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BREAKFAST STEAKS

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1 BREAKFAST STEAKS on Mon Jul 22, 2013 2:23 am

Imelda HL

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I bought 2 packs of them this morning, and now I'm wondering what to do with them? Any idea? Question  Idea  Question 

2 Re: BREAKFAST STEAKS on Mon Jul 22, 2013 8:04 am

Barbara101

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grill them. pan fry, broiler,I always just use leftover steak with eggs. oh so good.




old picture.

3 Re: BREAKFAST STEAKS on Mon Jul 22, 2013 11:39 am

Imelda HL

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Barbara101 wrote:grill them. pan fry, broiler,I always just use leftover steak with eggs. oh so good.




old picture.

thanks Barbara... it's kind of different.. mine are very thin cut, much thinner than yours.. maybe 1/4 of it Question 

4 Re: BREAKFAST STEAKS on Mon Jul 22, 2013 12:08 pm

bethk

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Admin
I don't think I've ever seen anything sold here called a "breakfast" steak.

Possibly they are thin so they can be fried quickly and done in the same amount of time as it takes to cook eggs.....just a guess.

5 Re: BREAKFAST STEAKS on Mon Jul 22, 2013 3:02 pm

Imelda HL

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here is my "breakfast steak" ( it's said on the packet ) so thin, I was thinking either to pan fry or roll and stuff it, but still no idea what for the fillings yet.. and oh.. I'm going to eat it for dinner meal.. not breakfast lol!

6 Re: BREAKFAST STEAKS on Mon Jul 22, 2013 3:19 pm

bethk

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Hmmmm, I think I'd make a stuffing of mushrooms and vegetables, maybe a bit of bread to hold it together.   Then pound the beef thinner because it looks like a top round to me...pounded thin, stuffed and braised is the way I'd go.  Then a nice pan sauce or gravy and served with RICE!  

Yeah, I think that's what I'd do...braise with liquid, low and slow either on the stove top or oven.

I think Barb does a beef roulade...seems like she has pics.  Or maybe I'm thinking of brachole...sp?  BARB, help me out here....  What are those rolled beef things you make?

7 Re: BREAKFAST STEAKS on Mon Nov 04, 2013 6:52 pm

Niagara Visitor


I make beef rouladen all the time.  Very thin top round steak, salt/pepper, a very small strip of bacon, chopped onion, some mustard.  Roll it up, skewer with a sturdy wooden toothpick, brown in a pan, then  place in oven proof dish, add a little water and stick in the oven for about an hour.  thicken the gravy, serve with noodles or a potato, and red cabbage.  In Germany they are generally served that way, Spaetzle being one of the favourite noodles.

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