My name is Denise and I have a problem. I. Always. Burn. Meat.
Yes, it’s true. Every single time I cook steak, chicken, pork chops, anything I will inevitably burn it. I’m not sure if it’s because I want to make sure there is absolutely no pink in my meat or if it’s because my dad loves his steaks charred so I grew up the same way. Either way it’s becoming a problem. Tonight I made chicken fried steak and the meat was so charred. It was delicious but not pretty to look at.
I got both of tonight recipes from Weight Watchers. They were simple and I can’t believe the meat was so low in points.
POINTS® Value: 6
12 oz lean beef round
1/4 cup white all-purpose flour
3/4 tsp table salt, divided
1/4 tsp black pepper, divided
1 1/4 cup fat-free skim milk, divided
1 large egg white
1 cup dried bread crumbs, coarse-variety
2 slices uncooked reduced-fat bacon
1 spray cooking spray
1/2 cup onions, chopped
1/8 tsp hot pepper sauce, optional
Place steak between 2 sheets of waxed paper and pound to 1/2-inch thickness; slice steak into 4 equal pieces.
Combine flour, 1/2 teaspoon of salt and 1/8 teaspoon of pepper on a plate. Combine 1/4 cup of milk and egg white in a shallow bowl. Place bread crumbs on another plate.
Dip a piece of steak in flour mixture; turn to coat both sides. Next, dip steak in milk mixture; turn to coat both sides. Lastly, dip steak in bread crumbs; turn to coat both sides and set aside. Repeat with remaining pieces of steak; reserve 1 tablespoon of leftover flour.
In a large nonstick skillet, over medium heat, brown bacon, flipping once, about 5 minutes; remove from skillet and set aside. Add steaks to same skillet and place over medium-high heat. Cook about 3 to 4 minutes per side for medium, or longer to desired degree of doneness. Remove steaks and set aside.
Off heat, coat skillet with cooking spray and set over medium heat. When hot, add onion; cook until tender, stirring occasionally, about 4 minutes. Add reserved tablespoon of flour; cook, stirring constantly, for 1 minute. Pour in remaining cup of milk, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low; add remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and hot sauce. Crumble bacon; stir into skillet. Increase heat to medium and cook until gravy is thickened, stirring constantly, about 1 to 3 minutes. Spoon gravy over steaks and serve immediately. Yields about 3 ounces of steak and 1/4 cup of gravy per serving.
Parmesan Mashed Potatoes
POINTS® Value: 2
10 medium potatoes, red (about 2 1/2 lbs)
1/2 cup buttermilk, warmed
3 Tbsp Parmesan cheese, strong-flavored, grated
1/4 cup chives, chopped
1 tsp table salt
1/8 tsp black pepper, freshly ground, or to taste
Place potatoes in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatoes to pot.
Mash potatoes with a potato masher. Stir in remaining ingredients and mix well to combine. Yields about 2/3 cup per serving.
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