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FRENCH PEPPER STEAK - Sharon Combs Gillaspie Recipe

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This recipe for FRENCH PEPPER STEAK - Sharon Combs Gillaspie, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
FOR EACH SERVING:
1 1/2" thick New York Cut Steak, Trimmed of fat
1 c. Brown Sauce (see recipe)
1 Tbsp. Coarse Granulated Black Peppercorns
3 Tbsp. Soy Sauce
1 tsp. Lemon Juice
5 Tbsp. Flour

Brown Sauce (for each serving):
2 Tbsp. Butter
1/3 c. Flour
1-1/4 c. Water or Canned Beef Stock
Salt and Pepper to taste

Directions:
Directions:
Select 16- 20 oz. steak. Mix the soy and lemon juice and put in a shallow pan. Mix the flour and pepper. Put 1/4" vegetable oil into a very hot cast iron skillet and heat until oil pops after a drop of liquid is added. Dip steak into soy-lemon mixture, then into flour mixture, coating well. Handle gently so as not to knock off flour crust. After coating, place in skillet and begin to fry. Turn the steaks frequently. If they are large, fry the front and back, holding the steak upright with the tongs. For medium rare, fry about 10-12 minutes. After first minute of cooking, raise the steak so the hot oil runs underneath. The pepper-flour crust on both sides should turn golden brown.

Brown Sauce:
Starting with a cool skillet, melt the butter and whisk in flour, keeping the mixture constantly in motion. When the roux is color of semi-sweet chocolate, add water or stock. Keep whisking the sauce together when adding stock. Simmer, whisking constantly, for about 2 more minutes. Add more stock if mixture is too thick. Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This is the best!!! From the Double Musky in Girdwood, Alaska.

 

 

 

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