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Well???

I use a pre-packeged beef tips and add the usual; garlic, super sharp cheddar cheese, beef mushroom soup, onions, a dash of vinegar, and sour creme. I add a flour/water beef gravy mix into it and it all simmers for an hour or so. I use large egg noodles as the base and ladle the fixin’s over it. Dad, uncle and two bro’s plus a new guy (grin) just wipe it out.

Here's a great beef recipe---stuffed steakettes simmered tender-----like stew. Don't use the more expensive sirloin b/c they'll fall apart.....you need the cheaper cut because the dish simmers awhile. Italians call this bracciole and simmer it in yummy tomato sauce....served as a side to pasta.

Steakettes with Stuffing

STUFFING Seat/soften onion, 2 Tb oil. Mix bread crumbs, cheese, parsley, s/p. Add 1/4 c hot water; toss lightly. Add/mix in sauteed onions; mixture is slightly sticky. If too dry (doesn't clump together w/ a pinch), add 1-2 tb water.

ASSEMBLY Spread 1/4 c stuffing along length of steaks (first pounded to 1/4" thickness). Rollup starting at pointy end and secure w/ toothpick. Do the rest. Heat oil on med in same skillet used to cook onions--cast iron skillet gets lightning hot. Brown well on all sides; then plate while you make sauce.

SAUCE/THICKENING If steakette pan is really hot, turn down a bit. Add flour/thyme to puddle of oil and drippings; stir so flour soaks up oil. Bubble a bit. Add boullion cubes, rest water and stir, stir, stir. Btb/stir on med-high.

FINAL Reset heat to low. Add steakettes; cover/simmer 1 1/2 hrs. Remove toothpicks.

PRESENTATION Plate w/ luscious gravy over mashed potatoes, side of green beans.

SERVE

CHEFFY TIPS---Get two meals in one---leftover stuffing is tasty on it's own, and also makes a great base for meatballs--add ground beef and an egg. If you can find them, extra-thin slices of bottom round make more 'steakettes' but they're smaller than if you buy thicker steaks and pound it yourself.

ING 6 slices of bottom round beef (pounded thin) 1 medium onion, chopped finely 6 T veg oil 3 cups of soft bread crumbs (proc/pulse 6 slices of white bread 1/2 cup grated parm (use the good stuff, it's worth it) 1/3 cup of dried parsley 1 t ea salt/white pepper 1/4 cup hot water 4 beef bouillon cubes 1/4 cup flour 1 t dried thyme 4 cups water