Italian Style Breakfast Steaks

(5  servings)

       5-steak package breakfast steaks  
       3-ounce can tomato sauce  
       8-ounce container Italian-style dry bread crumbs  
       8-ounce package shredded mozzarella cheese

Preheat oven to 350  degrees. Place breakfast steaks flat on a cookie sheet.
Spread a thin layer of  tomato sauce on each breakfast steak.

Add a layer of bread crumbs;  sprinkle cheese on top of crumbs. Roll up each
steak and close with toothpicks.  Bake for 20 minutes or until meat is cooked.

CORNED  BEEF  EGG  PATTIES  1 (15 oz.) can corned beef hash 6 eggs  In each of 6 ungreased muffin tin "cups", press about 1/4 cup of hash against sides and bottom forming a "cup" or "nest".  Break an egg into each of these 6 "cups".  Bake, uncovered 20 to 25 minutes until eggs are set.  Optional; sprinkle shredded Cheddar cheese on each.

CORNED  BEEF  HASH  AND  EGG PIE  9 - 9 5/8 inch unbaked pie shell 15 1/2 oz. can corned beef hash 2 tsp. instant minced onion 2 c. frozen hash browns, thawed 4 eggs Salt   Preheat oven to 350 degrees.  Mix hash, onion and potatoes.  Spoon into shell. Make hollows in hash and break egg into hollows.  Sprinkle eggs with salt.  Bake 35 to 40 minutes until eggs are firm.

Chicken Fried Steak with Pepper Gravy and Biscuits

For the biscuits:
2 tsp. vegetable shortening
2-1/2 cups flour
4 tsp. baking powder
1/1/2 tsp. salt
1/2 tsp. sugar
1-1/4 cups finely grated white cheddar
2 scallions, trimmed and finely sliced
1-3/4 cups heavy cream
2 tbsp. butter, softened
*
For the steak:
1-1/2 cups plus 3 tbsp. flour
Salt
Freshly ground black pepper
3 eggs
1/2 cup heavy cream
2 cups milk
1/2 cup vegetable oil
1/4 cup bacon grease
2 8-oz. pieces trimmed beef top round, pounded to a 1/4"
thickness and
cut into sixths
1/2 cup beef stock
1 tbsp. worcestershire sauce
6 dashes Tabasco
1 clove garlic, peeled and minced
1/4 tsp. cayenne


1.  For the biscuits:  Preheat oven to 350F.  Grease a baking
sheet with shortening and set aside.  Sift flour, baking powder,
salt, and sugar into a large bowl.  Add the cheese, scallions,
and cream, stirring until dough just comes together.  Turn the
dough out onto a floured surface and quickly knead 8-10 times. 
Roll dough out to a 1/2"-thick 6" x 8" rectangle and, using a
2" round cookie cutter, cut into 12 biscuits.
Put biscuits on prepared baking sheet.  Bake until golden brown,
turning baking sheet, if necessary, to brown biscuits evenly,
20-25 minutes.

2.  For the steak:  Preheat oven to 200F.  Put 1-1/2 cups of the
flour into a wide shallow dish.  Season flour with 1 tbsp. salt
and 1/2 tsp. black pepper and set aside.  Put eggs, cream, and
1/2 cup of the milk into another wide shallow dish, beat well,
and set aside.  Heat oil and bacon grease together in a large
cast-iron skillet over medium heat until hot or about 360F on a
candy thermometer.  Meanwhile, working with 4 pieces of meat at
a time, lightly season both sides with salt and pepper. 
Dredge beef in seasoned flour, shaking off excess, then dip
each side into egg mixture, then dredge in flour again, shaking
off excess.  Fry meat in the hot fat, turning once, until dark
golden brown on each side, about 2 minutes per side.  Transfer to
a wire rack set over a baking sheet and keep warm in oven.  Repeat
seasoning and cooking process with remaining meat and flour and
egg mixtures, transferring meat to oven as done.

3.  Discard all but 3 tbsp. of the fat from the skillet and heat
over medium heat.  Add remaining flour and cook, whisking
constantly until golden, about 2 minutes.
Gradually whisk in stock, remaining milk, worcestershire,
Tabasco, garlic, cayenne, and 1/2 tsp. black pepper.  Season to
taste with salt; simmer, stirring until thickened,
about 5 minutes.

4.  To assemble biscuits, slit them crosswise three-quarters of
the way through.  Spread bottom half of each with some butter. 
Stuff each biscuit with a piece of steak, spoon on some gravy,
and close biscuit. Great for brunch.

Makes 1 dozen.

Creamed Dried Beef

(10 servings)

    *   3 jars dried beef 
    *   1 stick butter or margarine 
    *   ½ cup all-purpose flour 
    *   4 cups milk

Tear dried beef into small pieces and set aside.  In saucepan, melt butter
over low heat. After completely melted, add flour and  mix in with spoon until
no lumps show. Add milk and turn heat to high, stirring  constantly until it
boils. Turn heat back down to medium-high, stirring  constantly, until desired
thickness (gravy consistency) is achieved. Stir in  dried beef. Serve over warm
toast.

Danish Hash With Fried Eggs

(4  servings)

    *   1/2 cup butter or margarine (1/4 lb.) 
    *   2 Large onions -- finely chopped 
    *   2 cup peeled cooked potatoes -- cut in 1/2 inch cubes 
    *   3 cup cooked lean beef -- cut in 1/2 inch cubes 
    *   1/4 cup beef broth 
    *   1 tsp worcestershire 
    *   1/2 tsp salt 
    *   1/8 tsp pepper 
    *   4 eggs 
    *   Butter lettuuce and cherry tomatoes for garnish 
    *   coarse (kosher-style) salt (optional)

In a wide frying pan  over medium heat, melt 3 tablespoons of butter. Add
onions and cook slowly,  stirring occasionally, until they are limp and golden
(about 15  minutes).

