Fried Steak With Beer Sauce

(Hollandse Biefstuk)

1 1/2 lb beef boneless sirloin steak, 1 inch thick
2 Tbsp red wine vinegar
1/2 tsp salt
1/4 tsp coarsely ground pepper
1 Tbsp butter or margarine
2 tsp all-purpose flour
1/4 cup beer
1/4 cup water
1 tsp packed brown sugar
1/8 tsp salt
1/8 tsp coarsely ground pepper
1/8 tsp dried rosemary leaves, crushed
Sliced scallions (with tops)

Slash outer edge of fat on beef diagonally at 1-inch intervals to prevent
curling (do not cut into lean). Place beef in nonreactive dish. Mix
vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon over both sides
of beef. Cover and refrigerate, turning occasionally, at least 1 hour.
Heat butter over medium-high heat in 10-inch skillet until hot. Add beef
and cook until desired doneness, about 7 minutes on each side for medium.
Remove from heat; remove beef to warm platter. Stir flour into pan
drippings. Stir in beer, water, brown sugar, 1/8 teaspoon salt, 1/8
teaspoon pepper and rosemary. Heat to boiling; reduce heat. Cook and stir
1 minute. Pour sauce over beef; sprinkle with scallions. Yields 4 or 5
servings.

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