NNY243

THIS IS WHAT I WOULD DO-

1 TO 1 1/2 POUNDS OF LOIN STEAKS
1 EA ONION (CHOPPED)( RED ARE SWEETER)
2 BRANCHES CELERY (CHOPPED)
2 EA CARROTS (CHOPPED)
3 CUPS BEEF BROTH

1/3 CUP MAPLE SYRUP (USE THE REAL STUFF DON'T USE FAKE)
1/3 CUP BOURBON OR UNSWEETENED APPLE JUICE
2 TBL WHOLE GRAIN OR DIJON MUSTARD
2 TBL KETCHUP

HEAT AN IRON SKILLET, ADD SMALL AMOUNT COOKING OIL, GET HOT. FLOUR STEAKS AND BROWN IN SKILLET. REMOVE STEAKS. CAREFULLY DEGLAZE SKILLET WITH BEEF BROTH. ADD VEGTABLES. COOK FOR 10 MIN AT SIMMER. RETURN MEAT TO SKILLET AND BRAISE TO DESIRED DONENESS. REMOVE AND RESERVE FOR SERVICE.

IN A SEPERATE SKILLET PLACE SYRUP, BOURBON, MUSTARD AND KETCHUP. BRING TO A BOIL AND SIMMER UNTIL BUBBLY. ADD LOIN STEAKS TO SAUCE AND BASTE FOR 3 MIN. REMOVE AND SERVE PLACING SMALL AMOUNT OF SAUCE OVER MEAT.


HOPE THIS HELPS.

HUNT ON HUNT HARD EAT WELL