1 round steak, 1-1/2 to 2 in.
6 tbsp flour
1 can mushroom soup
1 salt & pepper to taste
2 tbsp frying fat
A Recipe for
Big Buck Steak I
Food Tip |
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This Recipe for Big Buck Steak I is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Big Buck Steak I from the recipe cookbook of Recipes-to-go (Meat)
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
If you kill a big buck and know he will not be as tender as my
spikehorns, cut a round steak about 2 inches thick, dredge in flour,
let stand for an hour and then reflour the wet spots. Sear on both
sides in a hot, lightly-greased skillet or black iron pot. Now pour
the can of soup directly onto the center of the steak, then add
enough hot water to cover the meat. Cover the pot or skillet, cook in
a moderate (375) oven for about 2 hours or until tender. Suggestions:
TRY adding cutup turnips and fresh green beans around the meat, just
before pouring the mushroom soup on. Recipe date: 01/15/87
Serves: 1
Big Buck Steak I Recipe brought to you by Recipes To-Go