I LOVE fried round steak and have my whole life! It is one of those simple, old-fashioned, hardy, delicious country comfort foods that makes me feel good all over! Ever hear of country fried steak or chicken fried steak? This is their Kwik-n-EZ Kiss'n cousin. Guess what? I have been bringing this culinary gem to the markets and not making alot of noise about it.
The key is to use Old Time 100% Grass-fed round steak that has been mechanically tenderized (aka cube steak), coat it with flour and fry it in Old Time 100% Grass-fed tallow, butter or your favorite cooking oil until browned. Make some pan gravy to put over baked, fried, boiled or mashed potatoes, rice or quinoa with some beans or corn on the side and dinner is served!
Cut the Old Time 100% Grass-fed tenderized round steak into portion size pieces (about the size of an I-phone 7 in our house). Put 1/4 to 1/2 cup of flour in a baggie or bowl and add the round steak one piece at a time and coat with the flour. I added about 1/4 tsp salt and 1/4 tsp garlic powder to the flour (you can add your seasoning of choice). Get your pan nice and hot and add the tallow, butter or oil and then the pieces of steak. When you see the liquid start to pool on the top of the meat and the sides of the meat start to look lighter in color, it is time to flip it. Cook until browned or to the desired temperature on a meat thermometer.
To make a pan gravy from the drippings, add 2 tablespoons of butter or tallow to the pan over medium heat. When the fat is melted, add 2 tablespoons of the left over seasoned flour and cook flour until slightly browned (a few minutes or so). Get ready with a whisk and slowly add about 1 1/2 cups of beef broth, water or milk while whisking. The more you whisk and are consistent in adding your liquid, the least amount of lumps you are likely to get. If the gravy is too thick, you can add a little more liquid, if too thin, let it reduce down by simmering a little bit.
It does not get much better than this for me.
Delicious meals do not need elaborate prep or exotic ingredients. The K.I.S.S. (Keep it simple, stupid) principle applied to high quality, seasonal ingredients, like Old Time 100% Grass-fed beef, pasture-raised heritage chicken & turkey, yields simple, delicious, nutritious results. No fancy seasonings, no need to buy a special ingredient you are unlikely to use for anything else ... just simply KISS!
KISS meal ideas:
Sliced Sirloin with Mushrooms Steak Sandwiches
2 Tbsp Old Time beef tallow or butter
Sliced Mushrooms (I used 1/2 box Crawford County Fungi oyster mushrooms)
1 package Old Time sliced sirloin
Salt, pepper and garlic powder to taste (can use minced or sliced garlic as well)
Bread and condiments of choice.
Melt butter or tallow in skillet and sauté mushrooms until slightly browned. Remove mushrooms from skillet. Make sure skillet is really hot but not smoking (water sizzles when sprinkled on it) & add sirloin to skillet. Cook Sirloin until moisture starts to accumulate on the top then flip to finish cooking. If you want melted cheese on the top, place the mushrooms on the top of the sirloin right after flipping, add cheese turn off the heat & cover until cheese is melted.
I used swiss cheese, Mediterra bread & Harmony Grove Lollo lettuce.
Variations: Marinate the sirloin in Italian salad dressing vs using salt & pepper. Slice the sirloin in strips so it is easy to sauté and leftovers will be ready for salads, fried rice or other meals. Make a salad intend or the sandwich.
This Kwik-n-EZ one-pot recipe is inspired a Greek-Style Stuffed Pepper recipe shared by my sister-in-law (and master cooker extraordinaire), Andrea, I do not have time to mess with the stuffing, baking & waiting an hour for it to be done as we need to get the meal on the table to move onto the next project on the farm - I am sure your busy family is the same.
Greek Unstuffed Pepper
1 lb Old Time 100% Grass-fed Ground Beef
2 tbsp Old Time 100% Grass-fed Beef Tallow or oil of choice (more if needed when sautéing veggies)
1 small onion chopped
3 bell peppers sliced or rough chopped
1 gallon baggie of spinach - rough chopped (or use chopped kale or swiss chard. I used foraged lambs quarters)
1 medium zucchini - shredded or rough chopped
2 large tomatoes rough chopped or 1 pint of cherry tomatoes cut in half
1 - 14 oz (approx) can stewed or canned tomatoes (I used a jar of Who Cooks for You Farm "tomato soup". You could also use 2 more fresh tomatoes but may need to add some water,)
2 cups of cooked rice (**optional)
1/2 tsp dried oregano (1 1/2 tsp fresh)
1/2 tsp kosher or sea salt or to taste
a sprinkle of black pepper to taste
Feta cheese (I used Goat Rodeo Chickabiddy)
Brown & crumble the ground beef in the tallow (or oil). Add the onion and pepper chunks and cook until almost soft. Add spinach & zucchini cook slightly (if using Kale, cook to soften a bit before adding other ingredients). Add rice (optional) tomatoes, canned tomatoes, oregano, salt & pepper. Bring to a simmer and cover. Simmer for about 15 mins to allow the flavors to meld together.
