Parsley Steaks RecipeOrigin: Germany Period: Traditional |
Ingredients
4 fillet steaks (from well aged beef) about 3cm thick
Parsley Steaks Preparation:Method:Use the back of a knife to flatten out the bacon then wrap around the steals and secure with toothpicks. Add a little oil to a frying pan and cook the meat on both sides until nicely browned and cooked medium rare (about 6 minutes), or cooked to your liking. Remove the meat at this point and set aside to keep warm then add the onion to the pan. Fry for 2 minutes then add the parsley and season with salt and black pepper. Fry for 2 minutes more. Plate-out the meat (removing the toothpicks) then arrange the onion and parsley mixture on top. Serve with mashed potatoes and fine beans. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Parsley Steaks to your online bookmark site: 
|
|
More European recipes... More recipes for Meat... More Frying recipes... More recipes for Pork... More recipes for Beef... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and pork as primary ingredients: Ukrainian Borsch with Pyrizhky Baptismal Pot Roast Fillet of Beef Velvety Spicy Beef Beef Internal Soup Boiled Beef and Carrots Kebapçı İskender Armenian Basturma Kalbfleisch-Hieb mit Apfel Spaetzle Mallow Stew Easter Ham with Rhubarb Sauce Biafran Stew Nyama na Irio Beef in the Burmese Style Xarém Alapa Bavarian Veal Tikka Boti Bunuelitos de Jamon Rindergulasch Ham and Egg Pudding Pork Tenderloin Stuffed with Apples and Plums Tuscan Style Baked Ham Beef with Ginger and Honey and a Sour Cream Sauce Supida de Xerem Pork Loin Stuffed with Tamarillos and Rosemary Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