When onions are cooked, transfer to another container and keep  warm.

Then, in the same frying pan over medium-high heat, melt 3  tablespoons more
of the butter and cook potatoes, turning as needed to brown on  all sides; add
to onions and keep warm.

Add 1 tablespoon more butter to  the pan and cook beef, stirring
occasionally, until it is browned and heated  through.

Add beef to container with onions and potatoes; keep warm. Again  using the
same frying pan add broth, Worcestershire, salt, and  pepper.

Cook over high heat until reduced by about half; then pour over  hash
mixture. Mix lightly but thoroughly.

Using the same pan, melt 1 to 2  tablespoons butter and fry eggs until done
as desired.

Spoon hash onto a  warm platter and arrange eggs on top. Garnish with the
lettuce and tomatoes.  Serve with coarse salt, if you wish

Corned Beef Hash with Eggs


An attractive and tasty brunch dish.

INGREDIENTS:

    * 1/4 cup minced onions
    * 1/2 cup chopped green bell pepper
    * 2 tablespoons butter
    * 4 to 5 cups cooked chopped corned beef
    * 4 cups diced cooked potatoes
    * 1/2 teaspoon pepper
    * 12 eggs
    * salt and pepper to taste

PREPARATION:
Sauté onion and green pepper in butter until tender. Mix with corned
beef, potatoes and pepper. Mash together until well mixed. Flatten out
between 2 pieces of waxed paper to about 1-inch thick. Cut into 12
large circles. In a hot skillet, brown circles on both sides. Top each
circle with a poached egg and sprinkle with salt and pepper. Corned
beef hash circles can be formed ahead of time and refrigerated until
ready to cook.

Breakfast Steaks and Gravy

4 to 6 cube steaks OR minute steaks
1/2 cup butter
1/2 cup flour
1 quart light cream
Salt and ground black pepper, to taste

Melt butter in a large skillet.

Dip steaks in flour seasoned with salt and pepper.

Sauté steaks in butter until no longer pink. Remove to plate and set aside.

Add any remaining flour to pan drippings. Stir until well blended.

Add cream, bring to a boil and stir until thickened.

Serve over pancakes or with eggs and hash browns.

Serves 4 to 6.

Chicken Fried Steak and Eggs

3 lb. sirloin tip roast
1 tsp. salt, to taste
1 TB white vinegar
3 cups unbleached flour
2 TB ground black pepper
Vegetable oil, for deep frying
2 TB unbleached flour
1 cup milk
1/4 tsp. salt
Parsley, for garnish

Cut the meat into 1/2" thick slices. Pound the meat with a meat mallet to
tenderize.
Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with
water and
add the salt and vinegar. Marinate for 2 hours.

Combine the flour and pepper in a plastic bag and add the meat, (do not pat
dry)
1 piece at a time, shaking to coat thoroughly.

Heat the oil in the deep fryer or a large deep skillet, over medium heat, to
350° F.
Add the meat in batches (do not crowd) and fry until light brown, about 30
seconds
per side. Drain the meat on paper towels and place it on a heated platter and
cover
lightly with foil to keep warm.

To make the gravy:
Pour off all but 2 tablespoons of the oil in the skillet, leaving the browned
bits. Heat
over medium heat and add the flour, stirring and scraping up all of the
browned bits
for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in
the salt
and continue to whisk until thickened, about 1 minute. Serve over the steaks
and
garnish with parsley just before serving.

Serve with fried eggs, hash brown potatoes, and biscuits.

Serves 8.

Breakfast Creamed Beef

 

1 pound ground beef
1 medium onion, chopped
1 tsp. Crisco or oil
salt and black pepper, to taste
3 tablespoons flour
2-1/2 cups milk (more if you like it thinner)
6 slices buttered toast or biscuits

Add the teaspoon of oil or Crisco to hot, deep skillet along
with the ground beef. As beef begins to lose raw look, add the
chopped onion, salt and pepper.
Reduce heat and simmer, stirring often, until meat is completely
cooked. Sprinkle flour over top and stir into meat and onion
mixture until totally absorbed.
Slowly add milk, stirring constantly, until thickened. Taste and
adjust salt and pepper.
Serve over 2 slices of toast or biscuits; fried egg is a great
accompaniment!

Chipped Beef

 

4 T. butter

4 T. flour

1/2 t. salt

pepper

2 C. milk

1 jar of sliced dried beef (2.25 oz)

Melt butter in a saucepan. Add flour and stir. Cook until bubbly and smooth. Slowly whisk in milk and cook until to just below a boil. Tear beef into pieces and add to sauce. Cook 1 minute more.

Serve over toast or biscuits.

Serves 3-4.

Royal Breakfast Hash



Ingredients

5 cups loose-pack frozen hash brown potatoes, thawed

1 10-3/4-ounce can condensed cream of chicken soup

1/2 cup dairy sour cream

1 cup finely chopped cooked corned beef

1/3 cup finely chopped onion

1/3 cup finely chopped green sweet pepper

1 cup shredded sharp cheddar cheese (4 ounces)

Paprika



Directions

1. Spread potatoes over the bottom of a greased 2-quart square baking

dish. In a medium bowl combine cream of chicken soup and sour cream;

stir in corned beef, onion, and sweet pepper. Spread corned beef mixture

over potatoes.



2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until

bubbly and top begins to brown. Sprinkle with cheese and paprika just

before serving. Makes 4 servings.