Title: Beef & Rice Dinner
Categories: Main
Yield: 3 Servings
| 1 | lb | Beef top loin steak |
| 6 | | Green onions, chopped |
| 3 | tb | Margarine |
| 1/4 | c | Dry red wine |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Sour cream |
| 2 | ts | All purpose flour |
| | | Hot cooked rice |
Thinly slice beef into bite size strips. Set aside. In a 10 inch skillet,
cook onions in 1 tablespoon of margarine until tender but not brown; remove
and set aside. Add 2 tablespoons of margarine to skillet. Add beef; cook
quickly over high heat, stirring frequently, for 2 to 3 minutes, or until
done. Stir in wine, salt, pepper, and green onions into meat. Bring to a
boil then reduce heat. Stir in flour, then add sour cream to the meat
mixture. Cook and stir until heated throughout, do NOT boil. Serve meat
mixture over "hot" cooked rice. Randy Rigg