Sweet Hot Steak Sauterne          

 

Ingredients:
1-and-1/2 lbs. boneless sirloin or top round steak
3 T sweet-hot mustard
1/2 cup flour
2 tsp. salt
1 T black pepper
1/4 cup cooking oil
8 oz. fresh sliced mushrooms
1 yellow onion, sliced thin
1 cup sauterne or other dry white wine such as a chardonnay



Directions:
Trim all fat off of steak and divide into two portions. If using round steak you may want to pound it first with a meat mallet to tenderize it. Rub the mustard thoroughly into both sides of the steak pieces.

Mix flour, salt and pepper. Rub the mixture into both sides of the steak pieces. Let them sit 5 minutes.

Heat cooking oil on high heat in a large skillet and quickly brown steak pieces in hot oil. Set them aside on a plate. Pour off all but 1 T of the oil, turn down heat.

Sauté onion and mushrooms until soft.

In the skillet, layer the steak pieces, mushroom/onion mixture, and pour the sauterne over all. Bring to a low simmer, cover, and cook on low for 15 minutes. The sauce should thicken from the flour on the steaks.

Serve with mashed red-skinned potatoes seasoned with garlic powder and a salad of butter lettuce and mandarin oranges with a light raspberry vinaigrette dressing.