Pickle Steak Recipes

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PICKLE AND CAPER SAUCE



Pickle and Caper Sauce image

Provided by Food Network

Categories     appetizer

Yield about 2 cups

Number Of Ingredients 5

1 cup small pickles ("cornichons"), drained
1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives
1/2 cup chopped fresh parsley
Olive oil to taste
Salt and freshly ground black pepper

Steps:

  • Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.

RINDSROULADEN (GERMAN PICKLE STEAK)



RINDSROULADEN (GERMAN PICKLE STEAK) image

Categories     Beef     Braise     Dinner

Yield 4 rolls

Number Of Ingredients 12

4 (6oz) top/bottom round steaks
2 tsp strong mustard
Fresh Ground Black Pepper
8 slices of medium lean bacon
2 large dill pickles - halved lengthwise
salt
1-2 Tbsp Flour
2 Tbsp butter or oil
2 medium onions - finely chopped
1 - 1.5 cup beef stock
1 large carrot - diced
1 tsp corn starch

Steps:

  • Layout steaks and coat thinly with mustard; sprinkle with salt and pepper. Place two strips of bacon on each steak. Place a pickle on the steak and roll up. Secure with a pin or twine. Sprinkle lightly with salt and pepper and coat in flour. Heat fat in large stew pot; saute onions until translucent; add beef rolls and brown on all sides. Pour in 1 cup of beef stock, add carrots, cover and braise over moderate heat for 2 hours. (adding additional stock if needed). Remove rolls from broth; stir in corn starch to cold water to dissolve and add to broth. Bring to a boil to thicken gravy. Serve rolls with gravy.

QUAKER STEAK AND LUBE PICK-UP PICKLES



Quaker Steak and Lube Pick-Up Pickles image

This is a copycat recipe for Quaker Steak and Lube's Pick-up Pickles (Crisp pickle spears coated with Italian breading, deep fried and served with cool Ranch dip or spicy Lube Jalapeno Ranch).

Provided by Member 610488

Categories     Vegetable

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

1/3 cup milk
1 egg
1 tablespoon pickle juice
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne powder
12 dill pickles, spears chilled
3 cups vegetable oil
salt, to taste

Steps:

  • Whisk milk, egg, and pickle juice together in a shallow bowl. Blend cornmeal, flour, and seasonings in a second shallow bowl.
  • Dip pickles first in egg mixture followed by cornmeal mixture. Dip again in egg and cornmeal mixtures to double coat. Cover with plastic wrap and refrigerate 30 minutes to set the coating.
  • Heat oil in a deep saucepan over medium-high to 365 degrees F. Fry pickles in batches until golden, 3 minutes, turning once. Drain on paper towels and season with salt.
  • Note: The Lube serves their fried pickles with a choice of cool ranch or jalapeno ranch dipping sauce. Add some salsa and chopped jalapenos to regular ranch from a bottle to spice it up.

Nutrition Facts : Calories 3341.7, Fat 334.1, SaturatedFat 44.6, Cholesterol 98.7, Sodium 4073.2, Carbohydrate 84.5, Fiber 10.2, Sugar 5.9, Protein 15.4

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