Deutsches Beefsteak German Beefsteaks Recipes

DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)

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.

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.

BEEFSTEAK AND MUSHROOM PIE

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.