Serve "as is" and top with a sprinkle of feta cheese or serve over baked or mashed potato or quinoa.
Meals on the farm need to be "in-season", nutritious, hearty, quick & easy without a long list of exotic ingredients. Well raised meats and well grown, in-season, local foods do not need the "help" of exotic ingredients to taste good nor do they need elaborate prep to be nutritious "good eats"!
We generally do not eat dinner until well after dark and, by then, the last thing I want to do is to cook a multi-step meal with alot of prep and pans. We are too far out in the boondocks to get pizza delivered (good thing!) and so old-fashioned country cooking and simple one pot meals, like the "Unstuffed Cabbage Roll", are the standbys I fall back on. I have a few more to share as well.
Right now, we have multiple freezers recently stocked with beef and will need to make room for more beeves that need to be harvested as well as chickens and pork - so beef has been our go-to protein.
I made the version above with Who Cooks For You canned heirloom tomatoes, onion and cabbage. I love their tomato sauce in it as well!
Unstuffed Cabbage Roll
1 pound of Old Time ground beef
1 medium onion, chopped
1/2 head of cabbage, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes or 1 lb of tomatoes chopped
1 (8 oz) tomato sauce
salt & pepper to taste (about 1 tsp of salt & 1/2 tsp of pepper)
1 cup rice (optional)
Heat large skillet (best if it has a lid) & cook ground beef & onion until beef is brown & crumbly. Add garlic, cabbage, tomatoes, tomato sauce, salt & pepper and bring to a boil. Reduce heat and simmer until cabbage is tender (about 20-30 mins).
You can serve over rice or potatoes or alone. I make another version where I add rice.
Let me know if you have a stuffed cabbage roll recipe or favorite quick & easy one pot recipe using Old Time meats. I have another recipe for cabbage rolls that includes cream in the sauce.
Homemade taco seasoning is the perfect base for your Cinco de Mayo celebration! You know exactly what the ingredients are and no running to the store to buy a single use package of seasoning! Old Time ground beef or a chuck roast combined with the taco seasoning below - Qué Delicioso!
1 tablespoon chili powder (see below for recipes)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt (or kosher salt)
1 teaspoon black pepper (optional - adds heat)
Mix all ingredients and use with one pound of Old Time ground beef, chicken or turkey (or store in an airtight container for later use). I add to the ground beef when browning it or to the chicken & turkey when being sautéed or with shredded leftovers before reheating.
Learning your ingredients allows you to tweak the flavors for your taste as well as substituting ingredients in your pantry for those that you may not have on hand when you wish to make a dish. Often, you can replace the garlic and onion powders with fresh onion and garlic. Cumin applies a smokey, earthy flavor to many dishes and is a staple in my pantry,
Chili Powder (Joy of Cooking)
3 tablespoons paprika
1 tablespoon tumeric
1/2 teaspoon cayenne
Mix together and use lots of crushed garlic in recipe or add 2 tsp of garlic powder. Store in an airtight container.
If you like a more potent chili powder, try this one:
Potent Chili Powder
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon cayenne
1 teaspoon oregano
2 teaspoons garlic powder
Do you have a recipe you use? Have a happy Cinco de Mayo!!
I just LOVE beef stroganoff! The recipe I use is from an old compilation of recipes, "Among Pork Chops and Other Things, Navy Supply Officer's Wives Cookbook, Vol II" and was my grandmother's book. This poor old spiral bound book is falling apart, but has the very best recipes in it! This recipe was submitted by Judi Kern from Charleston, SC. Thank you to Judi, wherever you are now!
Beef Stroganoff (Old Time tweaks in parentheses)
1 1/2 lb round steak (or beef cubes or ground beef)
1/4 cup butter (or tallow)
4 oz can mushrooms (I use 8 oz fresh mushrooms sliced)
1/2 cup chopped onion (1 small onion is fine)
1 clove garlic -minced (I like a big one or 2 medium)
12 or 13 oz beef broth
1 cup sour cream
1/4 cup flour
dash of salt & pepper
Cut beef into thin strips and dust with flour. In a large skillet, brown beef in butter. (If using ground beef, brown & crumble the beef then add the flour and cook about 5 more minutes until flour starts to turn to a more golden color - make sure to stir often).
