Beef Cutlet

Beef and Broccoli

Ingredients:

  • 2 beef cutlets
  • Soy Sauce
  • Garlic, chopped
  • Sesame oil
  • Chili sauce
  • Broccoli

Directions:

Slice beef cutlets into bite size strips. Toss in a bowl with soy sauce, chopped garlic, sesame oil and chili sauce (I use Sambal). Let marinate a few minutes.

Stir fry in a pan until browned. Remove from pan and put aside keeping juices in pan. Add chopped broccoli and a bit of water scraping up the browned bits from pan. Cover and let steam until desired tenderness.

Toss with beef and serve over brown rice.*

*My oldest sister, Ann, who resides in South Louisiana, led me to Cajun Grain Farms, where I purchased their heirloom rice, organically grown. It is delicious. Try it with your stir fry recipes. Just Google “Cajun Grain, Louisiana” or go to Amazon.com.

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Mom's Smothered Steak

Ingredients:

  • 1 package JVF tenderized beef or pork cutlets, cut into quarters
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1/4 t. garlic
  • 1/2 t. onion powder
  • 1/2 c. flour
  • 1/4 c. oil (I add a tablespoon of butter)
  • 1 c. water
  • 1 beef bouillon cube (or use 1c. organic beef brother and eliminate water and cube)
  • 1 medium yellow onion

Directions:

  1. Mix the seasonings in a small bowl. Put flour on a flat dish. Coat each piece of cutlet with spices and rub the spices into the groves in the cutlets. You should cover the pieces with the spices while retaining some of the spices for later. Dredge each piece in flour. Rub flour in too, then re-dredge in the flour.
  2. Heat oil and butter on a medium high burner and preferably in a cast iron skillet but any will do. Add cutlets and fry for 1 minute then cut heat back to medium. Fry 4-5 minutes on each side, then remove to drain on a paper towel.
  3. Remove all but 3 tablespoons of oil/butter and bring back to medium high heat, sprinkling in 3 T. flour. Whisk it into the oil and cook until you have a brown roux. Add the cup of water and a bouillion cube (or not) and mix until the gravy thickens slightly. Add all or part of remaining seasoning to taste.
  4. Replace cutlets in gravy, top with onion rings, cover and simmer for 30-40 minutes and you’re ready to eat. I like it served over rice or with a good yeast roll. Whatever you prefer is fine but the gravy is delicious too so have some method for cleaning the plate at the table!

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