Dal Rae’s New York Pepper Steak

 

6
New York steaks (about 1 pound each)
Salt, pepper
Flour
1
cup butter
1
cup diced onions
Savory Sauce

 

 

Season steaks to taste with salt and pepper.  Lightly dust with flour.  Pan-fry steaks in butter and diced onions in large heavy skillet to desired doneness, using 2 skillets, if needed.  Arrange steaks in heat-proof platter.  Pour some Savory Sauce over steaks.  Place under broiler 2 to 3 minutes to glaze.  Serve with remaining Savory Sauce.  Makes 6 servings.

 

 

Savory Sauce

 

2
cups chopped green onions
1/4
cup crumbled cooked bacon
3
tablespoons crushed black pepper
Brown sauce

 

 

Combine green onions, bacon, pepper and Brown Sauce in saucepan.  Cook over medium heat until heated through.

 

 

Brown Sauce

 

1/4
cup butter
1/4
cup flour
2
beef bouillon cubes
2 1/2
cups boiling water
2
sprigs parsley
1/2
small bay leaf
Dash thyme

 

 

Melt butter in saucepan.  Blend in flour.  Cook 5 to 6 minutes or until medium brown.  Dissolve bouillon cubes in boiling water.  Gradually stir into flour mixture until smooth and thickened.  Stir in parsley, bay leaf and thyme.  Cook over low heat 15 minutes, stirring occasionally.  Strain.  Makes about 1-1/2 cups sauce.

 

For a thrifty substitute try the Poor Mans Pepper Steak.