| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
All newly t, Beef |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 2 |
ts |
Oil |
| 1 |
c |
Coarsely chopped mushrooms |
| 2 |
|
Cloves garlic; minced |
| 3/4 |
c |
Beef broth |
| 1 |
|
Tomato; chopped |
| 1/4 |
c |
Dry red wine |
| 8 |
|
Black olives; pitted, chopped |
| 3/4 |
ts |
Dried thyme |
| 4 |
|
Club steaks; (4 ounces each) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Watercress sprigs; for garnish, optional |
INSTRUCTIONS
Cook onion in oil in skillet until softened, 5 minutes. Add mushrooms and
garlic; cook until very tender, 5 minutes. If too dry, add broth, 1/4 cup
at a time. Stir in tomato, wine, olives and remaining broth. Simmer,
uncovered, 10 minutes. Add thyme; keep warm.
Meanwhile, heat nonstick skillet. Coat skillet with nonstick cooking spray.
Season steaks with salt and pepper. Add to skillet; brown 4 minutes each
side for medium-rare or until desired doneness. Remove steaks to platter.
Spoon sauce over. Garnish with watercress.
Recipe by: unknown cooking magazine Posted to MC-Recipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997
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