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Steak Sauterne

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  Round steak 2 Pound, cut 0.50 in. thick
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Flour 2 Cup (32 tbs) (For Coating)
  Oil 2 Cup (32 tbs) (For Frying)
  Onion 1 Medium, sliced
  Green pepper 1 , sliced
  Mushrooms 3⁄4 Cup (12 tbs)
  Sauterne/White wine of choice 1 Cup (16 tbs)

Pound steak; cut into 6 serving pieces.
Sprinkle with salt and pepper; dip in flour.
In heavy skillet, brown meat in heated oil.
Add onion, green pepper and mushrooms.
Cook about 10 minutes; add wine.
Cover; cook over low heat 1 hour until meat is tender.
More wine or water may be added, if necessary.
Venison or elk maybe substituted for beef.
May be served over buttered noodles.

Recipe Summary

Main Dish

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