| | Gypsy-Style Steak
4 boneless steaks (blade-cut chuck roast)
2 tablespoons of butter
1/4 onion, finely chopped
1/2 sweet red pepper, seeded and chopped
1/4 pound of mushrooms, sliced
dash of salt
dash of paprika
1/4 cup of dry white wine
1/2 cup of sour cream
1 tablespoon of parsley, chopped
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 pan. 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. Add wine to pan and cook quickly to reduce slightly, stirring to remove 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 and sprinkle with parsley. Serves 4. |
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