Fried Steak with Beer Sauce
(Hollandsche Biefstuk)

Serve this Flemish and Dutch favorite with buttered potatoes with parsley.

Yield: 4 or 5 servings

Ingredients

• 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
• 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)

Instructions

1. 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.
2. Mix vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon over both sides of beef.
3. Cover and refrigerate, turning occasionally, at least 1 hour.
4. Heat butter over medium high heat in a 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.
5. 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 for 1 minute.
6. Pour sauce over beef; sprinkle with scallions.