Recipe: Gypsy-Style Steak (using chuck steak, peppers and mushrooms)

GYPSY-STYLE STEAK

"Mushrooms, onions, and sweet red pepper strips in a sour cream sauce cover this rare steak. (After adding the sour cream, heat the sauce to just below the boiling point, since more heat may cause it to separate.) Fluffy white rice is a natural accompaniment."

2 tablespoons butter, divided use
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 red bell pepper, seeded and chopped
1/4 pound mushrooms, sliced
1 clove garlic, minced
4 boneless steaks from blade-cut chuck roast
salt
paprika
1/3 cup dry white wine
1/2 cup sour cream
chopped fresh parsley
Hot cooked rice (optional, for serving)

In a large frying pan heat 1 tablespoon of the butter and salad oil. Cook onion, red pepper, mushrooms, and garlic, stirring frequently, until tender; remove vegetable mixture from the pan.

Sprinkle steaks with salt and paprika. Add remaining butter to pan in which vegetables were cooked. Brown steaks quickly on both sides over high heat (about 4 minutes per side). Remove to a warm serving platter.

Add wine to pan and cook quickly to reduce slightly, stirring to loosen browned juices from pan.

Reduce heat to moderate, mix in vegetables, and cook until heated through.

Over low heat, smoothly mix in sour ream (do not boil). Spoon sauce over steaks. Sprinkle with parsley. If desired, serve with rice.

Makes 4 serving
Source: the California Culinary Academy