|1||Sliced med onion|
|1 cup||Beef broth or bouillon|
|1 tablespoon||Cornstarch, dissolved in|
|⅔ cup||Dry red wine|
|Salt & pepper|
|1 pounds||Minute steaks|
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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