Imperial steaks - you can prepare beef steaks in various ways, but it always takes a little more time and ingredients to make them soft and juicy.
This time I tried a recipe from BAKINA KUJNA magazine. There are many similar recipes on the Internet, and I decided on this one. I put all the ingredients in a pot, reduced the temperature of the hotplate to 2, out of 6 parts, and only occasionally looked to make sure the water didn't boil. The dish was simmered longer, at least my steaks were not made from young beef, but the ingredients gave it a special aroma and juiciness.
Javorka Filipović, Kitchen Magic blog >>>
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Imperial schnitzel - Javorka Filipović - Recipes and Cookbook online
Imperial schnitzel - you can prepare beef schnitzel in various ways, but it always takes a little more time and ingredients to make it soft and juicy.
- 8 pieces of beef steaks
- 4 onions
- 200 g of meaty bacon
- 100 ml of oil
- 200 ml of white wine
- 200 ml of water
- 2 pieces of bay leaves
- 1 tablespoon of stock (full spoon)
- salt (to taste)
- pepper (or herb spice mix)
- water (if needed)
- Thin the beef steaks with a meat pestle over a nylon bag and season them to taste.
- Fry the onion in a little oil until golden brown.
- Pour the rest of the oil into a separate medium-sized deep pan, then spread half of the steaks on the bottom. Sprinkle half of the onion and bacon over them. Arrange the rest of the steaks and sprinkle with the rest of the onion and bacon. Put a bay leaf on top. Mix the wine and water and pour over the steaks.
- Cover and cook for 120 minutes at a medium temperature, occasionally adding water as needed.
- Towards the end of cooking, stir the mixture in a little water, pour it over the steaks, then leave the dish to boil so that the juice thickens.
- Prepare a side dish as desired and serve with steaks.
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