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Fried Steak with Beer Sauce
(Hollandsche Biefstuk)


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


  • 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 or margarine
  • 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)


  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 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 1 minute.
  6. Pour sauce over beef; sprinkle with scallions.

Yields 4 or 5 servings.


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