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This recipe is kind of like shnitzel, but with steak! It makes a great main course option, and you can serve it with a delicious gravy made with the pan drippings.
2 eggs
1/4 cup soy milk or Gefen Almond Milk
1 and 1/3 cups Glicks Flour
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 (3/4-pound) package beef cutlets or any thin cut of meat (6 pieces)
1 tablespoon olive oil, for frying
pan drippings (from the seared beef cutlets)
3 tablespoons Glicks Flour
3/4 cup chicken stock, such as Manichewitz Chicken Broth
1/3 cup soy milk or Gefen Almond Milk
1/2 teaspoon freshly ground black pepper
salt, to taste
Place eggs and soy milk in a bowl and whisk to combine. Toss flour with spices on a large plate. Dip the beef in the following pattern: flour, egg, flour, egg, flour. Transfer to a plate.
In a skillet, heat one tablespoon olive oil. Sear the beef until browned on both sides, around four to five minutes per side. Transfer to a cooling rack or paper towel-lined plate.
For the gravy: In the same pan you used to fry the steak, whisk flour with pan drippings until there are no lumps. Add chicken stock. Boil until thickened. Whisk in soy milk. Boil until gravy coats the back of a spoon. Watch that it doesn’t burn. Add freshly ground black pepper and salt to taste.
Spoon gravy over the steak just before serving.
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