….one of the curious things we have noticed about meat, at least to our palate, is that there seems to be a correlation between tough and tasty.\u00a0 That was first brought to our attention by our butcher, Doug Aylesworth of Blue Ridge meats.<\/p>\n
It was he who first suggested we try marketing chuck steaks.\u00a0 Frankly, we got cold feet after the first cuts arrived back here.\u00a0 More recently, we’ve decided that Doug was right, but they do require careful preparation.<\/p>\n
Our daughter-in-law, Barbara, came up with a recipe from her mother recently…a recipe for beef stroganoff.\u00a0 It’s simple and, she assures us, delicious.\u00a0 Barbara is one of the best cooks we know and we recommend you try “Mom’s Beef Stroganoff”.\u00a0 We will.<\/p>\n
1 1\/2 to 2 lbs chuck steak, cut into one inch cubes<\/strong><\/em><\/p>\n 1 medium or large onion, chopped<\/strong><\/em><\/p>\n Olive oil to brown beef and onion<\/strong><\/em><\/p>\n 1 or 2 cans of cream of mushroom soup<\/strong><\/em><\/p>\n One half cup of evaporated milk ( may substitute sour cream or whole milk) Salt and pepper to taste<\/strong><\/em>\u00a0<\/strong><\/em><\/p>\n Saute onion in oil, add beef til browned and onion translucent over medium heat. Add enough water to cover the beef and lower heat to simmer, cover for an hour to hour and half.\u00a0 Check on meat periodically for tenderness and be sure meat stays covered with water. After the meat is done, add soup, milk, salt and pepper. ( Note if there is too much liquid, remove some of the water before adding soup, etc). Meanwhile prepare brown rice or egg noodles.\u00a0 Lovely with a side salad, and green vegetable like fresh green beans almandine or steamed broccoli. (note : fresh rye bread is wonderful to mop up the gravy)<\/strong> <\/em><\/p>\n As a bonus, I’m adding the\u00a0steak recipe we discovered recently.\u00a0 It was perfect with NY Strips the other night and so tonight we thought we’d challenge the recipe by using sirloin, a less tender, thinner cut.\u00a0 Again, this simple procedure gave us a perfect, tender, delicious, medium rare\u00a0steak on the stove top.<\/p>\n An hour before cooking….sprinkle liberally\u00a0on both sides\u00a0with sea salt.\u00a0<\/em><\/strong><\/p>\n Rinse off the sea salt\u00a0before cooking and then salt and pepper to your taste.\u00a0<\/em><\/strong><\/p>\n Bring pan with some oil\u00a0on stove top to high heat….take steak with a tongs…and hold the fat edge down until the fat starts to break down.\u00a0 Then lay the steak flat and cook for two minutes…then flip and cook for two minutes more.\u00a0 Somewhere along the way add some butter to the pan and swish it around.\u00a0<\/em><\/strong><\/p>\n After\u00a0total cooking time 4 minutes, turn off the burner.\u00a0 <\/em><\/strong>Let stand for five minutes.\u00a0 <\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" ….one of the curious things we have noticed about meat, at least to our palate, is that there seems to be a correlation between tough and tasty.\u00a0 That was first brought to our attention by our butcher, Doug Aylesworth of Blue Ridge meats. It was he who first suggested we try marketing chuck steaks.\u00a0 Frankly, we got cold feet after the first cuts arrived back here.\u00a0 More recently, we’ve decided that Doug was right, but they do require careful preparation. Our daughter-in-law, Barbara, came up with a recipe from her mother recently…a recipe for beef stroganoff.\u00a0 It’s simple and, she assures us, delicious.\u00a0 Barbara is one of the best cooks we know and we recommend you try “Mom’s Beef Stroganoff”.\u00a0 We will. 1 1\/2 to 2 lbs chuck steak, cut into one inch cubes 1 medium or large onion, chopped Olive oil to brown beef and onion 1 or 2 cans of cream of mushroom soup One half cup of evaporated milk ( may substitute sour cream or whole milk) Salt and pepper to taste\u00a0 Saute onion in oil, add beef til browned and onion translucent over medium heat. Add enough water to cover the beef and lower heat to simmer, cover for an hour to hour and half.\u00a0 Check on meat periodically for tenderness and be sure meat stays covered with water. After the meat is done, add soup, milk, salt and pepper. ( Note if there is too much liquid, remove some of the water before adding soup, etc). Meanwhile prepare brown rice or egg noodles.\u00a0 Lovely with a side salad, and green vegetable like fresh green beans almandine or steamed broccoli. (note : fresh rye bread is wonderful to mop up the gravy) As a bonus, I’m adding the\u00a0steak recipe we discovered recently.\u00a0 It was perfect with NY Strips the other night and so tonight we thought we’d challenge the recipe by using sirloin, a less tender, thinner cut.\u00a0 Again, this simple procedure gave us a perfect, tender, delicious, medium rare\u00a0steak on the stove top. An hour before cooking….sprinkle liberally\u00a0on both sides\u00a0with sea salt.\u00a0 Rinse off the sea salt\u00a0before cooking and then salt and pepper to your taste.\u00a0 Bring pan with some oil\u00a0on stove top to high heat….take steak with a tongs…and hold the fat edge down until the fat starts to break down.\u00a0 Then lay the steak flat and cook for two minutes…then flip and cook for two minutes more.\u00a0 Somewhere along the way add some butter to the pan and swish it around.\u00a0 After\u00a0total cooking time 4 minutes, turn off the burner.\u00a0 Let stand for five minutes.\u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,39],"tags":[],"class_list":["post-1492","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=1492"}],"version-history":[{"count":3,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1492\/revisions"}],"predecessor-version":[{"id":1494,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1492\/revisions\/1494"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=1492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=1492"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=1492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}