Steaks Bertrand Recipe
Ingredients
6 beef cubed steaks
2/3 cup dry red wine
1 6-ounce can whole mushrooms
1/4. cup snipped parsley
Dash garlic powder
6 tablespoons butter or margarine
3 slices Swiss cheese, halved
Directions
Place steaks in plastic bag; set in deep bowl.
Mix wine, mushrooms, parsley, and garlic powder.
Pour over meat in bag; close.
Marinate 1/2 hour at room temperature or 2 hours in refrigerator.
Drain; reserve marinade.
In skillet, melt butter.
Cook meat, half at a time, in butter, about 2 minutes; turn.
Cook 2 minutes more; transfer to blazer pan of chafing dish.
Repeat.
Add reserved marinade to skillet; bring to boiling.
Pour over meat.
Top with cheese.
Cover; place chafing dish on stand.
Heat to melt cheese, 2 minutes.
Mix wine, mushrooms, parsley, and garlic powder.
Pour over meat in bag; close.
Marinate 1/2 hour at room temperature or 2 hours in refrigerator.
Drain; reserve marinade.
In skillet, melt butter.
Cook meat, half at a time, in butter, about 2 minutes; turn.
Cook 2 minutes more; transfer to blazer pan of chafing dish.
Repeat.
Add reserved marinade to skillet; bring to boiling.
Pour over meat.
Top with cheese.
Cover; place chafing dish on stand.
Heat to melt cheese, 2 minutes.
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