Minute Steaks Monaco Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Minute steaks24 Ounce (4 steaks, about 6 ounces each)
 Salt1 Teaspoon
 Vegetable oil2 Tablespoon
 Eggplant1 Small, cut into 1/2-inch slices and pared
 Canned condensed chicken broth10 1⁄2 Ounce (1 can)
 Canned tomato sauce with mushrooms8 Ounce (1 can)
 Oregano leaf1⁄2 Teaspoon, crumbled
 All purpose flour2 Tablespoon
 Water1⁄4 Cup (4 tbs)
 Pitted ripe olives3

Nutrition Facts

Serving size: Complete recipe

Calories 1710 Calories from Fat 777

% Daily Value*

Total Fat 88 g134.9%

Saturated Fat 22.1 g110.3%

Trans Fat 0 g

Cholesterol 255 mg

Sodium 5856.2 mg244%

Total Carbohydrates 70 g23.2%

Dietary Fiber 16.6 g66.2%

Sugars 15.1 g

Protein 151 g303%

Vitamin A 48.4% Vitamin C 32.2%

Calcium 7.6% Iron 45.9%

*Based on a 2000 Calorie diet

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.
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