Pan Fried Ham Steak With Sour Cream And Chive Potato Bake Recipes

GLAZED HAM STEAKS

Steps:

• Place ham steaks and butter in a large frying pan over medium heat. Cook 2-3 minutes per side.
• Combine remaining ingredients and brush over the steaks.
• Cook an additional 2-3 minutes per side or until heated through and glaze is sticky.
• Serve warm with mustard.

SOUR CREAM AND CHIVE POTATOES

Steps:

• Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
• With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
• In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
• Whisk in the broth and the cream then bring it to a boil.
• Remove from the heat and add the chives, sour cream, salt, and pepper.
• Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
• Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
• Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
• Let rest on your counter for at least 10 minutes before cutting.

PAN FRIED STEAK WITH VEGETABLES

Steps:

• Pat 1-2 pinches of salt into each side of the steaks.
• Heat a large sauté pan or iron skillet to medium high.
• You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
• Place steaks in pan and let sear.
• DON'T YOU DARE POKE AT 'EM!
• Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
• Heat olive oil in the same pan as you cooked your steaks inches.
• Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
• Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
• Cover and let sit for 5 minutes.
• Uncover, and add tomato halves.
• Keep stirring occasionally until liquids have reduced to a syrupy texture.
• Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
• Reduce heat to minimum and let the butter melt.
• Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
• Using tongs or a slotted spoon, divide veggies between the two plates.
• Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
• Garnish with some parsley or rosemary sprigs and serve.

PAN FRIED STEAK WITH MUSTARD-PEPPER SAUCE

Steps:

• Sprinkle pepper on both sides of steaks and pat to rub in.
• Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
• Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
• Add garlic, cook and stir 1 minute or until golden brown.
• Add wine and broth, bring to a boil for 1 minute.
• Remove steaks from skillet.
• Whisk in mustard until sauce is well blended.
• Serve sauce over steaks.

SOUR CREAM AND CHIVE POTATO BAKE

Steps:

• Preheat oven to 200 C.
• Boil potatoes till tender, about 15 minutes.
• Drain, cut in half, place in baking dish cut side up.
• Whisk together sour cream, cream, cheeses, chives, salt and pepper.
• Pour over potatoes.
• Cook 20 - 30 minutes until top is golden.

PAN FRIED STEAKS WITH BALSAMIC GLAZE

Steps:

• Put coarse (Kosher) salt in iron skillet.
• Heat skillet over high heat.
• When salt begins to sizzle or jump, place steaks in pan.
• Sear until crusty for about 3 minutes.
• Turn steaks over and sear again for about 3-4 minutes (for rare).
• Add another minute or two to desired doneness.
• Remove steaks to platter; keep warm.
• Add chopped onion to pan; stir for about 30 seconds.
• Add balsamic vinegar; boil until reduced to about 2 tablespoons.
• Add 3 Tbsps butter; swirl to melt.
• Add black pepper.
• Pour glaze over warm steaks and serve immediately.

ZWIEBELROSTBRATEN - PAN FRIED BEEF STEAKS WITH FRIED ONIONS

Steps:

• In a heavy sauce pan heat 2 cups of vegetable oil to @ 350°F Cut the onions in thin slices, separate into rings.
• On a plate mix the flour with paprika, dip the lightly moistened onion rings into the flour mixture, coat well and quickly fry them in batches. Remove to a paper towel lined plate, season with salt, set aside.
• Lightly pound the steaks between 2 sheets of parchment paper, using the flat side of the mallet only. Nick the edges 3-4 times to prevent them from curling up.
• Season with salt and pepper and coat them on both side with the flour - paprika mixture.
• In another large frying pan heat 2 tsp of oil and 2 tsp of Butter und quickly fry the steaks, ca. 1 - 2 minutes on each side, add more oil if needed. Remove them from the pan, cover and keep them warm.
• Add 1/3 of the previously fried onions to the pan, add the mustard and deglaze with some of the beef stock, correct seasonings. Reduce the pan juices to half, scraping off the browned bits at the bottom, add the cream and simmer for a minute or two.
• At the very end, add the beef steaks to the sauce to heat through, don't let the sauce boil anymore. Add more broth if the gravy gets too thick.
• Serve with spaetzle or potatoes and top with the remaining onion rings.