Apr 3, 2008

Stuffed Chicken Minced Steak with Mushroom Sauce

When I decided to make this dish I had thought it would be extremely time consuming but the whole meal was ready within an hour... the meal comprised of chicken steak with herbed cheese filling ,doused with mushroom sauce and steamed vegetables with rice.This recipe is adapted from Nita Mehta's Non veg Continental collection.90% of cookery books that I own are of Nita Mehta and till date none of her recipes have gone wrong.I learnt Continental cooking from her books and her recipes are modified to suit Indian conditions....keeping in mind the climate,taste and most important easy availability of ingredients.Her recipes have always evoked admiration and praises in my cocktail and dinner parties and I started enjoying continental cooking with confidence.So here's a delicious and hearty meal for chicken lovers!

You need: For Mince Steaks
300 gm boneless chicken breasts or chicken mince
1/2 onion chopped very finely
1 tsp ginger garlic paste
some fresh bread crumbs(remove sides and grind 1 slice of bread in a mixer)
1tsp worcestershire sauce
salt and pepper to taste
For filling:
4-5 tbsp mozzarella Cheese
1/2 tsp dried oregano
1 tbsp fresh parsley or 1/2 tbsp dried parsley
For Mushroom sauce:
1 tbsp butter
3-4 mushrooms finely chopped
1 and 1/2 tbsp flour
1 1/4 cups hot water mixed with 1 stock cube( I used mushroom seasoning cube)
1/2 tsp worcestershire sauce
1 tbsp tomato puree
1 tsp tomato sauce
pepper to taste
Method:1.Grind the chicken to a mince in a food processor for a few seconds...grind the mince if you have ready made mince .
2. Combine everything under steaks and mix well.
3.Mix all ingredients of the filling.
4. Form 6 balls from the mince mixture,flatten each ball and put a tbsp of herbed cheese and shape into a ball and flatten to form 6 steaks.Refrigerate till the time of serving.

5.To prepare the sauce,fry the mushrooms in butter until golden brown,add the flour and fry on low heat until brown.remove from heat and mix the hot water with the stock cube and add to the mushrooms.Add tomato puree and sauce. Return to fire,boil,cook stirring continuously for 3 mins or till thick.Add pepper to taste.
6.To serve heat 1 tbsp oil in a pan and cook the steaks in low heat for 8-10 minutes.Keep turning sides and press the steaks occasionally so that steaks get cooked from inside and also turn brown on both the sides.Transfer the steaks to a serving platter.Pour hot mushroom sauce over them.

Accompany the steaks with steamed veggies and some rice.
I loaded the steamer with veggies and rice while I cooked the steaks and served the veggies with lemon juice ,salt and pepper sprinkled on them.

I loved the sight of herbed cheese oozing out from the steak

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