Supreme Beef
Posted
Sun, 12/05/04
We haven't had a decent steak since late last summer. I purchased two good-sized chuck steaks last week, deciding it was time we had some beef. Chuck steak is a less expensive cut of meat, but if marinated properly can become as tender as a rib-eye. Our plan was to have the steaks last Friday, so on Thursday I placed each cut of meat into a sealable plastic bag after poking holes in the beef and adding copious amounts of minced garlic and teriyaki sauce. Come Friday neither Wilbert or I felt like cooking (opting for a Dominos pizza instead), so the meat had an extra day to marinate.
Most often I broil steaks, but this time I slow-cooked the meat in my electric skillet, covered, without using oil or butter. Wilbert likes onions, so I added several slices. By the time we sat down to eat, the beef was so tender there was no need for a knife. The taste was marvelous, melt-in-the-mouth flavorful. I usually love dipping bites into Heinz 57 Sauce, but there was no need for it this go-around.
We also had mixed sliced vegetables (asparagus, squash, carrots, peas, cauliflower, green beans, mushrooms, celery and onions), and Wilbert's favorite potato dish:
Sheer Spuds
1 large potato
Rinse the potato and peel the skin off. Rinse again. In a small, non-stick frying pan, place a few pats of butter to melt. Using a potato peeler, peel the potato into the frying pan over the butter. The slices will be very thin, almost transparent. Near the end of the potato, it might be necessary to slice the remainder by hand with a sharp knife. Spread the slices evenly in the frying pan, forming a circle. Season with salt and black pepper to taste; top with additional pats of butter if desired. Cook on medium heat until edges are golden brown. Flip potato circle over in the pan; cook until the other side is a golden brown. Eat hot. Recipe makes one serving.
Shenanchie's Note: When I lived in Idaho many years ago, I devised this recipe using an old-fashioned potato peeler. While arduous (and somewhat painful with scraped fingers and knuckles from the peeler), the end result is marvelous. Fancy food-slicing gadgets won't work for this recipe, sorry to say.
I created the recipe several years ago while married to my second husband. At the time, we lived in Idaho and subsisted on the cheapest foods possible: eggs, potatoes, pasta, soups and salads. I grew tired of preparing potatoes the same way, so one day I started peeling and never stopped. The dish is wonderful in that the potato slices are almost sheer, and once cooked have a crispy outer layer and a soft, chewy inner layer.
I doubled the recipe on Saturday of course, and we had ourselves a dandy meal. We don't eat beef that often anymore (sticking to chicken and other poultry, as well as fish and pork), so once in a great while a nice steak fits the bill.
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