Skip to content

Milanesa with Red Sauce & Rutabaga Mashed Potatoes

This recipe, cooked and adapted by Layla Bonilla, was a 2nd place winner at the 2022 NC State Fair Home Chef Challenge! The challenge was:

“This one will be completely heart-led! Keeping nutritious local produce in mind, let’s create an appetizer, main dish or dessert in remeberance or celebration of someone you know who has experienced cancer. Your story matters to the team at Duke Health. Please share your dish’s story along with the name of your dish to be included as a judging component.”

Prep Time: 30 mins | Cook Time: 30 mins | Servings: 6-8 servings ¼ lb of steak with potatoes

[RED SAUCE]

  • 2 cans petite diced tomatoes
  • 2 medium onions
  • 2 tsp Worcestershire sauce
  • 1 tsp mustard powder
  • 1 tsp chili powder
  • 1 bay leaf
  • 1 tsp sugar

[MILANESA]

  • 2 lbs cubed steak
  • 1 cup rice flour
  • 3/4 cup oat flour
  • ¼ cup corn starch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mushroom seasoning
  • 1 tsp paprika
  • ¼ tsp turmeric powder
  • Vegetable oil, as needed for frying
  • Salt to taste
  • Pepper to taste

[RUTABAGA MASHED POTATOES]

  • 2.5 lbs rutbaga, peeled and cut into 2 inch pieces
  • 2.5 lbs red potatoes, peeled and cut into 2 inch pieces
  • 4 TBS butter
  • 2/3 cup heavy cream
  • 2 palmfuls of salt for boiling water

[RED SAUCE]

  1. Place all ingredients in a large saucepan, heat on medium for 30 minutes for flavors to meld while you cook the steak.
  2. Remove bay leaf. Puree with immersion blender until sauce is smooth.

[STEAK]

  1. Mix the flour with the seasonings in a large bowl.
  2. Dip each steak into the seasoned flour and coat well.
  3. Heat a cast iron skillet with ½ inch of vegetable oil on med to med-high heat.
  4. Fry each steak for 3-5 minutes per side until browned and cooked through.
  5. Place the breaded meat on a clean, paper-towel lined plate, then repeat with the remaining meat until it is all cooked, adding oil as needed.

 [RUTABAGA MASHED POTATOES]

  1. Cook rutabaga and potatoes in 2 separate pots of heavily salted (1 palmful of salt each) water. Potatoes will take about 15 minutes. Rutabaga will take about 30 minutes.
  2. When both are tender, remove from heat and drain. Allow to dry thoroughly.
  3. Mash each pot separately, then stir them into one pot together.
  4. Warm butter and cream in a large glass bowl for 1 minute in the microwave, then add to mashed potato/rutabaga mix. Mix well. Taste and add salt to taste if needed.