Ingredients:
1 lb flank steaks
1/2 cup dry red wine
1/2 lb mushrooms
1 bunch green onions ( 6-8)
4 tablespoons butter
2 cloves garlic, minced
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup beef broth
1 teaspoon tarragon
Directions:
Cut the steak into strips (about 2″ x 1/4″).
Place beef in bowl and add wine.
Let marinate while you prepare vegetables.
Slice mushrooms.
Cut green onions into 1″ lenghths.
In large skillet, melt 2 tbsp butter until hot.
Add garlic, mushrooms and green onions and stir fry until limp.
5 min.
Scoop vegetables out and place juices in bowl and set aside.
Place the flour, salt and pepper in a bag.
Place beef in it (reserving the marinade).
Coat.
Wipe the skillet dry.
Add remaining butter and melt.
Add beef and brown.
Add vegetables and any liquid, marinade, the broth and tarragon.
Bring to a boil and simmer until sauce thickens.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.