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Old 07-10-2014, 10:31 PM   #11
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ISO What To Do With A Piece of Tough Steak

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Originally Posted by FrankZ View Post
This is what I was going to suggest.

Yum. Now I must cruise the local aisles for round steak. It does make outstanding jerky, it's been a few years since I've made it.
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Old 07-10-2014, 10:51 PM   #12
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Chunk it and make a stew. nothing more other than hamburger, of course then you have to add fat.
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Old 07-11-2014, 12:34 AM   #13
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If the chunk of beef is a shape that can be cut into thinnish slices:

chicken fried steak
Danish Pounded Beef with Juniper Berries
or Tatt's suggestion of rouladen
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Old 07-11-2014, 02:08 AM   #14
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Stroganoff.
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Old 07-11-2014, 07:36 AM   #15
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Now I want Swiss Steak...
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Old 07-11-2014, 08:19 AM   #16
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Now I want Swiss Steak...

Why does it have to be Swiss Steak. Couldn't it be Gruyere Steak, or Provolone steak. What about Holland Steak, or Viking steak. Belgians are almost the same as the Swiss, as are the French. you could have Belgian, or French Steak. Is it because you get to avoid taxes by putting your steak savings in a Swiss bank. Is that why you only have Swiss steak. Yeh, that's what I thought.

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Old 07-11-2014, 08:24 AM   #17
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Why does it have to be Swiss Steak. Couldn't it be Gruyere Steak, or Provolone steak. What about Holland Steak, or Viking steak. Belgians are almost the same as the Swiss, as are the French. you could have Belgian, or French Steak. Is it because you get to avoid taxes by putting your steak savings in a Swiss bank. Is that why you only have Swiss steak. Yeh, that's what I thought.

Seeeeeeya; Chief Longwind of the North
Okay Chief...time to stop thinking...hmm, time...the Swiss have that under control, too!
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Old 07-11-2014, 09:39 AM   #18
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Okay Chief...time to stop thinking...hmm, time...the Swiss have that under control, too!
You heard the lady. Take your pills, go with the nice lady and take a nap.
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Old 07-11-2014, 10:05 AM   #19
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Thank you all for your suggestions. I have some tasty ideas now.
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Old 07-11-2014, 10:55 AM   #20
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Beef Parisienne

One thing I like to do with a tough piece of beef is to make Beef Parisienne. Basically it involves slicing it thinly and sauteing briefly, then deglaze with red wine and make a pan sauce with shallots (or onions), mushrooms and chicken stock and butter or cream or both. I think I got the recipe originally from Julia Child's "Mastering the Art of French Cooking" and my recipe may be slightly different by now, but it is a good way to deal with that.
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