Pound each steak until thin. Beat egg and water together. Dip each steak into the egg mixture and then into the flour. Heat the oil and butter in a frying pan and brown steaks on both sides, about two to three minutes per side. Remove the steaks from the pan and keep warm.
In a separate frying pan, cook bacon until crisp. Remove bacon, drain on a paper towel, crumble. Pour out all but one tablespoon of bacon drippings. Place pan back on the burner; add the green onions and mushrooms to the drippings and saute for 30 seconds. Lower heat to medium low and add in wine, broth and cream. Simmer on low for two minutes, then stir in paprika and nutmeg. Season to taste with salt and pepper.
Spoon some of the sauce onto four dinner plates and place a steak on top of sauce. Finish dividing the sauce on top of the steaks. Garnish with the bacon bits and snipped parsley.
Combine 1 lb sliced cooked beets with 3 tablespoons butter, 1 tablespoon balsamic vinegar, 1 teaspoon coriander. Simmer for a few minutes over low heat.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4|
|Calories from Fat: 359 (69%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 170.4mg||52 %|
|Sodium 331mg||11 %|
|Potassium 1047mg||28 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 8.8g|
|Protein 28.8g||41 %|
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Calories per serving: 521
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