Polishsteak Recipes

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POLISH STEAK



Polish Steak image

This is an awesome way to make an inexpensive cut of steak, good enough for any company. My Aunt from England married a Polish soldier after WW II and this was one of his favorite meals. She made it for us the last time we visited them, and she gave me the recipe. It is now one of my family's favorites too, and we're not even Polish!! It is not at all for the calorie counters amongst us, so of course it tastes fantastic!!! You can leave out the potato, and serve the dish over nice broad egg noodles instead. Because you can cook it longer without overcooking it is a good recipe for company, if you are anything like me, I get visiting, and dinner is always later than I anticipate.

Provided by Cathie H.

Categories     Steak

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs beef steaks, cut into serving sized pieces
2 large onions, diced coarsely
1 lb mushroom, halved
2 1/2 lbs potatoes, diced coarsely
1 cup heavy cream
2 (5 g) envelopes beef bovril powder, individuals
1/4 lb butter, as needed
6 tablespoons flour, as needed

Steps:

  • Coat steak in flour, and sear on both sides in very hot butter. Adding butter as required. Remove meat to large covered casserole dish.
  • Add onion (and more butter) to skillet and saute 5 minutes. Remove to casserole.
  • Saute mushrooms (in yet more butter if required) for 5 minutes. Remove to casserole.
  • Add diced potato to casserole, then pour on the cream. Add enough water to just cover, and the contents of the beef bouillon envelopes.
  • Bake at 325 degrees covered, for 3 hours. Longer is ok too.

Nutrition Facts : Calories 1170.7, Fat 79.5, SaturatedFat 38.5, Cholesterol 297.6, Sodium 301.1, Carbohydrate 47.7, Fiber 5.8, Sugar 4.9, Protein 65.9

STEAK TARTARE



Steak Tartare image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

16 ounces top sirloin, cleaned and trimmed
2 teaspoons sherry vinegar
1/2 teaspoon dry mustard
2 large egg yolks
1/4 cup light olive oil
6 tablespoons finely diced shallots
2 tablespoons small, brined capers, drained and unrinsed
1 teaspoon kosher salt
1/4 cup celery leaves, finely chopped and divided
2 tablespoons fresh parsley, finely chopped and divided
1 teaspoon freshly grated lemon zest

Steps:

  • Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
  • Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
  • Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
  • With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

TRADITIONAL POLISH BEEF ROLL (ROULADEN)



Traditional Polish Beef Roll (Rouladen) image

Make and share this Traditional Polish Beef Roll (Rouladen) recipe from Food.com.

Provided by mommymakeit4u

Categories     Onions

Time 1h30m

Yield 4-6 rolls, 2-3 serving(s)

Number Of Ingredients 11

4 -6 thinly sliced steak
1 small onion, chopped
9 -12 slices uncooked bacon
3 tablespoons olive oil
pickle, chopped
dry mustard
salt
pepper
1 cup beef stock
3 tablespoons sour cream
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees.
  • season steak with dry mustard, salt and pepper.
  • Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
  • Heat large pan with olive oil and brown rolls on all sides.
  • Remove rolls and place in casserole dish with lid.
  • Deglaze pan with beef stock and pour over rolls.
  • Braise for 1 hour in preheated oven.
  • Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
  • Serve sauce over rolls and enjoy!

Nutrition Facts : Calories 723, Fat 70.3, SaturatedFat 20.6, Cholesterol 77.3, Sodium 1252.2, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 14.1

POLISH MISTAKES



Polish Mistakes image

A great appetizer that is loved by all, especially men. Serve these meaty, cheesy delights on game day! For later use, place the topped bread on a cookie sheet in the freezer for 1 hour. Once frozen, the slices may be stored in freezer bags.

Provided by MKLADY

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 15

Number Of Ingredients 7

1 pound lean ground beef
1 pound sausage
1 teaspoon minced onion
1 pound processed cheese food, cubed
1 teaspoon dried oregano
1 ½ tablespoons Worcestershire sauce
1 (1 pound) loaf cocktail rye bread

Steps:

  • Preheat the broiler.
  • Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
  • Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
  • If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
  • Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.3 g, Cholesterol 62.7 mg, Fat 25.9 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 11.5 g, Sodium 532.3 mg, Sugar 0.2 g

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