I'll jump in here:)
A cheap cut of beef, salt it, use balsalmic vinegar, to cover it, then a cheap beer.
The beer and the salt push the vinegar in, after 20 minutes the vinegar cures the meat from the inside out, cook to medium.......the steak is great!
My kids don’t normally like gravy so they call this “Meat with the Good Gravy”:
2 lbs cheap cut of beef, cut into bite chunks
enough oil to brown beef
1 onion, chopped and/or a large handful of chopped mushrooms
thickener of your choice - flour, cornstarch, or xanthan gum
1/2 C cream or half/half
1 T+ balsamic vinegar, to taste
1 T soy sauce
a couple squirts of mustard
salt and pepper, to taste (you probably won’t need salt because of the soy sauce and mustard).
Brown and cook the beef in enough oil so it doesn’t stick to the pan. Remove meat from pan and saute the onion and/or mushrooms in the meat drippings. Make a thin gravy/roux with the remaining ingredients. Return the meat to the pan and heat through.
The gravy should be thin so you can either serve this over mashed potatoes or rice, or by itself in a bowl.
I use a pinch of xanthan gum as the thickener at the end. For those who haven’t heard of xanthan gum, it’s a great thickener when low carbing. One brand is Bob’s Red Mill which can be found in larger grocery stores. At first glance the $10 price for 1/2 lb. is ridiculous, but considering you only use a pinch per dish it’s cost is nominal and a bag lasts for yearssss (stored in the freezer).
“the vinegar cures he meat from the inside out...”
I have seen a chili recipe where you add some apple cider vinegar before the final simmering. The acid in the vinegar breaks the meat down... so it isn’t chunky or tough. It relaxes the meat fibers. The chili dish doesn’t taste one bit like vinegar either... just a little does the trick.
Good post...
works well on big bucks and bulls ( antlered critters )...
Bump...