Ed Vance wrote to Dave Drum <=-

If doing steak at home and for myself I tend to favour chuck-eye steaks and will likely do so until they get "discovered" and prices are driven through the roof.

In 1966 the cheapest Beef Steak we could find at the Grocery was Round Steak.

Then 39 Cents a Pound - now 'through the roof'.

Not to mention that round steak can be as tough as an old boot. There
are many things that are tasty that can be done with round steak - most
of them involving slow, moist cooking.

The reason I favour the chuck-eye is that it's often on sale and is a well-marbled cut that is tender enough to eat without cooking it to
death.

And the last time we bought Round Steak recently, it didn't taste as
good as we remembered back when we bought it all the time, so we don't
buy Round Steak anymore.

I literally cannot remember the last time I bought round steak on purpose.
I got some in a meat bundle I won in a raffle a couple years ago so, out
came the tenderiser (a deal with a bazillion stainless steel spikes) and
I did home-made cube steaks of it.

Rib Eye and some of the other Steaks we buy on $ale still taste good to us.

When we eat out we skip the Steak Houses and go to McDs, Burger King, Wendy's, Taco Bell, Chick-fil-A and so on.

I'm off of Mickey D's except for their Breakfast Burritos. And never did
see the attraction of Chick Filly. If you have a Hardees close by I can recommend them. And for drive thru & take it home Rally/Checkers.

My favorite eating place is Gatti's Pizza buffet.
I've told them the only thing I've found wrong there is:
"Every time I Walk In there, I Waddle Out!"

That Place helps My Well Rounded Physique.

I pretty much leave the buffets alone these days. Except the occasional breakfast at Golden Corral with my friends. But, I don't eat anything
for the rest of the day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fried Steak #2
Categories: Beef, Breads, Sauces, Dairy
Yield: 4 Servings

MMMMM---------------------------STEAK--------------------------------
2 lb Beef round; 1/2" thick;
- twice tenderized by the
- butcher
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Fresh ground black pepper
3/4 ts Salt
1 1/2 c Buttermilk
1 lg Egg
1 tb Red pepper sauce
2 cl Garlic; minced
Crisco or oil to deep fry

MMMMM--------------------CLASSIC CREAM GRAVY-------------------------
1/4 c Pan drippings
3 tb All-purpose flour
2 c Evaporated milk
1 c Unsalted beef stock
1/2 ts Fresh ground black pepper
Salt

MMMMM--------------------------OPTIONAL-------------------------------
Mashed potatoes
Homemade buttermilk biscuits

Cut steak into 4 equal portions. Pound until each is
about 1/4" thick. Place flour in a shallow bowl. In a
second dish, stir together baking powder, soda, pepper
and salt; mix in buttermilk, egg, pepper sauce and
garlic. The mixture will be thin.

Dredge each steak first in flour, then in batter. Dunk
steaks back into flour and dredge well, patting in the
flour until the surface of the meat is dry.

Add enough shortening to a deep cast-iron skillet or
Dutch oven to deep fry steaks in at least 4" of fat.
Bring temperature of shortening to 325°F/165°C. Fry the
steaks, pushing them under the fat or turning them as
they bob to the surface, for 7 to 8 minutes, or until
they are golden brown.

Drain steaks on paper towels and transfer to a platter.
Keep warm while preparing Classic Cream Gravy.

Divide steaks among 4 plates and serve with mashed
potatoes and gravy.

CLASSIC CREAM GRAVY: After cooking chicken-fried steak
or similar dish, pour off the top fat through a strainer,
leaving about 1/2 cup pan drippings in the bottom of the
skillet. Return any browned cracklings from the strainer
to the skillet before starting the gravy.

Place skillet over medium heat. Sprinkle in the flour,
stirring to avoid lumps. Add milk and stock. Simmer until
liquid is thickened and the raw flour taste is gone,
about 3 minutes. Stir the gravy up from the bottom
frequently, scraping up any browned bits. Season with
pepper and salt.

Makes about 3 cups.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

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On 12-15-18 06:26, Dave Drum <=-
spoke to Ed Vance about Steak was:NYC is nasty <=-

Not to mention that round steak can be as tough as an old boot. There
are many things that are tasty that can be done with round steak -
most of them involving slow, moist cooking.

Here is a recipe we have made often. And it freezes well.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pepper Steak
Categories: Crockpot, Easy, Tested
Yield: 2 Servings

1 1/4 lb Round steak
14 oz Can diced tomatoes undrained
1 lg Green pepper, sliced
1 lg Onion thinly sliced
2 ea Rib celery, sliced
ds Salt/pepper to taste

MMMMM---------------------------SLURRY--------------------------------
1/2 c Cold water
3 tb Brown Roux powder

Cut round steak into serving sizes.

Place 3/4 of the sliced green pepper, celery and onion in the bottom
of 4 quart crockpot.

Place meat on top of sliced vegetables.

Pour tomatoes over meat and then sprinkle remaining onion, celery and
green pepper over top of meat.

