Pepper Steak with Port, Zinfandel, and Mushroom Sauce

Name: Pepper Steak with Port, Zinfandel, and Mushroom Sauce
Yield: 4 Servings
Ingredients: 3 tablespoons butter; 2 large shallots, sliced; 1 1/2 pounds mushrooms, thickly sliced; 1 tablespoon all purpose flour; 1 cup Zinfandel; 1/2 cup ruby Port; 1/2 cup low-salt chicken broth; 1 1 1/4-pound top sirloin steak, about 3/4 to 1 inch thick; 3/4 teaspoon ground black pepper; 1/2 teaspoon salt

August 31, 2002

Recipe notes