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Saturday, August 14, 2010

modified Braised Goat Shoulder Steaks - actually not goat

This recipe is modified from Cast Iron Cuisine: From Breakfast to Dessert.

The recipe is Braised Goat Shoulder Steaks, but I didn't have any goat, so I used lamb shank steaks.

Sprinkle the steaks with paprika, black pepper, onion powder, garlic powder.

Heat a little oil in a cast iron skillet, and brown the steak on both sides. Remove.

Deglaze the pan with broth (or wine). Put the steak back in, along with mushrooms and sundried tomatoes. Make sure there's enough liquid, up to half the height of the meat. Cover and simmer.

Remove the lid and boil off some of the liquid. Then remove the meat and continue reducing the sauce; Add Wondra flour to thicken.

This wasn't in the recipe, but I sprinkled parmesan cheese on top. Kind of unusual but added some good flavor.

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