Category: BEEF

S#*% on a SHINGLE

Now normally I wouldn’t make anything that wasn’t completely from scratch, but Hubby had been craving S.O.S. a lot lately! I hadn’t made it in years and he really wanted to go OUT for a hometown diner style breakfast. Someone told us about a local diner that had it as a special. He was soooooooooo excited and then he was soooooooooooo disappointed. It truly was S@#%! on a shingle, the dogs weren’t even thrilled with the leftovers! So tonight I surprised hubby with home made Creamed Chipped Beef and I thought I would share the recipe. One of my ‘secret’ ingredients is serving it over sourdough toast for extra flavor. The other is using a cast iron skillet. The last secret ingredient is an actual ingredient.
S.O.S. aka S@#%! on a shingle

1/3 cup butter
1 small onion, chopped fine
1 jar Armor dried beef*, chopped small
3 tablespoons flour
1 1/2 cup milk
1 teaspoon Worcestershire sauce (my last secret ingredient)

  • Melt the butter and add the onions. 
  • After about 2 minutes add the beef also. Saute’ until onions are translucent. 
  • Sprinkle with pepper. Use salt sparingly (beef is pretty salty)
  • Sprinkle flour over the meat and onions and stir in well. The flour will burn, so work quickly. 
  • Gradually add in the milk, stirring continuously until mixture boils. Turn down heat, add the Worcestershire sauce and thicken to a gravy consistency. 
  • Serve immediately over toast.

GRAN’S OLD FASHIONED POT ROAST

Super Savory Pot Roast & Veggies

I love Pot Roast. I adapted grams old recipe to my family and their likes.


2-3 pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Avocado Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
Kosher Salt
White & Black Pepper
3 teaspoons minced garlic
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
Red Wine (2 cups) OR White Wine (2 cups) or plain old broth

Pre-heat the oven to 350 degrees. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.


Bring the piece of meat to room temperature. GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix. Heat enough olive oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat. Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well. Remove to side. Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots and like Ree said you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic (I use the bottled minced garlic from the produce section) and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.


Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.

While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.

Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I too, prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

We get 2 meals out of these proportions. Now to us eating starts with the eyes ~ so make it pretty. I love my polish pottery, all of it is unique one-of-a-kind creations and decorates a table and your meal so easily!

MINCED BEEF ROLL

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MINCED BEEF ROLL adapted from Diary of a Stay at home Mom Yield 6 servings

1 and half pounds of beef mince (ground beef)
2 teaspoons of salt
1 bunch green onions, minced
2 cloves garlic, crushed
1/2 cup of Italian breadcrumbs
1 egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon Worcestershire Sauce
2 tablespoons parsley
diced tomato
mozzarella cheese

  • Preheat oven 350 degrees.
  • Mix all ingredients well, except tomato and onion and mozzarella.
  • Press beef mixture out on a sheet of wax paper into a rectangle measuring 30 x 20 cm (about 12 by 6 inches).
  • Spread with some diced tomato and onion and sprinkle with shredded mozzarella cheese.
  • With the help of the paper, roll up from the long edge, like a Swiss roll.
  • Place, seam side down, on an oiled Swiss roll tin a little larger than the meat roll.  I use my new Lasagna trio pan.
  • Bake at 350 for 30 minutes.
  • Remove from oven and spread some more diced tomato and onion over the top, and then arrange thin slices of mozzarella, side by side, to cover the top completely.
  • Return to oven and bake for 30 minutes more.
  • Serve in thick slices.

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MISSISSIPPI POT ROAST

This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn’t disappointed. It’s FANTASTIC!  At the end of the cooking time you have a melt in your mouth roast and gravy too!
Mississippi Pot RoastMISSISSIPPI POT ROAST
3 pound chuck roast
1 packet Hidden Valley Ranch dressing mix (dry)
1 packet Au Jus mix
6 pepperocini peppers
1 stick butter, sliced into slivers
1 large onion, cut into slivers
1 stalk celery, sliced
2 cups baby carrots, halved
2 large Yukon potatoes, chunked
  • Layer the celery, onions and carrots in a 6 quart slow cooker.
  • Top with roast.
  • Sprinkle the dry mixes over the roast.
  • Top with peppers and then butter slices.
  • Cook on low 8 hours.

