BRAZILIAN-STYLE STEAKS WITH COUNTRY SAUCE
Provided by Elaine Louie
Categories dinner, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl.
- Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 16 grams, Sodium 720 milligrams, Sugar 3 grams, TransFat 2 grams
STEAK WITH COUNTRY SAUCE
Make and share this Steak With Country Sauce recipe from Food.com.
Provided by Michelle_My_Belle
Categories Sauces
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle steak with seasonings.
- Place in a shallow pan or double plastic bag, set aside.
- In large skillet, fry bacon until crisp; remove and chop up into small pieces.
- Do not drain grease; add onion; saute until golden.
- Add remaining ingredients and bacon.
- Stir and simmer until jelly melts and mixture is smooth; stir occasionally.
- Pour half of sauce over steak, toss; cover or seal. store extra sauce in a sealed container in fridge until needed.
- Let steak marinate for at least 1 hour.
- Drain and discard extra sauce from marinating steak; grill as desired brushing occasionally with remaining sauce.
- Heat any leftover sauce and serve with sliced steak.
Nutrition Facts : Calories 692.4, Fat 25.3, SaturatedFat 9.7, Cholesterol 104.8, Sodium 870.1, Carbohydrate 63.4, Fiber 1.3, Sugar 47.2, Protein 53.3
COUNTRY FRIED STEAK WITH WHITE GRAVY
Steps:
- Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
- Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
- Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
- Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
- Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
- Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
- Serve the steaks with the hot gravy and cheesy grits, if desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
STEAK WITH MUSHROOM SAUCE
In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 steaks (3 cups sauce).
Number Of Ingredients 9
Steps:
- Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,
Nutrition Facts :
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