Mystery Steak Food
THE MYSTERY CHEF'S SWISS STEAK
This recipe appeared in "The Mystery Chef's Own Cook Book" by John MacPherson in 1934. It's a tried and true recipe in my house.
Provided by Miss Annie
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Coat the steak with as much flour as will adhere.
- Heat the olive oil in a large skillet over high heat and brown the steak on both sides.
- Place the steak in a large baking dish or pan with a lid.
- (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet.
- Add this liquid to the baking dish with the steak, along with the other ingredients.
- Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325ºF oven for 2 hours.
STEAK WITH CAPER SAUCE
Steak with caper sauce is a Swedish specialty you can make at home for a quick weeknight dinner.
Provided by Rebecca Peters-Golden
Categories Meat Mains
Time 30m
Number Of Ingredients 12
Steps:
- Season the steak generously on bothl sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, and set your steak in the pan.
- Cook about 4-5 minutes on each side for medium, or until a meat thermometer inserted into the thickest part of the steak registers 135 degrees F.
- When you have only a minute or two left of your cooking time, add 1 tablespoon of butter to the pan to finish your steak.
- Remove the steak from the pan and let it rest.
- Using the same pan, turn the heat down to medium, then add the remaining 1 tablespoon olive oil.
- Add the shallots and cook, stirring occasionally, for 2 minutes.
- Add the garlic and cook, stirring frequently, for another minute.
- Stir in the white wine, brandy, capers, and caper brine. Bring to a simmer, stirring to scrape up the browned bits on the bottom of the pan.
- Turn the heat down to medium-low, add the remaining 2 tablespoons butter, and cook for another 2-3 minutes until the butter is melted and the sauce thickens.
- Slice the steak and transfer to a platter.
- Pour the sauce over the steak and finish by snipping a few chives over the top. Smaklig måltid!
Nutrition Facts : Calories 481 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 519 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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