Cook covered in crockpot on high for 5 hours, or on low for about 8
hours (depends on beef)

NOTE: This can be done on top of the stove in covered dutch oven of
fry pan, follow directions above and cook on low heat for about 2 1/2
hours.

Right before serving, remove meat and vegetables from juice and make a
slurry by mixing water and browned roux flour together and then
adding the mixture to the juices. Let mixture thicken for about 10
minutes. Place vegetables back into the gravy.

Place pepper steak on serving platter and spoon vegetable/gravy around
meat or over top of meat.

Serve with noodles or rice and vegetable.

MMMMM



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Dale Shipp wrote to Dave Drum <=-

Not to mention that round steak can be as tough as an old boot. There
are many things that are tasty that can be done with round steak -
most of them involving slow, moist cooking.

Here is a recipe we have made often. And it freezes well.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pepper Steak
Categories: Crockpot, Easy, Tested
Yield: 2 Servings

1 1/4 lb Round steak
14 oz Can diced tomatoes undrained
1 lg Green pepper, sliced
1 lg Onion thinly sliced
2 ea Rib celery, sliced
ds Salt/pepper to taste

MMMMM---------------------------SLURRY--------------------------------
1/2 c Cold water
3 tb Brown Roux powder

I've never done pepper steak in a crockpot. But I may give your recipe
a shot. Here's what I do for pepper steak - it's a "head recipe" that I
make and wrote down for someone - it's based on what I was familiar with
from local Cantonese restaurants.

Never have enough left over to freeze.

I'll put my favourite cold weather thing to do with tough beef in the
next post.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepper Beef
Categories: Beef, Vegetables, Herbs, Wine
Yield: 4 Servings

1 lb Cheap steak
1/4 c Soy sauce
2 cl Garlic; minced
1 1/2 ts Grated ginger
1/4 c Oil
1 bn Green onions, trimmed, thin
- sliced - green & white
1 c Bell pepper; diced large
1 Rib (or 2) celery; thin
- sliced
14 1/2 oz Can whole tomatoes; cut up
+=OR=+
2 Tomatoes; peeled, seeded,
- cut up
1 tb Cornstarch
+=MIXED WITH=+
14 tb Water
+=AND=+
2 tb Sherry

Begin with the meat. It helps if you cut it into
manageable chunks and put into the freezer until it
stiffens up and is easier to slice. Cut cross-grain
in 1/8" slices.

Combine soy sauce, garlic and ginger. Add beef; toss.
Set aside to marinate while preparing vegetables.

Heat the oil in an electric skillet or wok. Add the
beef and stir around over high heat until browned.
Test a piece of meat for tenderness. If not tender,
turn the heat to a low setting and let simmer for 30
minutes or so, covered.

Turn heat back up. Add vegetables to skillet/wok and
stir until vegetables are "tender-crisp", about ten
minutes.

Mix the cornstarch, water and wine and add to skillet.
Cook and stir until thickened.

Serve over steamed rice or noodles.

Uncle Dirty Dave's Kitchen

MMMMM


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Quoting Dale Shipp to Dave Drum <=-

Here is a recipe we have made often. And it freezes well.
Title: Pepper Steak
1 1/4 lb Round steak
14 oz Can diced tomatoes undrained
1 lg Green pepper, sliced
1 lg Onion thinly sliced
2 ea Rib celery, sliced
ds Salt/pepper to taste

By coincidence that turns out to be somewhat similar to the crockpot
round steak I posted yesterday.

my mom used to make it your way except in a covered deep skillet
(electric frying pan back when they were a thing) and called it Swiss
steak.

Switch out the tomatoes and onions, then sub 1 can cream of mushroom
soup with 1 envelope beefy onion soup mix and you have a cheat
version of southern smothered steak, another great way to make round
steak tender.


Cheers

Jim

... You can southernize anything with bacon grease.

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12-15-18 06:26 Dave Drum wrote to Ed Vance about Steak was:NYC is nasty
Howdy! Dave,

@MSGID: <5C152544.116442.cooking@capitolcityonline.net>

Ed Vance wrote to Dave Drum <=-

If doing steak at home and for myself I tend to favour chuck-eye steaks and will likely do so until they get "discovered" and prices are driven through the roof.

In 1966 the cheapest Beef Steak we could find at the Grocery was Round Steak.

Then 39 Cents a Pound - now 'through the roof'.

Not to mention that round steak can be as tough as an old boot. There
are many things that are tasty that can be done with round steak - most
of them involving slow, moist cooking.

The reason I favour the chuck-eye is that it's often on sale and is a well-marbled cut that is tender enough to eat without cooking it to
death.

O.K. Thanks.
-snip-

When we eat out we skip the Steak Houses and go to McDs, Burger King, Wendy's, Taco Bell, Chick-fil-A and so on.

I'm off of Mickey D's except for their Breakfast Burritos. And never
did see the attraction of Chick Filly. If you have a Hardees close by I can recommend them. And for drive thru & take it home Rally/Checkers.

Over in the next County is a Hardees location.
Here, a Hardees opened for a few years but closed recently.

I liked their Ham and Swiss sandwich.

I saw a sign on the counter at a KFC a l o n g time ago saying something like:

A hamburger place selling Chicken?
hardee, har!, har!

