Help preparing this meat?!
Answers: i have a pack of boneless country style beef strips-i have never made them before -can anyone tell me an easy way i can make them--preferably in the oven--thank you
I'm going to assume you want a BBQ flavor to them. Because that cut can be rather tough this is the method I use when preparing in the oven:
Peel and slice one onion. Lay strips (ribs) in the bottom of a large baking dish, layer the onions on top. Cover the strips with water and cover with heavy duty foil. Bake in a 350o oven for about an hour. Remove from oven and allow to cool a bit.
Drain water from strips and pour on BBQ sauce; return to oven, covered in foil and bake for another 45-60 min in a 325o oven. They should be tender and delicious!
Sprinkle some salt & pepper over them. Add a little water. Cover and bake them at 350 until the meat is tender and falling apart. Add a bottle of bullseye original and return to the oven for 30 minutes. And Yummm!
6 tablespoons all-purpose flour, divided use
1/2 teaspoon salt
1 pound boneless beef sirloin, thinly sliced
3 tablespoons vegetable oil, divided use
2 cups (6-ounces) fresh mushrooms, sliced
1 small onion, sliced
2 garlic cloves, finely chopped
1 1/2 cups hot water
2 teaspoons beef base or bouillon granules
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon ground black pepper
Hot cooked rice or noodles for accompaniment (optional)
Combine 3 tablespoons flour and salt in plastic bag. Add meat; shake to coat with flour. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook, stirring constantly, for 5 to 6 minutes or until meat is no longer pink. Remove from skillet; keep warm.
Heat remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and beef base; cook, stirring constantly, until mixture comes to a boil and thickens. Stir in meat.
Remove from heat; stir in sour cream, mustard, parsley and pepper. Serve over noodles or rice.
couldnt find one for the oven but i found this one in my cookbook... we've made this one a few times its yummy! the kids like it too!
Saute some onions, bell peppers (green), salt& pepper, in a teaspoon of olive oil, and tomato sauce. 1 packet of Sazon. Add strips to pan and cover. MMMMMM....yummy
you can create many flavors with this cut...whether bbq...or i use this cut for my sunday gravy...(red sauce)...the most important thing is it needs low and slow application...in some sort of liquid...tomato sauce...bbq sauce...or flavored stock...for say a stew....this is called braising....and tougher cuts need a wet application to break down and become mouth-watering tender
Wash them off! Then place them in oven baked wear with cover! sprinkle with meat tenderizer and salt/ pepper or any of your favorite seasonings! Then i put alittle water with beef bouillon cube mixed together poured over meat and add a bottle of BBQ Sauce! Cook at 350' for about 3 hours or intil tender!
i like to do this with a crook pot and put it on high in the morning and its done by supper time! Enjoy! Could add Onions & diced garlic also to add more flavor!
well I would take some bbq sauce, taco seasoning, a splash of honey, " if you can get it to splash", a sprinkle of brown sugar, and a 1/2 cup water. Mix that thuroughly and pour over your ribs. Bake on very low heat 300 degrees should do. Leave them is several hours. When fork tender remove and ENJOY!
Season the beef with salt and pepper and a touch of garlic powder. Powder works better than fresh in this case. Brown the beef in the roasting pan then add 2 tablespoons of tomato paste and a chopped onion. Stir around to heat up the tomato paste. Add one full bottle of really good beer, a dark beer if you have it. Cover and place in a 300 oven for about 1 hour then check. Meat should be fork tender. Remove from the pan and reduce the pan juices. Check for seasoning and spoon over the meat.