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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe was first served to me by my first wife, Dianna, 37 some-odd years ago, and I have been making it ever since. Prep time does not include marination time. Ingredients:
2 lbs top sirloin steaks or 2 lbs round steaks, cut 1/2 inch thick |
1/2 cup good dry sherry (not cooking sherry!) |
1/4 cup chicken broth or 1/4 cup water |
2 tablespoons worcestershire sauce |
2 teaspoons snipped chives |
1 teaspoon dry mustard |
unseasoned instant meat tenderizer (probably needed if you are using round steak) (optional) |
2 tablespoons extra virgin olive oil |
1 lb thinly sliced cleaned mushroom, lightly sauteed in |
2 teaspoons extra virgin olive oil or 2 teaspoons butter |
1/4 cup good brandy |
Directions:
1. Trim excess fat from meat, and cut into 8 portions.
2. Pound meat to 1/3 thick.
3. Combine sherry, broth or water, Worcestershire, chives, and mustard.
4. Pour over meat in a shallow dish or zip-top bag.
5. Cover, and marinate in refrigerator for at least 2-4 hours, turning occasionally.
6. Drain meat, reserving marinade, and pat meat dry.
7. Sprinkle meat with optional tenderizer per label directions (lightly if using sirloin).
8. Brown meat in olive oil over high heat, 2-4 pieces at a time.
9. Remove to serving platter, cover, and keep warm while cooking remaining meat.
10. Add marinade and mushrooms to skillet, deglaze, and bring to a boil.
11. Pour over meat.
12. Warm brandy in a small saucepan, ignite, and pour over meat.
13. Serve immediately.
14. Excellent served with a small Caesar salad, garlic bread, and baked potato.
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