Chuckwagon Steak Recipes

Steps:

• Heat beef patty by pan frying in shallow oil or baking in oven at 350F 10-12 minutes or until crispy, whichever is directed for your patty or whichever you prefer.
• Assemble ingredients on warmed or toasted bun and serve with chips, fries, onion rings, etc.

Steps:

• In a large bowl, combine soup mix and water; crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. , Grill, uncovered, or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, place biscuits on ungreased baking sheets; sprinkle with seasoned salt. Bake at 375° for 12-14 minutes or until golden brown. Split; top each biscuit with a hamburger.

Steps:

• Place meat in plastic bag and set in large bowl. Combine remaining ingredients, except chips; and pour into bag over meat. Close bag tightly around meat. Place in refrigerator and marinate 6 to 8 hours or overnight.
• Build a medium fire in a covered bbq. Arrange coals at back and sides of firebox. Place a 12 x 10 inch drip pan made of heavy duty foil in center of firebox under grill and fill with water. Sprinkle some of the dampened chips over coals. Remove meat from marinade, reserving marinade.
• Place meat on grill over drip pan. Close hood and cook to medium doneness (25 minutes on each side) brushing occasionally with marinade on each side.
• Add more hickory chips every 20 minutes.
• Season meat to taste with salt and pepper if desired.

Steps:

• In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

Steps:

• In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

Steps:

• Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
• In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
• Add tomatoes, chili powder, cumin, cinnamon, and cloves.
• Cover and simmer 2 hours, stirring occasionally.
• If mixture is too thick or if more liquid is needed, add beef broth.
• Add potatoes and carrots and cook until veggies are done, about 45 minutes.

Steps:

• Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking.
• Add meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
• *WATER note: Whichever broth method you are using ADD WATER to equal a total of ONE QUART liquid. ( This means 1 bouillion cube with 1 quart water, OR 1 can broth with 17.5 oz water (about 2 1/4 cups) OR 2 cups broth and 2 cups water.).
• Add that liquid to the pan along with the tomatoes AND THEIR LIQUID and stir/scrape well to get any browned bits off the bottom.
• Bring to a rolling boil.
• Cover and and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
• Uncover and continue to simmer until meat and veggies are tender and done to your liking.
• Taste and adjust seasoning if desired.
• Great with some warm crusty bread.

Steps:

• Cook and stir meat in hot oil in 4-qt. saucepot on medium-high heat 5 min. or until meat is evenly browned, stirring occasionally; drain.
• Add vegetables and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 1 hour or until meat is tender.
• Stir in steak sauce. Serve over rice.

Steps:

• Mix all together.
• Rub on steaks, chicken, pork, or fish.
• Grill, fry, bake, or broil.
• Can be stored for up to 5 months in a shaker.