KETCHUP MARINADE FOR STEAK OR CHICKEN
This is a great marinade for barbecuing, since you don't have to add anything while the steak or chicken is cooking, but it gets a great barbecue sauce flavour.
Provided by momthecook 2
Categories Chicken
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice onion very finely.
- Add all other ingredients.
- Stir well.
- Pour over chicken or steak.
- Cover and marinate in the refrigerator for at least 8 hours.
- Remove meat from marinade and cook on barbecue to desired doneness.
- Pour marinade into a small pot and bring to a boil.
- Reduce heat and simmer until fairly thick.
- Serve warm sauce on the side.
Nutrition Facts : Calories 32.9, Fat 0.2, Sodium 542.3, Carbohydrate 7.8, Fiber 0.3, Sugar 6.1, Protein 0.6
SERBIAN BEEF BUREK (BUREK SA MESOM)
Steps:
- Gather the ingredients.
- In a large skillet, sauté the onion and ground chuck over medium heat until the meat is no longer pink and the onions are translucent.
- Drain in a colander .
- Return the meat-onion mixture to skillet and add the parsley, salt, and pepper and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature.
- Lightly coat a 9 x 13-inch pan with cooking spray . Separate the phyllo dough into 2 piles (approximately 10 to 14 sheets each) and keep covered so they don't dry out. Half will go on the bottom of the pie and half will go on the top.
- Place 2 sheets in the prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more sheets and brush with oil. Continue until you've used one pile of phyllo.
- Spread the cooled ground chuck mixture evenly over the phyllo, pushing up to the edges. Begin covering the meat with the remaining phyllo, again using 2 sheets at a time and brushing with oil. Continue until all of the phyllo is used.
- Brush the entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares.
- In a medium bowl, mix the eggs with the yogurt and soda water . Pour over the burek. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 350 F. Remove the plastic wrap and bake for 45 to 55 minutes, or until golden brown. Cool slightly before serving.
Nutrition Facts : Calories 355 kcal, Carbohydrate 23 g, Cholesterol 98 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, Sodium 650 mg, Sugar 2 g, Fat 19 g, ServingSize 1 pie (8 to 10 servings), UnsaturatedFat 0 g
EYE OF ROUND STEAK AND KETCHUP
Round steak simmered in ketchup and onions makes a great gravy to spoon over mashed potatoes. This was a family favorite when I was a kid.
Provided by Steph
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour.
- Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 34.3 g, Cholesterol 56.4 mg, Fat 9.1 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 2.8 g, Sodium 1362.9 mg, Sugar 15.9 g
TRADITIONAL STYLE SWISS STEAK
Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!
Provided by Peg1933
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Grease interior of covered roasting pan or Dutch oven.
- Cut round steak into serving size pieces (approximately 4 inch squares).
- Sprinkle both sides of steak pieces with Aldolph's tenderizer.
- Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
- Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
- Do this to both sides several times.
- Remove the "pounded and floured" meat, and continue with remaining pieces.
- Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
- Now add the Crisco; when Crisco is melted, add the butter.
- Quickly fry steak pieces, in batches, until browned good on both sides.
- Remove to plate until all steak has been browned.
- Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
- Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
- Cook the peppers and onions until lightly browned on edges.
- Do not let burn!
- Pour in the canned whole tomatoes and tomato sauce.
- Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
- When this comes to a boil, remove from heat.
- Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
- Place fried steak over the top.
- Cover and bake 1 3/4 hours.
- Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
- You want to maintain a gravy.
- Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
- My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
- AND lots of bread and butter to dunk into the "gravy".
Nutrition Facts : Calories 893.2, Fat 32.8, SaturatedFat 13.2, Cholesterol 216.8, Sodium 814.9, Carbohydrate 61.5, Fiber 7.7, Sugar 14.3, Protein 87
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