Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης.
When Greeks were about to head over to Troy, they were all gathered along with their fleet to Aulis. When all of them were there they were waiting for the winds to blow and lead their ships to Asia Minor. After waiting for days in vein, they went to seer Calchas who told them that the reason why there was such calm was because Agamemnon, king of Mycenae, hunted down and killed a deer in a grove sacred to goddess Artemis. The goddess was really angry at him and she becalmed the winds so as to prevent the ships to sail away. There was only one way to appease the goddess’s temper and that was for Agamemnon to sacrifice his eldest daughter, Iphigenia to her.
Agamemnon when he heard the news was devastated. Initially, he refused to do such thing and was isolated in his tent. But then, all other commanders came to him saying that thousands of people left their families to come and fight and that he couldn’t let them down and back out. After all these pressures, Agamemnon was eventually persuaded to do this cruel act.
He sent a messenger to Mycenae asking for Iphigenia and her mother Clytemnestra to come to Aulis with the pretext of marrying Achilles. When the two women arrived, they soon realized that that message was a fraud and the reality was cruel and drear. Achilles who was ignorant too about this scam, he volunteers to help her avoid this tragic fate. Unfortunately, since there was no other solution, eventually, Iphigenia decides to sacrifice herself in order to save the Greeks’ honor and be able to go to Troy.
So, everything was prepared for the sacrifice and the girl approached the altar and placed her head against it with stoicism. But when her executioner was about to take her head, goddess Artemis in a cloud snatched Iphigenia from the altar leaving a deer to be sacrificed instead of the girl. She took her to the country of Tauris where she made her one of her priestesses.
“Steak Diane” was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes. “Diane” was goddess Artemis for the Romans. By the 1940s, Steak Diane was included in the menus of restaurants popular with Café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony. According to Wikipedia it is often attributed to Chef Beniamino Schiavon, ‘Nino of the Drake’.
I loved the ingredients of this recipe and so I decided to make it with beef and in the slow cooker. It is summer here and temperatures have started elevating and slow cooker is the perfect solution, no cooking no baking. Original recipe doesn’t contain yogurt that was my addition and we all loved it plus it gave this dish a Greek touch. It was so delicious we ate it all and we accompanied it with linguini, but I think all types of side dishes can do the work perfectly!
- 1.3 kilos / 3 lb beef cut in cubes
- 200 gr. / 7 oz. mushrooms, sliced
- 1 scallion, sliced
- 2 garlic cloves, minced
- ½ cup beef stock
- 3 tsp Dijon mustard,
- 2 tbsp Worcestershire sauce
- ¼ cup cognac or brandy
- 3 tsp lemon juice
- 1 tbsp sugar
- Salt and pepper
- 100 gr. / 3.5 oz. Greek yogurt
- In a nonstick skillet in medium/high heat add the beef cubes and brown them on all sides without adding any fat.
- Remove and set aside.
- In the same skillet add the mushrooms, scallion, salt and pepper and sauté until they become soft.
- Add the garlic and sauté for another one minute.
- Pour the cognac, stock, lemon juice, Worcestershire sauce, mustard and sugar and mix to be incorporated.
- Remove from heat.
- Take your slow cooker and put the beef.
- Pour on top of it the mushrooms and juices.
- Program your slow cooker on high for 6 hours.
- When cooking time has finished remove from the slow cooker, add the yogurt and stir to incorporate.
- Serve will still warm.
- If you don’t have a slow cooker, follow all the steps, until that where you put everything in the slow cooker.
- When everything is sautéed place everything in a deep pot and cook in medium/low for about 3 to 4 hours depending on the part of beef you are using.
- When it is done and soft, remove from fire, let it stay for five minutes and then add the yogurt and stir.
- If the sauce is somewhat runny you can always thicken it by adding one to two tbsp of corn starch dissolved in one or two tbsp of water.
- 1,3 κιλά μοσχαρίσιο κρέας κομμένο σε κύβους
- 200 γρ. μανιτάρια, κομμένα σε φέτες
- 1 κρεμμύδι, κομμένο σε φέτες
- 2 σκελίδες σκόρδο, λιωμένο
- ½ φλ. μοσχαρίσιο ζωμό
- 3 κ.γ. μουστάρδα Dijon,
- 2 κ.σ. σάλτσα Worcestershire
- ¼ φλ. κονιάκ
- 3 κ.σ. χυμό λεμονιού
- 1 κ.σ. ζάχαρη
- Αλάτι και πιπέρι
- 100 γρ. ελληνικό γιαούρτι
- Σε ένα αντικολλητικό τηγάνι σε μέτρια/υψηλή θερμοκρασία βάλτε το κρέας και σωτάρετε από όλες τις πλευρές χωρίς την προσθήκη λιπαρής ουσίας.
- Βγάλτε τα από τη φωτιά και βάλτε τα στην άκρη.
- Στο ίδιο τηγάνι προσθέστε τα μανιτάρια, το κρεμμύδι, αλάτι και πιπέρι και σοτάρετε μέχρι να μαλακώσουν.
- Προσθέστε το σκόρδο και σοτάρετε για άλλο ένα λεπτό.
- Ρίξτε το κονιάκ, το ζωμό, το χυμό λεμονιού, τη Worcestershire σάλτσα, τη μουστάρδα και τη ζάχαρη και ανακατέψτε να ενσωματωθούν.
- Βγάλτε από τη φωτιά.
- Πάρτε τη slow cooker και βάλτε το κρέας.
- Ρίξτεε από πάνω τα μανιτάρια και τους χυμούς.
- Προγραμματίστε τη στο υψηλό επίπεδο για 6 ώρες.
- Όταν ο χρόνος μαγειρέματος ολοκληρωθεί κλείστε τη slow cooker αφήστε λίγο να κρυώσει, προσθέστε το γιαούρτι και ανακατέψτε να ενσωματωθεί.
- Σερβίρετε όσο είναι ζεστό.
- Εάν δεν έχετε slow cooker, ακολουθείστε όλα τα βήματα, μέχρι το σημείο όπου βάζετε τα πάντα στην slow cooker.
- Όταν όλα σωταριστούν βάλτε τα όλα σε μία κατσαρόλα και ψήστεε σε μέτρια φωτιά μέχρι να μαλακώσει το κρέας.
- Όταν ετοιμαστεί, κατεβάστε το από τη φωτιά αφήστε για πέντε λεπτά να ξεκουραστεί και στη συνέχεια προσθέστε το γιαούρτι και ανακατέψτε.
- Αν η σάλτσα είναι κάπως αραιή, μπορείτε να τη δέσετε προσθέτοντας ένα ή δύο κουταλιές της σούπας κορν φλάουρ διαλυμένο σε μία ή δύο κουταλιές της σούπας νερό.