CAJUN SWISS STEAK

CAJUN SWISS STEAK
1 round steak, tenderized and cut into serving pieces
2 cloves garlic, minced
1 bunch green onions, minced
1/2 cup, chopped celery
2 tablespoons butter
1 KNORR cilantro bouillon cube
2 tablespoons Classico sun-dried tomato pesto
1 teaspoon Cajun seasoning
1 small spicy V-8 (6 ounces)

  • Whisk together V-8, cilantro bouillon cube and Classico sun-dried tomato pesto. Set aside.
  • Melt butter in skillet over medium-high heat.
  • Add celery and onions, sauteing until tender.
  • Scoop veggies to the side and add steak pieces, browning on both sides.
  • Add V-8 mixture and bring to a slow boil.
  • Lower heat to a simmer and cook until tender.
  • Serve over rice or with crispy fried potatoes. (I used yukons with celery salt, minced garlic and pepper.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE

2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties

1 Yukon potato, chunked

1 carrot, sliced

1 Mexican onion sliced thin

salt and pepper to taste

1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
1 Yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.  
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup. 
  • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
  • Add ketchup and bring to a slow boil, stirring constantly. 
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

LINK PARTY PALOOZA & FOODIE FRIDAY submissions by 3 Sides of Crazy

It’s FOODIE FRIDAY over at RATTLEBRIDGE FARM and a great time for me to catch up on a few recipes that needed posting from the recently tried stack of Magazine Monday recipes and this week there were quite a few winners I must say.

First up is:

BULLAI RUBBED CHICKEN

2 pounds chicken tenders, rinsed and dried

1 1/2 teaspoons chili powder

1/2 teaspoon sea salt

2 teaspoons garlic powder

1 KNORR onion bouillon cube, crushed

1 teaspoon California sweet Paprika

1 KNORR chicken homestyle stock tub

2 tablespoons sun dried tomatoes

Juice of 1 lemon

4 tablespoons butter, divided

  • Combine spices until well blended.
  • Sprinkle rub on both sides of chicken  rubbing in well.
  • Melt 2 tablespoons of butter over medium high heat.
  • Cook chicken pieces until just done, about 4 minutes per side.
  • Remove chicken pieces, keeping them warm.
  • Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
  • Whisk in the lemon juice and whipping cream until well blended.
  • Add sun dried tomatoes.
  • Reduce heat, simmering to desired consistency.
  • Pour over chicken and mashed potatoes.

Next was a super easy and SUPER tasty recipe:

GERMAN SMASHED POTATOES

3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

1/2 pound bacon

4 tablespoons apple cider vinegar

1 teaspoon sugar

  • Cook bacon until crisp, drain on paper towels.
  • Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
  • In a large bowl add the potatoes and smash.
  • Crumble the bacon over the potatoes.
  • Pour the vinegar mixture over top and mix well.
  • Enjoy.

Then came a more time consuming recipe, but one hubs fell in love with:

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

LAYERED TORTILLA PIE

1 cup salsa

1 pound ground beef

homemade taco seasoning

1 can refried BLACK beans

1 can traditional refried beans

8 inch flour tortillas

2 cups Mexican shredded cheese

sour cream

1/2 cup chopped tomatoes

  • Brown the hamburger and drain off the grease.
  • Add 1/2 cup water and taco seasoning to the hamburger.
  • Cook until liquid is absorbed.
  • Preheat oven to 400°.
  • In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
  • In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
  • Spray a shallow pie pan with PURE.
  • Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
  • Spread with one of the bean mixtures.
  • Add another tortilla and spread with some meat mixture.  Top with a thin layer of cheese.
  • Repeat layers until you have about 7 or 8 layers.
  • Top with remaining cheese.
  • Cover lightly with foil.
  • Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
  • Cut into wedges and serve with salsa and sour cream.

Here’s an all-time favorite:

SEAFOOD SALAD

Shredded Romaine

Tomato wedges

Sliced green onions

Juice of 1 lemon

salt and pepper to taste

1 large can tuna, drained really well

Mayo to taste

  • Toss all together and enjoy with some garlic bread.

And lastly one of our new favorites:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

1 pound hamburger

1 pound Italian sausage

2 bunches green onions, chopped

1 sleeve saltines, crushed

2 eggs

1 can Italian tomato paste

8 oz. shredded cheddar cheese

2 cloves garlic

1 teaspoon sea salt

1 teaspoon white pepper

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

  • Preheat oven to 350 degrees.
  • Blend all together.
  • I use the mini loaf pans and fill each one 2/3.
  • Bake for 45 minutes or until top is crispy.
  • Pour off excess fat before serving.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.
These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

PARMA ROSA PASTA

2 tablespoons butter

1/2 cup heavy cream

1 teaspoon minced garlic, jar

1 tablespoon Classico sun-dried tomato paste

1 egg yolk, beaten

1/4 teaspoon thyme

salt and pepper to taste

3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

Recipes Submitted to:

and TATERTOTS & JELLO’S  LINK PARTY PALOOZA

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BRAISED BEEF & ONIONS aka BAKED STEAK, PARMESAN GARLIC POMMES ANNA and my new OXO tool

Baked SteaksBRAISED BEEF & ONIONS aka BAKED STEAK

1 new york strip steak per person

1 LARGE Vidalia onion

garlic salt

white pepper

sea salt

  • Preheat oven to 400 degrees.
  • Pat meat dry.
  • Generously sprinkle meat with garlic salt, sea salt and white pepper to taste.
  • Using a mandoline slice onion as thin as possible.
  • Place half the onions on the bottom of a baking dish.
  • Lay steaks on top of onions.
  • Top with remaining onions.
  • Seal with foil.
  • Bake for 2 hours.
  • Check for tenderness.
  • Bake another 30 minutes as necessary.

