Pickle Steak Recipe

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Brief

Prep 20 mins

Cook: 55 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Pickle Steak Recipe

Ingredients

12 dill pickle spears

1 large onion

sliced and halved

3 (1/4 inch thick) round steaks

cut into 4 pieces and pounded thin

toothpicks

¼ cup vegetable oil

½ cup all-purpose flour

2 eggs

beaten

3 (10.75 ounce) canscondensed cream of mushroom soup

undiluted

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 2

Place one pickle spear and an equal amount of halved onion slices on one side of each piece of steak. Roll and secure with toothpicks.

Step 3

Heat the oil in skillet over medium heat. Place the flour and eggs in two separate bowls. Dip rolled steak first in the eggs then in the flour to coat. Fry coated steaks in the skillet until browned on all sides. Transfer to the baking dish. Pour cream of mushroom soup into the skillet and scrape up browned bits. Pour evenly over the steaks in the baking dish.

Step 4

Bake 45 minutes in the preheated oven to a minimum temperature of 160 degrees F (72 degrees F).

Nutritional Information

Pickle Steak Recipe

Servings Per Recipe:6

Calories: 626.6

% Daily Value *

Protein: 51.9g 104%

Carbohydrates: 23.1g 8%

Dietary Fiber: 1.4g 6%

Sugars: 4.2g

Fat: 35.4g 54%

Saturated Fat: 9.9g 50%

Cholesterol: 183.3mg 61%

Vitamin A Iu: 323.3IU 7%

Niacin Equivalents: 12.6mg 97%

Vitamin B6: 0.4mg 27%

Vitamin C: 3mg 5%

Folate: 47.4mcg 12%

Calcium: 46.6mg 5%

Iron: 7.1mg 39%

Magnesium: 51.8mg 19%

Potassium: 658.5mg 18%

Sodium: 1838mg 74%

Thiamin: 0.2mg 24%

Calories From Fat: 318.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.