Beef Recipes Archives - Page 2 of 2 - Cooking Plus HomeDecor

August 16, 2019February 15, 2020

Beef Stroganoff

Introduction To Beef Stroganoff

Beef Stroganoff is a Russian dish with sauteed beef sliced and served in sour cream sauce.From its origin Russia it became so popular all around the world in mid 19th- century.

Recipe

Step One To Prepare Beef Stroganoff

Ingredients

yield 48 portions each portion : about 6 oz. beef and sauce

Scale To Prepare Beef Stroganoff

Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce

ea=each serving tsp=teaspoon tbsp=table spoon

Tenderloin tips 12 lb

Method

Slice tenderloin tips in very thin strips (about 2 by 1 by 1/4 inches)

Step Two To Prepare Beef Stroganoff

Ingredients

Vinegar 8 oz

Rich brown sauce (recipe given below) 3 qt

Sour cream 24 oz

Butter 6 oz

Method

2. Reduce vinegar by boiling for several minutes.Add to brown sauce.Add hot brown sauce slowly to cream,stirring constantly to prevent curdling.Add butter (not melted)

Step Three To Prepare Beef Stroganoff

Ingredients

Salad oil for sauteing

Method

4. Saute tenderloin tips in heavy skillet (a frying pan) until light brown.Strain all grease off in china cap (a strainer).

Step Four To Prepare Beef Stroganoff

Ingredients

Mushrooms sliced 24 oz

Butter 6 oz

Salt to taste

Pepper to taste

Method

5. Saute sliced mushrooms in butter and add to beef.Pour sauce over all and heat but do not permit to boil.Add salt and pepper to taste.Keep warm in double boiler until ready to serve.

6. Serve with 3/4 cup (3½ oz) steamed rice,noodles or spaetzli.

Brown Sauce For Beef Stroganoff

Yield : 5 qt

Step One To Make Brown Sauce

Ingredients

Onions medium dice 1 lb

Celery medium dice ½ lb

Carrots medium dice ½ lb

Butter or margarine or other fat agent 10 oz

Bread flour 10 oz

Method

1 .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Make This Sauce

Ingredients

Brown stock hot (recipe given below this recipe) 5 qt

Tomato puree 8 oz

Bay leaf whole 1

Salt to taste

Pepper to taste

Method

3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.

4. Add bay leaf ,salt, pepper and cook for 1½ hours.

5. Adjust flavour and consistency.

6. Strain and hold for service.

Basic Brown Stock

Yield: about 4½ gallons

Ingredients

Beef bones 25 lb

Method

1 . Review preparation of stock.Cut bones with meat saw.

2. Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients

Water to cover about 6 gallons

Method

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients

Mirepoix;

Onions 2 lb

Celery 1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

July 25, 2019February 19, 2020

Baked Hamburger Meatloaf

Baked Hamburger Meatloaf is a meatloaf ( like a bread containing ground beef) made with a very less quantity of ground beef and is given the shape of a loaf manually on a flat pan or it is entirely prepared by cooking it in a loaf pan.Meatloaf is prepared in a meat loaf shape and cut into slices like a bread which is cut into slices and then different techniques are applied to prevent the meat loaf from drying like covering it with sauce or wrapping it with moisture or filling it with meats,vegetables and cheese.

All the factors which can make this meatloaf dry are kept in mind before preparing this dish and all the ingredients used in the preparation of this dish keeps the this dish from getting dried. Especially the methods and techniques used in the preparation of this dish will make this dish delicious and prevent it from drying

Baked Hamburger Meatloaf

YIELD	EACH PORTION
50 portion	1 slice with 2 oz sauce

Scale

lb=pound

oz=1 ounce

Step One To Prepare Meatloaf

INGREDIENTS	QUANTITY
Onions , chopped fine	3 lb
Celery ,chopped fine	1 lb
Salad oil	8 oz

Method

1. Saute onions and celery in oil until tender.

Step Two To Prepare Meatloaf

INGREDIENTS	QUANTITY
Bread trimmed	1 1/2 lb
Milk Or stock	1 pt
Eggs,Whole	8
Salt	to taste
Pepper	to taste
Beef,ground	13 lb

