Lemon - pepper steak and carrots
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Lemon - pepper steak and carrots
  Lemon    Pepper    Steak    Carrots    Beef  
Last updated 6/12/2012 12:43:31 AM. Recipe ID 2677. Report a problem with this recipe.
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      Title: Lemon - pepper steak and carrots
 Categories: Beef, Meats, Lowcal, Main dish
      Yield: 4 Servings
 
      4 x  CARROTS
      4 x  CUBE STEAKS ( 1 LB. APPROX )
      2 tb DRIED BREAD CRUMBS
      2 tb FLOUR
      1 ts LEMON AND PEPPER SEASONING
      2 tb SALAD OIL
      1 ea SMALL LEMON
 
  CUT CARROTS INTO 1/4 INCH THICK SLICES. IN A 2 QUART SAUCE PAN OVER
  HIGH HEAT, IN 1 INCH WATER, HEAT CARROTS TO BOILING. REDUCE HEAT TO
  LOW; COVER AND SIMMER 10 TO 15 MINUTES, UNTIL CARROTS ARE TENDER-
  CRISP. MEANWHILE, ON A CUTTONG BOARD, WITH A MEAT MALLET OR DULL EDGE
  OF A FRENCH KNIFE, POUND EACH STEAK TO 1/4 INCH THICKNESS. CUT EACH
  STEAK IN HALF, CROSSWISE. ON A SHEET OF WAXED PAPER, MIX BREAD
  CRUMBS, LEMON SEASONING AND FLOUR UNTIL WELL BLENDED. COAT STEAKS
  WELL WITH CRUMBED MIXTURE. IN A 12 INCH SKILLET, OVER MEDIUM HEAT, IN
  HOT SALAD OIL, COOK 4 PIECES OF STEAK AT A TIME. COOK UNTIL WELL
  BROWNED ON EACH SIDE. IT SHOULD TAKE ABOUT 4 MINUTES. REMOVE STEAKS
  TO A WARM PLATTER. DRAIN CARROTS AND PLACE ON PLATTER WITH STEAKS.
 




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Recipe ID 2677 (Apr 03, 2005)

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