½ cup milk
23 saltines, crushed OR Panko Bread Crumbs
2/3 cup flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 beef cubed steaks (4-6 oz each)
3 tablespoons canola oil
2 tablespoons flour
1 1/3 cups milk
¼ teaspoon salt
¼ teaspoon ground black pepper
In a shallow bowl, whisk egg and milk. In another shallow bowl combine the cracker crumbs (or Panko bread crumbs), flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture.
In a large skillet, cook steaks in oil over medium heat 3-4 minutes on each side or until no longer pink and browned nicely. Remove and keep warm.
Add flour to the skillet, stirring to blend & loosen browned bits from pan. Gradually add milk. Bring to a boil; cook & stir 2 minutes or until thickened. Season with salt & pepper.
Serve with steak and hot mashed potatoes!
From prep to table 30 minutes
(this recipe can be put into a slow cooker also – cook on low for 6 to 8 hours for fall apart tender – add vegetables with about 1.5 hours left)
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine (butter does make a big difference!)
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the Chuck Roast very tender and falling apart. English Roast using this method will still need to be sliced – it will not fall apart. The soup/water mixture keeps the meat very moist even cooking it this long.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bullion cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
The gravy is great with mashed potatoes.
Leftovers are wonderful as a sandwich with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms. Warm the mushrooms and beef slightly, put on buttered bread with condiments. Yum! Mert’s favorite!
In Brazil the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of sea salt. The fat is retained until the steak has been cooked.
Most tenderizing marinades are basic ingredients:
• An acid or enzyme – like lemon or lime or mango
• Herbs & spices – Italian seasoning mix is a good flavor to add
• Garlic – mince it finely or use a garlic powder – always a popular choice
• Don’t forget the salt & pepper. Soy sauce or other salty favorites can be added.
Tips for marinades:
• Steak marinade is perfect to use on tougher, less expensive cuts of beef like tri-tips, sirloin, chuck, sizzlers.
• Discard used marinade or boil it for 2-3 minutes to ensure it reaches 165 degrees to use it again.
• For best results, use marinade on meat when both are at room temperature. Beef steaks are muscles – they like to be room temp before cooking.
¼ cup olive oil
1 tablespoon fresh chopped parsley
1 clove of garlic, minced (or more to taste)
2 teaspoons fresh chopped rosemary
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoons Dijon mustard
2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
Combine all ingredients in a bowl or freezer bag
Add up to 2 pounds of steak & marinade at least 1 hour or up to 4 hours
Remove steaks & discard marinade
Grill or broil to desired doneness.
Marinade refrigerated will last in a mason jar for up to 2 weeks.
Prep time 10 minutes
2 bone-in ribeye steaks (or one large 2” thick steak)
kosher salt & ground black pepper to taste
3 tablespoons butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Pat both sides of the room temperature steak(s) dry: season generously with salt and pepper.
Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Place the steak(s) in middle of skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, (about 12-14 minutes for one 2” thick steak). Reduce heat to medium low. Push steak(s) to one side of the skillet; add butter, garlic, thyme & rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon butter over steak(s) for 1-2 minutes, turning over once, until it reaches an internal temperature of 145 degrees F for medium, or until desired doneness. Let rest 10 minutes. Serve individual steaks whole, or slice 2” steak.
Serves 3 -4
From prep to table 45 minutes