Posts Tagged ‘meat’

Chicken Fried Steak

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve

Recipe found here: Chicken Fried Steak

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Pot Roast With Mushrooms and Red Wine


1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, halved, thinly sliced
1 rib celery, thinly sliced
8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
4 cloves garlic, smashed and minced
1/2 teaspoon dried marjoram or thyme
1 small bay leaf
1 cup chicken broth
1 cup dry red wine, such as pinot noir/burgundy or cabernet
1 can (28 ounces) crushed tomatoes


In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
Serves 6.

This recipe was found here: Pot Roast with Red Wine and Mushrooms

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1 (4- to 5-pound) round roast
2 cups canned beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1 (28-ounce) can chopped tomatoes, with juice
1 teaspoon minced garlic
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 bay leaves
1 pound carrots, peeled and cut into 1-inch pieces
3 onions, quartered
1 pound fresh mushrooms, halved
3 tablespoons all-purpose flour

Preheat the oven to 350ºF. Place the roast in a large pot or Dutch oven. Pour in the beef broth and wine. Add the tomato paste, and stir. Add the tomatoes with juice. Blend in the garlic, basil, oregano, and bay leaves. Cover, and cook in the oven for 11/2 hours. Turn the meat over, and add the carrots, onions, and mushrooms. Cover, and continue cooking for 1 to 11/2 hours, or until the meat is tender. Transfer the meat to a carving board.

Remove a small amount of the sauce, and mix with the flour to form a paste. Place the Dutch oven over medium-high heat, and bring the remaining sauce to a boil. Whisk in the paste to thicken the sauce. Slice the meat against the grain. Remove the bay leaves from the sauce, and discard. Serve the sliced meat with the vegetables and the sauce.

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Spinach-Stuffed Pork Roast

1 (4 to 5 pound) boneless double pork loin roast, rolled and tied
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 tablespoon vegetable oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup soft breadcrumbs
1/2 teaspoon garlic pepper
Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender. Stir in remaining ingredients. Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string.
Place roast in shallow roasting pan. Roast in a 350°F. oven for 1 to 1 1/2 hours, until meat thermometer registers 155 to 160°F. Remove from oven; let stand 10 minutes before slicing to serve.
Makes 15 servings.

Nutrition Facts: Calories 181 calories Protein 26 grams Fat 7 grams Sodium 118 milligrams Cholesterol 66 milligrams Saturated Fat 2 grams Carbohydrates 10 grams

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Rice Stuffed Pork Roast recipe


Rice Stuffed Pork Roast

3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 tsp salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned

Cook almonds in butter in large skillet over medium-high heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in
rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set
aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie
roast securely with string at 2- to 3-inch intervals; place, fat side
down, on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch stuffing or
fat. Bake at 325 degrees. for 1-1/2 hours. Combine cranberry sauce,
remaining orange juice, remaining ginger, and orange in small saucepan;
stir well. Simmer over medium heat 25 minutes, stirring occasionally.
Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15
minutes or until meat thermometer registers 170 degrees. Let roast stand
10 minutes. Remove string and slice roast. Serve with remaining cranberry

Yield: 6 Servings

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