Method

2. Place bread in large mixing bowl and add milk mix thoroughly until smooth.

3. Add eggs,celery,onions and seasonings.

4. Add beef and mix thoroughly.If mixture is too moist adjust consistency by adding bread or cracker crumbs.

5. Form in 3 lb loaves.Place in lightly greased roast pan and lightly oil outside of loaves.

6. Bake in preheated oven at 350° F for 1 ½ hours.

July 25, 2019February 19, 2020

Braised Short Ribs Of Beef

There are two cooking techniques involved in preparation of this dish and thats why its braised short ribs of beef.First cooking technique is roasting and other is baking.

These ribs of beef are larger and tender than other ribs of meat for example pork ribs and can be cooked easily.

Braised Short Ribs Of Beef

YIELD : 50 portions

EACH PORTION: 10 oz. rib with 3 oz sauce

Step One To Prepare Ribs Of Beef

Ingredients

INGREDIENTS	QUANTITY
short ribs	50 (about 10 oz.ea)
Onions,peeled ,medium cut	1 ½ lb
Carrots scrubbed, medium cut	½ lb
Celery,cleaned medium cut.	½ lb

Method

1. Trim ribs; remove fat and tie meat to bone.
2. Put vegetables in lightly greased roasting pan and place short ribs on top.

Step Two To Prepare Ribs of Beef

INGREDIENTS	QUANTITY
salad oil	1 pt
Sweet basil	2 tsp
sage	½ tsp
thyme	½ tsp

Method

3. Pour 1 cup oil evenly over all. Combine spices and sprinkle as evenly as possible
over top.Brown in oven at 400°F.,turning as necessary.Do not let vegetables
burn.

Step Three To Prepare Ribs Of Beef

Method

INGREDIENTS	QUANTITY
Bread Flour	1 lb
Beef stock,hot	6 qt
Tomatoes,chopped.	1 No.2½ can

4. When nicely brown add remainder of oil and flour blending well.Cook for 5 to
10 minutes Add hot stock stirring to mix well until slightly thickened.Add
tomatoes and blend.Cover,return to oven and cook to 2 to 2 ½ hours or
until tender.

Step Four To Prepare Ribs Of Beef

Method

5. When ribs are cooked remove to clean pan.Strain sauce Adjust seasoning and thickening.Remove excess fat.Pour sauce over ribs.

6. Hold for service in warm place but do not continue to cook .When serving remove string.Serve one 10 oz rib portion with 3 oz sauce. A fresh vegetable garnish may be added.

July 25, 2019February 19, 2020

Savory Swiss Steak

Introduction And History Of Swiss Steak

People literally take the word used in swiss steak as the stake that is related to the country Switzerland.It has nothing to do with Switzerland.The term ‘Swiss’ is a English word which means to tenderize something with the help of a tenderizer for instance the Swiss steak is “swissed” or made soft and plain by the help of a wooden mallet or by an electric tenderizer.

It is generally known as the economy meal and it is tenderized because mostly the beef cut or beef round is used to make the swiss steak which is a tough meat.

Savory Swiss Steak

Scale

qt= 32 ounce	oz= 1 ounce
tsp=teaspoon	pt=16 ounce

YIELDS

50 PORTIONS

EACH PORTION

about 5 oz. with 2 oz,sauce

Step One To Prepare Swiss Steak

Ingredients

INGREDIENTS	QUANTITY
Bottom round, trimmed (5 oz.steaks)	50
Bread flour,seas oned with salt and pepper	1 lb
Salad oil	1 qt

Method

1. Dredge steaks in seasoned flour .Pour oil in skillet to depth of 1/8 in,;heat.Add steaks and brown on both sides.Place steaks in brazier or roast pan.

