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Minute Steaks Monaco

Meat.Bible's picture
  Minute steaks 24 Ounce (4 steaks, about 6 ounces each)
  Salt 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Eggplant 1 Small, cut into 1/2-inch slices and pared
  Canned condensed chicken broth 10 1⁄2 Ounce (1 can)
  Canned tomato sauce with mushrooms 8 Ounce (1 can)
  Oregano leaf 1⁄2 Teaspoon, crumbled
  All purpose flour 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Pitted ripe olives 3

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.

9) Arrange eggplant slices and over them the steaks and top with sauce.
10) Garnish with olives.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4 (19 votes)

Nutrition Rank

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 mg85%

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

Minute Steaks Monaco Recipe