Text 29718, 151 rader
Skriven 2012-09-20 07:17:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Cube steak
==================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> The only way round steak is decent when fried is as CFS. And that uses
 DD> special prep to tenderise it.

 DD> The BEST - really - CFS recipe(s) you will find.

 DD> Title: Kathy Pitts' Chicken Fried Steak

 DS> As usual for Kathy, a good pair of recipes.  BUT, if I were to make CFS
 DS> I would start with cube steak and be done with it.  Her recipes sound
 DS> like that is basically what you end up with.

I've done it her way - and it's OK. Pretty good actually. But, these days I am
more likely to use a chuck blade steak and this nifty little guy I picked up at
the Odd Lots store that has a bunch of sharpened stainless needles to "cube"
your meat at home. http://tinyurl.com/BEATTHEMEAT

What it was doing at the Odd Lots store I have no idea - as Amazon sells it
(currently) for U$8. I think I paid about half that for the one I have.
 
 DS> OTOH, our favored way of cooking cube steak is smothered in gravy.  I
 DS> don't seem to have a recipe for it in our cookbook, but it is
 DS> essentially cube steak dredged in flour seasoned with salt and pepper,
 DS> a package of Lipton onion soup mix, and water -- cooked at medium heat
 DS> in electric fry pan.  When the steak is done, take it out and make a
 DS> thick gravy using the left over flour mix.  Put the steak back in and
 DS> let it simmer in the gravy for a short while -- then serve.

Onion soup mix packets are *very* useful in a kitchen. I buy whatever is
available at the best price - Lipton, Recipe Magic, Knorr, Streit's, store
brand, etc. I am also capable of making my own smothered stuff without using
the mix - as I am sure you and Gail are, too. But, sometimes I need to save
time/effort and reach for that little foil pouch.

I don't know as I would treat lamb this way ... but,

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

      Title: Labdhara Gosht - Smothered Lamb (or pork or beef)
 Categories: Lamb/mutton, Vegetables, Dairy, Chilies, Herbs
      Yield: 4 Servings

      1 lb Boned shoulder of lamb; in
           - 1" cubes
      1 sm Onion; chopped fine
      1    Inch pc fresh ginger root;
           - chopped fine
      1 md Tomato; chopped fine
    1/2 c  Fresh cilantro leaves;
           - chopped fine
      2    Fresh green chilies; in fine
           - rings, w/seeds
    1/4 ts Ground turmeric
      2 ts Garam masala
      1 ts Ground cumin
    1/4 c  Plain yogurt
      1 tb Tomato paste
    3/4 ts Salt; to taste
      3 tb Oil
      4 cl Garlic; chopped fine
           Fresh ground black pepper
 
  Put all ingredients except oil, garlic and black pepper
  into bowl and mix. Put oil in pressure cooker and set over
  medium-high heat. When oil is hot, put in garlic. Stir
  until garlic pieces turn medium brown. Put in the seasoned
  meat and stir once or twice. Turn heat to medium. Cover
  pressure cooker tightly and bring up to pressure slowly. 

  Cook lamb and pork 15 minutes and beef 20 at full
  pressure. Remover pressure quickly with cool water poured
  on lid. Uncover, cook over high heat, stirring gently,
  until sauce is thick. Add and stir in black pepper.

  Recipe By: Madhur Jaffrey’s  Quick & Easy Indian Cooking

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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

      Title: Smothered Pork Chops
 Categories: Cajun, Pork, Beef, 
      Yield: 6 Servings

      2 tb Butter
      2 tb Flour
  1 1/2 c  Rich beef broth
        pn Sage leaves; crumbled
      6    Thick loin pork chops
      1 c  Flour for dredging
           Salt & pepper
    1/2 c  Lard
      3 lg Onions; peeled, sliced
      3 cl Garlic; minced
    1/4 c  Celery; minced

  We get recipes for Seoul food here but not many for soul
  food. A big lack, I think as I love the stuff. The
  following recipe is from the California Culinary Academy
  over in the city.

  No matter where they're served, smothered meat dishes are
  extremely popular (and remarkably similar) throughout the
  South: chops heaped high with sauteed onions and a spicy
  brown gravy. This Mississippi/Louisiana recipe borrows
  several New Orleans Creole techniques.

  In a small saucepan melt butter over medium-high heat,
  stir in the 2 tablespoons flour, and cook, stirring
  constantly with a wire whisk, until lightly browned. Stir
  in broth and sage, mix well, remove from heat, and set
  aside. This mixture will be the sauce.

  Add salt and pepper to the 1 cup flour; dredge chops in
  the mixture. In a large, heavy skillet heat 1/4 cup of the
  lard over medium- high heat. Add chops and cook until they
  are browned. Move browned chops to a large, oven proof
  casserole with a cover. Preheat oven to 350øF/175øC.

  Melt the remaining lard in skillet over high heat. Add
  onions, garlic, and celery; lower heat to medium, and
  cook, stirring frequently to avoid burning, until onions
  are golden (about 8 to 10 minutes). Remove vegetables with
  a slotted spoon and place over chops in the casserole.
 
  Pour off all lard from the skillet. Add reserved sauce,
  raise heat to high, bring to a boil, and cook for 1
  minute, stirring vigorously and scraping the bottom of the
  skillet. Pour sauce over chops in casserole, cover, and
  bake for 30 minutes. Serve with mashed potatoes.

  Serves 6.

  From "Regional American Classics", California Culinary
  Academy, Chevron Chemical Company, 1987.

  Posted by Stephen Ceideberg; November 3 1992.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... When you go to buy, use your eyes, not your ears. - Czech Proverb
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)