Minute Steaks Monaco Recipe
Ingredients
| Steaks | 4 Ounce | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Small eggplant - 1, cut into 1/2-inch slices and pared | ||
| Chicken broth | 1 Can (10oz), condensed | |
| Tomato sauce | 1 Can (10oz) | |
| Leaf oregano - 1/2 teaspoon, crumbled | ||
| All-purpose flour - 2 tablespoons | ||
| Water | 1/4 Cup (16 tbs) | |
| Pitted ripe olives | ||
Directions
MAKING
1) Place steaks in a very hot skillet sprinkled with salt and cook for 3 minutes on each side for rare.
2) Remove and keep warm on a warmed serving platter.
3) In a skillet, add oil and heat.
4) Add eggplant slices and brown well on each side.
5) Stir in the chicken broth, tomato sauce and oregano.
6) Place a lid on the skillet and allow to simmer for 5 minutes, till the eggplant is tender.
7) In a cup, add flour and water and make a smooth paste.
8) Stir into the skillet and cook, stirring constantly, till the mixture thickens. Boil for 1 minute.
SERVING
9) Arrange eggplant slices and over them the steaks and top with sauce.
10) Garnish with olives.
1) Place steaks in a very hot skillet sprinkled with salt and cook for 3 minutes on each side for rare.
2) Remove and keep warm on a warmed serving platter.
3) In a skillet, add oil and heat.
4) Add eggplant slices and brown well on each side.
5) Stir in the chicken broth, tomato sauce and oregano.
6) Place a lid on the skillet and allow to simmer for 5 minutes, till the eggplant is tender.
7) In a cup, add flour and water and make a smooth paste.
8) Stir into the skillet and cook, stirring constantly, till the mixture thickens. Boil for 1 minute.
SERVING
9) Arrange eggplant slices and over them the steaks and top with sauce.
10) Garnish with olives.
Chef
