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Old 03-07-2013, 03:55 PM   #21
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Originally Posted by Snip 13 View Post
I Googled minute steaks and I see in the US what you call minute steaks are called tenderised steaks here. Wish things could just have one name in all countries
...
So, what would you get at the butcher shop in S.A. if you asked for a minute steak?
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Old 03-07-2013, 09:14 PM   #22
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a very small piece of meat?
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Old 03-07-2013, 10:54 PM   #23
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Originally Posted by taxlady View Post
So, what would you get at the butcher shop in S.A. if you asked for a minute steak?
A blank stare?
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Old 03-08-2013, 12:41 AM   #24
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So, what would you get at the butcher shop in S.A. if you asked for a minute steak?
I would get really thin round cuts of steak that have no fat and are not tenderised. They are mainly used for quick frying with breakfast. Pale looking things too
Can't even find a picture on Google to show you.
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Old 03-08-2013, 01:15 AM   #25
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Yes BT, a small sad excuse for a steak lol!
No blank stares Addie, just looks of "Shame, can't you cook woman?!"
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Old 03-08-2013, 04:22 AM   #26
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lol, snip. it's all in the long and short vowels.
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Old 03-08-2013, 05:12 AM   #27
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lol, snip. it's all in the long and short vowels.
Our "minute steaks" are minute and cook in 60 seconds
Darn pronunciation
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Old 03-08-2013, 09:12 PM   #28
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Our "minute steaks" are minute and cook in 60 seconds
Darn pronunciation
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Old 03-09-2013, 02:55 PM   #29
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Faster than a minuet steak...

Country style, chicken fried...whatever you like to call it, I love it! Dang now I want one!
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Old 03-09-2013, 09:51 PM   #30
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Hey .40// Copied and printed.. Now not to stomp on your parade but I didn't have beef.. so I substituted Pork cutlets, cubed and then followed the recipe. YUMMY.
Others might want to try that too.. Thanks for sharing.
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Country Style Steak Country Style Steak -------------------------------------------------------------------------------- Recipe By: Adapted from Texas Beef Council Yield: 4 to 6 servings Ingredients: 2 lbs. tenderized beef minute steaks 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup vegetable oil or bacon drippings 2 cups chicken broth 1 teaspoon dried thyme Directions: Preheat the oven to 300 degrees F. Dredge the meat in the flour and set aside. Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, 2-3 minutes per side. Remove to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and deglaze with some of the chicken broth scraping to release drippings. Add thyme and remainder of broth stir until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for about 2 hours or until the meat is tender and falling apart. After cooking remove steaks to serving platter. Spoon 1/2 cup of the remaining liquid into a bowl. Add 2 tablespoons of flour and whisk until smooth. Add to cooking liquid. Stir and boil until thick. Pour over steaks. 3 stars 1 reviews
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