*Beef*
Meatballs
2tb Butter
2/3c Milk
1/2c Bread Crumbs
2 Eggs
1lb Ground Pork or Ground Bacon Sausage or Ground Turkey
1-1/2lbs Ground Beef
2tsp Salt
1/4tsp Ground Nutmeg
2tsp Pepper
Sauce
6tb butter
1/3c Flour
1/4c Sour Cream
Salt to Taste
In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. Add the rest of the meatball ingredients eggs, ground pork, ground beef, salt, nutmeg, pepper, and butter. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined. Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs. Heat 6 tablespoons of butter for the sauce in a large saute pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them. Use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter. Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream. Heat the beef stock in another pot until it simmers. When the roux has cooked (until the color of coffee-with-cream) slowly add the hot beef stock a little at a time. Keep stirring and adding stock slowly, and it will loosen up and become silky. Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. Move the meatballs to a serving dish. Add the sour cream and mix well. Add meat balls back to sauce place on mashed taters or egg-noodles.
2tb Butter
2/3c Milk
1/2c Bread Crumbs
2 Eggs
1lb Ground Pork or Ground Bacon Sausage or Ground Turkey
1-1/2lbs Ground Beef
2tsp Salt
1/4tsp Ground Nutmeg
2tsp Pepper
Sauce
6tb butter
1/3c Flour
1/4c Sour Cream
Salt to Taste
In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. Add the rest of the meatball ingredients eggs, ground pork, ground beef, salt, nutmeg, pepper, and butter. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined. Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs. Heat 6 tablespoons of butter for the sauce in a large saute pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them. Use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter. Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream. Heat the beef stock in another pot until it simmers. When the roux has cooked (until the color of coffee-with-cream) slowly add the hot beef stock a little at a time. Keep stirring and adding stock slowly, and it will loosen up and become silky. Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. Move the meatballs to a serving dish. Add the sour cream and mix well. Add meat balls back to sauce place on mashed taters or egg-noodles.
Hamburger Salisbury Steak (makes 8)
2tb Butter (divided)
1tb Oil
1 Whisked Egg
1lb Ground Meat
1/2c Bread Crumbs
1tb Steak Seasoning
1 Brown Gravy Mix
2c Beef Broth(or use Bouillon)
1 small can Mushroom Soup
Sliced Mushroom
In large bowl mix 1tb butter,seasonings,bread crumbs, Hamburger, fourth of a can of the Soup, and egg combine well. Heat oil in large skillet on med-high heat. Brown patties each side about 2min. Remove Patties set aside. Add remaining butter, then add mushrooms Sauteed. Scrape sides and bottom Slowly add broth, then gravy mix, and rest of the soup. Whisk , bring to a boil, lower heat low-med and put steaks back in cover and simmer 25min or until beef is finished.
2tb Butter (divided)
1tb Oil
1 Whisked Egg
1lb Ground Meat
1/2c Bread Crumbs
1tb Steak Seasoning
1 Brown Gravy Mix
2c Beef Broth(or use Bouillon)
1 small can Mushroom Soup
Sliced Mushroom
In large bowl mix 1tb butter,seasonings,bread crumbs, Hamburger, fourth of a can of the Soup, and egg combine well. Heat oil in large skillet on med-high heat. Brown patties each side about 2min. Remove Patties set aside. Add remaining butter, then add mushrooms Sauteed. Scrape sides and bottom Slowly add broth, then gravy mix, and rest of the soup. Whisk , bring to a boil, lower heat low-med and put steaks back in cover and simmer 25min or until beef is finished.
Finger Steak(4 hour process)
Marinade
1egg
2c Butter Milk(or sour milk)
2tb Steak Seasoning
11/2lb steak cut into strips
1/2c Flour
Mix these ingredients until smooth. Add steak toss to coat. Cover with plastic wrap Refrigerate at least 2 hours!
