Meal Stack - November 21

Ingredients

Chicken Fried Steak

  • 6 lbs. round ste1ak, tenderized
  • 1 c. chopped onion
  • 1 c. chopped red and/or green bell peppers
  • 1 can (16 oz.) kidney beans and liquid
  • 2 c. chopped tomatoes
  • 1 can (16 oz.) tomato sauce, low sodium
  • 1 c. beef broth
  • 1 pkg. (11 oz.) Blackeyed Peas
  • 1 to 2 Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped
  • 1 can nibblet corn, low sodium
  • Cheddar cheese, grated
  • Tortillas
  • 1 lb. mushrooms cut in quarters
  • 1 lb. small onions
  • 3 carrots cut in thin circles

    Habenero Chili Chili

  • 3 T. cooking oil
  • 1 lb. lean round steak, cut into bite-sized strips (turkey can be substituted)
  • 1 c. chopped onion
  • 1 c. chopped red and/or green bell peppers
  • 2 cloves garlic, minced
  • 1 can (16 oz.) kidney beans and liquid
  • 2 c. chopped tomatoes
  • 1 can (16 oz.) tomato sauce, low sodium
  • 1 c. beef broth
  • 1 pkg. (11 oz.) Blackeyed Peas
  • 1 to 2 Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped
  • 2 T. Fresh Cilantro, chopped
  • 1 T. Fresh Basil, chopped
  • 1 T. packed brown sugar
  • 1 t. Worcestershire sauce
  • 1 Bay Leaf
  • 1 c. nibblet corn, low sodium
  • Salt to taste

    Beef Burgundy

  • 2 lbs. round steak cut in 2 inch cubes
  • 1/4 lb. salt pork
  • salt and pepper
  • 2 T. flour
  • 1 1/2 C. wine
  • 1 1/2 C. water
  • 1/2 t. thyme
  • 1 bay leaf
  • 1 garlic clove
  • 1 lb. mushrooms cut in quarters
  • 1 lb. small onions
  • 3 carrots cut in thin circles

    Directions

    Chicken Fried Steak:

    Cut steak into serving size pieces; season steak with tenderizer, garlic salt, and black pepper.



    Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.



    Habenero Chili Chili:

    In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides.



    Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes.



    Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender.



    Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.



    TIP: HANDLING HOT PEPPERS



    Use rubber gloves when handling hot peppers. The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands. Be especially careful of your eyes. Cleanse hands and gloves thoroughly.



    Beef Burgundy:

    Fry salt pork until crisp. Remove from pan and reserve drippings.



    In 2 T. of the drippings, brown beef slowly. Remove beef from pan.



    Sprinkle with flour, salt and pepper and add with salt pork to a 3 qt. casserole dish.



    To the frying pan add wine, water, thyme, bay leaf and garlic. Bring to a boil and pour over meat.



    Cover and bake at 350° for 1 ½ hours or until beef is tender.



    Saute onions and mushrooms in 2 T. of the pork fat. Add to beef with the carrots.



    Bake another 30 minutes.



    Serve over pasta or rice.
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