Monday, August 6, 2012

Biftek with Mushrooms, Onions and Potatoes

Czech Version of Minute Steak

Biftek is a Czech version of “minute stake” that is cooked in a frying pan. "Biftek" comes from French "le biftek", which is borrowed from the English "beefsteak", while the English "beef" is originally from the French "le bœuf" and Czech cooks adopted French version “Biftek. What a linguistic mess, ne se pas?
This meal is relatively fast and simple; by the time potatoes are cooked the meat, onions and mushrooms are done as well and as a bonus all in just one frying pan.

(Serves 2)
1 large sirloin steak cut in 2 equal pieces
1 medium onion, peeled
Cremini mushrooms, 8 – 12
Salt and Pepper
Hungarian paprika
4 medium Red potatoes

Trim the steak of extra fat and membranes, pound the steak with meat mallet or heavy frying pan till about 1/4” thin, season with salt, pepper and paprika. Lightly dredge in flour and set aside. Trim mushrooms leaving only about 1/2” of stem and cut in half. Cut onion in half and cut into thin slices.
Boil potatoes is lightly salted water till tender, about 15 minutes from time they start to boil. While the potatoes are cooking heat large heavy frying pan with 1 Tbs. of oil, add onions and cook while stirring until they start to turn color. Push on side of pan and place mushrooms cut side down in frying pan making sure that there is a coat of oil on bottom.  When nicely golden move mushrooms to the side next to onions. Add more oil if needed and start frying the steak for about 1 - 2 minutes. Turn over and repeat. If the steak is 1/4” thick it takes about 4 - 5 minutes to cook it to medium well done (hey, it is minute steak after all).
Serve on preheated plates with mushrooms and onions on top and potatoes drizzled with butter on side. Spoonful of Dijon mustard on top kicks it up a notch or two.

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