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Sweet-Hot Steak Sauterne

1-and-1/2 lbs. boneless sirloin or top round steak
3 T sweet-hot mustard
1/2 cup flour
2 tsp. salt
1 T black pepper
1/4 cup cooking oil

8 oz. fresh sliced mushrooms
1 yellow onion, sliced thin

1 cup sauterne or other dry white wine such as a chardonnay

Trim all fat off of steak and divide into two portions. If using
round steak you may want to pound it first with a meat mallet to
tenderize it. Rub the mustard thoroughly into both sides of the
steak pieces.

Mix flour, salt and pepper. Rub the mixture into both sides of
the steak pieces. Let them sit 5 minutes.

Heat cooking oil on high heat in a large skillet and quickly brown
steak pieces in hot oil. Set them aside on a plate. Pour off all
but 1 T of the oil, turn down heat. Saute onion and mushrooms
until soft.

In the skillet, layer the steak pieces, mushroom/onion mixture,
and pour the sauterne over all. Bring to a low simmer, cover, and
cook on low for 15 minutes. The sauce should thicken from the
flour on the steaks.

Serve with mashed red-skinned potatoes seasoned with garlic powder
and a salad of butter lettuce and mandarin oranges with a light
raspberry vinagrette dressing.


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