Beef Piccata
Piccata is usually made with chicken or veal, but beef is a nice twist on a classic.
SERVES 4
INGREDIENTS
- 4 (6-ounce) top round steaks
- 3 tablespoons rice milk
- 2 tablespoons potato-starch flour
- 2 tablespoons cornstarch
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 (8-ounce) package mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef stock
- ¼ cup dry red wine, if desired
- 3 tablespoons water
- 1 tablespoon cornstarch
Place beef between sheets of waxed paper and pound gently with meat mallet or rolling pin to slightly flatten.
Place rice milk in a shallow bowl. In another shallow bowl, combine potato-starch flour, cornstarch, pepper, salt, and paprika.
Dip beef into milk, then into flour mixture to coat.
In large saucepan, heat olive oil over medium-high heat. Add beef; brown on both sides, turning once, about 5–6 minutes. Remove from pan.
Add mushrooms and garlic to pan; cook and stir until tender, about 5–6 minutes. Add stock and wine and bring to a simmer.
Return steaks to pan; simmer 15–25 minutes, or until beef is tender.
In small bowl, combine water and cornstarch; mix well. Add to saucepan; cook and stir until sauce is slightly thickened. Serve immediately.
Nutrition Information
Calories: 360 | Carbohydrates: 14g | Fat: 14g | Sodium: 690mg | Fiber: <1g
