Recipe Exchange

The main problem I've seen with this meal is that the meat isn't terribly tender.....you have to cook it low and slow in a liquid to really tenderize it.

As to seasonings....have you tried any of the more unusual seasonings for it? Like Thyme, or Dill.....chopped Celantro, parsley, a little shot of Louisiana Hot Sauce is always nice too...of course, about the only thing I don't put my 'Fire in a Bottle' on is cornflakes....so maybe that's not a valid suggestion.

Mushrooms are a nice addition as well....saute' slowly in a mix of butter and Olive Oil until they're tender, then you can ladle it over the meat....saute' some onions too until they caramelize...very pleasant...and pre-cooked onions don't have any of the less lovely side effects if someone is sensitive to ionions....throw on some garlic powder too....stay away from onion salt and garlic salt though....way too much sodium.

If you want to spruce up the liquid that you cook the meat in you can add a dash of A-1 sauce (with or without peppercorns) and/or a shot of Worcestershire sauce.

Just some random thoughts on it.

Jim

Jim,
I have round steak at home would that work? I also thought of maybe making a "quick" version that would also be more tender using ground beef. Would I just make them like little meatloaf patties? The mushrooms and onions sound yummy. I'll add the mushrooms to my homemade gravy.

Mmmmm, maybe....the burgers would have to be pre-cooked so that they'd stay together....and you can use water to cook the burgers too....they're way less greasy that way, but stay juicey.

Round steak is tough to work with....it's not a very tender cut of beef. You can cook it in water for 3 hours or so (not exactly fast food) to get it tender, then you can make your sauce either with some scrapings from the pan and some milk and a little flour to thicken it up....or you can cheat and use some cream of mushroom soup and add some beef stock to it for flavor and then your mushrooms/onions/garlic/whatever....let it gurgle long enough for all the flavors to get to know each other, and you want it slightly thick too so it kind of rolls off the top of the beef like syrup does on a pancake.

Another thing you can do is what I call Potato Pancakes....these are REAL simple....take any leftover mashed potatoes, and mix 1-1 with flour and make them into patties. Then you brown them up in a skillet with some butter or oil (veg or peanut). Once that's done, you pull them out and when you serve them, you put a light coat of butter on top and use a can of pears....spoon the pear juice over the potato patty, and place a pear half on top. Make sure you get a piece of pear with each piece of the potato pancake...they're REALLY good. Especially good with beef or pork chops(even though I'm allergic to pork now...bummer). The biggest problem we have with the pancakes is that we never have enough of them.

Enjoy,

Jim

Oh...forgot...if you go the route with using the scrapping from the pan and some milk and flour and other goodies....right before you serve it over the burgers/steak...be sure to add a pat of butter to it and let it melt in....makes the sauce much richer....happy munching!

Jim

That's a good idea... I've never tried the potato cakes before with a pear. I'll have to try them. Thanks

Be sure to make up way more than you think you need....you want to make them about the size and shape of a hamburger, and just brown them on each side...be careful as they go from brown to Charcoal very quickly....I think it's either the potato starches or maybe the flour that burns so easily...either way, if it burns....it's the dogs.

Jim

Here's another quicky recepie that got plenty of protein in it.

Make up a huge batch of scrambled eggs, cube up and parboil some potatoes, so they're ready to go in....chopped onions...and even some bacon (extra crispy) if you like....

All goes into the pan with the scrambled eggs...and just cook them like normal. You can use this for Breakfast, Lunch or Dinner. I would have said a midnight snack, but it's way too much work for that.

Ha! I've actually made this several times. My husband actually came up with it and it's a big hit!

Ahhhh...Good Taste....It's A Guy Thing....

(This ought to draw some fire..heheheheh)

Jim

Salsibury steak is traditional made with ground round or ground check with some kind of fat ground in off the fat.Take 1lbs of ground steak add two eggs 1/2 cup of ww or white flour worstsire sauce to taste cracked black pepper if you have but reg will work parsley onion powder or chopped onions garlic powder and some salt,I mix well set in fridge and for a hr or two and get out and shape into 4 large patties by flattening them good you can do it just keep patting until about 1 inch thicker no thicker the thinner the better,Fry pattie on med heat so as to not get no burnt parts flip when blood collects on top of patty, remove from pan after about 10 mins of over all cooking remove .To a hot platter now in the dripping which should be just enough stir in about two tbs flor or corn starch and water stir until thick and there you have it add pattie back into gravy serve with mashed potatoes and peas is out fav this is my recipe hope it helps!! slipper invented this!

I forgot to tell you just coat the bottom of the pan in 1/2 inch of oil no more!!! enjoy

LOL I for got to tell you add two cups of water after you have stirred the flour around and absorbed all the grease if too thick add extra water little at a time no milk goes in!!!

Well...you can add a good shot of heavy cream to make it nice too

Jim

Yeah the recipe above is basically what I've tried before and it was a little bland, however I noticed she lets it sit in the fridge for a little bit so maybe it will be more flavorful if I let it sit in the fridge. Yeah, usually for the gravy I add beef broth and a tiny bit of vit D milk and sometimes a pat of butter. Thanks