Recipe: Peppered Steak Diane with Lemon Rice (steak strips, with mushrooms)

PEPPERED STEAK DIANE

1 1/2 lbs. beef sirloin steak, cut 1-inch thick
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup butter or margarine
1/4 tsp. dry mustard
7 or 8 large fresh mushrooms, sliced
3 tbsp. dry white wine
1 tbsp. lemon juice
2 tsp. snipped chives
1 tsp. Worcestershire sauce
1/4 cup cold water
1 tbsp. flour
Lemon slice and watercress (optional, for garnish)
Lemon Rice (for serving, recipe follows)

Cut steak in 1/4-inch wide strips. Sprinkle with salt and freshly ground pepper.

In skillet or chafing dish, melt butter or margarine. Brown meat strips in hot butter.

Stir in dry mustard. Add mushrooms, wine, lemon juice, chives, and Worcestershire sauce.

Blend cold water into flour; stir into meat mixture. Cook, stirring constantly, until thickened and bubbly.

Garnish with lemon slice and watercress, if desired. Serve over Lemon Rice.

LEMON RICE

1/4 cup butter
2 tsp. ground turmeric
1 tsp. salt
1 tsp. mustard seed
3 cups cooked long grain rice
3 tbsp. lemon juice

In saucepan over medium-low heat, melt butter. Add next 5 ingredients. Cook 5 minutes. Stir in rice; heat through. Mix in lemon juice.

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