Post by wildfire on Aug 13, 2005 12:54:32 GMT -5
Sesame-soy flank steak
Be sure to use a fermented soy sauce such as Kikkoman.
Dark sesame oil smells like toasted sesame seeds and is often available near other Chinese ingredients in large supermarkets.
1 (1- to 1 1/2 pound) flank steak
3 tablespoons sesame seeds
1 tablespoon honey
2 tablespoons soy sauce
2 teaspoons dark sesame oil (optional)
1 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
Slice flank steak across the grain as thinly as possible - no wider than one-fourth inch thick.
(Freezing beef 90 minutes makes it much easier to slice, but it isn't necessary for a delicious dinner.)
Place the strips in a bowl with sesame seeds, honey, soy sauce, sesame oil if using, hot pepper flakes, black pepper and salt.
Toss to coat the steak with ingredients.
Heat a wide skillet or wok over high heat for 30 seconds.
Add vegetable oil and heat several seconds more so it becomes very hot.
Add the steak strips and marinade to the pan and stir constantly until they have browned all over.
Serves four.
Serve with or on top of hot cooked rice with a side of blanched sugar snap peas.
The Fast Lane features menus for busy cooks.
Recipes use a minimum of ingredients and allow express checkout at the supermarket.
Flour, sugar, salt, pepper and oil or butter is presumed to be on hand.
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Bourbon Marinated Steak
1 3 4 pound top sirloin steak
2 cup bourbon
2 cup olive oil
1/3 cup red wine vinegar
1/3 cup dry red wine
2 cloves garlic, crushed
1 Tbsp. fresh ground pepper
Place steak in deep dish, combine remaining ingredients and pour over steak. Allow steak to marinate for 4 to 5 hours. Remove steak and grill over hot charcoal or gas grill, baste often with marinade. Cook steak to medium rare (or desired doneness).
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Chicken Fried Steak
2 pounds round steak, tenderized (I have the meat department do it.)
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
Fresh ground pepper
2 eggs, beaten
2 cup milk
Vegetable oil
Gravy
1Tbsp. butter
6 Tbsp. Flour
3 cups hot milk
Salt and pepper
Cut steak into 4 pieces. Combine flour, salt garlic powder, Old Bay or paprika and pepper on a plate.
Combine eggs and milk in a bowl.
Dip steak in egg/milk mixture then coat with flour mixture.
Cook steaks in hot oil in a heavy skillet.
Remove steaks and keep warm.
Add butter to skillet and mix with drippings. Add flour and cook and stir until flour browns.
Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks.
This is an old Southern favorite.
The steaks are tender and tasty and the gravy adds a nice touch.
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Fancy Yankee Pot Roast
1/4 cup pure olive oil
3 onions, sliced
One 3 to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 to 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, at room temperature
2 rounded tablespoons flour
In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden.
Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste.
Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally.
Remove the carrots and celery when they are cooked and reserve.
When the beef is falling apart tender, remove it from the broth.
Remove the thyme sprigs.
Knead the butter and 2 tablespoons flour together until thoroughly combined.
Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
Serves 6.
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Glazed Corned Beef
This is a delicious entree each St. Patrick=s Day
The meat is so tender and tasty topped with a simple tangy glaze.
Leftovers make excellent Reuben sandwiches.
1 corned beef brisket (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter or margarine
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish
Place corned beef and contents of seasoning packet in a Dutch oven; cover with water.
Add onion and celery.
Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
DRAIN AND DISCARD LIQUID AND VEGETABLES.
Place beef on a rack in a shallow roasting pan; set aside.
In a saucepan, melt the butter over medium heat.
Stir in the remaining ingredients.
Cook and stir until sugar is dissolved.
Brush over beef.
Bake, uncovered, at 350 for 25 minutes.
Let stand for 10 minutes before slicing.
Yield: 12 servings.
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Authentic Hungarian Style Pot Roast (Fott marhahus)
What can one say about Pot Roast? It is usually an inexpensive piece of tough meat, which is without real character. Hungarian Style Pot Roast is still an inexpensive piece of meat, but it is the Cinderella of the kitchen. Pot Roasts are often dry and stringy. This pot roast is juicy, flavorful, tender and resting in wonderful, natural gravy, rich in color and flavor.
