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.

Ingredients

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

Butter

Instruction

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.

Week of Simple and Tasty Food

Monday

In one of last week’s supermarket flyers one item caught my attention: Real Parmigiano Regiano on sale at less then half price! Wow, got to have that, and lots of it!

Vacuum packed and ready for fridge.

Choice of the supper for that day had to have a Parmigiano in it, of course and since while back I made a big batch of spicy meatballs and tomato sauce and vacuum packed them, the meal was a breeze to prepare.

Wednesday

Russet Potato, Yukon Potato, Sweet Potato and Celeriac.

In the morning I started to crave for mashed potatoes. Not your regular, boring job but mashed root vegetables. I used Gold Yukon and Russet potatoes (baking and mashing potato variety), Sweet Potato and Celeriac. After mashing I added, as I always do, green peas. Served together with caramelized Vidalia onions and juicy pork chops made a really satisfying comfort food to match the lousy weather outside.

 Friday

In the morning it looked like we are going to have a nice grilling weather but as the dinner hour approached it turned cold and windy. The steak I wanted to grill had to be cooked inside. It turned out better then I expected! Tender and juicy and I served the steak on a bed of Napa cabbage and with fresh shitake, steamed asparagus, fresh tomatoes and roasted potatoes. Very, very nice indeed!

Saturday

Nice sunny day outside called for a light meal and since we didn’t have cooked salmon for a while I have decided on a good standby of Salmon Teriyaki with rice and cucumber salad. Foolproof and no fuss meal if you have teriyaki sauce on hand as I always do. We can have this meal every week and in summer we do, I think.

Grilling Season is at the door and I can’t wait. Last week I bought frozen sardines and I want to grill them first chance I get. The whole fish gets grilled with just a salt and pepper, squeezed lemon and fresh Italian bread or baguette with some greens on side and we will have a feast!

We love to eat in our sunroom and to see our garden. Soon, the flower beds will be full of flowers in bloom, starting with tulips and daffodils.