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butter or margarine
1 lb. mushrooms, thinly sliced
3 Tbsp. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
6 beef cubed steaks
1/2 c. red wine (optional)
1/4 c. water
2 Tbsp. minced parsley

In 12-inch skillet over medium heat in 1/4 hot butter,
cook mushrooms 5 minutes, stirring occasionally; spoon into
small bowl and keep warm. Combine flour, salt and pepper and
use to coat steaks. In same skillet, on medium-high heat, in 2
tablespoons hot butter, cook steaks, a few at a time, 3 minutes
on each side for medium-rare or until desired doneness. Add
more butter if needed. Remove steaks to warm platter and keep
warm. Reduce heat to low; add cooking wine and water. Stir to
loosen brown bits on bottom of skillet. Heat to boiling;
remove from heat. To serve, top cubed steaks with mushrooms.
Spoon sauce over mushrooms and steaks. Sprinkle with parsley.
Makes 6 servings.

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