Minute Steaks, Beer Gravy

The Playboy Gourmet, 1972

20 minutes — 4 Servings

Ingredients

4		boneless steaks (8 to 10 ounces each, cut from the shell)
		salt and pepper (to taste)
1⁄4	cup	stout beer
1⁄4	cup	dry red wine
1⁄3	cup	stock
3	tablespoon	butter
1	tablespoon	shallots (finely minced)
1		packet instant bouillon

Instructions

Heat electric skillet to 390F. Slash fat edge of each steak in two or three places to prevent curling. Sprinkle with salt and pepper. Pan-broil steaks without added fat until brown on both sides or to degree of rareness desired. Remove steaks from pan. Add all other ingredients. Bring to a boil. Scrape pan bottom to loosen drippings. Simmer 2 to 3 minutes. Pour over steaks on platter.