Wednesday, January 11, 2012

Skillet Beef Puff

This recipe was taken from a cookbook that I bought years ago when I was trying to eat healthier! The Guilt-Free Comfort Food CookBook by Georgia Kostas with Robert A. Barnett. This is such a great recipe and my kids even like it. The pastry puff reminds us of one of our favorite breakfasts... the "Dutch Baby" that we used to order at the Original Pancake House in Williamsville, NY. Of course this puff is not as sweet but it is still yummy... I hope you enjoy it:

1 pound boneless top sirloin steak, trimmed. Partially freeze steak; slice diagonally across grain into 2 x ¼ inch strips. Set aside. Preheat oven to 450 degrees.

Combine the following in a small bowl:
 2/3 cup milk

 3 egg whites

 1 whole egg

2/3 cup all-purpose flour


 ¼ teaspoon salt

whisk until well blended.

Coat an ovenproof, nonstick, 9-inch skillet with cooking spray; place in oven for 2 minutes or hot.


                                  Pour batter into skillet; bake 10 minutes. 
                     Reduce oven to 350 degrees; bake 10 minutes or until golden. 




Meanwhile, toss steak slices with 2 tablespoons flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat; add steak slices, and saut√© until browned.
 

Add 2 tablespoons teriyaki sauce


2 medium red peppers, thinly sliced


1 small onion, thinly sliced


                                  1 cup sliced fresh mushrooms


1 cup diced tomatoes


cook, stirring frequently, until vegetables are just tender.
Stir in tomatoes.

Transfer puff pastry  to a serving platter 

Spoon meat mixture into puffed pastry shell. 
Serve immediately.


25 minutes prep time
30 minutes cooking time
6 servings

Leave a comment and let me know what you think!

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