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Thread Number: 55485
Old Fashioned Country Style Steak.. |
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| Post# 778782 , Reply# 1 8/22/2014 at 20:16 (3,553 days old) by norgeway (mocksville n c ) | ||
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Well...The wierd Computer posted the pictures twice...Also I add another grind of pepper to the pan before covering, keep the water hot so if it gets too thick you can add a little... | ||
| Post# 778783 , Reply# 2 8/22/2014 at 20:20 (3,553 days old) by norgeway (mocksville n c ) | ||
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Another old fashiond rule.. NEVER add cold water to anything cooking, also never add cold milk to mashed potatos, they really are better when you heat the milk! | ||
| Post# 778786 , Reply# 3 8/22/2014 at 20:29 (3,553 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
Yep! | ||
| Post# 778788 , Reply# 4 8/22/2014 at 20:34 (3,553 days old) by norgeway (mocksville n c ) | ||
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You are EXACTLY RIGHT...And NO skim milk or margarine..BUTTER and WHOLE milk only!..And I use ONLY white pepper in them! | ||
| Post# 778803 , Reply# 6 8/22/2014 at 21:35 (3,553 days old) by dynaflow (rockingham nc) | ||
Hans | ||
| Post# 778806 , Reply# 8 8/22/2014 at 21:39 (3,553 days old) by norgeway (mocksville n c ) | ||
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Im going to Take it up after while and put it in a Corning Ware Dutch Oven, then tomorrow I will just take it out of the fridge and heat it in the oven a while..I have some fresh green beans, and im going to cook a pot of rice and make biscuits.....mmmm m! LOL | ||
| Post# 778807 , Reply# 9 8/22/2014 at 21:41 (3,553 days old) by norgeway (mocksville n c ) | ||
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RE Pounding steak! I remember my Mother using the edge of a saucer to pound round steak when she made Beef Stroganoff. | ||
Post# 778811 , Reply# 10 8/22/2014 at 21:59 (3,553 days old) by joelippard  (Hickory) |
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Post# 778816 , Reply# 11 8/22/2014 at 22:10 (3,553 days old) by gansky1 (Omaha, The Home of the TV Dinner!) |
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| Post# 778819 , Reply# 12 8/22/2014 at 22:13 (3,553 days old) by norgeway (mocksville n c ) | ||
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About 4.00 You have a 15 to 16 hour drive so you better get on the road...Im baking a cheesecake now!!! | ||
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Post# 778820 , Reply# 13 8/22/2014 at 22:16 (3,553 days old) by gansky1 (Omaha, The Home of the TV Dinner!) |
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Post# 778854 , Reply# 14 8/23/2014 at 05:36 (3,552 days old) by Frigilux (The Minnesota Prairie) |
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The country-style steaks look wonderful, Hans! Haven't made them in years.
Mashed potatoes: I cook 3 to 4 pounds of russet or yukon gold potatoes in heavily salted water. Drain well, pour in 8 tablespoons of melted butter, then add heavy cream as needed (usually only a few tablespoons) to get them to the desired consistency. I use the KitchenAid mixer for mashing: Add potatoes and melted butter to bowl, and break them down at low speed using the paddle attachment. Switch to whisk attachment, and whip at medium-high speed, adding cream and a bit more salt if needed. | ||
| Post# 778905 , Reply# 15 8/23/2014 at 14:29 (3,552 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
Ya'll ...
are making me hungry!! LOL. It all sounds mighty tasty! For my version of smashed 'taters: about 4 medium well scrubbed Russets cut up with skin still on (for minerals), 1/2 cup ricotta cheese, 1/4 cup heavy cream, and (optional) 2 cloves finely chopped garlic, then slathered with copious amounts of Real Vermont Cabot Butter when served ... mmmmm mmmmm! And even better with some home-made Sauerkraut alongside!
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| Post# 778949 , Reply# 16 8/23/2014 at 21:06 (3,552 days old) by 58limited (Port Arthur, Texas) | ||
I've always called this smothered steak. Made a bunch last winter using a cast iron skillet when I bought a 1/4 steer from a friend who is a rancher - organic grass-fed beef, YUM!
