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Saucy Skillet Steaks

Saucy Skillet Steaks
"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."
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 beef ribeye steaks (3/4 inch thick and 8 ounces each)
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 4 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 1/3 cup beef broth
  • 1 tablespoon minced fresh parsley

Directions

  • In a large nonstick skillet, brown steaks over medium-high heat for
  • 1-2 minutes on each side. Remove and keep warm. In the same skillet,
  • saute onion in butter until tender, stirring to loosen browned bits.
  • Add garlic; cook 1 minute longer.
  • Brush the steaks with mustard; sprinkle with salt and pepper. Return
  • to the pan. Stir in the broth. Cook for 5-7 minutes on each side or
  • until meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°).
  • Spoon the onion mixture over steaks; sprinkle with parsley. Yield: 4
  • servings.
Nutrition Facts: 1 serving (1 each) equals 628 calories, 48 g fat (22 g saturated fat), 165 mg cholesterol, 479 mg sodium,
© Taste of Home 2013

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Saucy Skillet Steaks (continued)

Nutrition Facts: 5 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013