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Quick Paprika Steaks with Tomato Gravy

Makes: 4 servings
Start to Finish 25 mins
Quick Paprika Steaks with Tomato Gravy
  • Paprika Steaks
  • 1  tablespoon  olive oil
  • 1/4  cup  all-purpose flour
  • 1  teaspoon  paprika
  • 1/2  teaspoon  salt
  • 1/4 - 1/2  teaspoon  ground black pepper
  • 4 4  ounces  beef breakfast or skillet steaks, about 1/2 inch thick
  • 2  ounces  queso fresco or Monterey Jack cheese, thinly sliced
  •  Arugula
  • Tomato Gravy
  • 6  medium tomatoes, seeded and cut up
  • 6  cloves garlic, chopped
  • 2  tablespoons  olive oil
  • 1 - 2  tablespoons  snipped fresh sage
  • 1/4  teaspoon  salt
  • 1/2  teaspoon  ground black pepper

1. For steaks, in a 12-inch skillet heat oil over medium-high heat. Reduce heat to medium. In a shallow dish combine flour, paprika, salt, and pepper. Dredge steaks in flour mixture (reserve any remaining flour mixture). Cook steaks, uncovered, in hot oil for 4 to 5 minutes per side or until medium (160 degrees F); top with cheese the last 2 minutes of cooking. Set aside; keep warm.

2. While steaks are cooking, place tomatoes in a food processor. Cover and pulse with several on-off turns until tomatoes are coarsely chopped.

3. For Tomato Gravy, in the same skillet cook and stir garlic in oil over medium heat for 1 minute or until garlic is golden. Stir in tomatoes, snipped sage, reserved flour mixture, salt, and pepper. Bring mixture to boiling; reduce heat and simmer, uncovered, about 5 minutes or until desired consistency. To serve, place a small handful of arugula leaves on each plate, top with a steak, and ladle on some of the Tomato Gravy; pass remaining gravy.

Nutrition Facts (Quick Paprika Steaks with Tomato Gravy)
  • Servings Per Recipe 4,
  • cal. (kcal) 310,
  • Fat, total (g) 16,
  • chol. (mg) 67,
  • carb. (g) 16,
  • fiber (g) 3,
  • pro. (g) 26,
  • sodium (mg) 551,
  • Percent Daily Values are based on a 2,000 calorie diet

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