Carbonades de Boeuf

Breaded Steaks

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Separate muscles of round steak as in Bifteck Sauté recipe. With a very sharp knife, score the steak on both sides (bought cubed steaks may be used). Dip steak in melted butter and then in fine, dry bread crumbs. Sauté quickly in 2