"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fennel-and-Onion Smothered Steak Recipe

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This recipe for Fennel-and-Onion Smothered Steak, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tsp. olive oil
1 large fennel bulb, thinly sliced
1 large onion, thinly sliced
4 garlic cloves, sliced
1/4 tsp. dried tarragon
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1 C reduced sodium beef broth
2 (1/2 lb.) boneless sirloin steaks, trimmed of visible fat and each cut crosswise in half

Directions:
Directions:
Heat 2 tsp. of the oil in a large nonstick skillet over medium high heat. Add the fennel, onion, garlic, tarragon, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper; cook, stirring occasionally, until fennel and onion are very soft and golden, about 11 minutes. Add the broth and cook until almost evaporated, about 5 minutes. Transfer to a bowl. Sprinkle the steaks with the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Heat the remaining 1 tsp. oil in the same skillet over medium high heat. Add the steaks and cook until browned, about 2 minutes on each side. Add the fennel mixture and cook, stirring constantly to scrape the browned bits from the bottom of the skillet, until the steaks are done to taste and the liquid thickens, about 1 minute for medium rare or about 3 minutes for well done. Serve at once.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
206 calories = 1/2 steak with about 1/4 cup fennel mixture

 

 

 

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