Steak Dianne
From Recipes from our hearth, 1960
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
37Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein1.3 g
Carbohydrates11 g
Fiber3.3 g
Sugars3.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium76 mg
Potassium170 mg
Calcium31 mg
Iron0.7 mg
Magnesium9.8 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline6.4 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 37. The excerpt below is the record exactly as published.
STEAK DIANNE 1 sirloin (or two small ribeyes) Remove bone from meat and pound thin (1/4"). Brown both sides of meat quick- ly in margarine. Lift out meat and sauté chopped shallots or onions in the mar- garine. (Note: You may also add garlic and other seasonings you like.) Put steak back in pan, squeeze lemon over this. Sprinkle with parsley
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