Ingredients

8 oz. Your choice Steak

1/4 cup College Inn Beef Broth

1 Tbsp. Gold Medal Enriched Flour

1/4 cup Light Sour Cream

1 Tbsp. Capers

1 tsp. Dijon Mustard

2 pinch Ground Black Pepper

2 pinch Salt

1/2 Tbsp. Olive Oil

Preparation

  1. Clean and trim meat.
  2. Combine flour, salt and pepper. Dredge meat in mixture.
  3. Place olive oil in non-stick skillet on medium-high heat. Add meat and cook until browned. Remove drippings from pan.
  4. Mix together broth, capers and mustard. Pour over meat and simmer for 20 to 25 minutes, until meat is tender. Move steak to serving platter.
  5. Bring liquid remaining in pan to a boil and reduce by half. Remove from heat and wisk in sour cream. Spoon over steak. Serve immediately. (Recommend steamed asparagus and new potatoes)