Yield: 4 Servings
|1 tablespoon||Salad oil|
|1 medium||Onion -- finely chopped|
|1||Sweet red pepper -- seeded|
|¼ pounds||Mushrooms -- sliced|
|1||Clove garlic -- minced|
|4||Boneless steaks from|
|Blade-cut chuck roast|
|⅓ cup||Dry white wine|
|½ cup||Sour cream|
|Parsley -- chopped|
1. In a large frying pan heat 1 tablespoon of the butter and salad oil.
Cook onion, red pepper, mushrooms, and garlic, stirring frequently, until tender; remove vegetable mixture from the pan.
2. Sprinkle steaks with salt and paprika. Add remaining butter to pan in which vegetables were cooked. Brown steaks quickly on both sides over high heat (about 4 minutes per side). Remove to a warm serving platter.
3. Add wine to pan and cook quickly to reduce slightly, stirring to loosen browned juices from pan. Reduce heat to moderate, mix in vegetables, and cook until heated through. Over low heat, smoothly mix in sour ream (do not boil). Spoon sauce over steaks. Sprinkle with parsley.
Recipe By : the California Culinary Academy From: Date: File