|Tender Bar, The|
|by J.r. Moehringer|
"Long before it legally served me, the bar saved me," asserts J.R. Moehringer, and his compelling memoir The Tender Bar is the story of how and why.
Results 1 - 10 of 109 for beef tenderized round steak
Heat a cast ... heat. Pound each steak between sheets of ... continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.
Trim fat from beef. Slice beef ... until well combined. Add mushrooms and beef. Simmer slowly just until beef and sauce are hot. Serve with rice or noodles.
Slice steak as thin as ... drippings. Add meat and cook on medium for 15 minutes. Add bell pepper and tomato wedges. Cook until gravy is thick. Serve over rice.
Cut steak in strips, brown ... Add flour to sour cream and then blend with consomme' and meat. Let thicken and serve with rice or noodles. Serves 5 to 6.
About 1 hour before serving: Prepare noodles; drain. In large skillet, non-stick finish, medium heat, 1/2 cup salad oil, cook noodles until lightly ...
Cut the steaks into approximately 3 ... cover; simmer until tender. For BEEF STROGANOFF, the larger ... cut in half, tenderized, browned, seasoned ... available in the stores.
Slice round steak in 5 x ... minutes, turning once, or brown 2 minutes on each side in a hot, oiled skillet. Serve immediately with sauce. Makes 4 servings.
Mix salts and liquid smoke. Layer meat and half of above mixture. Refrigerate for 6 hours. Turn meat over and layer with rest of mixture. Refrigerate ...
Slice meat into ... and marinate overnight in refrigerator. Next morning, lay strips of beef on oven racks. Bake at 125 to 140 degrees for 8 to 10 hours.
Semi freeze meat. Trim off all fat. Slice meat 1/8" thick with the grain. Mix all ingredients in shallow glass dish. Marinate overnight, covering ...
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