Monday, September 12, 2016

Paprika Steaks with Tomato Gravy

Paprika Steaks with Tomato Gravy   

 1/4 cup all-purpose flour 
 1 teaspoon paprika 
 1/2 teaspoon sea salt 
 1/2 teaspoon ground black pepper 
 4 beef skillet steaks, about 1/2 inch thick 
 3 tablespoons olive oil 
 2 ounces Monterey Jack cheese, thinly sliced 
 6-8 ripe tomatoes, seeded and chopped 
 4-6 cloves garlic, chopped
 1 tablespoons fresh sage 
 1/4 teaspoon sea salt 
                                                       1/2 teaspoon ground black pepper                                                               


 1. In a shallow dish combine flour, paprika, 1/2 teaspoon salt, 
and 1/2 teaspoon ground black pepper.

 2. Dredge steaks in flour mixture, save the remaining flour 
mixture for the gravy.

 3. In a large skillet heat 1 tablespoon of the oil over high heat. 
Reduce heat to medium. Cook the steaks, uncovered, in hot oil 
for 4 to 6 minutes per side or until medium done; top with 
Monterey Jack cheese the last 2-3 minutes of cooking. Remove 
steaks from skillet to a covered dish, keep warm.

 4. In the same skillet heat the remaining 2 tablespoons olive oil 
over medium heat. Add garlic; cook and stir about 1-2 minute or 
until the garlic is golden. Stir in the tomatoes, sage, 
1/4 teaspoon sea salt, 1/2 teaspoon black pepper, add the 
remaining flour mixture. Bring to boil; reduce heat. Simmer, 
uncovered, about 5-6 minutes. 

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