Beef Steak with Capers Recipe

Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops 2005 Sauvignon Blanc 2005 Glissando	Beef Steak with Capers
	4 pounds, sirloin steak, about 3/4" thick 2 medium yellow onions, chopped 4 tablespoons, capers 1/2 cup, olive oil 1/2 cup, dry red wine 1/2 teaspoon, paprika 1/2 teaspoon, salt 1 teaspoon, coarsely ground black pepper
	Dry meat with paper towels. Sprinkle steak with salt, pepper and paprika. Place onions and oil in large skillet, and cook very slowly for about five minutes. Add steak to onions, raise heat, and brown meat on both sides. Reduce flame, and add capers and wine. Simmer for a few minutes, until wine sauce is reduced. Serves 6 to 8, with boiled, parsley potatoes on the side. *Enjoy with our 2005 Pinot Noir.*