Fried Steak with Beer Sauce
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)
- 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.
- Mix vinegar, 1/2 teaspoon
salt and 1/4 teaspoon pepper; spoon over both sides of beef.
- Cover and refrigerate, turning occasionally, at least 1 hour.
- 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.
- 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
- Pour sauce over beef; sprinkle with scallions.
Yields 4 or 5 servings.