A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fried Steak With Beer Sauce
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- #63624
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound beef boneless sirloin steak, 1 inch thick
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup beer
1/4 cup water
1 teaspoon packed brown sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon dried rosemary leaves, crushed
sliced scallions (with tops)
directions
Slash outer edge of fat on beef diagonally at 1-inch intervals to prevent curling (do not cut into lean). Place beef in nonreactive dish.
Mix vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon over both sides of beef. Cover and refrigerate, turning occasionally, at least 1 hour.
Heat butter over medium-high heat in 10-inch skillet until hot. Add beef and cook until desired doneness, about 7 minutes on each side for medium. Remove from heat; remove beef to warm platter.
Stir flour into pan drippings. Stir in beer, water, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and rosemary. Heat to boiling; reduce heat. Cook and stir 1 minute. Pour sauce over beef; sprinkle with scallions.
added by
salty8
nutrition data
Nutritional data has not been calculated yet.
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