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Receta Lemon Pepper Steak And Carrots
by Global Cookbook

Lemon Pepper Steak And Carrots
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Ingredientes

  • 4 x CARROTS
  • 4 x CUBE STEAKS ( 1 Pound APPROX )
  • 2 Tbsp. Dry BREAD CRUMBS
  • 2 Tbsp. FLOUR
  • 1 tsp LEMON AND PEPPER SEASONING
  • 2 Tbsp. SALAD OIL
  • 1 x SMALL LEMON

Direcciones

  1. CUT CARROTS INTO 1/4 INCH THICK SLICES. IN A 2 Qt SAUCE PAN OVER HIGH HEAT, IN 1 INCH WATER, HEAT CARROTS TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 10 TO 15 Min, Till CARROTS ARE TENDER- CRISP. MEANWHILE, ON A CUTTONG BOARD, WITH A MEAT MALLET Or possibly DULL EDGE OF A FRENCH KNIFE, Lb. 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 Till WELL BLENDED. COAT STEAKS WELL WITH CRUMBED Mix. IN A 12 INCH SKILLET, OVER MEDIUM HEAT, IN Warm SALAD OIL, COOK 4 Pcs OF STEAK AT A TIME. COOK Till WELL BROWNED ON EACH SIDE. IT SHOULD TAKE ABOUT 4 Min. REMOVE STEAKS TO A Hot PLATTER. DRAIN CARROTS AND PLACE ON PLATTER WITH STEAKS.