Meat Archives - Page 2 of 2

One of the reasons why I started this food blog was to have favorite family recipes in one spot. This is Swiss Steak Recipe is one such recipe. Bob (a.k.a. “Dad” to me and “Pa” to my kids) has been making this recipe for quite some time. It’s one of my husband’s favorites. He brought out his recipe card yesterday and made it for a family gathering. We serve it on top of homemade German Spaetzle Noodles. Very easy, very yummy!

My husband’s handwriting is a little hard to read!

Frugal Tip: Find recipes you love that use cheaper cuts of meat. When you simmer and cook them slowly, they become tender and flavorful. You could also speed up the process and make this in a pressure cooker. A pressure cooker is great for tenderizing tough cuts of meat in a relatively short period of time.

Bob’s Swiss Steak

Prep time: 25 mins

Cook time: 2 hours

Total time: 2 hours 25 mins

Serves: 4

Ingredients

1 lb. tenderized steak
2 cans whole stewed tomatoes
2 celery stalks, cut ½”
1 medium onion, chopped
seasoned flour (season with pepper, garlic powder)

Instructions

Dredge steaks in seasoned flour and brown in a large skillet. Add tomatoes, celery, and onion. Simmer in the covered skillet approximately two hours until meat is tender. Sever over egg noodles.

Beer can chicken is one of those meals you can’t go without making each summer. It’s tender, flavorful, and falls right off the bone. Best of all, it’s easy and doesn’t cost a lot!

I got the whole chicken for under $5 at ALDI. The seasoning is McCormick’s Grill Mates Roasted Garlic and Herb. We use our Weber Poultry Roaster for his, but it’s certainly not necessary. Just stick a can of beer in the cavity of the bird, place on a solid surface (like a roasting pan) and you’re good to go!

Roasted Garlic & Herb Beer Can Chicken

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 40 mins

Serves: 4-6

The beer makes the chicken moist and flavorful!

Ingredients

1 4-lb. chicken, whole
2 Tbsp. olive oil
3-4 Tbsp. McCormick Grill Mates Roasted Garlic & Herb (or other poultry spice)
1 can beer

Instructions

Rinse chicken inside and out, and pat dry. Rub the chicken with the olive oil, then rub with spices. Take a few swigs of beer (you don’t want it to be too full) and place the can in the cavity of the bird, and secure it on a flat surface (like on a roasting pan). Use the legs of the bird as a tripod, or support to keep it stable.
Grill over medium-high heat for 1¼ – 1½ hours. Cover the grill for the first hour of cooking. After that, check the bird periodically to see if it has reached the internal temperature of 160-165 degrees. Let the chicken rest for 10 minutes before serving.

Frugal Tips: When it comes to preparing a whole chicken, don’t throw ANYTHING away! You can use the drippings to make a flavorful chicken gravy. Add a little Wondra and whisk on the stove with a little water until it has thickened.

I also simmer the chicken carcass for about 60 minutes to make homemade chicken stock. Store them both in zippered containers for future use.