Egyptian Style Breaded Thin Steak Buftek Recipes

EGYPTIAN STYLE BREADED THIN STEAK (BUFTEK)

Steps:

• Wash and pound your steaks to very thin and flat. (Here our butchers do it for us, maybe you could ask?).
• Put steaks into glass dish.
• Add the pureed onion, salt & pepper, cover and let sit all day or at least 4 hours in the refrigerator.
• Put breadcrumb/flour mixture into a deep dish, get a clean plate to breaded steaks on.
• Dip each steak in mixture coating well on both sides and reserve all to clean plate.
• When all breaded, heat oil to medium high heat and fry until golden brown on both sides.
• Serve along side pasta or your favorite rice dish.

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

BREADED BEEF

Steps:

• Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
• Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
• Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.