| fried Steak With Beer Sauce (hollandsche Biefstuk) with This Flemish And Dutch Favorite, Serve Buttered Potatoes With Parsley. 1 (1 1/2 Pound) Beef Boneless Sirloin
Steak, 1 Inch Thick
2 Tablespoons Red Wine Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely Ground Pepper
1 Tablespoon Butter Or Margarine
2 Teaspoons All-purpose Flour
1/4 Cup Beer
1/4 Cup Water
1 Teaspoon Packed Brown Sugar
1/8 Teaspoon Salt
1/8 Teaspoon Coarsely Ground Pepper
1/8 Teaspoon Dried Rosemary Leaves, Crushed
sliced Scallions (with Tops) slash Outer Edge Of Fat On Beef Diagonally At 1-inch Intervals To Prevent Curling (do Not Cut Into Lean). Place Beef In Nonreactive Dish. Mix Vinegar, 1/2 Teaspoon Salt And 1/4 Teaspoon Pepper; Spoon Over Both Sides Of Beef. Cover And Refrigerate, Turning Occasionally, At Least 1 Hour. heat Butter Over Medium-high Heat In 10-inch Skillet Until Hot. Add Beef And Cook Until Desired Doneness, About 7 Minutes On Each Side For Medium. Remove From Heat; Remove Beef To Warm Platter. stir Flour Into Pan Drippings. Stir In Beer, Water, Brown Sugar, 1/8 Teaspoon Salt, 1/8 Teaspoon Pepper And Rosemary. Heat To Boiling; Reduce Heat. Cook And Stir 1 Minute. Pour Sauce Over Beef; Sprinkle With Scallions. yields 4 Or 5 Servings. |
