Have you a Recipe for Braised Steak please?!
Something a Little Different please!. Thankyou!.Www@FoodAQ@Com
Answers:
Here is one !.!.!.!.!.!. I hope it is different enough for you !.!.!.!.!.!.!. = )
Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
6 (8-ounce) rump steaks
Salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup grapeseed oil
2 large onions, sliced
3 cups mushrooms, cleaned and sliced (your choice of type of mushrooms)
4 cups chicken broth or beef broth
8 ounces porter (dark beer)
2 teaspoons dark molasses
1 teaspoon fresh chopped thyme leaves
3 teaspoons hot sauce (recommended: Tabasco)
2 bay leaves
1/4 cup (1/2 stick) butter, cut into cubes
5 ounces creme fraiche or sour cream
1/4 cup chopped fresh chives
Season the steaks on both sides with salt and pepper!. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat!. Dredge the steaks in flour, and shake to remove excess!. Sear the steaks on both sides, remove from pan, and set aside on a utility platter!. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes!. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture!. Reduce the heat to low and return the steaks to the pan!. Simmer covered for at least 2 hours!. Rump steaks are a tough meat and will require slow cooking (braising)!. You may wish transfer the ingredients to a crock-pot for this process!. When the steaks are fork tender, remove them to a platter in a warm place!. The liquid in the pan should have evaporated to a large degree, intensifying the flavor!. If necessary, increase the heat to reduce and thicken into a sauce!. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks!. Garnish with the fresh chopped chives!.Www@FoodAQ@Com
Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
6 (8-ounce) rump steaks
Salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup grapeseed oil
2 large onions, sliced
3 cups mushrooms, cleaned and sliced (your choice of type of mushrooms)
4 cups chicken broth or beef broth
8 ounces porter (dark beer)
2 teaspoons dark molasses
1 teaspoon fresh chopped thyme leaves
3 teaspoons hot sauce (recommended: Tabasco)
2 bay leaves
1/4 cup (1/2 stick) butter, cut into cubes
5 ounces creme fraiche or sour cream
1/4 cup chopped fresh chives
Season the steaks on both sides with salt and pepper!. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat!. Dredge the steaks in flour, and shake to remove excess!. Sear the steaks on both sides, remove from pan, and set aside on a utility platter!. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes!. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture!. Reduce the heat to low and return the steaks to the pan!. Simmer covered for at least 2 hours!. Rump steaks are a tough meat and will require slow cooking (braising)!. You may wish transfer the ingredients to a crock-pot for this process!. When the steaks are fork tender, remove them to a platter in a warm place!. The liquid in the pan should have evaporated to a large degree, intensifying the flavor!. If necessary, increase the heat to reduce and thicken into a sauce!. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks!. Garnish with the fresh chopped chives!.Www@FoodAQ@Com
Lemon Garlic Braised Steak
* 1/2 cup all-purpose flour
* 1/2 teaspoon garlic powder
* salt and pepper to taste
* 1 (1 1/2-pound) beef flank steak
* 1 tablespoon cooking oil
* 1 (13!.75 ounce) can chicken broth
* 2 teaspoons lemon juice
* 2 cloves garlic, minced
* 3 whole cloves
1!. Mix the flour and garlic powder together in a shallow dish!. Season with salt and pepper to taste!. Dip the steak in the flour mixture evenly coating both sides!. Set aside!. Discard remaining flour mixture!.
2!. Heat the cooking oil in a skillet over medium-high heat!. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side!. Stir in the chicken broth, lemon juice, garlic, and cloves!. Bring the mixture to a boil over medium-high heat, then reduce heat to low!. Cover, and simmer until steak is tender, about 1 1/2 hours!.
3!. To serve, remove steak from the skillet, and slice across the grain in thin strips!. Place on serving plates, and ladle sauce over meat!.Www@FoodAQ@Com
* 1/2 cup all-purpose flour
* 1/2 teaspoon garlic powder
* salt and pepper to taste
* 1 (1 1/2-pound) beef flank steak
* 1 tablespoon cooking oil
* 1 (13!.75 ounce) can chicken broth
* 2 teaspoons lemon juice
* 2 cloves garlic, minced
* 3 whole cloves
1!. Mix the flour and garlic powder together in a shallow dish!. Season with salt and pepper to taste!. Dip the steak in the flour mixture evenly coating both sides!. Set aside!. Discard remaining flour mixture!.
2!. Heat the cooking oil in a skillet over medium-high heat!. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side!. Stir in the chicken broth, lemon juice, garlic, and cloves!. Bring the mixture to a boil over medium-high heat, then reduce heat to low!. Cover, and simmer until steak is tender, about 1 1/2 hours!.
3!. To serve, remove steak from the skillet, and slice across the grain in thin strips!. Place on serving plates, and ladle sauce over meat!.Www@FoodAQ@Com
INGREDIENTS
2 steaks
1 large onion, sliced
2 cups ketchup
2 cups water
salt and pepper to taste
1 teaspoon garlic powder, or to taste
DIRECTIONS
Heat a large skillet over medium heat!. Season the steaks on both sides with salt, pepper and garlic powder!. Place in the skillet and cook until browned on each side, about 4 minutes per side!.
Place sliced onions on top of the steaks in the pan!. Stir together the ketchup and water in a medium bowl; pour over the steaks!. Bring to a simmer, then reduce the heat to medium-low, cover and cook for about 2 hours!. The longer you cook, the better the meat tastes!.Www@FoodAQ@Com
2 steaks
1 large onion, sliced
2 cups ketchup
2 cups water
salt and pepper to taste
1 teaspoon garlic powder, or to taste
DIRECTIONS
Heat a large skillet over medium heat!. Season the steaks on both sides with salt, pepper and garlic powder!. Place in the skillet and cook until browned on each side, about 4 minutes per side!.
Place sliced onions on top of the steaks in the pan!. Stir together the ketchup and water in a medium bowl; pour over the steaks!. Bring to a simmer, then reduce the heat to medium-low, cover and cook for about 2 hours!. The longer you cook, the better the meat tastes!.Www@FoodAQ@Com
yeah, I love the British cook Delia!. Try:-
http://www!.deliaonline!.com/recipes/brais!.!.!.Www@FoodAQ@Com
http://www!.deliaonline!.com/recipes/brais!.!.!.Www@FoodAQ@Com