This is a real treat.  Pour your self a glass of red wine and ignore the weather reports…

3 pounds skirt steak
1 ounce dried morels, or other dried mushrooms
1 cup beef broth
4 tablespoons margarine, divided
1 cup scallions, chopped
8 ounces sliced fresh mushrooms, any kind
2/3 cup pareve whipping cream
2 tablespoons plus 2 teaspoons fresh tarragon, chopped
4 tablespoons Kedem Marsala wine

Heat 1 ½ cups water. Add dried mushrooms and soak until soft about 30 minutes. Drain.

Sprinkle skirt steak with salt and pepper and olive oil. Grill on a grill pan for 6 minutes each side or until desired doneness. Alternatively, broil for 4 minutes each side. Place pan drippings in a large sauté pan. Add margarine and melt over medium high heat. Add soaked mushrooms, fresh mushrooms and green onions and cook for about 4 minutes. Add pareve cream, marsala wine and beef broth. Simmer until thickened to light sauce consistency about 5 minutes. Season with salt and pepper. Pour sauce over the sliced skirt steak and sprinkle with remaining tarragon.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!