Archives for the Beef category

December 3, 2008

Chuck Roast

December 3rd, 2008 by
Chef Thom

This recipe is from my new book How to Cook Great Dinners and spend less at the Grocery Store

1- 2 to 3 lb. chuck roast
2 onion slices
garlic powder
salt
pepper
flour for dredging
flour for gravy
butter
gravy master

Chuck roast is one of my favorite cuts of beef.
It’s flavorful, tender, and economical.
When you are picking out a chuck roast you want to look at the fat to meat ratio.
To much fat and you will have a roast that will shrink, to little and it will be tough with no taste.
The key to a good chuck roast is light browning. In a skillet or fry pan heat a light coating of oil. Lightly dredge the roast in flour seasoned with salt and pepper and lightly brown on all sides before placing in the oven.

Place browned roast on rack of roasting pan.
sprinkle with salt, pepper, and garlic salt.
Cover top of roast with onion slices.
pour about 2 cups of water into bottom of pan.
Cover with aluminum foil and place into a preheated 325 degree oven.
Cook for about 2 to 3 hours.
Figure on around 1 hour per pound or until roast reaches 180 degrees internal temp.

Dark Beef Gravy

For the gravy, first you will make a rue.
In a sauce pan melt 2 Tablespoons of butter over medium heat.
Stir in 2 Tablespoons of flour and cook until a light golden brown.
Add the drippings and water from the bottom of the roast pan.
Cook while stiring until gravy thickens and there is no flour taste from the rue. Add Gravy Master to darken.

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January 25, 2008

Hunter Steak

January 25th, 2008 by
Chef Thom

As I was eating dinner last nite, I thought of how many times I have told someone I was having Hunter Steak and they had no idea what I was talking about. Hunter steak is well know in some areas and never heard of in others. It is one of my favorite meals and here are the recipes for what I had for dinner last nite. Nothing fancy, just a good simple meal.

Thin cut top round steak, or preferably cubed steak.
(Last nite I used venison steak)
basic rub
bacon to wrap around steak.
one potato
1/2 onion
vegatable oil
salt & pepper

Sprinkle rub on the steak and pat in.
Wrap bacon around steak, if you have a meat hammer use the tenderizing side to pound the bacon into the steak. If not just wrap the bacon around the meat. Heat frying pan over medium heat and add steak with the bacon ends down, This will hold the bacon in place. fry for approximately 5 minutes they carefully flip steak and cook for approx. 5 min more.

In a different pan place enough veg. oil to coat bottom of pan. Dice potato and 1/2 onion. Heat pan over medium-hi heat and add potato and onion. cook till potatoes start to turn brown and are soft, stirring often, add salt and pepper to taste.

Well thats it, simple and fast. And it is sooooo good.

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March 11, 2007

Grilled Flank Steak

March 11th, 2007 by
Chef Thom

One of my favorite cuts of beef is flank steak.
It is easy to prepare and I have never had a complaint when I serve it up
for dinner to my family or friends. The recipe below uses a simple marinade,
but one of my favorite ways to serve it is to simply sprinkle both sides with salt
and pepper, grill it and serve with BBQ sauce on the side for dipping
the steak in. Enjoy!

1 flank steak
1/3 cup soy sauce
3 to 4 tablespoons Worcestershire Sauce
3 to 4 tablespoons vegetable oil
garlic powder or garlic salt

Sprinkle the steak with the garlic salt or powder on both sides.
Combine the soy sauce, Worcestershire sauce, and vegetable oil.
Pour over the steak and marinate for around 8 hours in refrigerator, turning often.
Remove steak and cook on the grill over medium heat, about 4 minutes per side for rare.
Slice thin across the grain and serve.