My favorite eating place is Gatti's Pizza buffet.
I've told them the only thing I've found wrong there is:
"Every time I Walk In there, I Waddle Out!"

That Place helps My Well Rounded Physique.

I pretty much leave the buffets alone these days. Except the occasional breakfast at Golden Corral with my friends. But, I don't eat anything
for the rest of the day.

Occasionally We will go to Golden Corral during their Senior Discount hours.



PUPPY CHOW (SWEET NOTHINGS)

MELT TOGETHER:
1 STICK MARGARINE
1 12 oz. BAG MILK CHOCOLATE CHIPS
1/3 CUP PEANUT BUTTER (CREAMY)

STIR UNTIL SMOOTH ON LOW TO MEDIUM HEAT.

THEN POUR OVER:
10 CUPS KELLOGGS CRISPIX CEREAL
AND FOLD CHOCOLATE MIXTURE IN
BY GENTLY MIXING WITH TWO SPATULAS.
(I USE A 12 X 18 PAN TO KEEP FROM
MASHING THE CEREAL)

NEXT COMBINE RECIPE:
IN BIG TUPPERWARE CONTAINER
(OR GROCERY BAG)
WITH 2 CUPS POWDERED SUGAR
AND SHAKE GENTLY TO COAT.

REFRIGERATE 2 HOURS



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Ed Vance wrote to Dave Drum <=-

When we eat out we skip the Steak Houses and go to McDs, Burger King, Wendy's, Taco Bell, Chick-fil-A and so on.

I'm off of Mickey D's except for their Breakfast Burritos. And never
did see the attraction of Chick Filly. If you have a Hardees close
by I can recommend them. And for drive thru & take it home
Rally/Checkers.

Over in the next County is a Hardees location.
Here, a Hardees opened for a few years but closed recently.

I liked their Ham and Swiss sandwich.

And that's one of their offerings I never did care for.

I saw a sign on the counter at a KFC a l o n g time ago saying something like:

A hamburger place selling Chicken?
hardee, har!, har!

Hardee's bought the Roy Rogers Roast Beef chain to get their fried
chicken recipes, etc. And I thought their chicken was *much* better
than Kentucky Fried Colonel's. Plus they had the roast beef - which I
*really* liked. It was fun watching the automated slicer zipping back
and forth "shaving" the beef until the slicer's built-in scale said that
their was enough for the portion-controlled sandwich. IMO it was better
than ARBY'S .... but, that's just my opinion. My local Hardee's no
longer do chicken (except nuggets/tenders) or roast beef. But, they've
still got the best biscuits in the fats food world.

My favorite eating place is Gatti's Pizza buffet.
I've told them the only thing I've found wrong there is:
"Every time I Walk In there, I Waddle Out!"

That Place helps My Well Rounded Physique.

I pretty much leave the buffets alone these days. Except the occasional breakfast at Golden Corral with my friends. But, I don't eat anything
for the rest of the day.

Occasionally We will go to Golden Corral during their Senior Discount hours.

14:00 to 16:00 Monday through Friday. And if you show up at 15:45, get
your drink and eat a salad or some nibbles - they start cooking steaks
at 16:00. And you can dive right in on the same nickel. Bv)=

PUPPY CHOW (SWEET NOTHINGS)

MELT TOGETHER:
1 STICK MARGARINE
1 12 oz. BAG MILK CHOCOLATE CHIPS
1/3 CUP PEANUT BUTTER (CREAMY)

If you like that you'll probably like the Chex Mix version called
"Turtles" - sweet rather than salty. I found it when Hy-Vee had a 10
for $10 special going on and I bought 2 each of the various varieties.

The problem is I can't seem to keep it around. If I open a bag it seems
to evaporate into nothingness in short order.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turtle Snack Mix
Categories: Grains, Nuts, Chocolate
Yield: 3 1/2 quarts

14 1/4 oz Box Chocolate Chex
1 c Pecan halves; toasted
3/4 c Packed brown sugar
6 tb Butter; in cubes
3 tb Light corn syrup (Karo)
1/4 ts (ea) salt & baking soda
1 c Semisweet chocolate chips
1 c Kraft caramel bits
1 c Miniature pretzels

In a large microwave-safe bowl, mix cereal and pecans.
In a 2 cup glass measuring cup, combine brown sugar,
butter, corn syrup and salt; microwave, uncovered, on
high for 1 to 2 minutes or until smooth, stirring once.

Whisk in baking soda. Pour over cereal mixture, toss to
coat. Microwave, uncovered, on high 3 minutes, stirring
every minute.

Spread onto a parchment paper-lined baking sheet;
immediately sprinkle with chocolate chips and caramel
bits (do not stir). Refrigerate until chocolate is set.
Break into pieces. Stir in pretzels. Store in an
airtight container.

NOTES: A decadent turtle sundae I had at a restaurant
inspired this sweet-salty snack mix. Just try to stop at
one handful! -- Priscilla Yee, Concord, CA

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... "I cook with wine, sometimes I even add it to the food." -- W.C. Fields
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