Complete Bookshop/CompleteWorkshop.iso/cooking/key352/steak.inf

Text File | 1990-06-26 | 14KB | 378 lines

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`Onion Tenderized Steak
Keywords: Steak, Beef

1 medium onion
3 or 4 (or 5 or 6) cloves garlic
2 - 3 strips of bacon
2 8 oz steaks
Salt and pepper to taste
-
Chop everything up very fine.  Works well in a food processor since the
bacon seems to absorb the onion juices and prevents tearing.

Place resulting mush in a skillet on medium and wait until bacon pieces
start sizzling a little.  Add steaks.

Cook until almost done, brush aside onion mush and brown the steaks a
little if they need it.

Serve steaks with or without the onions and bacon, depending on your
cholesterol level.

From:    Bob Butler
~

`Flank Steak Creole
Categories: Crockpot Meats
  Servings:  4

      2 lb Flank steak
      1 ea Salt and pepper
      2 T  Green pepper, chopped
      2 T  Onion, chopped
      1 T  Tomato paste
    1/2 t  Prepared horseradish
    1/4 t  Sugar
    1/2 c  Water
      2 c  Stuffing mix, herb-seasoned
    1/4 c  Water, cold
      2 t  Cornstarch
      1 T  Tomato paste
-
  Score one side of meat.  Sprinkle with salt and pepper.  Combine green
  pepper, onion, 1 T tomato paste, horseradish, sugar, 1/2 cup water, and
  stuffing.  Spoon stuffing mixture down middle of unscored side of flank
  steak.  Fold ends over and overlap long sides; skewer together.   Place
  on metal rack or trivet in crockpot.  Cover and cook on low for 8 to 10
  hours.  Remove meat.  Turn control to high.  Dissolve cornstarch in 1/4 c
  cold water; stir in 1 T tomato paste.  Add to juices in pot.  Cook on
  high for 15 to 20 minutes or until slightly thickened.  Slice steak across
  the grain.  Pass sauce with the steak.
  Poke Along Crock Pot Cook Book  - jean hores

From:    Jean Hores
~

`Steak Diane

Here's a good one that I use (from Craig Clairborn's 60 Minute Gourmet)

Ingredients:
------------
1 lb Top quality sirloin pounded thin (1/4")
(I get my butcher to slice it that thin to start - no pounding necessary)
3 tbl Butter
2 tbl Olive Oil
1/4 tsp Chives or Shallots
(If you use chives, then add 1 clove chopped garlic)
(I usually use freeze-dried chives)
1 tbl beef stock or boullion
1/2 tsp Worchester sauce
1/2 tsp Dijon mustard
1 tbl Dry sherry
1/2 tbl parsley

-
Instructions
------------
Salt and pepper steaks
Heat 2 tbl of butter and 2 tbl of oil until very hot
Add 1/2 the steaks to the pan and saute 1 or 2 minutes on the first side and
half that time on the second.  Watch carefully or you'll end up with a pan
full of shoe leather.
Remove steaks and keep warm

Turn heat down to medium and add chives/shallots/garlic (which ever) and cook
for 10 or 20 seconds.
Add sherry and mustard and blend until smooth (30 seconds)
Add parsley, worchester sauce and beef stock and cook a minute
Remove from heat and swirl in 1 tbl butter until just melted

Dress steaks with sauce.  Fine eating - Total cooking time 4 minutes!

From:    Alan Claver
~

`Beer 'n' mushroom steaks
Categories: Main dish Meats Sauces
  Servings:  4

      4 ea Thick good quality steaks
      4 T  Vegetable oil
    1/4 t  Garlic powder
      1 x  Pepper to taste
      1 lb Mushrooms, sliced
      4 T  Vegetable oil
      1 t  Lemon juice, fresh squeezed
      1 t  Flour
      1 c  Beer
      2 t  Soy sauce
    1/4 t  Garlic powder
      1 x  Salt and pepper to taste
      1 T  Grated fresh ginger
 -
  Brush steaks with oil, season with garlic powder and pepper and
  put them on to grill.  Meanwhile, make the sauce: saute sliced
  mushrooms in oil and lemon juice until tender.  Add flour and
  beer and mix thoroughly.  Bring to a boil.  Add soy sauce, garlic
  powder, salt, pepper, and ginger to mixture and stir.
  Pour over cooked steaks before serving.

From Calgary Herald, Wednesday, July 5, 1989
~


`Smothered Round Steak
Categories: Main dish Meats Cajun
  Servings:  4

      2 lb Round steak
      2 t  Salt
    1/2 t  Ground black pepper
    1 t  Ground red pepper

    1 t  Ground white pepper
    1 x  All-purpose flour (dredging)
    1/2 c  Vegetable oil
    3 ea Medium onions, chopped
    2 ea Bell peppers, chopped
    1 ea Celery rib, chopped

      1 c  Beef stock or water
  -
  Alex Patout says, "Smothering is a multipurpose Cajun technique
  that works wonders with everything from game to snap beans.  It's
  similar to what the rest of the world knows as braising--the
  ingredients are briefly browned or sauteed, then cooked with a
  little liquid over a low heat for a long time."

