Where's the Beef?

I love beef, most any kind of beef, prepared most any way. My husband will not eat steaks, or roasts at all, but, he will eat ground beef. I was like??? He said his father ate beef like almost everyday, when they grew up, and over time, the kids could not even stand the smell. So, I eat steak and roasts when he is not around to smell the cooking. I do not understand it, but, I respect it, since I still like him:)

The other night, I made a Bacon Wrapped Fillet of Beef, served with a baked potato, and salad. How much do these go for these days in restaurants? I made this dinner for about $6.00.

The beauty of making salads the way I do, is oftentimes, there is one of my salads in the frig at all times, such as the Cole Slaw and 3 Bean Salad I shared with you the other day. I just added a few fresh Rome Tomatoes on the side. The baked potato was actually made the day before, on the grill when we had the BBQ Chicken.

Now, for that yummy steak. I found this at our local Save A Lot store, in a cryogenic vacuum pack of 2. I froze the second for another day. Mind you , these are not Fillet Mignon, just fillets of beef, with bacon wrapped around them.   Price for the 2 steaks was $5.99 ,and no one would know.

I used a small cast iron skillet, while heating the oven to  500 degrees F. I put a drizzle of oil oil in the pan, and when it was very hot, added the steak. Sear the steak on both sides, then use a pair of tongs, and sear the bacon as well, but holding on the sides and rotate. Lay your steak back into the pan, and put into the oven, turning the oven down to 450. Cook for about 10 mins for rare, and adjust to your preference.

I made this next recipe, for a Meals On Wheels Tuesday. The recipe was converted to feed 60 when we made it, but I am posting the original, which feeds 6-8 people.

Beef Stroganoff Casserole Feeds 6-8

• 2 tablespoons vegetable oil
• 1/2 teaspoon each salt and black pepper
• 1 pound sirloin or beef tips, cut into 1-inch pieces
• 1 medium onion, diced
• 8 ounces mushrooms of your choice, I used the white mushrooms** recipe stated 1 10 ounce package cremini mushrooms, cleaned, trimmed and sliced
• 3 tablespoons all-purpose flour
• 1 14 1/2 ounce can beef broth
• 2 tablespoons dry sherry (optional)
• 1 12 ounce bag egg noodles
• 1 cup sour cream
• 2/3 cup French-fried onions

Recipe and photo from Family Circle

Directions

1. Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat. Season steak with 1/4 tsp each of the salt and pepper. Add steak to skillet in single layer. Cook 3 to 4 minutes, turning once. Remove to a plate.
3. Reduce heat to medium and add onion. Cook 3 minutes. Stir in mushrooms and saute 5 minutes. Add remaining 1/4 tsp each salt and pepper. Sprinkle with flour. Cook 1 minute. Whisk in broth. Bring to a simmer and add sherry, if using. Simmer 3 minutes.
4. Cook noodles in boiling water for 5 minutes. Drain. Remove sauce from heat and slowly stir in meat and sour cream. Add noodles and spoon into prepared dish. Cover with foil; bake at 350 degrees F for 20 minutes. Uncover and top with fried onions, bake for another 5 minutes.

Tip:

Serve with Sweet and Sour Red cabbage on the side, or another vegetable of your choice.

My husband and I are trying to find a house to buy. We currently live in an Adult ( over 55) mobile home park, which is very nice, but we are tired of paying lot rent that is going up every year, with nothing to show for it. We own the home, which is also very nice, but, we cannot move it off this lot, as it has been here since it was built, in about 1970. Movers do not want to move homes that are that old, as they are not sure how they will hold up lifting and transporting, after sitting for so long.

We also do not like all the RULES they have here, and would prefer not to be so close to our neighbors, to be able to hear them snore in the middle of the night. 

We have a Realtor that was referred to us by my son, and she mentioned to us on one of our " looking at homes" missions, that she does not cook, and when asked why, she replied, " I am no good at it."  I asked her why she would say that, as I love to cook. " The recipes never come out the way they should, " she replied.

I told her I did not understand that, as if you can read and follow directions, it should come out as it should. ( She is a teacher, BTW). Oh, well, just means I get all the compliments. Ha!

Looking for affordable homes, and a mortgage that we can afford, is a much bigger hardship than following any recipe, or finding one that just sounds so good. OK, there was that ONE time, when I was 13, I told you all about, where I did not realize there was a misprint, but, I am older and wiser now. OK, well, there was also the one time when I grabbed what I THOUGHT was the paprika while making beef stew, until the fragrance of Cinnamon wafted up from the browning beef. Let me assure you, there is NO remedy for that. I just told Al I was trying out some curry type dish. I did not eat any though, lol. I don't like curry, and have no clue what is really in it.

So, back to my beef... the meat that is.


Beef Fajitas

Ingredients

• 1/2 cup soy sauce
• 1/2 cup lime juice from 6 to 8 limes
• 1/2 cup canola oil
• 1/4 cup packed brown sugar
• 2 teaspoons ground cumin seed
• 2 teaspoons freshly ground black pepper
• 1 tablespoon chili powder (see note above)
• 3 medium cloves garlic, finely minced (about 1 tablespoon)
• 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces
• 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 white or yellow onion, cut into 1/2-inch slices
• 12 to 16 fresh flour or corn tortillas, hot
• Guacamole, for serving, if desired
• Pico de Gallo , for serving, if desired
• Sour cream, shredded cheese, and salsa, for serving, if desired

Directions

1. 
   
   Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.
2. 
   
   While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
3. 
   
   When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate.  When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
4. 
   
   Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover and cook for another minute. Continue cooking in this manner—flipping and covering—until steaks are well-charred and an instant-read thermometer inserted into their center registers 115 to 120°F for medium-rare or 125 to 130°F for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
5. 
   
   Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables. Toss to coat.
6. 
   
   Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.
   
   Tip:
   
   You can use Skirt steak, NY Strip Steak, Flank Steak, or Hangar Steak
   
   This can be cooked indoors, using an indoor grill, or cast iron pan
   
   This recipe was found on Serious Eats, with a huge amount of information about the history and science of how and why these work and taste so good.  Serious Eats Fajita Info 
   if you are interested in all that.
   
   Remember, play with the flavors. They key is marinating these steaks, and  not over cooking them.
   
   Enjoy, off to look for more houses. Oh, the joy.