Meat has become very pricey. Pork is a great buy these days. I just tried a recipe for Pork Steaks that I altered enough that I could probably claim it as my recipe. It was really, really good.
This is what you need:
- Pork Steaks
- 1/4 cup Soy Sauce (Kikkoman’s, of course)
- Lea & Perrin’s Worcester Sauce
- Medium sweet onion
- 4 cloves garlic
- 1/4 cup butter
- Red wine
This is what you do:
- Chop the onion
- Mince the garlic
In a skillet (I use and electric skillet), melt butter and add Soy Sauce and a couple of dashes of Lea & Perrin. When everything is melted and blended, add the onions and garlic and saute for 3 to 5 five minutes.
Then place the pork steaks (I used 4 large steaks) in the skillet, cover, and cook for 10 minutes.
Turn the steaks over, cover again, and cook for another 10 minutes.
Remove the cover and cook for another 10 minutes.
Remove the pork steaks to a plate. Cover the plate with foil to keep steaks warm.
Turn up the skillet so the soy sauce/butter/Worcester Sauce/onion/garlic is all bubbly.
Add some red wine – probably 1/3 cup or so
Then, add some Wondra flour and stir like crazy for about 5 minutes until you have a nice, thick, tasty sauce.
Then plate your steaks, spoon sauce over each steak and serve.
Super yummy. Pretty damn cheap.
Ham is on sale at our local grocery store – $1.59 a pound for half a ham, butt portion, bone in.
Sold, thank you Dillons.
I cooked the ham on Saturday night for Andy’s early birthday dinner. It was good. I sliced about 5 pounds of ham and vacuum packed it and froze it so Andy will have plenty of ham in the next few weeks.
What to do with the bone? Make yummy Senate Bean Soup. I don’t know if this is really a recipe from the US Senate, but it is in a cookbook that my school published in about 1962 to raise money.
I still have the cookbook and use it for very old favorites.
- 2 cups of dried White Beans (Great Northern)
- 1 hambone with some ham left on it. (Lots of ham left on mine)
- 1/2 cup cooked mashed potatoes. (I use instant, it works)
- 3 finely chopped onions
- 4 or 5 celery ribs with leafs
- 1 clove of minced garlic – I use more – I always add more garlic than called for
- 1/4 cup chopped parsley.
Soak hambone and beans overnight in water – about three quarts. (And for those of you in Rio Linda, in the refrigerator).
After soaking, simmer for at least 2 hours. After an hour or so, add the 1/2 cup of mashed potatoes and stir well. Then add the remaining ingredients.
Simmer, simmer, and simmer some more – an hour or two. Very low heat, this is a simmer.
Remove the hambone and cut remaining ham off the bone and put it back in the soup.
This soup is really thick, and very filling, it is a meal in itself. It will serve from 6 to 8 people.
Thanks to the late Mrs. Bert H. Horning for this recipe. Her daughter, Mimi, was one of my best friends in grade school and Jr. High. I have no idea whatever happened to Mimi, but she was a very sweet girl.
This is a recipe that food snobs will hate. It uses canned soup as one of the ingredients. And, an envelope of onion soup mix. And it is really easy.
But, gosh golly gee, it is quite yummy.
You need the following:
- Chicken thighs with the bone and skin.
- 1 can of cream of mushroom soup
- Wide egg noodles
- 1 envelope of onion soup mix
- 1 four ounce can of mushrooms.
Preheat oven to 350 degrees.
Salt and pepper the chicken thighs, then brown them in olive oil on both sides over medium high heat.
Mix together the can of soup, a can full of milk, 1/2 envelope of onion soup mix. I used my stick blender because it is really fast.
Put a couple or three handfuls of dried noodles in the bottom of a 13 inch x 9 inch pan. Pour all but 1/2 cup of the soup mixture over the noodles.
Pour the can of mushrooms, with the liquid they are in over the noodles.
Place the chicken thighs on top of the noodles.
Pour the remaining soup mixture over the chicken. Sprinkle the whole thing with the remaining onion soup mix.
Cover pan with foil and cook for 45 minutes. Take the foil off and cook an additional 10 minutes.
It’s amazingly yummy.
Go away you East Coast and West Coast haters. It is not made completely from scratch, but it is a cheap meal to make and it’s good. I think I might add frozen peas to the noodles for the last 10 minutes or so, too.
Before beef became more precious than gold, we used to have ribeye steaks at least once a week. But at $14.99 a pound (outrageous for Kansas!!!), we have started buying much cheaper cuts of meat.
Chuck roast was on sale at Dillons last week for $2.99 a pound. Less than ground chuck, at $4.99 a pound (ridiculously high!!). So I bought two large roasts.
I have one of those really nifty FoodSavers, so I cut the roasts in half and freeze all that I’m not using. It really does help to save money when shopping, assuming your freezer is big enough for storing meat that is on sale.
Anyway, here is the list of ingredients:
- 1 1/2 pounds chuck roast, cut into stew-sized pieces.
- 1/4 pound incredibly thick bacon – we can get it from the butcher at Dillons, chopped.
- one yellow onion, chopped
- one red onion, chopped
- three carrots, sliced into little carrot disks.
- a tablespoon of minced garlic
- 3 tablespoons of Extra Virgin Olive Oil.
- freshly ground pepper
- Red wine
- 1 can of Campbell’s Beef Consomme
I use my trusty Le Creuset Dutch Oven. It’s the best piece of cooking ware I own. And it took me until I was about, um, 59 to get one, because they are very pricey. But worth it.
This is what you want to do:
- Heat the olive oil in a dutch oven on about medium until you can smell the wonderfulness of its fragrance.
- Add the chopped bits of bacon to the olive oil and turn the heat down to medium-low.
- Stir the bacon to be sure it does not burn – mostly you want to render as much bacon fat as you can, while still cooking the bacon – about 5 minutes or so.
- While the bacon is cooking, salt and pepper the pieces of chuck roast to taste – all sides.
- Take the bacon out, leave the bacon grease and olive oil in the pot.
- Turn the heat up to medium high and start adding the meat – a few pieces at a time, and brown it. Don’t fill up the whole pot, or you end up steaming the meat instead of browning it. Turn the meat over and brown the other side. I like to brown it quite dark. It makes it taste better.
- Take the browned meat out of the pot, and brown the meat that is left. Then take all the stew meat out of the dutch oven and put aside.
- Turn the heat down to about medium and add all the chopped onions until they are translucent – about five minutes – stir them to make sure nothing burns.
- Add a good tablespoon of Minced Garlic and stir it into the mix.
- After another few minutes, deglaze the pan – add about one to two cups of red wine and stir. The smell will be amazing. Yum.
- Add carrots and the meat. Add a couple of teaspoons of dried thyme or a bunch of fresh thyme. Pour the can of beef consomme over all of it and cover.
- At this point, I put it in the oven – my oven has a slow cooker setting – on low. If you don’t have that setting, then I think about 300 degrees would be good.
- Cook for two and half hours or more – about 30 minutes before you want to eat, you can add a couple of cans of mushrooms or canned white potatoes.
It’s good. Hope you like it.