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Birda Mae's Recipe Corner: Floritine Steak with Mushrooms and Brandy

                                                         I got this image from here


  • 4 boneless beef rib steaks, cuat  1/2 inch thickk, 6 to 8 ounce each
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 tablespoons butter
  • 2 tablespoons olive oil
  • 2 garlic cloves,minced
  • 1/2 cup finely chopped onion
  • 1 pound fresh mushrooms such as shitakes, oyster mushrooms ,cepes ro morels sliced
  • 1/4 cup brandy,warmed
  • 1/2 cup canned beef broth
  • 2 tablespoons finely chopped fresh parsley

  1. Trim excess fat from steaks.  Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  2. In a onnreactive large frying pan, melt 3tablespoons butter with 1 tablespoon olive oil over medium heat.  Add garlic and oninon  and cook 2 to 3  minutes , or until onion is softented.  Add mushrooms and cook  2 to 3  minutes or until they begin to color.  Pour brandy into pan and ignite with a match. Shake pan until flames  subside.  Add stock, bring to boil over high heat, and cook until liquid  is reduced to 1/2 cup, about 5 minutes.  Season with remaining 1/2  teaspoon salt, 1/4 teasoon pepper, and parsley.
  3. In another large frying pan over high heat, melt remaining 2 tablespoons butter with 1 tablespoon oil. Add steaks and cook 3 minutes on one side and 3 to 4 minutes on second side, or longer  to desired degree of doneness.  Remove steaks to a platter and pour mushrooms and sauce over.
        Let me say right off the bat I didn't use the brandy because
            a) couldn't afford it  and
            b) I didn't want to set fire to my kitchen  and have to be on the 10 o' clock news. (I can hear
               Dave Ward from channel 13 now "Mom seeking adventure sets fire to her kitchen when all her
                kids wanted was chicken nuggets news at 10!"
          I went to Wal mart supercenter and got the red cooking wine and some parmesan risotto out of
t       the box and it was on and popping!  I gotta tell ya the parsley really did give this dish a really nice
     presentation.    For those of you in the Houston area if you go to HEB Central Market you can get the
     organic ones in a large quantity at a reasonable price.  Also I used a sirloin steak but next time I will use
     the beef rib steak or a cut of steak that is really  thick because it definitely makes the difference!


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1 3/4 cups vertically sliced onion
Cooking spray
2 cups baby carrots
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1/2 cup fat-free , lower-sodium chicken broth
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3. Combine paprika, remaining 1/4 teaspoon salt,and remaining 1/4 teaspoon pepper;rub over chicken.  Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken.
Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
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