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French Steak

4 servings

• 2 pounds round steak
• Flour
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 1 clove garlic, minced
• 1 cup white wine
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/8 teaspoon pepper
• 1 cup grated cheddar cheese
• 1/2 cup sour cream

Cut steak into serving pieces. Dredge steak in flour seasoned with salt and pepper. Brown on both sides in the butter and oil in a heavy pan. Remove steak from pan; add onions to the pan and sauté until golden. Stir in garlic, wine, broth, Worcestershire sauce, soy sauce and pepper, being careful to stir up browned bits from bottom of pan.

Return the steak to the pan, cover and simmer slowly for 11/2 hours, or until the meat is very tender. Remove the meat to a platter and keep warm. Stir the cheese into the onions and pan juices until melted, then stir in the sour cream and heat but do not boil. Pour the sauce over the meat and serve.

Per serving: 768 calories, 52 g fat, 192 mg cholesterol, 1,318 mg sodium, 8 g carbohydrates, 55 g protein, 1 g fiber.

This recipe tastes similar to stroganoff, due to the beef-and-sour-cream combination. The difference is the cheddar cheese, which is not distinguishable in the sauce; therefore, I omitted it in the revision.

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