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.

NOTE:

Smoked Paprika: This is a Spanish version with a distinct smoky flavor. It is available at specialty markets and gourmet stores.