Minute Steaks Monaco Recipe
Ingredients
| Salt | 1 Teaspoon | |
| Steaks | 4 Cubic Centimeter | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Eggplant | 1 Small, peeled | |
| Mushrooms | 1/4 pound, quartered | |
| Chicken broth | 1 1/4 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| All purpose flour | 1 Tablespoon | |
| Water | 2 Tablespoon |
Directions
1. Heat a heavy 12-inch skillet over moderately high heat until very hot. Sprinkle the bottom of the skillet with the salt, add the steaks, and cook for 1 minute on each side for rare; cook an additional minute per side for well done. Remove the steaks to a platter and set in a keep-warm (250°F) oven.
2. Reduce the heat to moderate. Add the oil to the skillet, and brown the eggplant slices on both sides along with the mushrooms—about 5 minutes. Stir in the chicken broth, tomato sauce, and oregano, and simmer, covered, for 5 minutes, or until the eggplant is tender.
3. In a small bowl, blend the flour and water into a smooth paste. Stir into the liquid in the skillet. Cook, stirring constantly, until the mixture thickens and boils—about 1 minute.
4. Arrange the eggplant slices under the steaks on the serving platter, and top with the sauce and mushrooms. Serve with buttered noodles and a green salad.
2. Reduce the heat to moderate. Add the oil to the skillet, and brown the eggplant slices on both sides along with the mushrooms—about 5 minutes. Stir in the chicken broth, tomato sauce, and oregano, and simmer, covered, for 5 minutes, or until the eggplant is tender.
3. In a small bowl, blend the flour and water into a smooth paste. Stir into the liquid in the skillet. Cook, stirring constantly, until the mixture thickens and boils—about 1 minute.
4. Arrange the eggplant slices under the steaks on the serving platter, and top with the sauce and mushrooms. Serve with buttered noodles and a green salad.
Chef
