The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

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Cattleman Steak


CATTLEMAN STEAK
The Machine Shed Restaurant Recipe

Cattleman Sauce:
1 tablespoon flour
1 tablespoon thyme
1/2 teaspoon salt
4 tablespoons butter
1 tablespoon basil leaves
1/2 teaspoon Kitchen Bouquet
1/2 teaspoon minced garlic
1 pint heavy cream

Stuffing:
2 teaspoons butter
1 cup sliced mushrooms
1/4 cup finely chopped onions
1 teaspoon thyme
1 teaspoon garlic
1/4 teaspoon black pepper
1/2 teaspoon salt
2 cups bread crumbs
1 cup Swiss cheese, shredded

Steaks:
4 thick steaks

To make the Cattleman Sauce: Combine the butter and garlic in a small saucepan. Simmer for one minute. Add the flour and blend well. Add all the remaining ingredients and cook  until reduced by one fourth volume. Keep warm.

To prepare the Stuffing: In 2 teaspoons of butter, saute all the ingredients for the stuffing together  except for bread crumbs and Swiss cheese. After sauteing, add the bread crumbs. Let cool. Then add the Swiss cheese.

To make the Steaks: Preheat the oven to 350 degrees. Cut 4 thick steaks, cook (using your preferred method) to slightly  under your desired doneness. Stuff the cooked steaks by cutting a pocket in the middle of them and bake in oven for 5 to 10 minutes. Top with sauce. Makes 4 servings.

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