That sounds really good. How about this for an oldie but a goodie; “minute steak”? It’s that thin steak with all the dimples pounded into it.
Here in the states (at least how I make it) we make it with onions, potatoes, and carrots and cook it with the London broil. We don’t have it Yorkshire pudding. That must be an English way of having roast. LOL!
We call it cubed steaks…
Oh yeah, fry it with onions… OMG!
Venison spaghetti tonight. Fresh in from the processor following this past November’s hunt.
Oh my that will be good! Slow cook some Ragu mixed with a little pork.
You are all impressive cooks. Real G, healthy eating habit there.
Yes 214, we need some art!
You meatloaf guys, try adding shitake or other fragrant mushrooms to the mix, even a little tomato paste.
Good work, men!
Not cooking tonight, just drinking big bolshy mugs of strong black cha with molokko and honey while I paint. Tomorrow, though, it’s meatloaf. I have some some ground beef to use up.
No mushrooms in it, though, or tomato paste. I do add tomato paste to my lentil soup with kielbasa, because it helps the color and brightens the flavor a little. No, my basic meatloaf is as follows:
For a pound of ground beef (or meatball mix-ground beef, pork, and veal), I take 2 kaiser rolls, ground up for fresh crumbs; 2 eggs; 1 small onion, minced; 1 Messerspitze crushed garlic; a little black pepper and dried parsley, to taste; a dash of Worcester sauce; and a half-teaspoon of dried mustard; mix these in a bowl until thoroughly and evenly mixed.
Here’s the fun part-I line a baking pan with strips of streaky bacon, covering the bottom and sides, and hanging the ends over the edge of the pan. I fill the pan with the meatloaf mixture, then fold the strips back over the top.
I place this pan in a larger dish, and bake it in the oven at 350, for about an hour or until the top is nice and brown. The larger dish is to catch any fat and liquid that comes off from the bacon.
I let the loaf rest a little before cutting. It’s good fresh, or cold the next day for sandwiches.
I’ll make mashed potatoes with dill, and red cabbage, to go with it. That, and a glass or two of a good dark beer, and that’ll be good for the day.
Ragu? Gag… Gross.
Now venison meatloaf is dynamite. My bro-in-law made some before the holidays. Wow!
Bacon wrapped meat-loaf…brilliant!
Had a friend in NC that was a big hunter. Slow cooked venison over a fire on foil all day while we went out plinking. Came back and fork shredded it, poured a bottle of salsa over the top and we made sandwiches… man that was good. Big fan of venison jerky.
My mom used to make London Broil - tough as leather as I recall. Another friend of mine uses the top round (often used for London Broil) to make jerky.
Now look, negative attitudes don’t wash with me.
ra·gu
/raˈɡo͞o/
noun
- (in Italian cooking) a sauce typically made with ground meat, onions, tomato puree, and red wine, and served with pasta.
London Broil is great for a real steak treatment. It can work well with the cut known as top sirloin. Not a lot of fat, but lean and responds really well to a good rub, broil and bake.
No photos here but my specialty is foccacia bread and my award winning blackberry and peach pie. I won 2nd place in a baking contest with it [:)]. Bannana bread with cranberrys and wallnuts is also pretty good, even if I say so myself [:)]. My daughter loves almond balls but my wife thinks they are a bit dry [:(]. Oh well, more for us [:)]
Ohhhh we have a Baker in the mix! I love bannana bread. Now that was something my mom did well.
Banana bread with cranberries? Sounds good alternative to chocolate chips.
Zero negative attitude given GM.
Ragu from a jar is a lazy man’s way to make Italian sauce. NEVER, EVERiI invite an Italian to dinner if you’re serving Ragu sauce in a jar. I’m married to an Italian family and they frown upon jar sauce of any kind. LOL!
Yes, that’s a good idea Black Sheep, For me, I’ve made grasshobber pie before, bread, and 1 pot meals, also chocolate bark, apple crumble. Also I’ve been experimenting with meals in my instat pot.
Tonights dinner - Broccoli beef with toasted almonds and kimchi
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MMMMMMM;
Grilled Cheese and Bacon,Bacon,Bacon,Bacon !!!
Tonight we are going to make Chicken Marbella. It’s good for us older folks because it has prunes in it [8-)]
A Sunday roast is as English as fish & chip’s, a cloudy pint and spanking the French. While it can be with chicken, pork or lamb, for me, the true roast is the old fashioned way with a good joint of beef. With roast spuds, veg and of course not complete without Yorkshire puddings.
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