Steak Madrid Of Blairtown Recipes
STEAK MADRID
This is hearty family-style comfort food. It is a layered casserole that is great for a big family or a company dish. It is a little spicy. From Dinah Shore, god rest her soul.
Provided by Chef Vickie
Categories One Dish Meal
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Sauté onion, garlic, celery, green pepper, and green chili in bacon fat: then add tomatoes, sauce, gravy, paste, Tabasco and Worcestershire. Stir, lower the heat and add remaining sauce ingredients, heat through then turn off the heat.
- For the meat preparation, remove all bones and fat and cut into serving size pieces, then rub both sides with salt, pepper and flour mixture.
- Heat oil in a large skillet and brown steak on both sides, drain.
- Preheat oven to 375°F.
- Layer half of steak in a large casserole dish, cover with 1/3 of cheese and pimientos. Repeat with the steak, cheese and pimientos, then cover the whole thing with the sauce.
- Bake covered for 2 hours or until done.
- Garnish with crumbled bacon.
Nutrition Facts : Calories 872.4, Fat 55.9, SaturatedFat 21.6, Cholesterol 216.6, Sodium 1267.1, Carbohydrate 16.3, Fiber 2.7, Sugar 6, Protein 73.7
STEAK MADRID OF BLAIRTOWN
As with many that now call America their home, my family heritage began in another country and made me who I am today. My mother's side of the family was originally from Turino, Italy and immigrated to America to make a better life for themselves. They ended up in a community in Southwest Wyoming called Blairtown which became home to several families from various cultural backgrounds. Within this community, there was a true bond amongst neighbors and they openly accepted each other's differences and embraced one another's heritage. The recipe for Steak Madrid is an homage to the bond that existed in Blairtown and was taught to my Grandmother Bonatto by her dear friend and neighbor Rita Martinez. As tempted as I am to "gourmetify" the dish, I have not simply because it is wonderful just the way it is...ok I added fresh chives as a finish, but that is it!
Provided by Thyme Savours
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preparation.
- Preheat Oven to 350 degrees.
- Dice onion finely.
- In bowl or prep dish, add flour and season generously with salt and pepper and combine thoroughly.
- Dredge cutlets on both side in flour mixture.
- In saute pan, coat bottom with Olive Oil, heat to medium. Test to see if pan is hot, simply take a bit of flour and if it sizzles, it is hot enough. Once hot, brown each side of the cutlet (approximately 2-3 minutes). Remove from pan and set aside.
- Turn burner to low and melt butter. Once melted add the red wine and deglaze pan. Once liquid is approximately reduced by half, then add onions and cook until translucent. Then add tomato sauce.
- Meanwhile in glass measuring cup, whisk gravy mix into beef stock. Once blended, combine with sauce on cooktop and lastly add Green Chiles.
- Allow sauce to boil and remove from heat.
- In oven proof pan, pour sauce into the bottom and place cutlets into the sauce.
- Cover and bake for 45 minutes.
- Once 45 minutes has elapsed, remove from oven and add cheddar cheese to the melt.
- Return to oven for 15 minutes.
- Serve over rice and garnish with fresh chives.
Nutrition Facts : Calories 500.4, Fat 14.1, SaturatedFat 6.4, Cholesterol 109, Sodium 2112.4, Carbohydrate 42.4, Fiber 4.8, Sugar 10.9, Protein 46.8
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