sweet mustache
Friday Lunch
The original recipe is from this book.
4 minute steaks or cube steaks
3 tbsps Worcestershire sauce
Freshly ground pepper
4 tbsps olive oil
2 medium-size baking potatoes, scrubbed clean and cut into 1/4-inch dice
Salt
4 sprigs of thyme, chopped
1 sprig of rosemary, chopped
1 yellow onion, finely chopped
3 garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat-leaf parsley, chopped
2 tbsps cold unslated butter
Season the minute steaks with the Worcestershire sauce and some pepper. Set aside as you make the potaotes.
Preheat a large nonstick skillet over medium-high heat with about 2 tbsps of the olive oil. Add the diced potatoes and spread out into a single layer.
Season with salt and pepper and let them brown for about 2 minutes. Once browned on one side, stir the potatoes and cook for another 2 minutes.
Add the thyme, rosemary, onions and garlic and cook, stirring frequently until the onions start to look translucent, about 3 minutes.
Add the white wine and chicken broth, bring to a simmer and cook unti the potatoes are tender, 5 to 6 minutes.
Once the potatoes are almost tender, preheat another skillet over high heat and add the remaining 2 tbsps olive oil. Add some salt to the minute steaks and add to the hot skillet. Sear on each side for 1 to 2 minutes.
While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Mix well and cook for about 1 minute.
Remove the potatoes from the heat and add the cold butter, stirring constantly until the butter has melted.
Serve the steaks and potatoes together.
I did not use the tomatoes or parsley in the potatoes. Also I used a teaspoon of dried thyme and dried rosemary in place of the fresh herbs.
I've made the potatoes many times with many different combinations of herbs and it always turns out well. You can also use water instead of the wine.
I've also found it easier to cook the potatoes at medium heat and take 5 to 10 minutes to brown the potatoes
Friday Lunch
The original recipe is from this book.
4 minute steaks or cube steaks
3 tbsps Worcestershire sauce
Freshly ground pepper
4 tbsps olive oil
2 medium-size baking potatoes, scrubbed clean and cut into 1/4-inch dice
Salt
4 sprigs of thyme, chopped
1 sprig of rosemary, chopped
1 yellow onion, finely chopped
3 garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat-leaf parsley, chopped
2 tbsps cold unslated butter
Season the minute steaks with the Worcestershire sauce and some pepper. Set aside as you make the potaotes.
Preheat a large nonstick skillet over medium-high heat with about 2 tbsps of the olive oil. Add the diced potatoes and spread out into a single layer.
Season with salt and pepper and let them brown for about 2 minutes. Once browned on one side, stir the potatoes and cook for another 2 minutes.
Add the thyme, rosemary, onions and garlic and cook, stirring frequently until the onions start to look translucent, about 3 minutes.
Add the white wine and chicken broth, bring to a simmer and cook unti the potatoes are tender, 5 to 6 minutes.
Once the potatoes are almost tender, preheat another skillet over high heat and add the remaining 2 tbsps olive oil. Add some salt to the minute steaks and add to the hot skillet. Sear on each side for 1 to 2 minutes.
While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Mix well and cook for about 1 minute.
Remove the potatoes from the heat and add the cold butter, stirring constantly until the butter has melted.
Serve the steaks and potatoes together.
I did not use the tomatoes or parsley in the potatoes. Also I used a teaspoon of dried thyme and dried rosemary in place of the fresh herbs.
I've made the potatoes many times with many different combinations of herbs and it always turns out well. You can also use water instead of the wine.
I've also found it easier to cook the potatoes at medium heat and take 5 to 10 minutes to brown the potatoes