sweet red pepper, seeded |
|
|
And chopped |
| 1/4 |
lb |
Mushrooms, sliced |
| 1 |
|
Clove garlic, minced |
| 4 |
|
Boneless steaks from |
|
|
Blade-cut chuck roast |
|
|
Salt |
|
|
Paprika |
| 1/3 |
c |
Dry white wine |
| 1/2 |
c |
Sour cream |
|
|
Parsley, chopped |
INSTRUCTIONS
In a large frying pan heat 1 tablespoon of the butter and salad oil.
Cook onion, red pepper, mushrooms, and garlic, stirring frequently,
until tender; remove vegetable mixture from the pan. Sprinkle steaks
with salt and paprika. Add remaining butter to pan in which vegetables
were cooked. Brown steaks quickly on both sides over high heat (about
4 minutes per side). Remove to a warm serving platter. Add wine to pan
and cook quickly to reduce slightly, stirring to loosen browned juices
from pan. Reduce heat to moderate, mix in vegetables, and cook until
heated through. Over low heat, smoothly mix in sour ream (do not
boil). Spoon sauce over steaks. Sprinkle with parsley. Recipe By
: the California Culinary Academy From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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