Ingredients
One pot roast any size, trimmed of most of the fat.
1 2 cups of water
1 heaping Tbl. flour
salt and pepper
Put a heavy pot on the burner with the heat on high.
As soon as the pot is hot, put the meat in and sear (let it brown quickly) it on all sides.
If the pot is really hot the meat will not stick, if it does, don't worry.
Do Not salt, but you can pepper it, preferably with fresh ground pepper.
Take pot off the stove, put on the lid and stick it in the oven (325) for about 2 hours. You can check on it and turn it over 2 way.
DO NOT ADD WATER OR ANY THING ELSE.
By the time your two hours are up, you should have a richly browned and tender piece of meat. (If it is not tender leave it in the covered pot in the oven with the heat turned off, for another 1/2 hour.
Remove the meat to a slicing board and let it rest for about 15 minutes.
While the meat is resting put the pot on the burner at medium heat, mix 1 2 cups of water with 1 heaping tablespoon of flour and stir it into the juices in the pot.
DO NOT FORGET TO SCRAPE DOWN THE BLACK SIDES OF THE POT with the gravy (this is the source of all that good caramel color and flavor.
Salt if needed, slice the meat and put back into the pot so that meat is covered with gravy before being served.
This may seem long, but it is really simple and the best pot roast beef flavor possible. Just be aware that when you sear the meat your smoke alarm may go off.
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Marinated London Broil with Mushroom Sauce
1 2 pound London broil
1 pound sliced portabella mushrooms
2 cups dry red wine
2 cup fresh parsley, minced
1 tsp. dried, crushed rosemary
3 cloves garlic
2 Tbsp. shallots, minced
2 cups beef broth
1 cup diced tomatoes
Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plastic bag and secure.
Place in the refrigerator for about an hour to marinate. Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking. Place steak aside. In
the same skillet, place reserved marinade, beef broth and tomatoes and cook over low heat for 15 20 minutes. Slice London broil and pour sauce over meat.
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Sunday Pot Roast
Ingredients
1 rump roast (no other cut will do!)
Vegetable oil
Garlic
Salt and pepper
Chives
Large slice onion
8 beef bullion cubes or Lipton's onion soup mix
Raw chopped carrots
Quartered potatoes
Gravy:
1 cup of flour
Water
Brown the roast in a large pot with vegetable oil covering the bottom.
As the roast is browning, sprinkle with garlic, salt, pepper, and chives.
After a thorough browning, reduce the heat a little, remove the roast to a platter, and brown onion in the oil until the onion is translucent.
Add the roast back to the pot; cover 80% with hot water, and add beef bullion cubes or onion soup mix. Turn heat down to low and simmer (with top of pot slightly ajar) for about 4 hours.
The last hour of cooking time, add carrots and a few quartered potatoes. Remove meat from liquid and let stand fifteen minutes before slicing (on the bias). If you like a light gravy, bring liquid to a boil and add flour which has been diluted with tap water until smooth. Stir into boiling liquid until gravy becomes thicker. Adjust seasonings and pour over meat.
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Sirloin Steak with Blue Cheese Walnut Dressing
Rich blue cheese flavor with the crunch of walnuts atop a sizzling steak.
Makes 4 servings
1 cup (4 ounces) blue cheese, crumbled
4 tablespoons butter, softened
1 teaspoon steak seasoning
1/4 cup walnuts, chopped and toasted
2 pounds sirloin steaks
1 tablespoon steak seasoning
Preheat broiler.
Combine blue cheese, butter, 1 teaspoon steak seasoning and walnuts in a small bowl; mix well.
Sprinkle steaks with 1 tablespoon steak seasoning.
Broil steaks 8 to 10 minutes for medium or until desired doneness, turning once halfway through.
Serve steak with a small spoonful of blue cheese butter on top.
RECIPE NOTE #1: To grill steak, season as above. Grill steaks for 8-10 minutes.
Top steak with blue cheese butter one minute before removing from grill.
RECIPE NOTE #2: To toast walnuts, spread nuts in a single layer on a baking sheet. Bake at 350ºF for 7 minutes. Cool.
