SEAMAN'S BEEF
I had this recipe on a cutting from a magazine so I 'm posting it here before it gets lost. It's a swedish casserole recipe. Serve with cranberry sauce.
Provided by Wild Thyme Flour
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 190 degrees C and oil a 2.5 liter oven proof casserole.
- Heat half the oil in a heavy based frying pan. Fry the onions gently until soft, remove from pan.
- Add the remaining oil and fry the meat in batches until browned.
- Arrange a third of the potatoes on the bottom of the pan, then top with half of the meat and onions. Season with salt and pepper as you go.
- Top with another third of potatoes, the rest of the beef and onions and season again. Finish with the last layer of potatoes.
- Deglaze the fring pan used with the stock and beer, so that any flavour still in the pan won't be lost.
- Pour over casserole, cover and bakefor 1 hour. remove the lid and bake a further 30 mins until potatoes are soft and crisp on top. Place under a hot grill to crisp the top if needed. serve hot sprinkled with parsley.
Nutrition Facts : Calories 548.7, Fat 31.2, SaturatedFat 10.9, Cholesterol 83.8, Sodium 240.3, Carbohydrate 36.4, Fiber 4.5, Sugar 3.7, Protein 27.4
STEAK SANDWICHES WITH CRISPY ONIONS
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. -Renee Seaman, Green Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.
Nutrition Facts : Calories 930 calories, Fat 58g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1719mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
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