Schienken In Wine Austrian Ham Steak In Wine Recipes

SCHIENKEN IN WINE (AUSTRIAN HAM STEAK IN WINE)

Schienken in Wine (Austrian Ham Steak in Wine) image

Make and share this Schienken in Wine (Austrian Ham Steak in Wine) recipe from Food.com.

Provided by Chocolatl

Categories Ham

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 ready-to-eat ham steak (2 pounds)
1/2 cup chopped onion
1/2 cup peeled chopped tomato
1 cup dry red wine
1/2 cup beef broth
1 bay leaf
1 tablespoon butter
1 tablespoon flour

Steps:

Preheat oven to 375°F.
Place ham in a baking dish.
Add onions, tomatoes, wine, broth and bay leaf.
Bake for 45 minutes, basting frequently.
Knead butter and flour together.
Stir into gravy a little at a time, stirring until thickened.

Nutrition Facts : Calories 96.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 141.3, Carbohydrate 5.8, Fiber 0.7, Sugar 1.8, Protein 1

SCHINKENFLECKERLN (HAM-NOODLE CASSEROLE)

Schinkenfleckerln (Ham-Noodle Casserole) image

This casserole is of Austrian origin and was brought over by immigants before the turn of the last century. My mother made a simplified version of this recipe for the family (recipe#512343); but, for a special occasion, this recipe is an authentic version.

Provided by Lorraine of AZ

Categories Ham

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter, melted
1 cup onion, chopped
1/2 lb wide egg noodles, cooked al dente and drained
1/2 cup sour cream
2 eggs, beaten
2 cups cooked ham, chopped
1/2 teaspoon caraway seed
1 pinch ground mace
1/4 teaspoon black pepper
1/4-1/2 cup milk (optional)
1/2 cup fine breadcrumbs (optional)
paprika

Steps:

Butter a 2-quart casserole. Preheat oven to 350 degrees F.
Cook the onion in the butter to soften. Add the cooked, drained noodles to the pan and stir to coat well. Add the sour cream and beaten eggs, stirring to mix. Mix in the ham, caraway seeds, mace and pepper. Add the milk to lighten the mixture, if needed.
Turn into prepared casserole. Top with bread crumbs, if desired, and paprika for color.
Bake 40-45 minutes. Do not freeze this casserole.

STEAK WITH HAM, PROVONE AND MUSHROOM SAUCE

Steak with Ham, Provone and Mushroom Sauce image

Provided by Bettina Ciacci

Categories Beef Cheese Mushroom Sauté Quick & Easy Beef Tenderloin Ham Marsala Winter Prosciutto Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1/2 pound mushrooms, coarsely chopped
1 large shallot, chopped
1 large garlic clove, chopped
4 1/2-inch-thick beef tenderloin steaks
4 thin prosciutto or ham slices, trimmed to fit steaks
4 thin slices provolone cheese, trimmed to fit steaks
4 small Italian parsley sprigs
1/2 cup dry Marsala

Steps:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, shallot and garlic and sauté until mushrooms are brown and tender, about 10 minutes. Season with salt and pepper. Transfer mixture to small bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté just until brown, about 1 1/2 minutes per side. Remove skillet from heat. Top each steak with prosciutto slice, 1 tablespoon mushroom mixture, then cheese slice and parsley sprig. Cover; cook over medium-high heat until cheese melts, about 1 minute. Transfer steaks to plates; tent with foil.
Return remaining mushroom mixture to skillet. Add Marsala and boil until reduced almost to glaze, about 6 minutes. Spoon sauce over steaks.

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