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      Title: Steak In Rye
 Categories: Meat, Steak
      Yield: 4 Servings

      4    Sirloin steak (1/2 lb ea)
      3 tb Flour
      1    Butter
      1 tb Beef extract
    1/2 c  Rye whiskey
      8    Green onions; chopped -OR-
      1 sm Onion
      1    Lemon; juice of
           Salt & pepper

Melt the butter in a large pan. Wipe the meat with a damp cloth, dry
and coat with flour. Over high heat, fry the steaks on both sides
according to how rare you like them done. Remove steaks and keep
warm. Reduce heat to medium, mince scallion or onion and saute until
golden. Add rye, beef extract, lemon, salt & pepper. Reduce by half
while stirring. Place steaks back into the pan for a minute to
reheat, turning once. Remove to a serving platter and pour the sauce
over them.

Per serving: 772.2 Cal; 70.9 g Protein; 11.2 g Carbs;
394.4 mg Sodium; 1.6 g Fiber; 39.6 g Fat; 20.7 g Sat fat;
264.7 mg Chol; 361.9 Fat cal (46.9%);

Recipe FROM: True magazine, Dec 1964

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