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Stewed Eggplant With Panned Steak
2
2
1
3
3
2
Tablespoon Olive oil
Cup Chopped yellow onions
Eggplant −; (abt 2 lbs)
Cup Peeled; seeded, and chopped tomatoes
Bay leaves
Tablespoon Chopped garlic
Salt; to taste
Cayenne pepper; to taste
1
4
2
2
2
1
1
Tablespoon Chopped fresh parsley leaves
Beef fillets − (abt 6 to 8 oz ea); pounded very thin
Cup Flour
Eggs; beaten with
Tablespoon Milk
Cup Vegetable oil − (to 2 cups); for frying
−1/2 Fat; 0 Other Carbohydrates
In a large heavy skillet with lid, add the olive oil. When the oil is hot,
add the onions and saute for 3 to 4 minutes. Season the onions with salt and
pepper. Peel and dice the eggplant. Stir in the eggplant and continue to
saute for 2 minutes. Add the tomatoes, bay leaves and garlic. Season the
mixture with salt and cayenne. Cover the skillet and reduce the heat to low.
Simmer the tomato and eggplant mixture for about 45 minutes, stirring
occasionally. Stir in the parsley and set aside. Season the flour with salt
and cayenne. Season each steak with salt and cayenne. Dredge the steaks in
the seasoned flour. Dip each in the egg wash, letting the excess drip off.
Dredge the steaks in the flour for a second time, coating each side
completely. In a large saute pan, heat the vegetable oil. When the oil is
hot but not smoking, gently lay the steaks in the hot oil. Pan−fry the
steaks for 3 to 4 minutes on each side or until golden brown. Remove the
steaks from the oil and drain on a paper−lined plate. Season the steaks with
salt and cayenne. To serve, spoon the smothered tomatoes and stewed eggplant
in the center of each plate and top with the steak. This recipe yields 4
servings.
Stewed Eggplant With Panned Steak
597
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