Chops with bone and chops: Fried Steak with Peppercorn sauce gravy | Submitted By: HODDIE

grilled with 1 (1.2 ounce) Brown of packet gravy mix1/4 Cup whipping cream1 tablespoon & vinegar6 New York Strip, cut 1-inch thick1 tablespoon white wine1 tablespoon whole Black peppercornssalt and pepper to taste (optional) prepare gravy mix in a small saucepan according to package directions. Stir in cream, vinegar, white wine and pepper. Simmer over low heat for a few minutes just to blend flavors. Meanwhile, heat a large skillet over medium-high heat. Season Roast with sautéed with salt and pepper (if desired) and place it in the hot skillet. FRY 7-10 minutes per side or to desired degree of doneness. The internal temperature of the roast with herbs should be at least 145 degrees F (C 63 degrees) for rare meat. Remove Roast with sautéed in a serving or individual plates and drizzle each with the gravy. Garnish with fresh parsley peppercorns and for special occasions. Quantity per serving Calories: 338 | 16.9 g total fat: | Cholesterol 116 mg Powered by ESHA nutrient steak DatabaseFried with Peppercorn sauce gravy sauce

Servings per prescription: 6

Amount per serving

Calories: 338

Total Fat: 16.9 g cholesterol: 116 mg sodium: 435 mg total Carbs: 4.2 g dietary fibres: 0.3 g protein: 39. VIEW 4 g LEPTOMEREiS DIET
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