COATED MINUTE STEAKS
Panerade minutbiffar
½ teaspoon salt
dash white pepper
1 beaten egg
3 to 4 tablespoons butter or margarine
1 cup meat bouillon
2/3 cup cream, 15% fat
½ to 1 teaspoon Chinese soy sauce
salt, white pepper
Flatten out the thin meat slices slightly with your palm. Mix breadcrumbs and spices on a plate. Dip the meat in egg and then in the breadcrumb mixture. Melt the fat in a frying pan and fry the meat on both sides on medium heat until golden brown and done. Transfer to a serving plate and keep warm.
Panerade minutbiffar
Minute steaks can very well be coated before frying.
This makes them extra juicy and tasty. Here, they’re served with a hearty cream
sauce.
4 servings
4 minute steaks
2/3 cup dried breadcrumbs½ teaspoon salt
dash white pepper
1 beaten egg
3 to 4 tablespoons butter or margarine
Cream sauce:
2 tablespoons flour1 cup meat bouillon
2/3 cup cream, 15% fat
½ to 1 teaspoon Chinese soy sauce
salt, white pepper
Decoration:
chopped parsleyFlatten out the thin meat slices slightly with your palm. Mix breadcrumbs and spices on a plate. Dip the meat in egg and then in the breadcrumb mixture. Melt the fat in a frying pan and fry the meat on both sides on medium heat until golden brown and done. Transfer to a serving plate and keep warm.
Beat the flour into the pan and dilute with bouillon
and cream. Simmer for a couple of minutes on low heat, then flavour to taste
with soy sauce, salt and pepper. Pour some of the sauce over the meat, sprinkle
with parsley and serve, with remaining sauce in a separate bowl.
Serve with mashed potatoes, sliced tomatoes and a
cabbage salad with cucumber sticks, grated carrots, sweet peppers and fresh
lemon juice.
Enjoy!
Bella
No comments:
Post a Comment