on November 17, 2010: Ken, thanks so much for stopping by. Thank you again for and affordable, go to meal. Daddy was a baker so we always had fresh rye bread to sop up the gravy with. I saw that the chuck steaks were on sale and it was a good price. Phyllis Doyle Burns (author) from High desert of Nevada. VIEW ALL RECIPES Phyllis Doyle Burns (author) from High desert of Nevada. I had decided to just get ground beef and barbecue up some burgers. Thank you for reading and commenting. Dear Phyllis, Thank you for a lovely dish. My first attempt with this recipe produced a surprisingly amazing and delicious result. Enjoy! My mother used this cut to make her delicious pot roast. peace and hugs. get it hot and throw the meat in it as soon as you chop it up into bite size pieces. that way your cooking while your preparing your vegetables and sauce. Chuck is the most commonly used cut of beef in burger blends. Cover the meat with the vegetables. Thanks a lot, Mary, for your ever faithful support and votes. It is a great recipe and yes, easily tweaked. Yes. The juices from the meat made a wonderful broth. My Dad also grew the Three Sisters (corn, string beans and squash), so we had succotash once in awhile, so good. 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. I thought about just having potato salad and barbecued burgers or hot dogs, so, went shopping with that in mind. on April 02, 2020: Tried this today! 2 pounds chuck steak, 1 to 1 1/2 inch thick, 1 small green bell pepper, sliced and seeded. Beef is an excellent source of protein, iron, and B vitamins. Those are cut "flanken" style about 1/2 inch thick or a little less from the beef plate [short ribs]. As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members, and much more. Over direct heat but elevated some over the coals. I am trying to find other recipes you have posted. Beer in one hand and tongs in the other hand to keep turning the strips. This sounds like a winner. 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. 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. on August 07, 2017: Hi Bill. Only about a couple of minutes or so on each side. It is one of the more economical cuts of beef. Log Food. Your version sounds great. Thank you for reading and commenting. This recipe will serve four to six people, depending on how hungry they are. Mix together water and cornstarch and add to skillet. When Dad served up each of the nine plates at supper, he made sure everyone got lots of gravy on our potatoes. Well done my friend. My German immigrant parents raised and grew everything that went on the dinner table. Thank you! Chuck steak has a very good flavor, but it can be tough and hard to chew if not cooked properly. Cooking Methods: Choose a Different Cut I followed the recipe the meat man gave me and was amazed at the results, so was everyone else. The wonderful thing about this dish is that the longer it bakes sealed up, the more tender it will be. Arrange steaks in slightly overlapping layer. Drain and chop tomatoes—save the juice and set aside. Recipes & Inspiration. Line the baking dish with enough foil to fold back over the meat and seal tightly. Recipes & Inspiration. Remove from oven and let rest while preparing mashed potatoes or rice. Phyllis Doyle Burns (author) from High desert of Nevada. Didn't have any mushrooms but had lots of home-grown squash & zucchini, so substituted zucchini for the mushrooms & it came out really good! Voted up, U, I, Tweet Pin. By sealing it in the foil it steams and gets so tender. Let me know how your version turns out. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. Those are such special memories of great family meals that I have tried to carry forward with my children and grandchildren. Then she added one or two cans of peas. 2,000 calories a day is used for general nutrition advice. Known among chefs as “the poor man’s ribeye,” chuck-eye steak is a common and incredibly inexpensive (our recipe developer purchased two organic chuck eye steaks for less than $8) cut of beef readily available at most supermarkets. Phyllis Doyle Burns (author) from High desert of Nevada. I prepped night before and put in oven for 30 mins extra when I left to get kids after school and their stuff. Thanks for the recipe. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak. on September 27, 2017: Hi Mary. This recipe is very versatile with the ingredients. I will try that next time. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture. I serve this recipe with mashed potatoes, a green salad with vinegar and oil dressing, and garlic bread. https://www.americanfoodsgroup.com/recipes/beef_chart/primalCuts/16 My brother's birthday was coming up and I wanted to do something special for him, though I had little money. Thanks Phyllis for the useful advice. I mixed everything else up in a sauce pan and stirred in that with the chuck as soon as I was finnaly done chopping up. Gone in no time. Return beef to skillet and bring to a boil. By that time our mouths were watering and we were starving—so we did justice to Mom's delicious supper. on November 12, 2010: Hi Deb. We raised our own beef, so this cut of meat was served quite often. He told me the recipe his wife used and I wrote down the ingredients. Squeeze more lemon juice on the steak right before removing from heat. The only problem was that I knew chuck steak could be pretty tough and hard to chew. I used to have a lot - I will look them up and post some. Added 1/2 inch diced potatoes. I bet that was very good with the squash. 180 Cal. Thank you so much for the visit, comment, votes and shares. And it makes a wonderful gravy for mashed potatoes. Thanks for the recipe. Thanks for stopping by. Although chuck steak is notoriously tough, it is a reasonably priced protein source that many consider more flavorful than the leaner cuts of beef. 2 – 2 1/2 pounds boneless beef chuck steak, 1 1/2 – 2″ thick; 2 teaspoons meat tenderizer; 1 cup olive oil; 1/4 cup cider vinegar; 2/3 cup lime juice; Sprinkle half the tenderizer evenly over one side of the chuck… Nice to see you here. I hate tough steak, so thanks for the tips. 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