Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
1 \N | Sliced med onion |
1 \N | Garlic clove |
1 cup | Beef broth or bouillon |
1 tablespoon | Cornstarch, dissolved in |
2 tablespoons | Water |
⅔ cup | Dry red wine |
2 tablespoons | Sherry |
\N \N | Salt & pepper |
1 pounds | Minute steaks |
\N \N | 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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