COUNTRY-FRIED STEAKS WITH TOMATO-BASIL SAUCE
Cubed steaks with a simple breading served with an Italian Tomato Basil Sauce offer a delicious option for a chicken fried steak.
4 beef Cubed Steaks (about 4 ounces each)
1 tablespoon water
1/2 cup seasoned dry bread crumbs
2 tablespoons olive oil
1 qt. SMP Tomato Basil Sauce
Shredded Parmesan cheese (optional)
Beat egg and water in shallow dish until blended. Place bread crumbs in second shallow dish. Dip each beef Steak into egg mixture, then into bread crumbs, turning to coat both sides.
Heat 1 tablespoon olive oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove and keep warm. Repeat with remaining oil and Steaks.
Add store made tomato basil sauce to same skillet; cook and stir 3 to 5 minutes or until slightly thickened. Top Steaks with sauce.
Sprinkle with Parmesan cheese, if desired.
BOTTOM ROUND POT ROAST WITH MUSHROOM ONION SAUCE
2 pounds Certified Angus Beef ® bottom round roast
1 1/2 teaspoons coarse kosher salt
1 teaspoon black pepper
2 tablespoons corn starch
2 tablespoons canola or vegetable oil
1 large onion, peeled and diced
8 ounces sliced button or baby bella mushrooms
1/4 cup flour
1 1/2 cups beef stock
1 (12-ounce) package egg noodles
1/2 cup sour cream
Preheat oven to 350°F. Combine salt, pepper and cornstarch.
On a large plate, season bottom round roast with cornstarch mixture, reserving excess that doesn't stick to roast. Heat oil in Dutch oven on stovetop over medium-high heat. When oil begins to smoke, sear roast on all sides until brown.
Remove roast from pan and set aside on a clean plate. Add mushrooms and sear over medium heat until browned. Stir in onions to soften, 2-3 minutes.
Whisk flour and stock together in a measuring pitcher, creating a slurry. Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat. Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2 1/2-3 hours until tender enough to separate easily with the side of a fork.
Cook noodles according to package directions.
Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull pot roast apart with fork and serve over noodles with mushroom onion sauce.
Grilled Seasoned Pork Roast
3 lb boneless center cut pork loin roast
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 - 1 teaspoon salt
2 teaspoon chili powder
Heat gas or charcoal grill for indirect heat cooking as directed by manufacturer.
In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast.
Place roast, fat side up, on grill for indirect cooking. Cover grill, cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160 degrees.
Let roast stand 10 to 15 minutes before slicing
1 ½ lbs. Beef-Veal-Pork or Ground Round
1 cup or so of seasoned bread crumbs
1 med. Onion (optional)
1 15oz can tomato sauce
1 egg (optional) - use more tomato sauce
¼ tsp. Pepper
1 ½ tsp. Salt (optional)
2 tbsp - sugar
2 tbsp. Prepared mustard
1 tbsp. Vinegar
Parmesan cheese to taste - Parsley to taste
Lightly mix beef, breadcrumbs, egg, and Parmesan cheese,
parsley, salt and pepper and ¾ cup of tomato sauce
Shape into loaf in shallow pan
Combine remaining sauce with rest of ingredients; pour over loaf
Bake at 350 degrees 1 ¼ hrs.
Lemon Marinated London Broil
Flavorful lemon marinade makes a budget-friendly roast extra tender and juicy. Make this Lemon London Broil recipe for a weekend meal or special occasion.
1 (2-2 1/2-pound) Certified Angus Beef ® top round roast (London broil)
1/3 cup, plus 1 tablespoon olive oil
1/3 cup lemon juice
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
Combine 1/3 cup oil, lemon juice and garlic. Place London broil in zipper-locking plastic bag with marinade. Remove all air from bag. Refrigerate and marinate 6 to 8 hours, overnight preferred.
Preheat broiler or a grill to 500°F. Remove roast from marinade; discard marinade. Pat roast dry, rub with remaining 1 tablespoon oil and season with salt and pepper. Broil 15 minutes, flip and roast an additional 15 minutes to 125°F internal temperature. London broil is ideal at medium rare to medium doneness (135-145°F final temperature after resting).
Slice roast very thin against the grain and serve.
Chicken Fried Steak with Gravy
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized)
1/2 cup canola or vegetable oil
1 tablespoon butter
1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Chicken Cordon Blue
(1 piece feeds 1 person)
1. Brown chicken in ½ stick of butter.
2. Place browned chicken in a single layer in baking dish.
3. Cover loosely with aluminum foil.
4. Bake at 350º-375º for 20-25 minutes.
Can be topped with Hollandaise sauce.
Easy Veal Stew With Egg Noodles
3 tablespoons olive oil
2 1/2 to 3 pounds boneless veal stew meat cut into 2-inch cubes
2 tablespoons all-purpose flour
1 10-ounce package frozen, peeled pearl onions
3 medium carrots, peeled and cut into 1-inch pieces
1 14-ounce can diced tomatoes with juice
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons grated lemon zest
2 to 3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 12-ounce package medium width egg noodles
In a 4-quart Dutch oven, heat the oil over medium-high heat.
Cook the veal in batches, lightly browning each piece on both sides. Remove to a bowl with a slotted spoon. Add more oil to the skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated.
Add the onions, carrots, tomatoes with juice, chicken broth, oregano, salt, pepper and lemon zest to the pot and stir to combine. Return the veal to the pot and stir well.
Bring the stew to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 1 hour, or until the meat is tender.
Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles.
Grilled Ribeye Steak with Herbed Steak Butter
4 (10 ounce) Certified Angus Beef ribeye steaks
1/2 pound unsalted butter, softened
1 tablespoon roasted garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon finely chopped shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
Salt and freshly ground pepper to taste
1. Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shope 1 inch in diameter; refrigerate 2 hours or until butter is solid (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)
2. Season ribeye steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4 inch slices and serve over steaks.
Beer Can Chicken
"This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!"
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
1. Preheat oven to 500°F
2. Sprinkle with a little salt and pepper or Sussex Meat Prime Rib Rub
3. Insert meat thermometer
4. Sear roast for 20 min. Then drop to 350° for 18 – 20 mins. per lb.
5. Internal Temp 140° medium rare, 160° medium – medium well
6. Remove meat from pan, and cover with foil. Allow to sit for 15 mins.
7. Carve and Serve
4 lb. well trimmed beef tenderloin roast
2 Tbsp. Grated Parmesan Cheese
1 tsp. Dried Italian seasoning
½ tsp cracked black pepper
1. Heat oven to 425º combine seasoning ingredients, press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover. Roast approximately 45-50 min. for medium-rare to medium doneness.
2. Remove roast when meat thermometer registrars 140º for medium-rare, 155-167 for medium, sprinkle cheese over top. Let stand 15 min. (Temp. will continue to rise to 145-167 for medium-rare, 160º for medium)
3. Carve roast into slices; season with salt, as desired 8-10 servings.
Filet Mignon Roast
Preheat oven to 425ºF
Season if desired with pepper or dry rub
Sear the filet mignon in butter on the stove.
Transfer to oven and cook at 425ºF for 10 min.
Then turn oven to 350ºF and continue cooking until thermometer reads 135ºF for rare, 140ºF for medium rare, or 155ºF for medium.
Let stand 15 min. (temperature will continue to rise after removed) and then carve.
Marinated Flank Steak
½ cup vegetable oil 1/3 cup soy sauce
¼ cup red wine vinegar 2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire 1 tablespoon Dijon mustard
Sauce ½ teaspoon ground black pepper
2 cloves garlic, minced 1 ½ pounds Flank Steak
1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worchestershire sauce, mustard, garlic and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Oven BBQ Beef Brisket
2 ½ lb Beef Brisket 1 (1oz.) package dry onion soup mix
1 (12 fluid oz.) can or bottle cola- 1 (12 oz.) can or bottle chili sauce
flavored carbonated beverage or use ½ ketchup and ½ BBQ sauce instead of chili sauce
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chili sauce. Pour chili sauce mixture over brisket.
3. Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.
FOOL PROOF BABY BACK RIBS
Serves 4 adults
2 tablespoons kosher salt 2 tablespoons black pepper
2 tablespoons chili powder 1 tablespoon paprika
1 tablespoon ground oregano 1 tablespoon dried thyme
2 full racks (4 half racks) baby back ribs
1. Combine spices in a bowl, and rub on the ribs.
2. Refrigerate ribs for 1 hour
3. Place ribs on cookie sheet, and cover tightly with aluminum foil. Roast at 250º for 2 hours.
4. If desired to use sauce, place ribs on grill with sauce for 15 additional minutes.
STUFFED PORK CHOPS
(1 chop per person)
1. In a baking dish lay the pork chops flat, in a single layer.
2. Spray with olive oil or butter. Cover.
2.Bake at 350º for 45-50 minutes. Uncover for 5-10 minutes to brown.
1. Lay stuffed pork chops in a single layer in a baking dish.
2. Drape 2 -3 slices of bacon over the chops.
3. Bake at 350º for 50-60 minutes UNCOVERED.
STUFFED PORK ROAST
Preheat oven at 350º
Put roast in baking dish (rack optional), add vegetable broth to be about ½” full. Roast at 350° about 25 min. per lb.
Optional: Cover top with slices of either swiss or provolone cheese or rub some olive oil if needed. Can also baste with broth during cooking.
Pork needs to be 165° - 170°
Stuffed Chicken Breast
(1 breast per person)
1. Preheat oven to 350 degrees
2. Place chicken in single layer in baking dish. Do not crowd.
3. Moisten chicken with oil, butter, cooking spray, or Ialian dressing
4. Sprinkle with Parmesan cheese if desired
5. Cover & bake 50 - 60 minutes
6. Uncover and sprinkle shredded mozzarella over top and bake an additional 5 - 10 minutes
or cut into serving slices and sprinkle shredded mozzarella on seach piece and finish baking
(approximately 1 pound per person)
1. Preheat at 425 degrees
2. Place wings in a single layer on a baking pan or nonstick cookie sheet
3. Bake for 40-minutes (turn wings over half way though baking)
4. For crisper wings flip and cook 20 min. longer
SHORT RIBS OF BEEF
6 or 7 short ribs of beef 1 - Small chopped onion
1 - 14.5 oz. can of diced tomatoes 2 - Tablespoons horseradish
1 - Cup beef broth ½ teaspoon black pepper
½ cup red wine ½ teaspoon salt
½ teaspoon ground ginger
Mix all ingredients in crock-pot, place ribs in mix, cover ribs with mix (add more beef broth if needed). Cook 8 to 10 hours on low. Serve over noodles or rice.
BEEF ROASTING TIMETABLE
Any roast tastes great with any of our SMP rubs. All cooking times are based on meat being completely thawed. Allow roast to stand 10-15 minutes before carving.