- 6 small sirloin steaks, 1 inch thick
- 6 tomatoes, peeled, seeded, chopped
- 2 tbspns brandy
- 1/4 cup olive oil
- 1/4 cup flour
- 1/4 cup parsley. chopped
- 1/2 tspn freshly ground pepper
Add the steaks, and cook to your taste-- rare, 5 to 8 minutes; medium, 8 to 10 minutes; well cone, anything after 12 minutes. Serve on buttered toast with a little of the sauce. Serves 6.
Variations: add a clove of garlic for an Italian touch; curry for an Indian touch; Sherry along with the brandy for a Spanish effect; the combinations are endless.
(Origin - "The First Brandy Cookbook" by Malcolm R. Hebert. Part of the Nitty Gritty Productions cookbook series, 1973)