This Blog is actually several separate blogs. This, the Main Blog, is for my ramblings about everything else that other blogs do not cover. Things like my pottery, my wife’s art work (mainly watercolor), travel, nature observations, book reviews and whatever else comes to mind. Feel free to leave comments about any of the posts. Múžete komentovat Česky. Bienvenue aux commentaires français.
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,
mushrooms, 8 – 12 Salt and Pepper Hungarian paprika Flour 4 medium Red potatoes Oil
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).
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.