Viennese Steak For 2 Recipes

STEAKHOUSE SHEET PAN DINNER FOR TWO

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
• Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
• Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
• Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
• Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
• Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 125 degrees F (for medium-rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.

STEAK DIANE FOR TWO

Steps:

• Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
• Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
• Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

VIENNA SCHNITZEL

Steps:

• Heat deep-fryer to 350 degrees F (175 degrees C).
• Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
• Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
• Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.

SWISS STEAK FOR TWO

Steps:

• In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat. , In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.

SALISBURY STEAK FOR TWO

Steps:

• In a small bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties., In a large nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink.

VIENNESE STEAK FOR 2

Steps:

• Cut meat into 2 pieces.
• Melt shortening in 8-inch skillet; brown meat over medium heat, about 15 minutes.
• Add water; sprinkle with salt and pepper and top with onions.
• Reduce heat.
• Cover and simmer until tender, about 1 hour. (Add small amount of water if necessary.).
• Remove meat to warm platter; keep warm.
• Drain fat from skillet.
• Stir in soup and heat; pour on meat and garnish with parsley.
• Seve with buttered egg noodles or mashed potatoes.

SALISBURY STEAK FOR 2

Steps:

• In a medium size bowl, add egg, milk,breadcrumbs, 1 Tablespoon gravy mix, onion, garlic powder, red pepper flakes, and ground beef.
• Mix all ingredients together, DO NOT over mix ( you do not want the meat to get dry ) divide meat mixture into two oblong patties, about 3/4 inch thick.
• Using a skillet large enough to hold both patties, fry over medium heat until desired doneness is reached ( I cooked mine for about 10 minutes total ).
• Remove patties from skillet, and keep warm.
• In the same pan that the patties were cooked in, ( if not using lean beef,drain "drippings " ) add rest of ingredients and stir until thickened and no lumps remain.
• Pour gravy over patties, eat and ENJOY !