Step Two To Prepare Swiss Steak

Ingredients

INGREDIENTS	QUANTITY
Beef stock	5 qt
Tomato puree	8 oz
Soy sauce	5 oz
Black Pepper	1 tsp
Whole cloves	6
Bay leaves	2
Thyme	1/2 tsp
Savory	12 tsp

Method

2. Combine all ingredients and simmer for 20 minutes to make hot stock.

Step Three To Prepare Swiss Steak

Ingredients

INGREDIENTS	QUANTITY
Salad oil	1 pt
Onions,small dice	1 lb
Garlic crushed	2 cloves
Celery,small dice	1/2 lb
Bread flour	12 oz
salt	to taste

Method

3. Saute onions,garlic and celery in oil in sauce pot until vegetables are tender.Add flour to make roux.Stir and cook for 10 minutes.;browning lightly.

4. Strain hot stock and add gradually to roux,stirring until thickened and smooth.Adjust seasoning with salt if desired and pour sauce over steaks.Bake at 350°F.about 2 hr. or until tender.

5. Serve one steak per portion with sauce.

June 27, 2019November 19, 2020

Saute Beef Tenderloin Tips With Mushrooms In Sauce

A beef tenderloin is a part of buffalo which is located beneath the ribs next to the backbone of the buffalo.Starting from the thin pointed part of the buffalo tail through the thick part of the tail until it ends in the “sirloin” the primal cut which is closer to the butt of the buffalo.

Recipe

Scale

Scale lb=pound oz=1 ounce gallon=3.78 liters pt= 16 ounce

YIELD:50 portions EACH PORTION:about 5 oz,meat and sauce

Step One To Make Saute Beef Tenderloin Tips

Ingredients

INGREDIENTS	QUANTITY
Tenderloin tips, fat free	17 lb

Method

1 . Slice tenderloin tips on the bias.

Step Two To Make Beef Tenderloin Tips

Ingredients

INGREDIENTS	QUANTITY
Mushrooms Shallots Butter Brown sauce,hot (brown sauce recipe is given below this recipe) Burgundy Wine	3 lb 1 lb 3 oz 1½ gallons 6 oz

Method

2. Wash mushroom and slice thoroughly lifting mushrooms from water rather than pouring water off.Fine particles of mushrooms will be avoided and dirt will also remain in bottom of pan.

3. Saute shallots and mushrooms in butter and combine with hot brown sauce.Add burgundy wine and adjust seasoning.Simmer slowly while preparing tenderloin tips

Step Three To Make Beef Tenderloin Tips

Ingredients

INGREDIENTS	QUANTITY
Salad Oil	1 pt

Method

4. Heat oil to smoke point and cook tenderloin tips quickly in large frying pan or sautoir.Brown nicely but do not cook well done.

5. Mix cooked tips (draining oil) with mushroom sauce.Bring to boiling point without scorching remove from heat.

Step Four To Make Beef Tenderloin Tips

Ingredients

INGREDIENTS	QUANTITY
Butter melted Parsley chopped	for toast points 6 oz

Method

6. Serve in casseroles.Dip small toast point in melted butter and chopped parsley.Insert toast points deep into casserole parsley end out.Provide both garnish and accompaniment.

Brown Sauce For Beef Tenderloin Tips

Recipe

Yield : 5 qt

Step One To Make Brown Sauce

Ingredients

Onions medium dice 1 lb

Celery medium dice ½ lb

Carrots medium dice ½ lb

Butter or margarine or other fat agent 10 oz

Bread flour 10 oz

Method

.Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Make Brown Sauce

Ingredients

Brown stock hot (recipe given below this recipe) 5 qt

Tomato puree 8 oz

Bay leaf whole 1

Salt to taste

Pepper to taste

Method

3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.

4. Add bay leaf ,salt, pepper and cook for 1½ hours.

5. Adjust flavour and consistency.

6. Strain and hold for service.

Basic Brown Stock For Beef Tenderloin Tips

Recipe

Yield: about 4½ gallons

Step One To Make Brown Stock

Ingredients

Beef bones 25 lb

Method

1 . Review preparation of stock.Cut bones with meat saw.

2. Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Make Brown Stock

Ingredients

Water to cover about 6 gallons

Method

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boil.

