Title: THE RECIPE FILE
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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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