My take on mashed potatoes: Chop a bundle of scallions and simmer in a cup and a half of milk. Boil seven or so Yukon Gold taters with the skin on, drain and remove skins when tender. Mash in the milk/scallion mix with a stick of butter, S&P to taste. | ||
| Post# 778965 , Reply# 17 8/23/2014 at 22:55 (3,552 days old) by A440 () | ||
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Looks Yummy! | ||
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Post# 778974 , Reply# 18 8/24/2014 at 02:21 (3,551 days old) by vacbear58 (Sutton In Ashfield, East Midlands, UK) |
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@ 58limited
In my native Northern Ireland your version of mashed potatoes is known as Champ - often served on their own with a good size knob of butter and a glass of milk or even buttermilk.
The potatoes in champ just want to be well mashed not whipped. I have also seen it done with parsley instead of scallions. Although I dont often have it now, champ is my favourite way to have potatoes Al | ||
| Post# 778981 , Reply# 19 8/24/2014 at 05:46 (3,551 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Al:
Champ is wonderful, but please tell me you have a fondness for colcannon! That is Ireland's most wonderful dish.
For those who've never had the pleasure - colcannon is cooked cabbage (or kale) mashed up half-and-half with potatoes. Some cooked leek goes in as well. Lots of milk and butter, and it's sooooooo good. | ||
| Post# 779037 , Reply# 20 8/24/2014 at 10:43 (3,551 days old) by perc-o-prince (Southboro, Mass) | ||
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Aunt Jean's Hans, IIRC, when done with tomato like she does, we call that Swiss Steak in these parts. Haven't had that since my mother made it in the electric skillet in the '70's! Chuck | ||
| Post# 779093 , Reply# 21 8/24/2014 at 16:07 (3,551 days old) by 58limited (Port Arthur, Texas) | ||
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vacbear58
I hand mash my potatoes using my mom's old hand masher. I came across that recipe years ago watching a cooking show, it was around St. Patrick's Day so I'll bet they were doing an "Irish Week" but I don't recall. It is the only way I make mashed potatoes now: If I'm going through the effort to make mashed potatoes, it is not much more effort to chop some scallions and simmer some milk. I like them with cream gravy but I eat them with melted butter too. I use salted butter which is enough salt in the recipe for me and I usually do not add pepper.
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| Post# 779113 , Reply# 22 8/24/2014 at 16:55 (3,551 days old) by alr2903 (TN) | ||
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Chuck, our family calls it Swiss steak as well. IIRC, Mom used celery too. Arthur | ||
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Post# 779278 , Reply# 23 8/25/2014 at 09:40 (3,550 days old) by kevin313 (Detroit, Michigan) |
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| Post# 779291 , Reply# 24 8/25/2014 at 10:47 (3,550 days old) by xraytech (Rural southwest Pennsylvania ) | ||
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Post# 779335 , Reply# 25 8/25/2014 at 14:28 (3,550 days old) by nurdlinger (Tucson AZ) |
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Help me out here | ||
| Post# 779356 , Reply# 26 8/25/2014 at 15:27 (3,550 days old) by norgeway (mocksville n c ) | ||
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I usually.. Brown them on 325 to 350 then turn to the simmer or about 225 position,OHHH the mushrooms would be good, I also have made it with a couple cans of Golden mushroom soup in the crock pot.. | ||
| Post# 779360 , Reply# 27 8/25/2014 at 15:50 (3,550 days old) by perc-o-prince (Southboro, Mass) | ||
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Arthur- I don't remember celery, but that would be good! Funny- with gravy it was Country Fried Steak, but with tomatoes it was Swiss Steak. Sam/Hans there anything with brown gravy that isn't better with mushrooms and onions in it? Chuck | ||
| Post# 779377 , Reply# 28 8/25/2014 at 17:39 (3,550 days old) by 58limited (Port Arthur, Texas) | ||
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