  Season the roast with one half of the salt and peppers.  Dust with
  flour on all sides.  Heat the oil in a Dutch oven or other large
  heavy pot over medium-high heat, add the steak, and brown well
  on all sides.  Remove the meat and pour off all but 1 teaspoon
  of the oil.  Add half the onions, bell peppers, celery, and the
  other half of the seasonings, and the stock or water.  Stir well
  and reduce the heat to the lowest possible point.  Return the
  roast to the pot and cover with the remaining vegetables.  Cover
  and let cook until the meat is very tender, about 1 hour and 15
  minutes.

  Serve the meat in slices, with rice alongside and the gravy over
  all.

  When you try this recipe with other kinds of meat, be sure to
  adjust the cooking times accordingly--let tenderness be your guide.
  For extra flavorful roasts, try larding with slivers of garlic
  before smothering.

  Serves 4-6
  From:    Fred Towner
  ~

`SAUSAGE-STUFFED FLANK STEAK


         1 flank steak (London Broil) 1 to 1-1/2 lbs.
         1/2 lb. Italian sausage
         1/2 cup chopped onions
         1 cup crumbled fresh bread
         1/2 cup fresh grated Parmesan cheese
         1 to 2 tbsp. olive oil
         3 to 4 cups chopped tomatoes
         1 cup chopped onions
         1/2 tsp. black pepper
         1 tbsp. tomato paste (optional)
         1/4 cup Parmesan cheese
         Parsley (optional)
-
         Pound the steak with a meat mallet (or the bottom of a heavy cast-
iron skillet,  or a batticarne); remove the sausages from their casings and
saute  the sausages with the 1/2  cup of onions - use a skillet.   Pour off
any grease and combine the sausage with the bread crumbs and the 1/2 cup of
Parmesan cheese.

         Fill  the center of the steak with the stuffing.   Skewer the meat
together on the top and ends with metal skewers or with wooden toothpicks.

         Brown the steak in the olive oil on all sides, turning *carefully*
so that the skewers don't pull out or the stuffing doesn't ooze.   Pour the
tomatoes, the 1 cup of onions and the black pepper around the steak.  Cover
and simmer gently for 1 hour.

         Carefully  remove the meat.   Puree the tomato-onion mixture in  a
blender or a food processor.   Return the puree to the pan. Cook down until
it's thickened.  Season and add tomato paste if you wish to use it.

         Serve  on  a  platter,  spooning the tomato sauce over  the  meat.
Garnish with the cheese and parsley.

         Delightful  served  with  spaghetti tossed in garlick  butter  and
cheese,   cold  broccoli salad (for you broccoli eaters out there),  and  a
fruit torte for dessert.

         Wine: Maybe a Sienese Sangioveto....
~

`Deviled Swiss Steak
Categories: Steak Beef Meats
  Servings: 10

      3 lb Beef Round Steak *                  2 t  Dry Mustard
  1 1/2 t  Salt                              1/4 t  Pepper
      2 T  Cooking Oil                         4 oz (1 cn) Sliced Mushrooms
      1 T  Worcestershire Sauce                1 x  Carrot Curls Or Parsley

  *     Round Steak should be cut 3/4 to 1-inch thick.
 -
  Cut round steak into serving size pieces.  Combine dry mustard, salt and
  pepper; sprinkle over round steak and pound on both sides with meat
  mallet.  Brown steak quickly in oil in large frying pan.  Pour off
  drippings.  Drain liquid from mushrooms and add enough water to make 1/2
  cup.  Add liquid and Worcestershire sauce to steak.   Cover tightly and
  cook slowly for 1 1/2 hours.  Add mushrooms during last 5 minutes of
  cooking time.  Remove steak to warm serving platter and top with
  mushrooms.  Garnish with carrot curls and parsley or celery leaves.
~

`STEAK DIANE II

Effort: Easy; elegant with a flare!
Servings: 2

    Ingredients                          Amounts
RIB EYE STEAKS..............2, no more than 1/2-inch thick, about 6 oz
BUTTER........................2 Tablespoons, preferably sweet butter
DRY VERMOUTH..................1/4 Cup
FRESH CHIVES..................1/4 Cup, chopped
FRESH PARSLEY.................2 Tablespoons, finely chopped
DIJON STYLE MUSTARD...........1/2 teaspoon
WORCESTERSHIRE SAUCE..........1/2 teaspoon
SALT AND FRESH GROUND PEPPER..To taste
BRANDY........................1/8 Cup, (experiment with favorite liqueur
                       DIRECTIONS
1. In large skillet (or chafing dish if you are preparing at table), mel
   butter, then add vermouth.  Stir and bring to a bubble.
2. Add chives, parsley, mustard, and worcestershire sauce.
3. Simmer mixture, stirring occasionally, for a few minutes.
4. Add steaks and cook over high heat about 2 or 3 minutes on each side.
5. Season steaks with salt and ground pepper to suit your taste.
6. Heat brandy, and add to skillet; set ablaze using extra long fireplac
   matches to ignite, and cook a moment longer.(USE EXTRA CAUTION AS WHE
   DOING ANY FLAMING DISH..)
7. Serve on hot plates, spooning or pouring sauce over steaks.

