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Old 10-22-2013, 08:32 AM   #1
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Tonight's main meal? Tuesday, Oct. 22, 2013.

I bought a 2-pound slab of sirloin steak from a butcher shop;was going to make a Moroccan beef stew with it, but there's no fat on it, hardly any. So it would be tough stew, right?
maybe Swiss steak in the oven? still too tough?

or, maybe I'll simply sliver it and make a stir fry in wok, with onions, peppers, mushrooms....serve over rice.

I sure do love playing with Moroccan spice blends though.....

what are you making?

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Old 10-22-2013, 08:39 AM   #2
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Hi Soma!

I will be trying to convince Shrek he has to take me to dinner tonight.
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Old 10-22-2013, 09:37 AM   #3
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Hi Fiona!....I've been off the food forum for many months, depressed about this cardiovascular disease which threatens to clog every artery .....so not been interested in cooking, nor eating. Lost almost 20 pounds (only, cuz I hate diets).
Walking a plenty, daily.....actually beginning to like it (after 9 months of doing it). Hard to keep up with a long-legged hubby.

So.....no ideas for my slab o' beef?

Would you stew a beef with no fat on it?
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Old 10-22-2013, 09:45 AM   #4
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Quote:
Originally Posted by Soma View Post
Hi Fiona!....I've been off the food forum for many months, depressed about this cardiovascular disease which threatens to clog every artery .....so not been interested in cooking, nor eating. Lost almost 20 pounds (only, cuz I hate diets).
Walking a plenty, daily.....actually beginning to like it (after 9 months of doing it). Hard to keep up with a long-legged hubby.

So.....no ideas for my slab o' beef?

Would you stew a beef with no fat on it?
It's good to see you back! I certainly understand the frustration of cardiovascular disease. I was finally told that my cholesterol levels are familial, I'm not going to be able to reduce them by diet or exercise. Just more pills. AARGH!!

As for the slab o' beef, I'm thinking a slow braise in your choice of spices would be the way to go. Swiss Steak style, but with your Moroccan spices, if you include tomatoes the acidity (or any acidic ingredient, maybe orange juice?) should tenderize the meat.
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Old 10-22-2013, 10:21 AM   #5
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Can I do the braise in the oven? I prefer oven-roasted meat.
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Old 10-22-2013, 10:23 AM   #6
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Definitely!
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Old 10-22-2013, 11:09 AM   #7
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Mrs. K is off in London for work this week, so it's just me and the dogs here. I've spent the last three days finishing up leftovers, so tonight I may just head over to my favorite Thai restaurant and have some fresh food.

The dogs will probably not be joining me.
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Old 10-22-2013, 11:50 AM   #8
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Roast chicken and mushroom pie in puff pastry for us...
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Old 10-22-2013, 11:50 AM   #9
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The larder is fairly bare around here. Looks like folks decimated the place while I was away. I've got a cute little chicken I think I'll roast. The sides are TBA after I shop!
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Old 10-22-2013, 12:01 PM   #10
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[FONT=Comic Sans MS]..I've got a cute little chicken I think I'll roast...

I think we need a picture.
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