Stewed Eggplant With Beef Steak Dated 1951 |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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STEWED EGGPLANT WITH BEEF STEAK DATED 1951 This recipe came from an estate sale. I obtained it when I purchased the family collection from the White Estate in Coppell, Texas. Ingredients:
2 tablespoons olive oil |
2 cups yellow onions chopped |
2 pounds eggplant |
3 cups tomatoes peeled seeded and chopped |
3 bay leaves |
2 tablespoons garlic chopped |
1 teaspoon salt |
1 teaspoon cayenne pepper |
1 tablespoon fresh parsley leaves chopped |
4 beef fillets pounded very thin |
2 cups flour |
2 eggs beaten with 2 tablespoons milk |
2 cups vegetable oil |
Directions:
1. In large heavy skillet with lid add olive oil.
2. When oil is hot add onions and sauté 4 minutes then season onions with salt and pepper.
3. Peel and dice eggplant then stir in eggplant and continue to sauté 2 minutes.
4. Add tomatoes, bay leaves and garlic then season mixture with salt and cayenne.
5. Cover skillet and reduce heat to low then simmer tomato and eggplant mixture 45 minutes.
6. Stir occasionally then stir in the parsley and set aside.
7. Season flour with salt and cayenne then season steak with salt and cayenne.
8. Dredge steaks in seasoned flour then dip each in the egg wash letting excess drip off.
9. Dredge steaks in flour for a second time coating each side completely.
10. In large sauté pan heat vegetable oil then gently lay steaks in hot oil.
11. Pan fry steaks 4 minutes on each side then remove from oil and drain well.
12. Season steaks with salt and cayenne.
13. Spoon smothered tomatoes and stewed eggplant in center of each plate and top with steak.
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