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"These juicy steaks couldn't be easier," says Karen Haen of Sturgeon Bay, Wisconsin. "Though I prefer the ribeyes, I have also used this recipe for chicken breasts, fish, veal and hamburgers."
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 628 calories, 48 g fat (22 g saturated fat), 165 mg cholesterol, 479 mg sodium, 5 g carbohydrate, 1 g fiber, 42 g protein.
Originally published as Saucy Skillet Steaks in Taste of Home December/January 2007, p47
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Feb. 14, 2012 by lillybow
This recipe is a keeper for me just because it is so quick. The steaks turned out very well, not dry at all like sometimes happens when I broil them. I used spicy brown mustard since I don't have Dijon. The only thing I would change is use low sodium broth since I prefer less salt.
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