Gypsy-style steak

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter
1 tablespoon Salad oil
1 medium Onion -- finely chopped
1 Sweet red pepper -- seeded
And chopped
¼ pounds Mushrooms -- sliced
1 Clove garlic -- minced
4 Boneless steaks from
Blade-cut chuck roast
Salt
Paprika
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

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