STEAK DIANE FROM A TREASURY OF GREAT RECIPES BY VINCENT PRICE
I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.
Provided by kiwidutch
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
- Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
- Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
- Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
- Turn and cook 2 to 3 more minutes longer, or until done to taste.
- Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
- Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 770.7, Fat 61.9, SaturatedFat 29.7, Cholesterol 227.7, Sodium 206.6, Carbohydrate 3.4, Sugar 0.9, Protein 48.3
DONNA'S EASY BEEF STROGANOFF
A Great meal for Dinner Parties and/or Holiday Get gatherings. This dish is rich and hearty, It won't leave you feeling hungry!
Provided by Donna Luckadoo
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- The night before, I marinate my beef strips.
- (my marinade is posted on this site.) Cook egg noodles as directed, drain them and set them aside.
- Saute onions until translucent in the butter but do not drain them you want to keep the butter.
- Cook beef strips in the Worcestershire sauce on low to med heat until done, drain off and save the juice and let it cool.
- Set the beef strips aside.
- Use a large mixing bowl and with a mixer, mix the sour cream, cooled beef juices and cream cheese.
- Pour the noodles into a extra-large skillet or soup pot and add the beef,onions in butter,mushrooms, water chestnuts, peas, sour cream mixture and the spices.
- Simmer mixture on low until hot and bubbly.
- This dish can be poured into a large casserole dish and sprinkled with shredded Parmesans or mozzarella cheese and then baked in the oven until cheese has melted.
- Enjoy!
- Delicious with a salad and yeast rolls or Garlic bread!
Nutrition Facts : Calories 310.8, Fat 21.1, SaturatedFat 10.1, Cholesterol 82.3, Sodium 177.9, Carbohydrate 11.2, Fiber 1.3, Sugar 2.7, Protein 18.6
DIANE'S BEEF STROGANOFF
A traditional family favorite for holidays and birthdays. Serve with warm crusty Italian bread. This recipe can be easily adapted to the slow cooker.
Provided by cullinanpat
Categories Russian Recipes
Time 3h25m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
- Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
- Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 45.4 g, Cholesterol 127.2 mg, Fat 34.7 g, Fiber 3 g, Protein 27 g, SaturatedFat 15.8 g, Sodium 769.3 mg, Sugar 6.4 g
DIANE'S BEEF STROGANOFF
A traditional family favorite for holidays and birthdays. Serve with warm crusty Italian bread. This recipe can be easily adapted to the slow cooker.
Provided by cullinanpat
Categories Russian Recipes
Time 3h25m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
- Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
- Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 45.4 g, Cholesterol 127.2 mg, Fat 34.7 g, Fiber 3 g, Protein 27 g, SaturatedFat 15.8 g, Sodium 769.3 mg, Sugar 6.4 g
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