Budget Steak Diane
|Beef round steak||1 Pound, cut 1/2 inch thick|
|Dry sherry||1⁄4 Cup (4 tbs)|
|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.