Barcelona Beef Steak
Posted by: Jerseygirl Wed, 3 Mar 2004,
at 6:18 a.m.
1 lb. boneless beef top sirloin steak, cut 3/4 inch thick
1 tsp. smoked paprika (see note) or regular paprika
2/3 C. dry sherry or apple juice
2 T. dry onion-mushroom soup mix, dissolved in 2/3 C. water
Press smoked paprika evenly onto both sides of beef steak. Heat large nonstick
skillet over medium heat until hot. Place steak in skillet; cook 10-13 minutes
for medium rare to medium doneness, turning occasionally. Remove to platter,
keep warm. Remove skillet from heat; carefully add sherry. Return skillet to
heat; increase heat to medium-high. Cook and stir 5 minutes or until browned
bits attached to bottom of skillet are dissolved and sherry is reduced to 3
Tablespoons. Stir in onion-mushroom soup mixture; cook and stir an additional 5
minutes or until sauce is reduced to 1/2 C. Carve steak into thin slices; serve
with mushroom sauce. Makes 4 servings.
Smoked Paprika: This is a Spanish version with a distinct smoky flavor. It is
available at specialty markets and gourmet stores.