Budget Steak Diane Recipe
Ingredients
| 1 pound beef round steak, cut 1/2 inch thick | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Snipped chives | 1 Tablespoon | |
| 1 tablespoon bottled steak sauce | ||
| Dry mustard | 1/2 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Sliced mushrooms | 1 3 Ounce | |
| Brandy | 1/4 Cup (16 tbs) | |
Directions
Cut meat into 4 serving-size portions; place in shallow dish.
Combine sherry, water, chives, steak sauce, and dry mustard; pour over steak.
Cover and refrigerate for several hours or overnight.
Spoon marinade over occasionally.
Drain steak; reserve marinade.
Pat steak dry with paper toweling.
Cook, 2 pieces at a time, in hot oil about 2 minutes; turn and cook 2 minutes more.
Transfer to platter; keep warm.
Repeat with remaining 2 pieces.
Add reserved marinade and mushrooms to skillet.
Bring to boiling; pour over steak.
Warm brandy in ladle.
Ignite; carefully pour over meat.
Combine sherry, water, chives, steak sauce, and dry mustard; pour over steak.
Cover and refrigerate for several hours or overnight.
Spoon marinade over occasionally.
Drain steak; reserve marinade.
Pat steak dry with paper toweling.
Cook, 2 pieces at a time, in hot oil about 2 minutes; turn and cook 2 minutes more.
Transfer to platter; keep warm.
Repeat with remaining 2 pieces.
Add reserved marinade and mushrooms to skillet.
Bring to boiling; pour over steak.
Warm brandy in ladle.
Ignite; carefully pour over meat.
Chef
