Home - By Category - Recipe - Beef Page 5 | Meats Page 8 | Lowcal Page 1 | Main Dish Page 14

Lemon - Pepper Steak & Carrots

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON - PEPPER STEAK & CARROTS
 Categories: Beef, Meats, Lowcal, Main dish
      Yield: 4 Servings
 
      4 x  CARROTS
      4 x  CUBE STEAKS ( 1 LB. APPROX )
      2 tb DRIED BREAD CRUMBS
      2 tb FLOUR
      1 ts LEMON AND PEPPER SEASONING
      2 tb SALAD OIL
      1 ea SMALL LEMON
 
  CUT CARROTS INTO 1/4 INCH THICK SLICES. IN A 2 QUART SAUCE PAN OVER
  HIGH HEAT, IN 1 INCH WATER, HEAT CARROTS TO BOILING. REDUCE HEAT TO
  LOW; COVER AND SIMMER 10 TO 15 MINUTES, UNTIL CARROTS ARE TENDER-
  CRISP. MEANWHILE, ON A CUTTONG BOARD, WITH A MEAT MALLET OR DULL EDGE
  OF A FRENCH KNIFE, POUND EACH STEAK TO 1/4 INCH THICKNESS. CUT EACH
  STEAK IN HALF, CROSSWISE. ON A SHEET OF WAXED PAPER, MIX BREAD
  CRUMBS, LEMON SEASONING AND FLOUR UNTIL WELL BLENDED. COAT STEAKS
  WELL WITH CRUMBED MIXTURE. IN A 12 INCH SKILLET, OVER MEDIUM HEAT, IN
  HOT SALAD OIL, COOK 4 PIECES OF STEAK AT A TIME. COOK UNTIL WELL
  BROWNED ON EACH SIDE. IT SHOULD TAKE ABOUT 4 MINUTES. REMOVE STEAKS
  TO A WARM PLATTER. DRAIN CARROTS AND PLACE ON PLATTER WITH STEAKS.
 
MMMMM

Display Recipe for Import.