Tag Archives: steaks

Omaha Steaks and Father’s Day

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OmahaSteaks.com, Inc.They go hand in hand! Father’s Day is the perfect time for grilling, heck, dads and meat are practically the same word!  Don’t wait until the last minute – get some great gifts for your papa do-run-run from Omaha Steaks.

Omaha Steaks knows this, and they always offer a terrific deal for Father’s Day.  I can personally vouch that Omaha Steaks is top quality – often better than you’ll find at the local grocery store – and shipped in a way that maintains perfect freshness. It’s a great gift for those of us who don’t live in the same state as our dads. I can have this shipped right to his door and it’s something I KNOW he’ll love! It’s also a great gift if, like me, you have a dad who has EVERYTHING!

Also, if your dad is as health conscious as mine, you’ll appreciate the fact that Omaha Steaks has lots of options of lean meat, and not just beef!  So I can get the perfect selection of meaty goodness for my dad who’s watching his fat intake and he can still have the quintessentially American Father’s Day experience of standing mightily over his grill, tongs in hand, watching the temperature, spraying down hot spots, and grilling the perfect steak in the declining summer sun – even if I’m not physically there to share in the bounty, it’s definitely a gift that’s going to let him know how much I love him!

Guaranteed to Get Laid Meal

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Submitted by RenFestKarla
Servings: 6-8

Ingredients

2 steaks Meat tenderizer
Garlic powder Cracker Barrel Baked Potato Seasoning
½-1 c. dark brown sugar 1-2 16oz containers Breakstone’s Sour Cream
4 potatoes, suitable for baking butter
1 can corn

Directions

  1. Cook the steaks to your personal taste. Use the meat tenderizer, garlic powder, & baked potato seasoning to season to taste. Cut up the steaks in bite sized pieces.
  2. Preheat your oven to 350°F.
  3. In a decent sized oven safe bowl, mix 1-2 containers of Breakstone’s sour cream or other premium brand, the brown sugar (may add more to reach a nice caramel color), & a good shaking of garlic powder.
  4. Mix in the steak bites & put into the preheated oven for 45 minutes or until the top is a nice golden brown color.
  5. In the microwave, “bake” the potatoes (usually takes around 6 minutes) then put them into the oven with the steak mix.
  6. About 2 minutes before done, put the corn into a bowl with a decent amount of butter & microwave for 2 minutes.
  7. When finished, put then baked potatoes into small bowls & open them up, softening up the insides. Put a decent amount of corn & butter in, then top off with the steak mixture.
  8. Enjoy heaven in a bowl!
Chef’s Note: I’ve experimented with many brands of sour cream & the cheaper stuff just doesn’t bake as well.

Scouse

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Submitted by Amy82
Servings: 4-6

Ingredients

½ lb. Stewing Steak ½ lb Lambs Breast
Large onion 1 lb. carrots
5 lb. potatoes 2 beef stock cubs
2 tsp. vegetable oil Worcester sauce
salt & pepper water

Directions

  1. Takes 4 hours of slow cooking.
  2. Cut the meat into large cubes & fry in the vegetable oil until lightly browned all over. You may wish to add some Worcester sauce at this point for added flavor.
  3. Transfer the meat to a large saucepan & add the onion that should have been chopped into large chunks. 
  4. Follow this by chopping the carrot into medallions & place this on the meat. Peel & then finely dice 1lb. of the potatoes & place on top of the carrots.
  5. Fill the pan with cold water until it is half full. Break up the beef stock cubes & sprinkle into the water. Add salt & pepper for seasoning. 
  6. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up & the potato will become soft & will make the final sauce thick.
  7. Simmer for a total of 2 hours, then add the remaining potatoes that should have been peeled & roughly chopped, along with a few splashes of Worcester sauce. Then simmer for another two hours.
  8. Serve piping hot with red cabbage, beetroot, pickled onions, & crusty bread. You may add ketchup & HP for flavoring.

Chef’s Note: Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause & over time the spelling changed to the more Anglicised version we have today, Scouse. The people who ate Scouse were all generally sailors & their families & eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn & everyone from the region of Liverpool is known as a Scouser. Scouse holds a place in the heart of most Liverpudlian’s as the taste of their hometown & is still regulary eaten today by a great number of families, including my own. There are records showing that it was also served to the inmates of the Birkenhead workhouse way back in 1864. The recipe was much simpler then than today’s refined version but was predominately the same staple ingredients – meat, vegetables & potatoes. Scouse can be ready made & kept for up to 2 days. Keep it covered in a refrigerator & reheat in a saucepan. Most people prefer the added depth of flavor that reheating adds. Blind scouse was a variation on the above recipe & was eaten by the poorer people as it was cheaper to make because it did not contain meat.