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Lemon - pepper steak and carrots
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| Artist: |
_ |
| Categories: |
Beef, Carrot, Entrees, Fruits, Lemon, Low-calorie, Meats |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| x | CARROTS | | 4
| x | CUBE STEAKS ( 1 LB. APPROX ) | | 2
| tbsp | DRIED BREAD CRUMBS | | 2
| tbsp | FLOUR | | 1
| tsp | LEMON AND PEPPER SEASONING | | 2
| tbsp | SALAD OIL | | 1
| each | SMALL LEMON |
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Procedures:
| 1 | Cut carrots into ?inch thick slices. | | 2 | In a 2 quart sauce pan over high heat, in 1 inch water, heat carrots to boiling. | | 3 | Reduce heat to low; cover and simmer 10 to 15 minutes, until carrots are tender- crisp. | | 4 | Meanwhile, on a cuttong board, with a meat mallet or dull edge of a french knife, pound each steak to ?inch thickness. | | 5 | Cut each steak in half, crosswise. | | 6 | On a sheet of waxed paper, mix bread crumbs, lemon seasoning and flour until well blended. | | 7 | Coat steaks well with crumbed mixture. | | 8 | In a 12 inch skillet, over medium heat, in hot salad oil, cook 4 pieces of steak at a time. | | 9 | Cook until well browned on each side. | | 10 | It should take about 4 minutes. | | 11 | Remove steaks to a warm platter. | | 12 | Drain carrots and place on platter with steaks |
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