Tag Archives: cow

Tay’s Alfredo Beef-sta (Tay’s Alfredo Steak w/ Rice Noodles)

taysalfredosteakricenoodles

1 Steak, sliced thin
1/2 pkg. Frozen Bell Peppers/ Onion Mix
1c Mushrooms, chopped
1/2T Fresh Garlic, minced
1 Celery Stalk, minced
2T Soy Sauce
1T Worcesterchire
1tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp McCormick’s Montreal Steak

1 jar Alfredo Sauce (Add last)

Rice Noodles (Or Noodle of Choice)
– About 6c Water + 2 Beef Broth Cubes, crushed (For Noodles)

Butter Flavor Cooking Spray Pan. Cook Steak with Vegis, Soy Sauce, Worcestershire, and Seasons. Cook down Juices. Then, add in Alfredo Sauce. Simmer a few minutes. Cook Noodles per Instructions (I cooked in part water, part Beef Broth – 6c Water + 2 Beef Broth Cubes, CRUSHED. I also add about 1/2tsp Extra Virgin Olive Oil to water to help Noodles w/ sticking). Drain. Serve Noodles and Sauce to consistency desired. Lil Sauce goes long way.

OPTIONAL STEP (I skip): Especially, if using Penne Noodles: Cook Noodles, drain. Mix in Sauce, to desired consistency. Add to Butter Flavor Cooking Sprayed Baking Dish. Sprinkle top with Italian 6 Cheese (Optional), then a little Grated Parmesan Cheese. Bake/Broil til cheese is melted! Or, just top each bowl.
 **TURN THIS into a LASAGNA. Use ZUCCHINI Noodles- Lower Carbs/Lower Cals **

taysalfredosteakricenoodles3

taysalfredosteakricenoodles2

Healthier? Try using Zucchini Noodles for Lower Calories Lower Carbohydrates! Or TURN THIS INTO A LASAGNA! I’d Double Sauce Recipe. USE ZUCCHINI NOODLES!

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Moo Shroom N Barley Soup (Beef Mushroom and Barley Soup)

Moo Shroom N Barley Soup


1 8oz. Pkg. Mushroom, sliced
1/2 lb. Steak, sliced
1/2c TO 3/4c Barley (Add halfway thro) – I did 3/4
3c Water + 3 Beef Broth Cubes
4c Water + 4 Chicken Broth
1 can Cream of mushroom
1/2T Butter
1 Celery, cut long way, sliced
1 Onion
1T Green Onions, minced
1tsp Fresh Garlic, minced
1/16tsp Sea Salt
1/8tsp Celery Salt
1/8tsp Ground Pepper
1/4tsp Dried Thyme
1/2tsp Sage Powder
1/8tsp Garlic Powder
1tsp Dried Parsley

Butter flavor cooking spray crock. Add all, EXCEPT barley, into the crock. Halfway through add in barley. Cook on low total 6-8 hours.

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Country Fried Cow and Mashed Taters (Country Fried Steak N Mashed Potatoes)

countrysteak1

2lb. Steak, cut into larger chunks
1/3c + few TBS. Vegetable Oil
In bowl mix:
1c Flour
1/2 tsp Seasonal Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4-1/2 tsp Paprika
1T Grated Parmesan Cheese (Store shelf kind)
Beat together:
2 Eggs
1/2c Heavy Whipping Cream
1/8 tsp Sea Salt (Optional)
1 tsp Louisiana Hot Sauce (Optional – I forgot)
SAUCE:
1 can Cream of Chicken
1 Packet Turkey Gravy
1/2c Sour Cream

Mix well the sauce. Set in fridge. Mix flour mixture in one bowl. Beat egg mixture in separate bowl. Toss steak with flour mixture. Pour egg mixture over steak in flour. Give a slight toss. Heat oil on skillet. Brown all sides.
For Tender Fried Steaks (Pictured):
Slightly Butter Flavor Cooking Spray Crockpot. ADD IN SAUCE first. Lay fried steak on top. Leave it be. If stirring is needed, Stir Minimumly! Cook on LOW, or even warm, for 4 hours. I say DO NOT stir often, due to browned batter falling off. It’s a mess if you do. BUT, a delicious mess!!!
OR
Preheat oven 350. Fry in oil til browned. Move to baking dish. Pour sauce over. Bake for 15minutes. Slightly turn. Bake another 10-15 minutes. Or until desired doneness.
OR Crispier(Works for whole steaks, as well):
If you add a lil baking powder and baking soda into the egg mixture for extra crunch, it will turnout too… Fry. Bake at 350, if needed, to desired steak doneness. Heat sauce in pan, top sauce mixture RIGHT BEFORE serving.
Your option on cooking method. All work.
Also, I pour egg batter over, because I think it’s easier than alternate dipping (Flour, egg, then BACK into flour), which I lose most batter on fingers. Especially, working with small pieces. Whole steaks alternate works.

tTt’s Delicious MASHED TATERS
7-10 Potatoes (Reserve juice from cooking potatoes)
1T Parsley
Garlic Powder
3-4T Butter
4-5 Chicken Broth Cubes (For Boiling Potatoes)
1.5c Sour Cream

Boil potatoes in pan with enough water to barely cover potatoes WITH chicken broth cubes. LEAVE THE SKINS ON! Why… Why do yous hate the skins so much? Remove potatoes when tender. RESERVE JUICE. Mash Potatoes, add rest of ingredients PLUS 3/4c water/broth potatoes were cooked in. Mash and stir some more.

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Best Dead Cow Marinade

deadcow

1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)

Directions:
Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc.

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