Topic: Recipe
I am still recovering from waking up to 3 degrees above zero this morning. The horses are fed and I punched some holes in the creek with a huge pole this morning for the cows, though on further inspection, I found they'd done the same higher up the valley.
However, merely walking around in my 3 layers of clothes worked some calories and it did give me an appetite. The "Minute Steak" I cooked yesterday will be great for tonight's dinner.
I'm not sure how it got the name "Minute Steak" because it clearly takes a bit of prep time and you need to bake it at least 1& 1/2 hours to get it fork-tender and to reduce the juices to a "gravy-consistency."
Minute Steaks for 2
4 "Minute" or "Cube" Steaks
1/4 c. flour, seasoned with seasoning salt, ground pepper
2-3 tbsp. olive oil
Dredge the steaks in the seasoned flour and brown both sides. Place in a prepped baking dish.
! medium onion, sliced
2 tbsp olive oil
Saute until carmelized and spoon on top of the meat.
Pour 1 can of condensed beef broth--undiluted--over the onions and meat. It will look like this.
Although I've never tried it, you CAN simply use a can of condensed French Onion soup, undiluted and forget about carmelizing your onion. I suspect it would work just fine, too. But make sure you still take the time to do the seasoned flour-and-browning step with the meat.
Then, bake in a 350 degree oven until juices are reduced by half, creating a great sauce and fork-tender "minute steaks." This will take about an hour and a half.
Below is what you'll have when you pull it out. See how the sauce line is reduced? (If you sprayed your pan with a little cooking spray it will be easy to clean up!) It really is a great comfort food!
