May 12, 2010

Beef Diablo

beef, main dish, stovetop

Presented by

54 ratings

Prep time: 22 minutes
cooking time 16 to 22 minutes
Servings: 6
Partner: New Spring Potatoes

No one ever said, ‘Roast beef, again?’ when Grandma served Beef Diablo.

Ingredients

6 slices cooked roast beef (about 1/3 inch thick)
2 large eggs, beaten
1 cup bread crumbs
1/4 cup vegetable oil
1 (14 1/2-ounce) can beef broth
3 shallots or green onions, chopped
4 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons each Worcestershire sauce and Dijon-style mustard
1/16 teaspoon hot pepper sauce

Directions

1

For beef, dip beef in beaten eggs. Coat with bread crumbs.
2

Heat vegetable oil in a large skillet over medium-high heat. Cook beef in hot oil until browned, about 3 to 4 minutes per side. Transfer to a serving platter; keep warm.
3

For sauce, place broth in a small saucepan. Bring to a boil over high heat. Boil, stirring frequently, until reduced to 11/2 cups, about 10 to 15 minutes.
4

Sauté shallots in butter in a small skillet until wilted, about 3 minutes. Stir in flour, lemon juice, Worcestershire sauce, mustard and hot pepper sauce.
5

Add broth to shallot mixture and mix well. Serve sauce with the beef.

Grandma's Secret Trick

Grandma loved the beefy flavor and tomatoey tang of espagnole sauce with Beef Diablo. She used 1 cup chopped canned tomatoes and 2 tablespoons chopped fresh parsley instead of the lemon juice, Worcestershire sauce and mustard, and increased the flour to 2 tablespoons.