This recipe is from 1940s-1950s Brazil.
1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice
Pound the steaks with the side of a sturdy dish or have the meatman pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.
Variation: BIFE MILAMESA (Breaded Steak)
Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry breadcrumbs. Brown in hot butter as above.
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice
Pound the steaks with the side of a sturdy dish or have the meatman pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.
Variation: BIFE MILAMESA (Breaded Steak)
Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry breadcrumbs. Brown in hot butter as above.
file photo for reference
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