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List this Seller's Books. Payment Methods accepted by seller. Items related to Steak Lover's Cookbook. Stock Image. Steak Lover's Cookbook William Rice. Published by Workman Publishing Company, Used Condition: Very Good.
Save for Later. About this Item Ships from the UK. Great condition for a used book! Minimal wear. About this title Synopsis: Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Store Description Better World Books generates funding for literacy charities through the sales of second-hand books. Much of our stock is ex-library due to our close relationships with UK libraries. We offer a service that helps them keep their unwanted books out of landfill.
All ex-library books will be marked as such in their individual listings. Pick out the meat cubes in the colander and return to the pot.
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Discard the vegetables in the colander and any remaining in the pot. Add the uncooked onion and bell pepper to the pot and pour broth atop the vegetables and meat.
Bring the soup to a boil over high heat, then turn the heat to low and cook at a simmer until the vegetables are just tender, 7 to 8 minutes. Meanwhile, bring water to a boil in a large saucepan. Add salt and noodles and cook until just tender, about 5 minutes. Ladle the hot soup over the noodles and serve at once. Pass sour cream at the table. Drizzle with the oil and sprinkle with just a little salt.
Stir to coat all the pieces evenly. Roast the onions, uncovered, until browned and soft, about 1 hour. Remove and let stand until slightly cooled. Put the onions in the blender. Add the beef broth and soy sauce and blend to a smooth puree. Transfer the sauce to a small saucepan or a microwave-safe dish, cover and set aside. Preheat the broiler or prepare coals for grilling. Press the cracked pepper onto both sides of each steak, using about 1 teaspoon of pepper for each.
Broil or grill the steaks until seared and nicely browned on one side, about 4 minutes for medium-rare and 5 minutes for medium. Turn and cook 4 minutes more for medium-rare and medium. While the steaks are cooking, reheat the onion sauce on the stovetop or in a microwave oven. Spoon the warmed sauce over each steak and serve.
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Serves 4. Steak and Potato Salad William Rice suggests this salad either as a weekend lunch or as a light supper main course 1 filet mignon 7 to 8 oz. Dijon mustard 1 tbsp. Heat the oil in a small skillet over medium heat. Add the steak and cook until seared and nicely browned on one side, 4 minutes. Turn and cook the second side 4 minutes more for a medium rare steak, 5 minutes more for a medium.
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Remove the meat from the pan and set aside to cool at room temperature. A leftover cooked steak au poivre may be substitued. Bring to room temperature before serving.
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Cut the potato into chunks. Thinly slice the mushrooms and green onions. Place the mesclun in a large bowl. Whisk the vinaigrette ingredients together. Add the vinaigrette to the bowl and toss until the greens are coated lightly with dressing. Divide between 2 dinner plates or 4 salad plates. Scatter the potato chunks and mushroom slices over the greens. Fan the steak slices onto the center of the salad. Spoon any remaining dressing over the steak. Sprinkle the green onions over the meat and serve. Makes 2 servings as a main course of 4 servings as a first course. Excerpted from Steak Lover's Cookbook.
Reprinted with permission by Workman Publishing. It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic -- steak. Copyright c See All Customer Reviews.
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