Text 9039, 96 rader
Skriven 2006-12-20 01:30:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Canned Soups
========================
 -=> On 12-18-06  22:10,  Jim Weller <=-
 -=> spoke to Joan Macdiarmid about Canned Soups <=-

 JW> I had a really nice one today. Last week I found big T-bones (21 oz
 JW> each on average) on special and bought four. Each one made three decent
 JW> portions: the tenderloin and two strip loin pieces. I guess the store
 JW> is trying to stock up on prime rib roasts for Christmas because the
 JW> T-bones were $6.99 per pound and the rib steaks were $12.75! So nobody
 JW> was buying rib steaks that day. Each time we had a steak I saved the

   That price difference makes as little sense as some of the airline
   price fares (e.g. where a round trip to a distant destination with
   a single stop in the middle costs less than a round trip to that
   single stop).   I like rib steaks, but porterhouse and/or T-bone
   steaks top them every time in my book.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Smothered Steak - Ralph Prudhomme
 Categories: Cajun, Main dish, Beef
      Yield: 10 Servings
 
MMMMM--------------------------STUFFING-------------------------------
    1/2 c  Onions - finely chopped
    1/4 c  Bell peppers - green,
           Chopped finely
      1 tb Garlic - very finely chopped
      2 ts Sugar
      2 ts Salt
      2 ts Prepared mustard
      1 ts Cayenne pepper - ground
      1 ts Black pepper
      1 ts White vinegar

MMMMM----------------------SEASONED MUSTARD---------------------------
      1 ts Prepared mustard
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Black pepper

MMMMM----------------------------BEEF---------------------------------
      4 lb Boneless sirloin or good
           Quality boneless steak
      1 md Onion - peeled and cut into
           Eights (1/2 lb approx)
      1 c  Bell peppers - green,
           Coarsely chopped
  1 1/2 c  Beef stock
      1 tb All-purpose flour
           Cooked rice - hot
 
  In a small bowl, combine the stuffing ingredients, mixing well.  In a
  separate bowl, mix together the seasoned mustard ingredients.
  
  Make 12 to 14 deep slits in the steak with a knife, to form pockets,
  being careful not to cut through to the bottom.  Stuff the pockets
  fully with the stuffing mixture, using it all.  Rub the surface of the
  steak thoroughly with the seasoned mustard.  Cover well and
  refrigerate overnight. Keep refrigerated until ready to cook.
  
  Place the steak, stuffing side up, and the juices it has given off, in
  a heavy ovenproof 8-quart pan or large Dutch oven with as broad a
  bottom as possible, so the steak will lie flat. Sprinkle the onion and
  bell peppers on top of the meat and pour 1-1/2 cups of the stock
  around the edges and a little over the meat.  Cover pan and bake at
  300 F for 1 hour.  Remove lid, push any pieces of onion and bell
  peppers on the sides of the pan back into the liquid, and continue
  baking uncovered just until tender and juices run clear, about 1 hour
  and 45 minutes more.  The cooking time will vary according to the
  thickness of the steak.
  
  Remove the pan from oven and transfer steak to a platter. Skim off and
  discard fat from the pan juices.  Spoon out about 3 tablespoons of the
  pan juices into a small bowl and mix with the flour until smooth.
  Place pan over high heat and gradually stir in the flour mixture until
  well blended.  Bring to a boil, then reduce heat and simmer until
  juices thicken up a little and flour is cooked, about 10 minutes more,
  stirring and scraping pan bottom frequently.
  
  Remove from heat and serve immediately with with some of the pan gravy
  spooned ove the meat and rice.
  
  From the Prudhomme Family Cookbook -
  From: Fred Towner                     Date: 02-09-96
  Cooking
 
MMMMM



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