8. Reduce heat and simmer for 3 hours.

Step Three To Make Brown Stock

Ingredients

Mirepoix;

Onions 2 lb

Celery 1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Method

9 .Saute vegetables for mirepoix in reserved fat until browned.

10 .Add mirepoix, tomatoes, spices, herbs to stock.

11 .Simmer for an additional 3 hours.

12 .Strain through china cap and cheese cloth.

13 .Vent and cool (see procedure below).refrigerate.

Vent And Cool Procedure For Beef Tenderloin Tips

For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.

(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.

(2) put the water in the sink and to cool the water put some ice in the water so that the stock in the pot cools down as soon as possible.

When cooled remove the stock from the pot and refrigerate it.

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

June 22, 2019November 19, 2020

Classic Pot Roast

Classic Pot roast is a braised beef dish prepared by giving brown color to roast size beef pieces before slow cooking the meat.

Recipe

Step One To Prepare Classic Pot Roast

Ingredients

Scale lb=pound pt=16 ounce oz= 1 ounce tsp=teaspoon

YIELD: 50 portions EACH PORTION :4 oz meat, 2 oz sauce

INGREDIENTS	QUANTITY
Bottom round trimmed and tied , 5 to 6 lb, pieces Salad Oil	18 lb 1 pt

Method

1. Brown meat on all sides in 8 oz hot oil in fry pan or skillet.Remove meat to brazier or heavy pot. Pour oil from meat into sauce pot and add 8 oz more oil.

Step Two To Prepare Classic Pot Roast

Ingredients

INGREDIENTS	QUANTITY
Onions medium dice Celery medium dice Carrots Medium dice Bread flour Beef stock Hot Tomatoes chopped fine Bay leaf Thyme ground	1 lb 8 oz 4 oz 1 lb 5 qt 1 no.2 ½ can 1 ½ tsp

Method

2. Add onions,celery,carrots:saute 15 minutes .Blend in flour and cook for 10
minutes.If roux is too thick add more oil.Add hot stock,stir until thickened and
smooth.Add tomato , juice seasoning and mix well.

Step Two To Prepare Classic Pot Roast

Method

3. Pour sauce over meat.Cover and cook at 400 degree F for 2 1/2 hours or

4. Remove meat from sauce.Strain sauce and adjust seasoning .If necessary.

5. Cut meat across grain.Serve 4 oz portion of meat with 2 oz ladle of sauce.

Classic pot roast is a delicious beef dish which if properly prepared by following a genuine pot roast recipe will prove to be very healthy and delicious.

So we tried our best to introduce to our readers the best recipes made by professionals and the dishes made by following these recipes will be very tasty,healthy and economical as well because cooking is the balance of mixed herbs and spices that appeals to your taste buds.

June 22, 2019November 19, 2020

Beef Rouladen In Bergundy Sauce

Beef rouladen was originated from Germany and is made of sliced beef with vegetables and pickles in it

Recipe

Scale : lb=pound pt= 16 ounce oz= 1 ounce tbsp=table spoon

qt=32 ounce

YIELD : 20 portions EACH PORTION: 2 rolls

Step One To Prepare Beef Rouladen

Ingredients

INGREDIENTS	QUANTITY
Bottom round ,trimmed	5 lb

Method

Slice beef in 2 oz pieces (3 inch by 4 inch).Flatten with cleaver.

Step Two To Prepare Beef Rouladen

Ingredients

(1) Bacons chopped 1 lb

(2) Lean raw smoked ham scraps chopped 1/2 lb

(3) Ground beef 1/4 lb

(4) Onions chopped sauteed 5 oz

(5) Eggs beaten 4

(6) Fine dry crumbs 1½ pt

(7) Parsley chopped 2 tbsp

(8) Sweet pickled strips thin 40

Method

2. Combine bacon,ham,ground beef ,onions,eggs,bread crumbs and parsley; mix well.

3. Put 1 oz filling and 1 pickle strip on each piece of meat.Roll up and secure with toothpicks.

Step Three To Prepare Beef Rouladen

INGREDIENTS	QUANTITY
Seasoned flour: Flour Salt Pepper Salad oil	for dredging to taste to taste for browning

