How to cook steak, How to grocery shop, Budget cooking

How to cook steak, especially the less expensive cuts, is important to know when budget cooking. Meat is probably the costliest item on anybody’s food budget. When learning how to grocery shop, learn also which cuts of meat are the most economical to buy.

To many, meat is the mainstay of most well rounded meals. Beef, especially steak is the choice of a lot of people for its rich juicy flavor. The nutrients are the same whether it is a cheaper cut or a more expensive cut. It is the flavor which is enhanced by the proper cooking methods.

How to cook steak, even the cheaper cuts of beef either have too much fat or are extra tough. Much of the fat cuts of beef are ground into hamburger. The other pieces you can trim the fat around the edges. If there is a lot of fat to be cut off, consider this in the price you are paying. Some fat running through the meat actually adds to the flavor.

The tougher cuts of beef can still be flavorful and tasty if you know how to cook steak. Of course beef roast or beef stew can become tender by cooking longer in a low temperature oven. If you are budget cooking, knowing how to cook steak is really important when preparing cheap recipes of tougher steak.

Round steak can be delicious, if pounded out to tenderize, Coat with a little flour, salt and pepper and then brown both sides with a little oil. Add a little water, cover with a lid and simmer on low heat (or set in preheated oven) about 30 minutes or until the steak is tender to cut.

If you learn how to cook steak it can be tender by setting in a good tenderizing marinade, usually consisting of some type of fruit juice, vinegar or wine. Here are some recipes for you to try.

ROUND STEAK IN OVEN

• 2 Pounds round steak


• Salt/Pepper


• 1 Tablespoon mustard


• ¾ Cup barbeque sauce


• 4 ½ Ounces Swiss cheese

Preheat oven to 325F degrees.

Lay steak out flat. Sprinkle with salt and pepper. Spread the mustard and the barbeque sauce over top. Arrange the cheese slices over top and roll up like a jellyroll. Close with toothpicks. Lay in a lightly sprayed casserole dish or baking pan. Bake until tender; 60 to 90 minutes.

NO PEEK BEEF STEW

• 1 ½ Pounds cubed stewing beef


• 1 Can cream of mushroom soup


• 1 Small can mushrooms


• ½ cup dry white wine


• ½ Package onion soup mix

Preheat oven to 325F degrees.

Combine all ingredients in a 2 quart casserole dish. Cover and bake for 3 hours without peeking. Serve over cooked egg noodles with a salad.

SAUERBRATEN STEAK

• 2 ½ Cups water


• 1 Cup wine vinegar


• 1 Tablespoon brown sugar


• 1 Teaspoon salt


• 6 Whole cloves


• 6 Peppercorns


• 2 Bay leaves


• 2 Medium onions sliced thin


• ½ Cup vegetable oil


• 2 ½ to 3 Pounds blade steak (1 ½ INCHES THICK)


• 2 Tablespoons cooking fat


• ¾ Cups water


• ½ Cup raisins


• 1 Tablespoon brown sugar


• 2/3 Cup crumbled gingersnaps

Combine 2 ½ cups water, vinegar, 1 tablespoon brown sugar, salt, cloves, peppercorns and bay leaves in saucepan; bring to a boil. Pour over sliced onions; cool. Stir in oil. Pour marinade over steak; refrigerate 8 to 10 hours, turning once. Remove steak from marinade to absorbent paper; pat dry. Heat cooking fat in a skillet and brown meat. Pour off the excess fat. Strain marinade and add 1 cup to the steak, reserving remaining marinade. Cover and cook on low for 2 hours or until tender. Remove steak to a hot platter.

Add reserved 1 ½ cups marinade to hot pan, ¾ cup water, raisins and 1 tablespoon brown sugar. Bring to a boil. Add crumbled gingersnaps; stir until thickened. Serve gravy with steak.

Below are some marinades you can try for different steaks. You must be careful to marinade long enough to tenderize but too long will make them fall apart.

LIME MARINADE

• 1 Medium chopped onion


• 3 Cloves minced garlic


• ½ Cup dry white wine


• 1 Tablespoon honey


• 1/3 Cup fresh lime juice


• 1 Tablespoon chili powder


• 2 Teaspoons ground cumin


• ½ Teaspoon salt


• ¼ Teaspoon fresh ground pepper

Blend all ingredients together in a blender. Pour over meat, cover and refrigerate for several hours before cooking.

BOURBON MARINADE

• 1 Cup bourbon


• ¼ Cup red wine vinegar


• ½ Cup olive oil


• 1 Medium onion chopped


• 2 Cloves fresh garlic minced


• ¼ Teaspoon freshly ground black pepper

Blend altogether in blender, pour over steaks. Cover and set in refrigerator for 1 ½ to 2 hours before cooking.

For more helpful information for cheap living check the links below.

• Cheap recipes: for your budget


• How to cook whole chicken; it is cheaper than buying parts


• How to grocery shop: to save money


• Budget cooking


• Leftover recipes; never throw away

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