Sunday, October 21, 2012
独门红烧肉
1、把油烧热,放两勺白糖和二两鲜姜(一大块)切成的姜片进去翻炒片刻。
2、放入五花肉切成的块一道翻炒,直至颜色变黄,油也煸出不少。
3、加水将将漫过肉块,加酱油少许、盐、二两中国醋(二两!)、丁香四、五枚。
4、起锅前十来分钟可加胡萝卜块。
5、水收干后起锅。
红烧肉我一、两个月必做一次,做成后姜比肉好吃。不对,是比肉还好吃。:-)
Saturday, October 13, 2012
So-Tender Swiss Steak Recipe
http://www.tasteofhome.com/Recipes/So-Tender-Swiss-Steak
- Prep: 30 min. Bake: 2 hours
- Yield: 8 Servings
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds beef top round steak, cut into serving-size pieces
- 2 tablespoons canola oil
- 1 medium onion, thinly sliced
- 2 cups water
- 2 tablespoons Worcestershire sauce
- GRAVY:
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 cups beef broth or water
- Hot cooked noodles or mashed potatoes, optional
Directions
- In a large resealable plastic bag, combine the flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
- In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
- Cover and bake at 325° for 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
- In a small bowl, combine the flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes if desired. Yield: 8 servings.
Nutritional Facts1 serving (1 each) equals 213 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 424 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein.
Originally published as So-Tender Swiss Steak in Taste of Home October/November 1999, p35
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