Spicy Beef Diablo
Discover cooked roast beef-whether from the deli or the supermarket-as a base for a quick supper. It’s not just for sandwiches, as this recipe demonstrates.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 6 slices cooked roast beef (about 1/3 inch thick)
- 2 large eggs, beaten
- 1 cup seasoned bread crumbs
- 1/4 cup vegetable oil
- 1 (14 1/2-ounce) can beef broth
- 3 shallots, chopped
- 4 tablespoons butter
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon-style mustard
Directions
Dip beef in eggs. Coat with bread crumbs.
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.
Pour broth into a small saucepan. Bring to a boil over high heat. Boil, stirring frequently, until reduced to 11/2 cups, about 10 to 15 minutes.
Meanwhile, sauté shallots in butter in a large skillet, stirring continually, until wilted, about 3 minutes. Stir in flour, lemon juice, Worcestershire sauce and mustard.
Add broth to shallot mixture and mix well. Serve sauce over beef.
Secret Tip
Shallots are unmistakably a member of the onion family. They have a warm, slightly fragrant flavor that's more refined than either onions or garlic, making them the choice for many gourmet dishes. Look for shallots that are firm, not soft, and without any sprouting.