Add mushrooms, onion & garlic - brown lightly. Add beef broth, salt & pepper. Cover and simmer about a hour stirring now & then. Stir in sour cream, cook over low heat for 5 minutes.
Serve over egg noodles, rotini, rice, baked potatoes or biscuits. YUM!!
Here is a good recipe for homemade egg noodles!
I had never sautéed or pan-fried a steak before ... always grilled them ... as of this week, that is going to change forever!! No more braving the wind, rain, snow and sub-zero temperatures to fire up the grill to make steak or burgers. The skillet is my new best buddy!
Heritage pastured poultry/eggs and grass fed beef produced on Old Time Farm are unique because the variables in production can distinctly change product on your plate while commercial meats are "carbon copy" duplicates focused on fast/cheap production. The age at harvest, the type of forage fed, the amount of exercise received, the mineral/supplementation provided, consistent weight gain through their life (and especially up to harvest), how much fat or "finish" they have, stress levels at farm and at harvest, how they are cut by the butcher and how long they were aged for after harvest all make a huge difference in the texture/flavor of the products we offer and combines the art of observation and timing as well as science to create a true artisanal product. Selective breeding for rate of growth, how fast they mature, weight of bone, richness of milk for cows to feed their calves, body/muscle type, how well they forage for food, and how docile and calm the temperament all play in to the flavor and texture as well. Variables in harvest age mean that there is not one cooking method fits all harvest ages or cuts of poultry or beef to accentuate the delicious depth of flavor and nuances of texture - some are better cooked "low and slow" while others like it quick & hot!
Contemporary recipes are created for commercial meats so I decided to take some cooking "coarses" to "bone up" on the science of cooking and to "stretch my wings" beyond the country comfort food I was brought up on. I wanted to understand "why" things cooked like they did and apply it to the range of grass fed, pastured and heritage meats we produce on Old Time Farm. Thank you Chef Todd for leading the way and to you for following on this journey with me!
One of our assignments in the cooking "coarse" was to choose a "protein" to sauté. Being a "good" student, I could not sauté just one protein, I had to sauté a variety of proteins! What is the key to the beautiful caramelized coating on the beef and the perfectly pink interior? You can watch this video by Chef Todd and/or follow these instructions:
So onward with the research into cooking these amazing foods and the nourishment they provide ... more cooking "coarse" classes along with many good reads like "Nourishing Broth" by Sally Morell, "On Food and Cooking" by Harold McGee, "A Guide to Modern Cookery" by A. Escoffier, "The DNA Restart" by Sharon Moalem, "Minerals for the Genetic Code" by Charles Walters and more!
This recipe is an all time favorite in our house and doubles as a sloppy joe recipe! I do not usually measure when I cook this and it make to the desired taste and texture, so all measurements are approximate.
1 Spaghetti Squash cut in half and roasted at 350 degrees cut side down until soft (30- 40 mins) or pasta of choice cooked Al Dente
Over medium heat, fry bacon pieces until crisp on edges, add Old Time ground beef (or turkey) dash of salt and dash of pepper. Brown and crumble ground beef.
Add celery, onion, garlic and mushrooms - cook until translucent and tender.
Add can of tomatoes, tomato paste and water - mix in well.
Start with 2 tablespoons each of worchestershire sauce and brown sugar. The worchestershire adds some "tang" to the sauce while the brown sugar softens the bite. The sauce will start to darken from the worchestershire and look more like a BBQ sauce than a red sauce. Slowly add more worchestershire sauce to your taste. I usually will let it simmer for a few minutes before tasting and adding more. In the end, I added 3 tablespoons of worchestershire.
Spoon over spaghetti squash or pasta and top with grated cheese
You can exchange the diced tomatoes for more tomato paste if you want a smoother sauce.
Cooking tip: Granny always made her barbecue sauce from scratch from ketchup, worchestershire and brown sugar - all to taste. No more searching to find the "right" BBQ sauce in the aisle! Start with ketchup in a bowl, add some brown sugar and add some worchestershire & mix. Add worchestershire for spice, sugar for the sweet and ketchup as a base for both. If you get it too sweet or too tangy, just add more ketchup.
Old Time Farm