As the subject says -- these are very thin I guess 'minute steaks'.

Thanks
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

Doug Weller wrote:
> As the subject says -- these are very thin I guess 'minute steaks'.
>
> Thanks
> Doug

How about frying with lots of onions and then put on nice crusty hard
rolls? Add cheese if you want a Philly cheese steak style sandwich.
Green peppers also go well with the beef & onions.

George wrote:
> Doug Weller wrote:
>> As the subject says -- these are very thin I guess 'minute steaks'.
>>
>> Thanks
>> Doug
>
> How about frying with lots of onions and then put on nice crusty hard
> rolls? Add cheese if you want a Philly cheese steak style sandwich.
> Green peppers also go well with the beef & onions.

As do mushrooms...

--
Cheers
Chatty Cathy

George said...

> Doug Weller wrote:
>> As the subject says -- these are very thin I guess 'minute steaks'.
>>
>> Thanks
>> Doug
>
> How about frying with lots of onions and then put on nice crusty hard
> rolls? Add cheese if you want a Philly cheese steak style sandwich.
> Green peppers also go well with the beef & onions.


That or chicken fried steak and eggs and gravy and biscuits.

Andy

Try the JO method. Quick sear on each side, leave to rest whilst you
toast some ciabatta, then smear with mustard, add salt and pepper,
sprinkle with lemon juice and serve as a sarnie. Add lettuce or salad
leaves if you are that way inclined

Steve

Doug Weller wrote:
> As the subject says -- these are very thin I guess 'minute steaks'.
>
> Thanks
> Doug

In article >, Andy <q> says...
> George said...
>
> > Doug Weller wrote:
> >> As the subject says -- these are very thin I guess 'minute steaks'.
> >>
> >> Thanks
> >> Doug
> >
> > How about frying with lots of onions and then put on nice crusty hard
> > rolls? Add cheese if you want a Philly cheese steak style sandwich.
> > Green peppers also go well with the beef & onions.
>
>
> That or chicken fried steak and eggs and gravy and biscuits.
>
> Andy
>

SLice them into bite-size pieces and make a CHinese beef dish such as
beef with black bean sauce.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

In article >,
Doug Weller > wrote:

> As the subject says -- these are very thin I guess 'minute steaks'.

Its probably too late now, but the first thing I think of when I saw
your question was Philly cheese steaks. Just get some good hoagie rolls,
some American or provolone cheese, fry up those steaks, pop them on the
slices rolls, and top with a slice or two of the cheese, then wait a
minute or two for the cheese to melt.

On Sat, 21 Oct 2006 20:30:06 +0200, in rec.food.cooking, Steve Y wrote:

>Try the JO method. Quick sear on each side, leave to rest whilst you
>toast some ciabatta, then smear with mustard, add salt and pepper,
>sprinkle with lemon juice and serve as a sarnie. Add lettuce or salad
>leaves if you are that way inclined

Thanks everyone. In the end I decided to save some for today and will use
Steve's idea plus the onions George suggested, but last night I found
this:

HERBED MINUTE STEAKS
Categories: Meats
Yield: 6 Servings

1 cup Salad oil
1/2 cup Red wine
3/4 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Celery salt
1/2 tsp Salt
1/2 tsp Oregano
1/2 tsp Basil
1/4 tsp Black pepper
Dash nutmeg
6 Minute or cube steaks
1/2 cup Sour cream
Paprika

Combine all ingredients, except steaks, sour cream and paprika, in
glass or enameled flat pan; mix well. Add steaks and marinate 1
hour, turning several times. Remove from marinade; pan-fry in hot
skillet, or broil just until browned on each side. Top each steak
with a spoon of sour cream and sprinkle with paprika.

I didn't have sour cream but I had the rest, very good.

I thought about the Philly cheesesteaks, but although my wife likes
cheese, I don't, so gave them a miss.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

Stan Horwitz wrote:
> In article >,
> Doug Weller > wrote:
>
>
>>As the subject says -- these are very thin I guess 'minute steaks'.
>
>
> Its probably too late now, but the first thing I think of when I saw
> your question was Philly cheese steaks. Just get some good hoagie rolls,
> some American or provolone cheese, fry up those steaks, pop them on the
> slices rolls, and top with a slice or two of the cheese, then wait a
> minute or two for the cheese to melt.

"chicken fried steak"
---
JL

Mmmmm...i think i just figured out what to have for breakfast.