Thanks for stopping by. on November 17, 2010: Ken, thanks so much for stopping by. Chuck is the most commonly used cut of beef in burger blends. I, too, rarely eat red meats -- but, this is sooo tender and tasty. When the carrots and meat were done, she removed all the broth to a large cast iron skillet and made a dark, rich gravy which was poured back into the roasting pan. Thank you! They were large and I thought if I got six, I could cut them in half and serve them with baked potatoes, salad and garlic bread. The steam will escape and will be very hot, so be careful not to burn yourself. Like so many I was afraid of its texture and put off by all the fat. Cooking Methods: Choose a Different Cut Great idea. This recipe will serve four to six people, depending on how hungry they are. Heat a non-stick skillet over medium heat. This sounds like a winner. I'm always looking for a good, economical way to feed my family a good meal. My mother actually cooked both of your recipes but she also added celery, quartered onion, and mushroom soup. Line the baking dish with enough foil to fold back over the meat and seal tightly. Thank you for reading and commenting. All I had to buy was the canned tomatoes and heavy duty aluminum foil. Phyllis Doyle Burns (author) from High desert of Nevada. Phyllis Doyle Burns (author) from High desert of Nevada. The string beans had the corn stalks to grow on and the squash had large leaves to protect the roots and conserve moisture in the soil. Reduce heat, cover and simmer for about 45 minutes or until beef is tender. I thought about just having potato salad and barbecued burgers or hot dogs, so, went shopping with that in mind. She added water to about an inch from the top of the meat and kept it at that level throughout the cooking process. And thank you for reading and commenting. Sometimes Mom would make it a little easier on herself and make the pot roast "Yankee style," by adding the potatoes to the roasting pot. Saute onions and peppers (and mushrooms, if using) about 3 minutes. Phyllis loves to share recipes from her 'Down Home Recipes Box', which has recipes handed down from three or more generations ago. Thank you for reading and sharing your version. Made up of multiple muscles, chuck is a well used area so contains a great deal of connective tissue. Carne. Flavorful 7-Bone Chuck Steak is marinated and grilled. This wonderful dish was served with mashed potatoes. They were always planted together. Hugs and may you walk in peace. Cut the steaks into smaller serving size pieces and rub with seasonings. Thanks for reading and commenting. Mix together water and cornstarch and add to skillet. It is one of my family's favorite suppers. Cut the steaks into smaller serving size pieces and rub with seasonings. And it makes a wonderful gravy for mashed potatoes. Mix steak sauce with the tomato juice and cornstarch. 2,000 calories a day is used for general nutrition advice. Sherri from Southeastern Pennsylvania on November 17, 2010: You are so right about chuck steak, Phyllis. peace and hugs. 54 % 24g Protein. on September 27, 2017: Hi Mary. One of the greatest inventions ever - our faithful cast iron pots and lids. Total Carbohydrate Beef chuck pectoral steak. I can't wait to try it. Chuck steak is so good when cooked right. It doesn't state!? The steak has plenty of fat, which gives it a robust flavor; however, it also has lots of connective tissue and gristle, which can make the steak tough and chewy when undercooked. My German immigrant parents raised and grew everything that went on the dinner table. Beef chuck. What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. If cooked long enough, it just melts in the mouth. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but not smoking, Add steaks then saute 2-3 minutes per side for medium. One man even tried it with venison and loved it. Line the baking dish with enough foil to fold back over the meat and seal tightly. This is from the shoulder chuck, good for stew, cube steak, and sliced thin for teriyaki beef strips, also good for lean ground chuck and marinated bnls. He told me the recipe his wife used and I wrote down the ingredients. I had decided to just get ground beef and barbecue up some burgers. I like to use a slow cooker to make this meal. I hate tough steak, so thanks for the tips. My Dad grew all our vegetables and fruits, plus we had eggs every day from our laying hens, chicken from the fryers, and a side each once a year of beef and pork Dad kept in a rented locker. It is so good. on April 02, 2020: Tried this today! Voted up, U, I, Tweet Pin. Peggy Woods from Houston, Texas on September 27, 2017: This sounds like an excellent recipe and one that could be easily tweaked to suit individual tastes. Phyllis Doyle Burns (author) from High desert of Nevada. I had to tweak a little, used tomatoes with chili's, mild, added Pinot Noir to make up the balance of liquid. The best cuts of beef for burgers : Chuck steak . Pectoral Steak. So glad you enjoyed the article and hope you try it soon. thanks for sharing. Phyllis Doyle Burns (author) from High desert of Nevada. Phyllis Doyle Burns (author) from High desert of Nevada. Preheat your grill to high and brush with oil to prevent sticking. Remove beef from skillet and add onions and peppers. These mushrooms are darker in color than the common white mushrooms and have a meaty texture and taste. Cooking time, of course, will be a little longer. I'm going to try it out, thanks. Phyllis Doyle Burns (author) from High desert of Nevada. How does this food fit into your daily goals? 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