POTATO TOPPED OVEN STEAK:
INGREDIENTS: ( serves 3-4 )
500 g boneless veal cutlets
1/4 cup flour
1/2 tsp salt
2-3 tbsp oil
1/4 tsp black pepper
1 medium onion, sliced
8-10 medium mushrooms, sliced
2-3 cloves garlic, minced
1/2 tsp oregano, dried
1 cup whipping cream
POTATOES MIXTURE:
2 large potatoes, peeled, cut into small cubes
1/2 salt
1/4 tsp white pepper
2 tbsp butter, soft
2-3 tbsp milk
1 large egg yolk
METHOD:
INGREDIENTS: ( serves 3-4 )
500 g boneless veal cutlets
1/4 cup flour
1/2 tsp salt
2-3 tbsp oil
1/4 tsp black pepper
1 medium onion, sliced
8-10 medium mushrooms, sliced
2-3 cloves garlic, minced
1/2 tsp oregano, dried
1 cup whipping cream
POTATOES MIXTURE:
2 large potatoes, peeled, cut into small cubes
1/2 salt
1/4 tsp white pepper
2 tbsp butter, soft
2-3 tbsp milk
1 large egg yolk
METHOD:
- Heat oven to 180c.
- In a shallow plate mix flour, salt and pepper. Dip the veal slices in the flour mixture and cover with light coat of flour.
- Heat oil in frying pan until very hot. Add veal slices; cook 2-3 minutes until light golden on both sides. Transfer the veal to the butered dish. Keep aside.
- To the same frying pan, add onion and garlic; cook 2-3 minutes until soft. Add mushroom and cook 1-2 minutes. Stir in oregno and cream. Keep it warm.
- POTATOES MIXTURE: Put the potatoes in saucepan, cover with water, and bring to boil about 7-10 minutes until soft. Use potato presser to mash the potatoes. Stir in salt, pepper, butter, milk and egg yolk.
- Use a piping bag with star nozzle to pipe the mashed potatoes on top of the steak.
- Bake uncovered 15-20 minutes or until potatoes are light golden brown.
- Top with mushroom sauce and serve it hot.
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