Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Have butcher tenderize steak.
  2. Cut into 1-inch squares.
  3. Dust with flour, salt and pepper.
  4. Reserve leftover flour mixture.
  5. Brown steak in oil about 5 minutes.
  6. Add onion, mushrooms and liquid, broth, tarragon and chervil.
  7. Cover and simmer 30 to 45 minutes or until meat is tender.
  8. Remove lid.
  9. Add wine and cook until liquid is reduced to half.
  10. Blend remaining flour with cream.
  11. Add to meat mixture and cook until thickened, stirring constantly.
  12. Serve over beds of fluffy rice and garnish with parsley.

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