Heya my fine T-Freque Pals. Last night, before heading to my evening job consisting of doing nothing and getting paid for it (night manager for community center)I “enjoyed” a top round steak from my local supermarket along with a nice serving of steamed green beans (Anabolic dieting is fun). Several hours later at work, I began to feel as if my head were balooning out and becaume quite nauseus. I then developed vertigo (worst feeling on the planet)and saw the room spinning delightfully around me for about 2 hours. On the way home I had Mom pull the car over so I could relinqish myself of the entire steak and a couple of stray green beans. It is possible that the steak was not the culprit, it could be a buildup of fluid in my ears offsetting equilibrium. In any event, Ko, got any good steak recipies for when I can keep it down to metabolize? Thanks. