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Pan-Fried Steak

world.chef's picture
  Prepared mustard 1⁄3 Cup (5.33 tbs)
  Boneless sirloin steak 4 Pound (1 Steak)
  Lard 1⁄4 Cup (4 tbs)
  Onion 1 , minced
  Beef stock 2 Cup (32 tbs)
  Beef extract/1 beef bouillon cube 1⁄2 Teaspoon
  Tomato paste 1 Teaspoon
  Butter 2 Tablespoon
  Cornstarch 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Spread mustard on all sides of meat.
Melt lard in a large, heavy skillet and saute onion.
Add meat and brown well on all sides.
Reduce heat and continue to cook until the meat is done.
Transfer to a warm platter and keep hot.
Remove fat from skillet.
Pour in stock to deglaze; add beef extract and tomato paste.
Mix butter and cornstarch and put into skillet juices.
Stir constantly over medium heat until sauce is slightly thicker.
Add salt and pepper.
Pour a little sauce over the meat.
Serve remaining sauce in a sauceboat.
Garnish meat with smothered mixed vegetables

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4621 Calories from Fat 2793

% Daily Value*

Total Fat 310 g477.7%

Saturated Fat 129.1 g645.5%

Trans Fat 0 g

Cholesterol 967.4 mg322.5%

Sodium 3249.9 mg135.4%

Total Carbohydrates 51 g17.1%

Dietary Fiber 5.6 g22.3%

Sugars 9.8 g

Protein 384 g768%

Vitamin A 17.8% Vitamin C 20.8%

Calcium 56.3% Iron 166.9%

*Based on a 2000 Calorie diet

Pan-Fried Steak Recipe