Recipe for cooking fried steak with beer sauce

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

With this Flemish and Dutch favorite, serve buttered potatoes with parsley.

1 (1 1/2 pound) beef boneless sirloin
    steak, 1 in. thick
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 Tbsp. butter or butter-replacement
2 tsp. flour
1/4 c. beer
1/4 c. water
1 tsp. packed brown sugar
1/8 tsp. salt
1/8 tsp. coarsely ground pepper
1/8 tsp. dried rosemary leaves, crushed
Sliced scallions (with tops)

Slash outer edge of fat on beef diagonally at 1-in. intervals to prevent curling (do not cut into lean). Place beef in nonreactive dish. Mix vinegar, 1/2 tsp. salt and 1/4 tsp. pepper; spoon over both sides of beef. Cover and refrigerate, turning occasionally, at least 1 hour.

Heat butter over med.-high heat in 10-in. skillet until hot. Add beef and cook until desired doneness, about 7 mins. on each side for med. Remove from heat; remove beef to warm platter.

Stir flour into pan drippings. Stir in beer, water, brown sugar, 1/8 tsp. salt, 1/8 tsp. pepper and rosemary. Heat to boiling; reduce heat. Cook and stir 1 minute. Pour sauce over beef; sprinkle and distribute with scallions.

Yields 4 or 5 servings.