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Meat and Poultry:
Steak with Rich French Cream

from Dining by Design
Stylish Recipes Savory Settings


INGREDIENTS:
2 (approximately 1/2 to 3/4 pound each)
  T-bone or rib eye steaks
  Salt and pepper to taste
1/4 cup butter
5 Tablespoons sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
TO PREPARE:

Season the steaks with the salt and pepper.  Warm a large skillet over medium heat.  Arrange the steaks in the skillet.  Cook until the steaks reach the desired doneness.  Remove to a platter.

Deglaze the skillet with the butter.  Stir in the sour cream, onion powder and garlic powder.  Cook until the sauce coats the back of a spoon.  Serve over the steaks.

SERVINGS: 2



Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.

Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Dining by Design will support the Junior League's indispensable work within the community for those in need.
 

   

 
 

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