minute steak bordelaise
- Categories
- Meats
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 | Sliced med onion |
| 1 | Garlic clove |
| 1 cup | Beef broth or bouillon |
| 1 tablespoon | Cornstarch, dissolved in |
| 2 tablespoons | Water |
| ⅔ cup | Dry red wine |
| 2 tablespoons | Sherry |
| Salt & pepper | |
| 1 pounds | Minute steaks |
| Parsley |
Melt butter in skillet; cook onion & garlic until limp. Stir in broth & cornstarch; heat to boil, stirring until sauce thickens. Stir in wine & sherry; season with salt & pepper. Pour sauce into saucepan & keep warm. Add steaks to skillet; raise heat & cook, turning occasionally until evenly browned, about 90 seconds. Remove steaks to platter; pour sauce over. Use parsley as garnish.
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