Dill Steak Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 All purpose flour2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Beef bone/Chuck steak1 1⁄2 Pound, in round , about 1/2 inch thick
 Vegetable oil1 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Vinegar2 Teaspoon
 Dried dill1⁄2 Teaspoon
 Potatoes12 Small, 1/2 pounds
 Zucchini3 Medium
 Cold water1⁄4 Cup (4 tbs)
 Plain yoghurt/Dairy sour cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1671 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.5%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1134.7 mg47.3%

Total Carbohydrates 349 g116.5%

Dietary Fiber 43.4 g173.5%

Sugars 22.1 g

Protein 49 g97.9%

Vitamin A 24.6% Vitamin C 694.6%

Calcium 33% Iron 96.5%

*Based on a 2000 Calorie diet

Directions

Mix 2 tablespoons flour, the salt and pepper.
Sprinkle 1 side of beef with half of the flour mixture; pound in.
Turn beef and pound in remaining flour mixture.
Cut beef into 6 serving pieces.
Heat oil in 4-quart Dutch oven.
Cook beef over medium heat until brown, about 15 minutes.
Mix 1/2 cup water, the vinegar and dill weed; pour over beef.
Heat to boiling; reduce heat.
Cover and simmer until beef is just tender, about 45 minutes.
Add potatoes.
Cover and simmer 15 minutes.
Add zucchini.
Cover and simmer until vegetables are tender, 10 to 15 minutes.
Remove beef and vegetables; keep warm.
Add enough water to broth to measure 1 cup.
Shake 1/4 cup water and 2 tablespoons flour in tightly covered container; gradually stir into broth.
Heat to boiling, stirring constandy.
Boil and stir 1 minute.
Stir in yogurt; heat just until hot.
Serve with beef and vegetables.
Pressure Cooker Directions: Prepare beef as directed.
Heat oil in 4-quart pressure cooker.
Cook beef over medium heat until brown, about 15 minutes.
Mix 1/2 cup water, the vine-gar and dill weed; pour over beef.
Following manufacturer's directions, cover and cook at 15 pounds pressure 15 minutes.
Cool 5 minutes; reduce pressure.
Add potatoes and zucchini.
Cover and cook at 15 pounds pressure 8 to 10 minutes.
Cool 5 minutes; reduce pressure.
Remove beef and vegetables; keep warm.
Add enough water to broth, if necessary, to measure 1 cup.
Shake 1/4 cup water and 2 tablespoons flour in tightly covered container; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in yogurt; heat just until hot.
Serve with beef and vegetables.
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