Method

4. Dredge rolls in seasoned flour.Brown on all sides in hot oil.Place browned rolls in baking pan.

Step Four To Prepare Beef Rouladen

INGREDIENTS	QUANTITY
Sauce Brown sauce (re cipe of brown sauce is given below this recipe). Dry red wine Tomato puree Garlic cloves, minced Garlic cloves,minced Garlic cloves,whole	2 qt 8 oz 8 oz 2 2 3

Method

5. Combine all sauce ingredients and blend ;pour over rolls.Cover tightly ;braise at 350° F. 1 ½ hours or until meat is tender.Turn once during braising.Strain sauce and serve over rouladen.Serve 2 rouladen per portion.

Brown Sauce

Recipe

Step One To Prepare Brown Sauce

Ingredients

Scale lb=pound oz=1 ounce qt=32 ounce

YIELD: 5 qt

INGREDIENTS	QUANTITY
Onions medium dice Celery medium dice Carrots medium dice Butter or margarine or other fat agent Bread flour	1 lb 1/2 lb 1/2 lb 10 oz 10 oz

Method

1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Prepare Brown Sauce

INGREDIENTS	QUANTITY
Brown stock hot Tomato puree( re cipe given below this recipe) Bay leaf ,whole salt Pepper	5 qt 8 oz 1 to taste to taste

Method

3. Add hot brown stock and Tomato puree stirring until slightly thickened and smooth

4. Add bay leaf salt and pepper and cook for 1 ½ hours .

5. Adjust flavor and consistency.

6. Strain and hold for service.

Basic Brown Stock

Recipe

YIELD: about 4½ gallon

Step One To Prepare Brown Stock

Ingredients

(1) Beef bones 25 lb

Method

(1) Review preparation of stock.Cut bones with meat saw.

(2) Place the bones in a large roasting pan and brown in preheated oven at 375° F.

(3) Turn bones occasionally to brown uniformly.

(4) Remove bones from pan and place in stock pot.

Step Two To Prepare Brown Stock

Ingredients

Water to cover about 6 gallons

Method

(5) Drain fat from pan and reserve.

(6) Deglaze roast pan with part of water to dissolve crusting.

(7) Cover bones cool water and deglazing liquor and bring to a boil.

(8) Reduce heat and simmer 3 hours.

Step Three To Prepare Brown Stock

Ingredients

Mirepoix:

Onions 2 lb

Celery 1 lb

carrots 1 lb

tomatoes canned 1/2 no.10 can

Bay leaves 3

Thyme 1 tsp

Peppercorns crushed 1 tsp

cloves whole 6

parsley stems

Method

(9) saute vegetables for mirepoix in reserved fat until browned.

(10) Add mirepoix,tomatoes,spices,herbs to stock.

(11) Simmer for an additional 3 hrs.

(12) strain through china cap and cheesecloth.

(13) Vent and cool.Refrigerate.Use as required.

June 17, 2019November 19, 2020

Baked Spanish Meatloaf Recipe

History Of Baked Spanish Meatloaf Recipe

Meat loaf recipe has emerged in Europe around fifth century.It is a Mediterranean dish of finely diced meat scraps joined with fruits,nuts and seasoning.Meatloaf dish was very much appreciated by the Americans that they mentioned it with their some very favorite dishes like hot dogs and hamburgers and these dishes are Americas iconic and most favorite dishes and essential comfort food.

According to the food historian Andrew Smith American meatloaf is from 1870’s.According to Andrew Smith the meat was surely be beef as new Englanders used to kill their cows before winters when feeding them proved to be more difficult and they tried to take the full advantage of every bit of the meat.The recipe at that time was” add some salt onions slices,milk soaked ,bread,eggs and minced beef.These ingredients can be found in many meatloaf recipes nowadays.According to Smith these meatloaf was consumed as a breakfast item and not in the dinner as nowadays people used to have meatloaf in dinner and in many restaurants have their own meat loaf recipes.

Boston cooking school book published meatloaf recipe with ground veal,breadcrumbs and eggs.

