ReceptnaptárChuck Steak with Pan Gravy
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Ingredients
Method
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- Pound the chuck steak slices thin with a meat mallet, season with salt and pepper, then coat both sides in flour.
- Heat the fat in a pan over high heat, and fry the steaks 2-3 minutes per side, until they get a nice brown crust, then take them out onto a warm plate.
- In the fat left in the pan, fry the onion, carrot and parsley root over medium heat for 4-5 minutes, until softened and lightly browned.
- Pour in the beef stock, bring to the boil, and scrape up the browned bits stuck to the bottom of the pan with a wooden spoon, as they add flavour to the sauce.
- Simmer over low heat for 8-10 minutes, until the vegetables are soft and the gravy has thickened a little.
- If you'd like a thicker gravy, stir in a little flour mixed with water, and simmer for a further 2-3 minutes.
- Pour the vegetable pan gravy, with or without the vegetable pieces, over the steaks, and serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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