Be sure to use a fermented soy sauce such as Kikkoman.
Dark sesame oil smells like toasted sesame seeds and is often available near other Chinese ingredients in large supermarkets.
1 (1- to 1 1/2 pound) flank steak
3 tablespoons sesame seeds
1 tablespoon honey
2 tablespoons soy sauce
2 teaspoons dark sesame oil (optional)
1 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
Slice flank steak across the grain as thinly as possible - no wider than one-fourth inch thick.
(Freezing beef 90 minutes makes it much easier to slice, but it isn't necessary for a delicious dinner.)
Place the strips in a bowl with sesame seeds, honey, soy sauce, sesame oil if using, hot pepper flakes, black pepper and salt.
Toss to coat the steak with ingredients.
Heat a wide skillet or wok over high heat for 30 seconds.
Add vegetable oil and heat several seconds more so it becomes very hot.
Add the steak strips and marinade to the pan and stir constantly until they have browned all over.
Serves four.
Serve with or on top of hot cooked rice with a side of blanched sugar snap peas.
The Fast Lane features menus for busy cooks.
Recipes use a minimum of ingredients and allow express checkout at the supermarket.
Flour, sugar, salt, pepper and oil or butter is presumed to be on hand.
88888888888888888888888888888888888888888888
Bourbon Marinated Steak
1 3 4 pound top sirloin steak
2 cup bourbon
2 cup olive oil
1/3 cup red wine vinegar
1/3 cup dry red wine
2 cloves garlic, crushed
1 Tbsp. fresh ground pepper
Place steak in deep dish, combine remaining ingredients and pour over steak. Allow steak to marinate for 4 to 5 hours. Remove steak and grill over hot charcoal or gas grill, baste often with marinade. Cook steak to medium rare (or desired doneness).
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Chicken Fried Steak
2 pounds round steak, tenderized (I have the meat department do it.)
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
Fresh ground pepper
2 eggs, beaten
2 cup milk
Vegetable oil
Gravy
1Tbsp. butter
6 Tbsp. Flour
3 cups hot milk
Salt and pepper
Cut steak into 4 pieces. Combine flour, salt garlic powder, Old Bay or paprika and pepper on a plate.
Combine eggs and milk in a bowl.
Dip steak in egg/milk mixture then coat with flour mixture.
Cook steaks in hot oil in a heavy skillet.
Remove steaks and keep warm.
Add butter to skillet and mix with drippings. Add flour and cook and stir until flour browns.
Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks.
This is an old Southern favorite.
The steaks are tender and tasty and the gravy adds a nice touch.
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Fancy Yankee Pot Roast
1/4 cup pure olive oil
3 onions, sliced
One 3 to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 to 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, at room temperature
2 rounded tablespoons flour
In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden.
Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste.
Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally.
Remove the carrots and celery when they are cooked and reserve.
When the beef is falling apart tender, remove it from the broth.
Remove the thyme sprigs.
Knead the butter and 2 tablespoons flour together until thoroughly combined.
Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
Serves 6.
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Glazed Corned Beef
This is a delicious entree each St. Patrick=s Day
The meat is so tender and tasty topped with a simple tangy glaze.
Leftovers make excellent Reuben sandwiches.
1 corned beef brisket (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter or margarine
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish
Place corned beef and contents of seasoning packet in a Dutch oven; cover with water.
Add onion and celery.
Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
DRAIN AND DISCARD LIQUID AND VEGETABLES.
Place beef on a rack in a shallow roasting pan; set aside.
In a saucepan, melt the butter over medium heat.
Stir in the remaining ingredients.
Cook and stir until sugar is dissolved.
Brush over beef.
Bake, uncovered, at 350 for 25 minutes.
Let stand for 10 minutes before slicing.
Yield: 12 servings.
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Authentic Hungarian Style Pot Roast (Fott marhahus)
What can one say about Pot Roast? It is usually an inexpensive piece of tough meat, which is without real character. Hungarian Style Pot Roast is still an inexpensive piece of meat, but it is the Cinderella of the kitchen. Pot Roasts are often dry and stringy. This pot roast is juicy, flavorful, tender and resting in wonderful, natural gravy, rich in color and flavor.