The industrialist make huge profit from the sales of the meat loaf as the meat loaf packing was done at the industrial scale at that time.

Meatloaf was a home to not only scraps but also spices that connected it to the cooks epicurean ancestry.An old American recipe combined veal,ham and breadcrumbs with grated nutmeg,mace,cayenne and lemon rind for a decidedly french flavor profile.This loaf was covered with an egg wash and crushed crackers.

Meatloaf became a cheap source of food for the Americans during the depression in the economy.It became a cheap source because the home cooks extend precious protein to the masses as less meat can serve more people.

In 1940;s meatloaf become the best dish to be served to the soldiers thus fulfilling the difficulty to cater with the food needs during wartime.

Meatloaf has become an expected item in American dinners.As an ambitious chef add it as a menu item and serve to the guest as a gesture of respect for a food that sustained Americans through hard times.

Thus meatloaf is very dear to Americans as it has proved to be the best dish which supported and helped the Americans in the hard times and tough times like wartime and it also became a source of cheap food to the Americans in the times of depression. Thus fulfilling not only their hunger but also became the best source of protein to the Americans peoples in times when the American people cant afford expensive meat dishes.

Recipe

Scale : lb=pound oz=1 ounce tbsp=table spoon

YIELD: 50 portions EACH PORTION : about 5 oz

Step One In Meatloaf Recipe

INGREDIENTS	QUANTITY
Beef , ground Eggs , whole Catsup Chili sauce Parsley chopped Chives chopped Worcestershire sauce Chili powder Paprika Saffron Salt Pepper	15 lb 8 8 oz 8 oz 1½ oz 2 oz 2 oz ¼ oz 1 oz ½ tsp to taste to taste

Method

1 . Pass beef , eggs , ketchup, chili sauce , parsley , chives ,Worcestershire sauce once through fine grinder.

Step Two In Meatloaf Recipe

INGREDIENTS	QUANTITY
Onions chopped Rice baked Green peppers chopped Pimientos chopped Garlic minced	1 lb 8 oz 4 oz 7 oz 1 tbsp

Method

2. Combine with above mixture mixing well .Grease 4 to 5 lb pans and press meat
mixture into pans. Leaving 3/4 in at top of pans.Cover meat with aluminium foil.

3. Bake in water bath in oven at 375 F for 1 1/2 hours Remove foil. Slice and serve

with mushroom.Tomato or brown sauce.

June 9, 2019April 30, 2021

Minute Steak

Minute Steak And Beef Cuts

Minute steak is actually cube steak which is called minute steak in Australia,Ireland,Canada and in some parts of United States of America.It is usually top sirloin cut or top round cut of beef.

One advantage of this steak is that its cooking time is very less than other steaks as it is a very thin steak and it is due to this reason that its preparation time is also very less because there is no need to tenderize the steak by an electric tenderizer or manually as it is very thin.

The diagram will show you the parts of the cow from where the top round beef cut or top sirloin cut is taken

The diagram above shows the top sirloin beef cut and top round cut of the beef taken to prepare this steak .

Minute Steak

Ingredients

Scale lb=pound oz=1 ounce

YIELD: 50 Portions EACH PORTION: 6 oz

INGREDIENTS	QUANTITY
Sirloin strips , boneless Well trimmed , small eye Salad oil	20 lb to lightly coat

Method

1. Using extreme care cut 6 oz portions (full cut).Use sharp knife and portion
scale.Eye must be small or steaks must be too thin.

2. Chill well before cooking.Thinly cut room temperature steaks may cook all the way through before acquiring any outside color. Thinly cut chilled steaks are more apt to color before cooking all the way through.Steaks are never cooked well done except by request.Keep rare if possible.

3. Place lightly oiled or buttered steaks in pan or on hot griddle.Brown on one side ,turn and brown on the other side.Thin steaks particularly should be cooked to order.Steaks may be sauteed or pan broiled Broiling is usually reserved for thicker steaks.

4 . Serve plain, with chopped parsley.au beurre or white maitre d’hotel butter.