Growing up with a Spanish mother and a Mexican father, there weren’t many hearty meat and potato dishes to grace our table while growing up. Milk at the dinner table was taboo to say much of anything else.
After meeting my husband, an Iowa country boy through and through, things were about to change.
He grew up on an acreage, next door to his grandfather’s farm and a pasture filled with cows. A half side of beef filled their deep freeze year after year.
For him, eating meat and potatoes was all he knew.
Can you talk about culture clash?
I was under the impression that everyone used olive oil and that sauteing vegetables with garlic was the norm.
He was under the impression that everyone had an unending supply of meat from their backyard in the deep freeze downstairs.
It makes me laugh to just think about how far we have come and how we have both learned to embrace one anothers culture.
I have since learned many Mid-Western country staples from my mother in-law that keeps my man happy amidst the abundance of vegetables (that I make him eat) during this time of year.
This is my husband’s absolute favorite meal.
Minute steak is cut from the sirloin or round steak and pounded very thin. Usually 1/4″ thick and is tender from the pounding.
Since it’s been pounded it can be cooked quickly, perfect for this busy time of year. When prepared properly, this cut is tender and can be eaten with a fork.
This recipe is from my mother in law, however, I’ve given it the real food touch.
Minute Steak for the All American Man
Minute Steak is the cut of beef but that’s what we call it here. Pan fried steak doused with a homemade sauce of onions and beef broth then baked until cooked through. A simple, easy and nourishing dish that will please any man… or woman
- 4 cuts of minute steak (you can use cubed steak, however, it is from another cut of the animal)
- 2 eggs, mixed
- flour to coat
- 1/2 cup extra virgin olive oil
- 1 onion, sliced thinly
- 2 cups beef broth, preferably homemade
- 2 tbls flour
- salt and pepper
1. Sprinkle salt and pepper on each minute steak.
2. Douse each minute steak in eggs then flour and pan fry in the olive oil until browned on each side. 3-4 minutes per side.
3. Once fried, set aside in a baking dish.
4. In the same cast iron pan or skillet that you used to fry the minute steak, saute the onions for 5 minutes or so picking up all of the wonderful bits and pieces left from the steak. Saute until the onions begin to cook through but do not allow to go completely transparent. Add 2 cups beef broth and 2 tbls of flour, stir well. Simmer for 8-10 minutes or until the sauce has thickened. Add salt and pepper to taste.
5. Pour the onion mixture over the fried minute steak and bake at 375F for 30 minutes or until cooked through.
Serve with a side of mashed potatoes and a tall glass of cold milk. After all, that’s how they do it in the country.