Flour Mix
2-1/2c Sifted Flour
2tsp Garlic Powder
dash salt and pepper
Oil for Frying 370°f
Mix together in a large bowl. Allow excess batter drip off then dredge in flour mix. Place on Wax Paper and freeze 1 hour. Heat Oil Fry a few at a time 4-5min.
Marinade
1egg
2c Butter Milk(or sour milk)
2tb Steak Seasoning
11/2lb steak cut into strips
1/2c Flour
Mix these ingredients until smooth. Add steak toss to coat. Cover with plastic wrap Refrigerate at least 2 hours!
Flour Mix
2-1/2c Sifted Flour
2tsp Garlic Powder
dash salt and pepper
Oil for Frying 370°f
Mix together in a large bowl. Allow excess batter drip off then dredge in flour mix. Place on Wax Paper and freeze 1 hour. Heat Oil Fry a few at a time 4-5min.
Best Sloppy Joe's
1tb Oil
2lbs Lean Ground Beef; (I use ground Turkey)
1 (10.75-oz) Can Tomato Soup
1/2c Ketchup
2tb Worcestershire Sauce
2tb Cider Vinegar(or balsamic)
2tb Brown Sugar
1tb Prepared Yellow Mustard
Salt and Black Pepper, to taste
Heat large skillet over med high heat. Add oil and meat to the pan. Spread the meat around the pan and break it up with a wooden spoon. Cook until meat is still just slightly pink (not browned), about 3 minutes. Add the tomato soup (undiluted), ketchup, Worcestershire sauce, vinegar, brown sugar, and mustard, stirring until well combined. Season with salt and pepper. Reduce heat to low and simmer, uncovered, stirring frequently, until sauce is thickened, about 8 to 10 minutes. Adjust seasonings.
1tb Oil
2lbs Lean Ground Beef; (I use ground Turkey)
1 (10.75-oz) Can Tomato Soup
1/2c Ketchup
2tb Worcestershire Sauce
2tb Cider Vinegar(or balsamic)
2tb Brown Sugar
1tb Prepared Yellow Mustard
Salt and Black Pepper, to taste
Heat large skillet over med high heat. Add oil and meat to the pan. Spread the meat around the pan and break it up with a wooden spoon. Cook until meat is still just slightly pink (not browned), about 3 minutes. Add the tomato soup (undiluted), ketchup, Worcestershire sauce, vinegar, brown sugar, and mustard, stirring until well combined. Season with salt and pepper. Reduce heat to low and simmer, uncovered, stirring frequently, until sauce is thickened, about 8 to 10 minutes. Adjust seasonings.
Cooking Tip!!! When frying with a batter to help prevent your yummy coating from sticking to pan, when placing in oil do not drop in. Instead place in oil and lift it up a few times.
Chicken Fried Steak
1/4c Cornstarch
2tsp Baking Powder
1tsp Baking Soda
1tsp Salt
1/2tsp Pepper
1tsp Garlic Powder
2c Flour
Combine well place on shallow dish set aside
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1 Egg
1-1/2c Buttermilk(or sour milk)>>Mix well, place in bowl.
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4-6 Cube Steak
Oil for frying(350°f)
*Pat Steaks Dry. Dredge in flour mix, Dip in Milk then Dredge in flour mix again. Carefully place in hot oil. Fry about 3-4min on each side. Place on Paper towel to Drain off excess oil.
2tsp Baking Powder
1tsp Baking Soda
1tsp Salt
1/2tsp Pepper
1tsp Garlic Powder
2c Flour
Combine well place on shallow dish set aside
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1 Egg
1-1/2c Buttermilk(or sour milk)>>Mix well, place in bowl.
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4-6 Cube Steak
Oil for frying(350°f)
*Pat Steaks Dry. Dredge in flour mix, Dip in Milk then Dredge in flour mix again. Carefully place in hot oil. Fry about 3-4min on each side. Place on Paper towel to Drain off excess oil.