RH> Sounds much better; I might make some up (double the recipe) and pop
RH> the extras in the freezer until our next trip. Hold out the noodles,
RH> cook them fresh and have an easy camping meal. I've already got a
RH> number of meals from previous times planned for the upcoming trip.
RH> Don't be surprised if my postings are somewhat irregular over the next
RH> couple of weeks; we'll be on the road and don't know if we'll always
RH> have internet access.
I got a deal on chuck-eye steaks at Meijer (the folks that Sam Walton
copied from when starting WalMart) So I'm going to make this next. BTW
te stroganoff turned out well. No leftovers. Bv)=
6 sl Thick-cut bacon
1 lb Chuck-eye steak
Salt & coarse ground pepper
1 tb Neutral oil
3 tb Juice from one lemon
3 tb Butter
2 lg Cloves garlic; crushed
2 Sprigs fresh thyme
2 lg Beefsteak or Mortgage Lifter
- tomatoes; cored, tops and
- bottoms trimmed, cut in 5
- slices each
1 md White onion; top and bottom
- trimmed, in 1/4" slices
HP Brown Sauce or favourite
- steak sauce
1/2 c Flat-Leaf Parsley Leaves;
- chopped, loose pack
Set the oven @ 375ºF/190ºC.
Cook the bacon until very crisp.
Pat the steak dry and season with salt and coarse
ground pepper.
Heat a cast-iron skillet over medium-high to high. Add
the oil, about one turn of the pan. Add the steaks and
cook, turning occasionally, to desired doneness, 8 to 9
minutes for medium-rare. Douse the steaks with lemon
juice and remove the pan from heat. Add the butter.
When the butter foams, add the garlic and thyme.
Spoon the melted butter over the steaks. Continue to
baste the steaks with the butter for a minute or so.
Transfer the steak to a plate and let rest for 10 min.
Slice the steak against the grain to about 1/4" thick.
Layer the tomatoes and onions on plates or a platter,
seasoning between each layer. Top with the sliced steak,
then the bacon. Drizzle the steak sauce back and forth
on top and sprinkle with parsley.
Uncle Dirty Dave's Kitchen
MMMMM
... Tamari was rare before humans became gluten intolerant.
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