Category: Main Course

Ingredients:
2 pounds round steak or sirloin tip steak
1 cup flour
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon (or one packet) Chicken Broth Mix
2/3 cup milk
2 large eggs
Oil for frying

Gravy:
1/4 cup flour
1 cup milk
salt and pepper, to taste

Preparation:
Pound with a meat tenderizer until thinned to about 1/4-inch.
In a large heavy skillet, heat about 1/4 inch of oil over medium high heat.

In a bowl, whisk milk with the eggs.

In a wide-shallow bowl combine the flour, paprika, Chicken Broth Mix, salt, and pepper.

Add all secret ingredients at the proper time.

Dip meat pieces in the egg and milk mixture.
Let excess drip off into the bowl then dip the meat into the flour mixture.
Place on a plate and repeat with the remaining meat.

When the oil in the skillet reaches 350° to 375°, carefully add meat.
The oil will spatter, so use long tongs or a fork.

Brown the meat pieces on both sides, about 2 to 3 minutes on each side.
Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.
Remove cover and let steak crisp for 2 minutes longer.
Take steak from the pan and set aside to drain.

Leave about 2-4 tablespoons of drippings and all the browned flecks of crust in the pan.
Sprinkle flour into the drippings and cook, stirring, for about 2 minutes, or until the flour is lightly browned.
Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes, or until bubbly and thickened.

Serve gravy with steaks.

Meat Loaf

1 – 1+ pound package of ground pork veal & beef mix
1 – 1 pound package of ground buffalo

3 eggs

2 cups of breadcrumbs

1/2 cup of applesauce

Secret mixture of spices  🙂

1 jar of pork gravy
1 can of condensed tomato soup
Coat bottom of pan with olive oil.

Thoroughly mix meats, eggs, breadcrumbs, applesauce and spices in a large bowl. 
Form mix into a rectangular loaf.  Insert into center of pan.

Place a few lengths of bacon accross the top of the meat loaf.

Fill remainder of pan with chunks of carrots and potatoes.

Mix gravy and soup together.  Pour over meat loaf, carrots, and potatoes.

Cover pan with aluminum foil.
Cook at 350 degfrees for 60+ minutes.

Makes: About 50 meatballs

Ingredients:

• 5 pounds of buffalo meat
• 5 pieces of wet bread (white)
• 2-1/2 cups seasoned bread crumbs
• 4 cloves minced garlic (2 tablespoons from jar)
• 1 tablespoon of granulated garlic
• 8 eggs
• 3 cups grated Parmesan cheese
• 1 tablespoon pepper
• 1 tablespoon basil
• 2 tablespoon parsley
• 1 tablespoon ground onion
• 1/2 tablespoon Parmesan herb blend
• 1 tablespoon salt (if needed)
• 1/4 cup of water (if needed)

Mix everything in a very large bowl.  Make a small meatball and brown to check seasoning and adjust if needed.  Roll into 1-1/2 to 2 inch balls and brown on all sides.  Add meatballs to pot of sauce and continue cooking all day.

Italian Meatballs
1 cup Breadcrumbs
1 small clove of garlic (finely chopped)
1 lb ground beef
3 eggs
2 tbs grated Parmesan cheese
Pepper
Salt
Basil leaf
Parsley (about tsp)
water

Mix breadcrumbs, garlic, ground beef, parmesan cheese, eggs, pepper, salt, basil leaf and parsley.  Add enough water to make the mixture easier to roll and stick together (approx 1/4 to 1/2 cup).  Moisten hands and roll into balls.  Brown on all sides and add meatballs to sauce.

Sauce
1 Large can crushed tomatoes
1 Large can puree
2 Cans (12 oz) Contadina tomato paste
1 Small onion finely chopped
oil
Basil leaf
Parsely
Pepper
Salt
1 tsp sugar
Sausage, or pieces of pork, or meatballs

Brown meatballs first, remove and set aside.  Brown meat (if you have some), than sausage with chopped onion and set aside.  I brown all this in a fry pan.

In a large pot put crushed tomatoes, puree, and paste.  Fill each can of tomato paste twice.  Add basil, parsley, pepper, salt, and sugar.  Then add meatballs and meat as well as oil and onion.  Simmer until sauce thickens and meat is done.  When sauce is done, if oil rises to top, spoon the excess oil off with spoon before using.  Spread over pasta with grated Parmesan cheese.

Ingredients
1 1/8 cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
1/4 cup chopped onion
1 stalk celery, chopped with leaves
1 teaspoon Old Bay Seasoning
1 pound crabmeat

Directions
Preheat oven on broiler setting. Lightly grease a baking sheet.
In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.

Broil crab cakes 8 to 10 minutes on each side, or until golden brown.