We had some steak last night from a particularly tough cow it seems. Don't even know what cut it was. So ...
Caramelized a yellow onion and threw in 3 minced garlic cloves at the end. Added some diced carrots and celery as well. Cut the leftover steak (probably about a pound or so, did I say it was tough?) into smaller than normal bite-size pieces and threw them in along with a dusting of flour. Poured in about 3 cups of beef broth also added a couple of diced russet potatoes. brought the whole batch to almost a boil then covered and reduced to a low simmer for 2 hours. The idea was to braise that piece of shoe leather.
Added some corn starch about an hour in.
Placed a store bought 9" pie crust in the bottom of an 8" glass pie dish, poured in the filling, covered with another piece of crust, and baked at 400F for 20min.
Turned out good considering the whole thing was an experiment to tenderize the beef. Season as you see fit, some thyme and cayenne come to mind, maybe some parsley as well. And I suggest brushing the top crust with an egg wash and checking after 15min in the oven.
This was strictly seat-of-the-pants with what I had on hand. Cooked everything in a 10" cast iron skillet and one pie dish. Only thing I had to go to the store for was the pie crust. (Okay, I'm lazy.) For what it's worth, this was based on my beef stew recipe.
EDIT: Follow up. I cooked everything in a 10" cast iron skillet and an 8" pie dish. I deglazed with the beef stock just before throwing in the meat. Cleanup was pretty easy with a chainmail scrubber and a kosher salt/hot water paste, but would probably have been easier still if I had either stirred more often during the simmer or moved it to the oven (at about 250F or so) for the braising. I used plenty of Pam(tm) on the pie dish so that wasn't an issue.
On a side note, anytime I cook with cast iron I always clean it afterwards, give it a coat of Crisco, then bake in the oven at 400F for an hour (including warmup time) to ensure a good seasoning.
Caramelized a yellow onion and threw in 3 minced garlic cloves at the end. Added some diced carrots and celery as well. Cut the leftover steak (probably about a pound or so, did I say it was tough?) into smaller than normal bite-size pieces and threw them in along with a dusting of flour. Poured in about 3 cups of beef broth also added a couple of diced russet potatoes. brought the whole batch to almost a boil then covered and reduced to a low simmer for 2 hours. The idea was to braise that piece of shoe leather.
Added some corn starch about an hour in.
Placed a store bought 9" pie crust in the bottom of an 8" glass pie dish, poured in the filling, covered with another piece of crust, and baked at 400F for 20min.
Turned out good considering the whole thing was an experiment to tenderize the beef. Season as you see fit, some thyme and cayenne come to mind, maybe some parsley as well. And I suggest brushing the top crust with an egg wash and checking after 15min in the oven.
This was strictly seat-of-the-pants with what I had on hand. Cooked everything in a 10" cast iron skillet and one pie dish. Only thing I had to go to the store for was the pie crust. (Okay, I'm lazy.) For what it's worth, this was based on my beef stew recipe.
EDIT: Follow up. I cooked everything in a 10" cast iron skillet and an 8" pie dish. I deglazed with the beef stock just before throwing in the meat. Cleanup was pretty easy with a chainmail scrubber and a kosher salt/hot water paste, but would probably have been easier still if I had either stirred more often during the simmer or moved it to the oven (at about 250F or so) for the braising. I used plenty of Pam(tm) on the pie dish so that wasn't an issue.
On a side note, anytime I cook with cast iron I always clean it afterwards, give it a coat of Crisco, then bake in the oven at 400F for an hour (including warmup time) to ensure a good seasoning.
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