Ingredients
One pot roast any size, trimmed of most of the fat.
1 2 cups of water
1 heaping Tbl. flour
salt and pepper
Put a heavy pot on the burner with the heat on high.
As soon as the pot is hot, put the meat in and sear (let it brown quickly) it on all sides.
If the pot is really hot the meat will not stick, if it does, don't worry.
Do Not salt, but you can pepper it, preferably with fresh ground pepper.
Take pot off the stove, put on the lid and stick it in the oven (325) for about 2 hours. You can check on it and turn it over 2 way.
DO NOT ADD WATER OR ANY THING ELSE.
By the time your two hours are up, you should have a richly browned and tender piece of meat. (If it is not tender leave it in the covered pot in the oven with the heat turned off, for another 1/2 hour.
Remove the meat to a slicing board and let it rest for about 15 minutes.
While the meat is resting put the pot on the burner at medium heat, mix 1 2 cups of water with 1 heaping tablespoon of flour and stir it into the juices in the pot.
DO NOT FORGET TO SCRAPE DOWN THE BLACK SIDES OF THE POT with the gravy (this is the source of all that good caramel color and flavor.
Salt if needed, slice the meat and put back into the pot so that meat is covered with gravy before being served.
This may seem long, but it is really simple and the best pot roast beef flavor possible. Just be aware that when you sear the meat your smoke alarm may go off.
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Marinated London Broil with Mushroom Sauce
1 2 pound London broil
1 pound sliced portabella mushrooms
2 cups dry red wine
2 cup fresh parsley, minced
1 tsp. dried, crushed rosemary
3 cloves garlic
2 Tbsp. shallots, minced
2 cups beef broth
1 cup diced tomatoes
Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plastic bag and secure.
Place in the refrigerator for about an hour to marinate. Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking. Place steak aside. In
the same skillet, place reserved marinade, beef broth and tomatoes and cook over low heat for 15 20 minutes. Slice London broil and pour sauce over meat.
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Sunday Pot Roast
Ingredients
1 rump roast (no other cut will do!)
Vegetable oil
Garlic
Salt and pepper
Chives
Large slice onion
8 beef bullion cubes or Lipton's onion soup mix
Raw chopped carrots
Quartered potatoes
Gravy:
1 cup of flour
Water
Brown the roast in a large pot with vegetable oil covering the bottom.
As the roast is browning, sprinkle with garlic, salt, pepper, and chives.
After a thorough browning, reduce the heat a little, remove the roast to a platter, and brown onion in the oil until the onion is translucent.
Add the roast back to the pot; cover 80% with hot water, and add beef bullion cubes or onion soup mix. Turn heat down to low and simmer (with top of pot slightly ajar) for about 4 hours.
The last hour of cooking time, add carrots and a few quartered potatoes. Remove meat from liquid and let stand fifteen minutes before slicing (on the bias). If you like a light gravy, bring liquid to a boil and add flour which has been diluted with tap water until smooth. Stir into boiling liquid until gravy becomes thicker. Adjust seasonings and pour over meat.
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Sirloin Steak with Blue Cheese Walnut Dressing
Rich blue cheese flavor with the crunch of walnuts atop a sizzling steak.
Makes 4 servings
1 cup (4 ounces) blue cheese, crumbled
4 tablespoons butter, softened
1 teaspoon steak seasoning
1/4 cup walnuts, chopped and toasted
2 pounds sirloin steaks
1 tablespoon steak seasoning
Preheat broiler.
Combine blue cheese, butter, 1 teaspoon steak seasoning and walnuts in a small bowl; mix well.
Sprinkle steaks with 1 tablespoon steak seasoning.
Broil steaks 8 to 10 minutes for medium or until desired doneness, turning once halfway through.
Serve steak with a small spoonful of blue cheese butter on top.
RECIPE NOTE #1: To grill steak, season as above. Grill steaks for 8-10 minutes.
Top steak with blue cheese butter one minute before removing from grill.
RECIPE NOTE #2: To toast walnuts, spread nuts in a single layer on a baking sheet. Bake at 350ºF for 7 minutes. Cool.