1 T. whole black peppercorns, crushed
\n16 oz. cubed steak
\n2 T. butter or margarine
\n2 garlic cloves, minced
\n1 T. Worcestershire sauce
\n1\/2 C. red wine or beef broth
\n1 tsp. dry mustard
\n1\/2 tsp. sugar
\n2 tsp. cornstarch
\n1 T. water<\/p>\n
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 2 to 4 minutes, turning steaks once. Add Worcestershire sauce; cook 2 to 4 minutes longer or until meat reaches desired doneness, turning once. Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.<\/p>\n
Yield: 2 servings
\nCalories: 195
\nFat: 12g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. whole black peppercorns, crushed 16 oz. cubed steak 2 T. butter or margarine 2 garlic cloves, minced 1 T. Worcestershire sauce 1\/2 C. red wine or beef broth 1 tsp. dry mustard 1\/2 tsp. sugar 2 tsp. cornstarch 1 T. water Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 2 to 4 minutes, turning steaks once. Add…<\/p>\n