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  Beef round steak 1 Pound, cut 1/2 inch thick
  Dry sherry 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Snipped chives 1 Tablespoon
  Bottled steak sauce 1 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Cooking oil 2 Tablespoon
  Canned sliced mushrooms 3 Ounce (1 Can)
  Brandy 1⁄4 Cup (4 tbs)

Cut meat into 4 serving-size portions; place in shallow dish.
Combine sherry, water, chives, steak sauce, and dry mustard; pour over steak.
Cover and refrigerate for several hours or overnight.
Spoon marinade over occasionally.
Drain steak; reserve marinade.
Pat steak dry with paper toweling.
Cook, 2 pieces at a time, in hot oil about 2 minutes; turn and cook 2 minutes more.
Transfer to platter; keep warm.
Repeat with remaining 2 pieces.
Add reserved marinade and mushrooms to skillet.
Bring to boiling; pour over steak.
Warm brandy in ladle.
Ignite; carefully pour over meat.

Recipe Summary

Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1470 Calories from Fat 655

% Daily Value*

Total Fat 73 g113.1%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 570.9 mg23.8%

Total Carbohydrates 14 g4.6%

Dietary Fiber 0.41 g1.6%

Sugars 4 g

Protein 137 g274.4%

Vitamin A 13.1% Vitamin C 14.6%

Calcium 1.5% Iron 1.6%

*Based on a 2000 Calorie diet

Budget Steak Diane Recipe