4 beef rib-eye steaks (8 oz. each)
3 cups small button mushrooms
2 cups onions, sliced
1 tablespoon garlic, minced
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1/2 cup dry sherry (I substitute white grape juice)
1-1/2 cups beef broth
1 tablespoon Worcestershire sauce
1/4 cup sour cream
2 tablespoons chopped fresh parsley
Season steaks with salt and pepper. Sauté in oil over
medium-high heat about 4 minutes on each side for rare (or to desired
doneness). Remove and keep warm. Add mushrooms to pan and sauté 3 minutes. Stir
in onions and cook 3 minutes more. Stir in garlic and tomato paste and cook 1
minute.
Sprinkle with flour and cook 1 minute. Deglaze with sherry,
scraping up browned bits from the pan. Add broth and Worcestershire, and simmer
until thickened, 2 to 3 minutes.
Off heat stir in sour cream. Pour sauce over steaks, then
garnish with parsley.
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