STEAK AND ONIONS
Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.
Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.
STEAK AND ONION PASTRY PARCELS
An easy to prepare and totally delicious way of enjoying a good steak - its a winner so give it a try
Provided by JoyfulCook
Categories < 60 Mins
Time 45m
Yield 4 4, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220ºC (200ºC fan assisted oven)/425ºF/Gas 7.
- Heat the butter in a heavy based frying pan and quickly seal the steaks on all sides so they are just browning. Remove from pan and allow to cool on kitchen paper.
- Add the onions to the pan and cook slowly for approximately 10 minutes until brown and tender, cool on kitchen paper.
- Cut the pastry into 4 equal pieces and roll each one sufficiently large to be able to wrap up the steaks. Place one eighth of the onions in the centre of each pastry piece, top with a generous teaspoonful of horseradish and then sit a steak on top. Top the meat with the evenly divided remaining onions.
- Brush the edges of one pastry piece with beaten egg and bring the sides up to meet over the meat. Press together firmly so that the filling is totally sealed in like a parcel, turn over and place on a lined baking sheet. Repeat with remaining pastry/steak stacks. Make 2-3 cuts in the tops of the parcels, brush with beaten egg.
- Bake for 15 - 20 minutes until pastry is golden brown and depending on how rare you like the steak. Serve hot.
Nutrition Facts : Calories 825.5, Fat 57.9, SaturatedFat 18.5, Cholesterol 26.7, Sodium 420.6, Carbohydrate 67.3, Fiber 3.9, Sugar 6, Protein 10.5
PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
TRADITIONAL CORNISH PASTIE
The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these 'Hot Pockets' of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call 'shortcrust pastry'. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket.
Provided by CarrolJ
Categories < 4 Hours
Time 1h15m
Yield 2 hot pockets, 2 serving(s)
Number Of Ingredients 8
Steps:
- Add the potato, onion, rutabega, meat and spices together and mix well.
- Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
- Lightly dampen along the edges of the pie crust with your fingertips.
- Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
- Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
- Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
- Serve hot with brown or white gravy or serve cold without.
Nutrition Facts : Calories 1193.1, Fat 65.1, SaturatedFat 16.9, Cholesterol 72.6, Sodium 2209.8, Carbohydrate 114.5, Fiber 12.6, Sugar 8.8, Protein 39.4
PORK STEAK AND ONIONS
This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.
Provided by Always in the kitch
Categories Pork
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Season both sides of pork steaks with salt, pepper and garlic powder to taste.
- Spray electric fry pan or very large skillet with cooking spray.
- Heat to 375 degrees.
- Brown both sides of steak.
- When meat has been browned and starts to stick a bit, add two cups water.
- Cover.
- Cook for 15 minutes.
- Turn.
- Add water as it slowly cooks down.
- Always scraping up browned bits.
- Cook another 15 minutes, turning if necessary.
- Cover all the meat with onions.
- Add water again to keep level at 1/2 inch or so.
- Cook 15 minutes, turn meat, poke onions into liquid.
- Add more water if necessary.
- Keep cooking until onions are cooked all the way down, almost carmelized.
- Let liquid cook almost all the way down, again.
- Add just a cup of water.
- Scrap all bits and remove from pan.
- Serve with onions and juice on top.
BEEF & PICKLE PASTIES
Bake pickle or chutney into traditional Cornish shortcrust pastry parcels to save serving on the side
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h55m
Yield Makes 8
Number Of Ingredients 9
Steps:
- To make the pastry, rub the butter, lard and 1 tsp salt into the flour with your fingertips, or mix in a food processor. Blend in 8 tbsp cold water to make a firm dough. Cut into 8, cover with cling film and chill for 20 mins.
- Heat oven to 220C/200C fan/gas 7. Mix together the beef, onions, potatoes, swede, 1 tbsp black pepper and 1 tsp salt. Roll out each piece of dough on a lightly floured surface to make a round about 20cm across. Use a plate or base of a cake tin to trim the shape.
- Pack an eighth of the beef mixture down the centre of each pastry round, leaving a margin at each end, then top with a good spoonful of pickle. Brush all round the edges of the pastry with some of the beaten egg, then carefully draw up the pastry on each side so that it meets at the top, and pinch together to seal.
- Lift the pasties onto 2 non-stick baking sheets, brush with egg and bake for 10 mins. Then reduce oven to 180C/ 160C fan/gas 4 and bake for a further 45-55 mins until golden.
Nutrition Facts : Calories 803 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.4 milligram of sodium
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