In this Argentine recipe, tender steak strips are sautéed in a sauce prepared with butter, wine, mustard, and cream and then served in a split loaf of crusty bread.
1 1/2 tsp. cornstarch
1 to 2 tbsp. butter
1 steak (6oz.), cut into strips 3 inches long by 1/4 inch wide
1 small onion, thinly sliced
1/2 tsp. mustard
2 tbsp. dry red wine, sherry, or port
2 tbsp. light or heavy cream
1/2 baguette or Italian bread, split
1. In a small bowl, stir 1/4 cup cold water into cornstarch.
2. In a large skillet, melt butter over medium heat. Add steak strips and onion and stir until the steak strips have browned on all sides.
3. Increase heat to medium-high. Add mustard and wine and stir for several seconds. Add cornstarch mixture and continue to stir for several seconds until the steak sauce has thickened.
4. Remove from heat and allow to cool for 10 seconds. Gently stir in the cream. Serve immediately on a split bread.