Pie and Sauce

May 8, 2011 at 1:43 pm (Australian, beef broth, beef chuck steak, beef stew meat, boneless beef chuck steak, boneless beef sirloin steak, boneless beef top sirloin steak, butter, carrots, celery, cube steak, flank steak, flat iron steak, flour, ground beef, Main Dish, onion, oven, pepper, rib eye steak, salt, self-rising flour, skirt steak, stovetop, strip steak, vegetable shortening)

Flour
1 T butter
1/4 C celery, finely chopped
1/2 – 3/4 lb ground beef or cubed steak
2 T onion, finely chopped
1/4 C carrots, finely chopped
1 C beef stock
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Roll beef cubes in flour, or sprinkle 1 T flour over ground beef. Saute beef in butter with onion, carrot and celery, until meat is brown and vegetables bright in color. Cover with beef stock, add salt and pepper to taste, and simmer, covered, until meat is tender.

Place in greased 9″ pie pan and top with pie crust made from ingredients below. Bake for 10 – 15 minutes at 425 degrees or until pastry is golden brown.

Pastry ingredients:
2 C self-rising flour
1 pinch salt
1/2 lb shortening or butter
1/3 C water

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Bistec de Palomilla

April 4, 2009 at 9:56 pm (black pepper, butter, Cuban, cube steak, garlic, hot cooked rice, limes, Main Dish, olive oil, parsley, salt, stovetop, yellow onions)

2 lbs cube steak, cut into 4 or 6 pieces
½ tsp salt
¼ tsp ground black pepper
Juice of 3 limes
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
1 large yellow onion, roughly chopped
2 tbsp finely chopped parsley
hot cooked rice
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Season steaks with salt and pepper. Put steaks, juice from 2 limes, garlic in 1-gallon zip-top bag. Marinate at least an hour. Put oil and butter in heavy frying pan over medium heat. When butter stops foaming, add onions; sauté until soft and just starting to turn color, about 5 minutes. Remove onions to bowl, cover with foil, set aside.

Turn heat under pan to medium-high. Add steaks, being sure not to crowd pan; add more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to platter. Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice. Serves 4 to 6.

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Chicken-Fried Steak With Cream Gravy

April 4, 2009 at 9:52 pm (7 ingredients or less, cube steak, flour, Main Dish, milk, pepper, salt, stovetop)

This is the best recipe I’ve been able to find for chicken-fried steak. Don’t skimp on the seasoning, no matter how tempted you are. The salt and pepper are what gives this its restaurant-quality flavor.

Vegetable oil for frying
2 cups flour
1½ tbsp salt
1½ tbsp pepper
2 cups milk
2 lbs cube steak, cut into 6 pieces
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Heat oven to 200 degrees. Pour half-inch oil into cast-iron skillet; place over medium-high heat. Put flour, salt, pepper in large zip-top bag; mix well. Pour milk into large bowl. Dip each piece of steak in milk, shake off excess, shake in bag of flour, making sure both sides are well coated. Shake off excess. Lay steaks into hot oil until skillet is full but not crowded. Cook about 3 minutes a side, or until a good crust is formed. Move steaks to platter in warm oven as the others cook. When done, pour off all but about 4 tbsp fat from pan, leaving as many browned bits as possible; turn off heat.

Pour milk into saucepan; add enough water to make 3 cups. Heat over medium heat until just before boiling point. Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tbsp flour mixture, 1 tbsp at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps; cook until thickened. Adjust seasoning. Serves 6.

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