Ingredients with Measurements:
- 4 thin beef steaks (about 6 oz each)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1/4 cup white wine
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp olive oil
- Fresh parsley for garnish
Special equipment needed:
- Meat mallet
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each beef steak between two sheets of plastic wrap and pound with a meat mallet until thin.
3. Season the steaks with salt and pepper.
4. Dredge each steak in flour, shaking off any excess.
5. Dip each steak in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese.
6. In a large skillet, heat the olive oil and butter over medium-high heat.
7. Add the minced garlic and cook for 1 minute.
8. Add the shrimp and cook for 2-3 minutes until pink.
9. Add the white wine and cook for 1 minute.
10. Add the heavy cream and cook for 2-3 minutes until the sauce thickens.
11. Place two steaks on a baking sheet and top each with half of the shrimp and sauce.
12. Place the remaining steaks on top of the shrimp and sauce, pressing down gently.
13. Bake for 20-25 minutes until the steaks are golden brown and cooked through.
14. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 620
Fat: 32g
Carbohydrates: 39g
Protein: 42g
Sodium: 840mg
Sugar: 2g
Substitutions for ingredients:
- You can use chicken or pork instead of beef steaks.
- You can use panko breadcrumbs instead of regular breadcrumbs.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add sliced mushrooms to the sauce.
- You can use different types of cheese, such as cheddar or mozzarella.
- You can add chopped tomatoes to the sauce.
Tips and tricks:
- Make sure to pound the steaks thin enough so they cook evenly.
- Use a non-stick skillet to prevent the shrimp from sticking.
- Let the steaks rest for a few minutes before slicing to keep the filling in place.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the cachopo on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of roasted vegetables, such as broccoli or carrots.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
- If the steaks are not crispy enough, broil for a few minutes at the end of cooking.
Food safety advice:
- Make sure to cook the beef steaks to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Cachopo is a traditional dish from Asturias, Spain. It consists of two thin beef steaks filled with ham and cheese, then breaded and fried.
Flavor profiles:
Savory, cheesy, creamy, garlicky
Serving suggestions:
Serve hot with a side of roasted vegetables and a glass of white wine.
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Region: Spanish