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Georgia tearoom steak

2 tablespoons vegetable oil, divided1 large onion, chopped1/3 cup all-purpose flour1-1/2 teaspoons salt1 teaspoon dry mustard1/4 teaspoon ground pepper6 (4-ounce) cube steaks1 garlic clove, minced1 (14-1/2-ounce) can whole tomatoes, chopped (do not drain)

Makes 6 servings.

Heat oven to 325 degrees. Heat 1 tablespoon oil in a large oven-proof skillet over medium heat. Saute onion until tender, about 5 minutes. Remove and set aside, reserving oil in skillet.

Combine flour, salt, mustard and pepper in a shallow dish. Add remaining oil to skillet and heat over medium-high. Dredge steaks in flour mixture and brown on both sides. Add cooked onion, garlic and tomatoes to pan, stirring gently. Cover and bake about 30 minutes, until tender.

Nutritional information per serving: 430 calories 41 percent from fat), 19.1 g fat (6.7 g saturated, 8.4 g monounsaturated), 108.3 mg cholesterol, 51.8 g protein, 9.4 g carbohydrates, 1.2 g fiber, 907.7 mg sodium.

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