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Minute Steak
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<blockquote data-quote="MrBilly" data-source="post: 111972" data-attributes="member: 87"><p>I think how tender it is depends on the quality of the beef you start with. If you start with shoe leather, most probably you end up with it also. Anyway, our customers love cube steak down here in the SE, so we offer an option to them of getting more of it.</p><p></p><p></p><p>This is a very good recipe and it makes the cube steak extremely tender and delightfully "tomatoeeee".</p><p> </p><p>Ingredients:</p><p>1 lb of Sell Farm Angus cube steak</p><p>1/4 cup of white flour</p><p>salt and pepper to taste</p><p>3 tablespoons of olive oil</p><p>1 medium Vidalia onion chopped</p><p>1 4.5 oz can of Old El Paso Chopped Green Chiles</p><p>1 tablespoon of brown sugar</p><p>1/2 teaspoon of dry mustard</p><p>1/4 cup of Heinz catsup</p><p>1/4 cup of water</p><p>2 tablespoons of Balsamic vinegar</p><p>2 tablespoons of Lea and Perrins Worcestershire sauce</p><p>2 pinches of garlic powder</p><p>2-3 pinches of oregano</p><p>2-3 pinches of sweet basil</p><p></p><p>Take the meat and coat with flour salt and pepper; then brown it in the oil with the onion and green chilies. Add the brown sugar, the dry mustard, Heinz catsup, water, vinegar, Worcestershire sauce and spices. Cover and simmer for about 15 minute, turning every 4 minutes until delightfully tender. Use the gravy to cover your starch! Ad more water if you like the gravey more watery.</p><p></p><p>Serve with potatoes and a green. </p><p>Enjoy!</p><p></p><p>Billy</p><p></p><p> :lol:</p></blockquote><p></p>
[QUOTE="MrBilly, post: 111972, member: 87"] I think how tender it is depends on the quality of the beef you start with. If you start with shoe leather, most probably you end up with it also. Anyway, our customers love cube steak down here in the SE, so we offer an option to them of getting more of it. This is a very good recipe and it makes the cube steak extremely tender and delightfully "tomatoeeee". Ingredients: 1 lb of Sell Farm Angus cube steak 1/4 cup of white flour salt and pepper to taste 3 tablespoons of olive oil 1 medium Vidalia onion chopped 1 4.5 oz can of Old El Paso Chopped Green Chiles 1 tablespoon of brown sugar 1/2 teaspoon of dry mustard 1/4 cup of Heinz catsup 1/4 cup of water 2 tablespoons of Balsamic vinegar 2 tablespoons of Lea and Perrins Worcestershire sauce 2 pinches of garlic powder 2-3 pinches of oregano 2-3 pinches of sweet basil Take the meat and coat with flour salt and pepper; then brown it in the oil with the onion and green chilies. Add the brown sugar, the dry mustard, Heinz catsup, water, vinegar, Worcestershire sauce and spices. Cover and simmer for about 15 minute, turning every 4 minutes until delightfully tender. Use the gravy to cover your starch! Ad more water if you like the gravey more watery. Serve with potatoes and a green. Enjoy! Billy :lol: [/QUOTE]
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