Tag: beef
Rueben Tots
Rueben Tots
Ruebens are one of my all-time favorite sandwiches; and I love tater tots. So why not combine the two to make the ultimate appetizer. I present to you: the rueben tot. Corned beef, sauerkraut, swiss cheese, rye breadcrumbs, and potatoes; mixed together and blinded by a couple of eggs; formed into larger-sized tater tots, and baked until crispy on the outside. It doesn’t get much better than this.
Equipment
- food processor
- cheese grater
Ingredients
- 1 cup corned beef
- 2 cups potatoes grated
- 1 cup sauerkraut drained of excess moisture
- 1 cup rye bread crumbs
- 8 oz Swiss cheese shredded
- 2 large eggs
- thousand island dressing for serving
Instructions
- Place the corned beef in a food processor and pulse until finely chopped. Remove from the food processor.
- Place the rye bread in the food processor and pulse until they are fine bread crumbs.
- Mix all of the ingredients together in a bowl.
- Form the mix into walnut-sized balls.
- Place the rueben tots on a baking sheet lined in parchment paper.
- Bake for 25-30 minutes in a 400° preheated oven; flipping half way through.
- Serve with a side of thousand island dressing to dip them in.
Chicken Fried Steak
Chicken Fried Steak
Chicken fried steak is one of my favorite things to eat for breakfast. I really only eat it maybe twice a year, since it’s about as unhealthy as it gets for you. With that being said, it is sure damn delicious. Some people make their chicken fried steak with country gravy; others use a sausage gravy. I prefer to use country gravy and not add to my future coronary.For choosing the right cut of beef to hammer down, I recommend using either sirloin tip or top round. Normally I’d buy a cube steak, which is a cheap cut of beef put through a tenderizing machine called a cuber, but they’re becoming harder to find these days. They key here is to hammer down the beef to a 1/4” thick or less. You want the beef to cook all the way through when frying it. If it was too thick, the breading would be cooked before the steak is done and the blood from the beef would make the crispy breading soggy.
Equipment
- food mallet
- whisk
Ingredients
- 8 oz sirloin tip or top round
- 1/2 cup flour divided
- 1 large egg beaten
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- vegetable oil for frying
Country Gravy
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup whole milk
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Using a food mallet, hammer down the beef to a 1/4” thick or less. Season both sides with salt and pepper.
- Season the flour with garlic powder and paprika. Dredge the beef in the flour, shaking off any excess.
- Dip the beef in the beaten egg on both sides.
- Dredge the beef back into the flour, shaking off any excess.
- Heat up an 1/8” of vegetable oil in a skillet over medium heat. Place the beef in the pan.
- Fry the beef for 4-5 minutes a side until golden brown and crispy. Remove from the pan.
- In the same pan over low heat, melt the butter. Whisk in 1 tbsp of flour and cook for 2 minutes.
- Pour in the milk and whisk. Season with salt and pepper. Cook for no more than a minute until the gravy thickens.
- Ladle the gravy over the chicken fried steak. Serve with fried eggs.
Wisconsin Butter Burger
Wisconsin Butter Burger
The butter burger is indigenous to the state of Wisconsin. A true butter burger has grated butter mixed into the beef, butter in the center of the patty, and is cooked in butter; making this a pan fried burger, not a grilled burger. While I prefer to use 85% lean ground beef, I used 90% lean ground sirloin to make this burger since it’s going to be soaked in butter. You can make a traditional butter burger with Wisconsin cheddar, ketchup, and mustard; but I chose to have mine topped with blue cheese, fried shallots, and blue cheese dressing.
Equipment
- grater
Ingredients
- 1/2 lb ground sirloin about 90% lean
- 1 tbsp butter grated
- 1 tbsp butter divided
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- brioche bun
Toppings
- blue cheese crumbles
- shallots sliced
- blue cheese dressing
Instructions
- Season the ground beef with salt and pepper. Finely grate refrigerated butter onto the beef. Mix it in.
- Form into a patty. Make a well in the burger. Place a 1/2 tbsp slice of butter in the center.
- Form the burger around the butter into a patty.
- Melt the other 1/2 tbsp of butter on a skillet over medium heat. Place the burger onto the pan with sliced shallots around.
- Flip the burger after 5 minutes.
- Place the cheese on top of the burger.
- Place a cover over the skillet. Cook for 4 minutes.
- Put the shallots on the burger. Place the brioche bun cut sides down into the pan and toast for a minute.