From:    Lefty Frizzell
~

`Baked Steak And Lima Beans

  Servings:  8

      1 lb Dry Lima Beans                      6 c  Water
      4 ea Slices Bacon                        2 lb Round Steak (cutin 1"strips)
     18 oz (1 cn) Tomato Juice                 1 T  Packed Brown Sugar
    1/2 t  Salt, Or To Taste                   1 t  Dry Mustard
    1/2 t  Black Pepper
-
  Rinse beans; add 6 cups of water.  Bring to a boil; simmer 5 minutes.
  Remove from heat; let stand, covered, 1 hour.  Do not drain.  After 1 hour
  cover, simmer 30 minutes.  In Dutch oven, cook bacon til crisp.  Drain,
  reserve drippings.  Crumble bacon; set aside.  Coat beef with flour.
  Brown beef in hot drippings, pour off excess fat.  Stir in beans and
  onion.  Combine toamto juice, brown sugar, salt, peper and mustard.  Pour
  over beans and beef mizture.  Bake covered in 325 degree F. oven til
  tender, about 1 1/2 to 2 hours.  Serve hot topped with crunbled bacon and
  grated cheese to taste.

~

`Round Steak

  Servings:  4

      3 lb Round Steak, 1/2" Thick             2 lb Potatoes
      8 oz Tomato Sauce                    1 1/2 t  Salt
    1/2 t  Ground Pepper                     1/2 t  Ground Cumin
      1 ea Large Clove Garlic, Smashed         1 x  Water
-
  Cut round steak into cubes and brown in shortening in heavy skillet or
  Dutch oven.  Peel and cube potatoes (approximately in 1/2 inch cubes).
  Once meat is slight browned add potatoes and continue to brown.  (Don't
  worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt,
  pepper, cumin powder and garlic.  Add Approcimately ONE cup of water and
  simmer until meat and potatoes are tender.  Potatoes will thicken sauce.

~

`PHILADELPHIA STEAK SANDWICH

1 8" round   Italian loaf, very fresh
10 oz        beef steak or roast, sliced very thin
                  across the grain
             olive oil for frying
             pizza sauce
4 slices     provolone cheese
             fried sliced yellow onions
             pickled jalapeno peppers (optional)
-

Slice the loaf in half through the center and then in half so that you have
2 half-moon sandwiches.  Grill the beef on a hot griddle in a little hot
olive oil.  Do not overcook.

Place the meat on a bottom half of the sandwich, top with pizza sauce and
cheese.  Broil until melted.  Top with onions and optional peppers.
 Place lid on sandwich and enjoy.

From Debra Heng to Robert Brooks                  24-May-9
~

`STEAK AU POIVRE VERT "green peppercorn steak."
.
.
         2 tbsp. green peppercorns (poivre vert), rinsed, drained (*)
                   (cf. note)
         1 tbsp. soft butter
         1 tsp. Dijon mustard
         4 fillets or other tender steak (about 1-1/4 to 2 lbs., about
                   an inch thick)
         1 tbsp. peanut oil
         2 tbsp. brandy (try Asbach-Uralt)
         salt
         1 shallot, finely chopped (or 2 tbsp finely-chopped onion)
         1 tsp. tomato paste
         1/2 cup whipping cream
         1/4 cup dry white burgundy (if you wouldn't drink it, don't try
                   to use it here!)
-
         Crush all but 1 tsp.  of the green peppercorns
thoroughly.  Mix to a  paste  with the butter and the mustard.
Spread the mixture  over  both sides of the steaks.  Cover and
refrigerate for at least two hours.
.
        Cook the steaks in a heavy 10-inch frying pan over
moderately high heat  in  heated oil or butter until well-browed
on both sides,  three  to four  minutes per side for rare to
medium-rare.   Remove the pan  from  the heat.    Sprinkle the
brandy over the steaks and ignite it,  baste with the juices until
the flames subside.
.
        Remove the steaks to a warm serving dish and sprinkle with
salt to your own liking.  Keep the steaks warm.
.
        Stir the shallot, tomato paste, cream and burgundy into
the pan in which  the  steaks  were cooked and de-glaze the  pan,
 scraping  the  pan drippings  and  the brown substance sticking
to the pan up into the  sauce. Boil rapidly, stirring frequently,
until the sauce is reduced and thickened to  cling  nicely.   Pour
the sauce over the steaks and sprinkle  with  the reserved
teaspoonful of green crushed peppercorn.
        (NOTE:)   -  Look for green peppercorns in cans or jars in
 stores which  feature  imported French food specialties.   They
are  the  immature peppers  that  ripen into black pepper,
preserved in brine  while  they're still soft-textured and mild.

From Janice Norman to All                            22-Jun-9
~