DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)
Make and share this Deutsches Beefsteak (German Beefsteaks) recipe from Food.com.
Provided by woodland hues
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl soak roll in water.
- Heat 2 T vegetable oil in a fry-pan; cook chopped onion until lightly browned.
- Transfer onion to a bowl.
- Squeeze roll as dry as possible and mix roll with onion.
- Add ground beef; blend well.
- Season with salt and pepper.
- Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.
- Remove and keep warm.
- Add sliced onions to pan drippings; cook until lightly browned.
- Arrange beefsteaks on a platter and top with onion rings.
Nutrition Facts : Calories 416.9, Fat 25.7, SaturatedFat 6.5, Cholesterol 73.7, Sodium 449.5, Carbohydrate 20.4, Fiber 2.7, Sugar 6.1, Protein 25.6
DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)
Steps:
- In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.
Nutrition Facts : Calories 377 calories, Fat 32.645339375 g, Carbohydrate 0.5286065625 g, Cholesterol 79.52 mg, Fiber 0.216140625 g, Protein 19.3197109375 g, SaturatedFat 9.3543640625 g, ServingSize 1 1 Serving (138g), Sodium 75.84325 mg, Sugar 0.3124659375 g, TransFat 3.5415040625 g
BEEFSTEAK AND MUSHROOM PIE
Make and share this Beefsteak and Mushroom Pie recipe from Food.com.
Provided by Jan in Lanark
Categories Savory Pies
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
- Transfer to bowl with a slotted spoon.
- Add bacon to pan and cook until crisp.
- Add to beef.
- Drain the fat from the pan and melt the butter over medium heat.
- Add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
- Stir in tomato paste and cook, stirring, for 2 minutes.
- Sprinkle with flour and cook, stirring, for 1 minute.
- Whisk in beer, mustard, salt and pepper until smooth.
- Return beef mixture with any juices to pan.
- Cover and bake in 350 oven for 1 hour or until beef is tender.
- Let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
- Put mixture into an 8 cup (2 L) oval casserole.
- On floured surface, roll out pastry to fit top of dish plus 1 inch extra.
- Trim edges.
- Brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
- Brush with egg and make 4 slashes for steam vents.
- Bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.
Nutrition Facts : Calories 490.3, Fat 30.8, SaturatedFat 9.9, Cholesterol 109.2, Sodium 353, Carbohydrate 19.1, Fiber 1.4, Sugar 2.6, Protein 30
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