PARMESAN GARLIC POMMES ANNA

1-2 Yukon potatoes per person

Parmesan cheese

garlic salt

  • 1 tablespoon butter per person, sliced very thin
  • Using mandoline slice potatoes on thinnest setting.
  • Spray baking dish with PURE.
  • Arrange potatoes in layers, sprinkling with garlic salt, pepper and Parmesan cheese between each layer and on top.
  • Microwave for 2 minutes on high.
  • Top with butter slices and then a bit more Parmesan cheese and bake with beef the last 30 minutes until crisp and tender.

 

LOVE MY NEW TOOL! It’s an OXO hand held mandoline.  There are 3 thickness sizes and best of all a lock!  The lock prevents those cuts that are inevitable otherwise.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

HAPPY VALENTINE’S DAY!

Happy Valentines DayValentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal.  What are you doing for Valentine’s Day this year?
STRAWBERRY MARGARITAS
2 cups crushed ice
1/2 cup fresh strawberry puree
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
  • Puree until smooth.
  • Pour into rocks glasses, garnish and serve.
CAJUN SHRIMP COCKTAIL
1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled
  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.
CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

  • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
  • Add mayonnaise and blend together to form a thick base.
  • In a slow stream add oil.
  • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
  • Optional – Add anchovies to dressing to create a deeper, saltier taste.
PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees.
  • Place bread slices on oven rack and bake until dry and golden.
  • Melt butter in flat bowl.
  • Combine cheeses in flat bowl.
  • Dip first in butter and the cheese mixture.
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
  • Cut to desired size*
*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.
GARLIC STEAK
Steak of choice (hubby choose T-bones)
2 cloves of garlic per steak, minced fine
1 tablespoon champagne vinegar per steak
1/2 tablespoon canola oil
sea salt
white pepper
  • Pierce each steak with a marinater.
  • Whisk together the garlic, oil, salt and pepper to taste.
  • Place steak side by side of a large plate.
  • Pour marinade over top.
  • Turn steak and make sure each is well coated.
  • Cover and marinate overnight.
  • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
  • Firmly press garlic pieces into the steak.
  • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
TWICE BAKED POTATOES
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.
SOUR CREAM DUTCH APPLE PIE
PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

  • Warm the milk in a small pan.
  • Whisk the eggs with the sugar in a separate bowl.
  • Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
  • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
  • Whisk in the cream and vanilla.
  • Follow your ice cream maker directions for freezing.

CARNE ASADA

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

What you have left after the marinating.

CARNE ASADA

2-3 pounds flank or skirt steak, sliced THIN

1 medium Vidalia onion, sliced thin

2 lemons, 1 sliced thin, 1 wedged for squeezing

1 lime, sliced thin

1 orange, sliced thin

1/3 cup champagne vinegar

2 teaspoons minced garlic, jar

1 teaspoon salt

1 teaspoon FRESH ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Hungarian paprika

  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness.
  • Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.

PARIKA POT ROAST

Paprika Pot RoastPAPRIKA POT ROAST

2 pound chuck roast
2 tablespoons sweet Hungarian paprika
1 can diced tomatoes, undrained
1 KNORR concentrated beef stock
2 cups hot water
1 large Vidalia sweet onion, sectioned in pieces
1 bag baby carrots
6 ounces roasted red sweet peppers, cut into strips
2 tablespoons cornstarch
8 ounces sour cream
2 cups wide egg noodles
4 tablespoons butter

  • Generously salt and pepper roast on both sides.
  • Rub paprika into both sides of roast until well coated.
  • Whisk together the hot water and beef stock. Place in a slow cooker.
  • Top with the tomatoes, onions, carrots, sweet peppers and the broth.
  • Cover and cook on low 10-12 hours or 5-6 hours on high.
  • Remove the meat and shred with forks.
  • Whisk together the cornstarch and water until smooth and add to the slow cooker blending well.
  • Add the meat back in and cook another 30 minutes.
  • Meanwhile cook the noodles al dente’.
  • Toss noodles with butter.
  • Stir in sour cream into slow cooker and serve over noodles.