Minute Steak Recipe
When's the last time you had homemade minute steak?
Print Recipe
Full Page
|
3x5
|
4x6
Beef. Mushrooms. Onions. What could go wrong.
Ingredients
By Measure
4 pieces minute steak 4-6 ounce average1 cup Spanish onion, sliced
1 cup button mushrooms, halved or quartered depending on size (bite size)
6 ounces ESB (Extra Special Bitter) beer or pilsner
2 cups chicken stock
1 bay leaf
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon AP flour
1 teaspoon garlic
Salt and pepper to taste
The dredging mixture
1/2 cup flour
1/2 teaspoon salt
1-teaspoon black pepper
pinch cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
Preparation
- Start with a preheated medium-hot large skillet. Combine all of the dredging ingredients. Dredge/Coat each portion of beef in the dredging mixture. Add the olive oil to the skillet. When the olive oil is hot gently add each piece of minute steak into the skillet. Sauté each side to brown. Remove the steak to a plate when browned. We will add the steak back to the mixture to complete the cooking process later.
- To the same skillet add the onions and saute until translucent. Add the mushrooms and continue to cook for 3 minutes. Be careful not to over brown the brown bits being created in the skillet. Add the butter allowing it to melt then add the flour. Stir for 20 seconds then add the garlic. Cook the garlic for 20 seconds then deglaze with the beer. Rub the bottom of the skillet to lift the brown bits from the skillet. Push it as far as possible without burning. A deep brown is best. If you get too much browning early, deglaze with the beer to save the dish. (This method takes a little touch. The browning helps create the deep flavor we are looking for.) Reduce the beer by 1/2 then add the chicken stock and bay leaf. Bring the mixture to a boil then reduce to a simmer. Add the beef to the mixture in the skillet and cook covered at a low simmer for 20 minutes. Adjust seasoning with salt and pepper. Serve. Makes 4 servings.