6 thin slices steak
salt and pepper to taste
1 Tbsp. flour
1 cup concentrated beef bouillon
1 cup sour cream
1 Tbsp. lemon peel, shredded
2 gherkins (that's a sweet pickle, folks!), chopped
2 Tbsp. parsley
1 Tbsp. onion
Brush steaks with drippings and season well with salt and pepper. Broil quickly until browned but still quite rare.
Pour the drippings from the broiler pan into a stew pan. Add 1 Tbsp. chopped onion. Work the flour into small amount of the fat (making a roux); blend into the bouillon and add to drippings. Add sour cream and the remaining ingredients.
Arrange the steaks in this sauce; cover and simmer until steaks are tender. Serves 6. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Monday July 3rd, 2006