Gypsy Style Steak
|Salad oil||1 Tablespoon|
|Onion||1⁄4 , finely chopped|
|Sweet red pepper||1⁄2 , seeded and chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Garlic||1 Clove (5 gm), minced|
|Boneless steaks||4 (Blade-Cut Chuck Roast)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
1. In a large frying pan, heat 1 Tbsp 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 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 cream (do not boil). Serve immediately. Spoon sauce over steaks.