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since im snowed in im looking for something different not going to grill. just oven or stove top. i have butterflied backstraps or round steak.
 

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cut that about 1/2" thick,dip in egg&milk,then breadcrums.now fry them in alittle oil until they are golden brown...like feeding strawberrys to a jack*** we call them bucklets, injoy
 

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For the steak, remove bone if any. Salt and pepper both sides and dredge in flour, shake or pat off excess. Brown both sides in oil, just enough for a thin coat on whole pan bottom, do not cook till done. Remove steak from pan and sit aside. If needed put more oil in pan with some diced onion, 1 or 2 cloves of garlic diced fine and some fresh or dried thyme. Saute till onion is clear, do not burn garlic. When onions are clear pour most of a bottle of good beer, dark beer or ale is better, Guiness is best. Put the steak in the pan and turn to a low simmer and ut on lid and simmer (braise) for and hour or until the steak is very tender. Put about 3/4 teapoon of cornstarch in a container and add beer or water, just enough to disolve the cornstarch, turn up heat till liquid is simmering, small bullles and add the cornstarch slurry and cook for 1 or 2 minutes till liquid is thickened taste for salt and pepper and season if necessary and serve.. Serve with rice and use liquid for a sauce over rice. If you have them, add sliced mushrooms to pan after 1/2 hour of cooking. Enjoy.
 

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I bone my steaks, get to room temp, sprinkle with webers smoky mesquite both sides, fry until just pink, Yummie
Stan
 
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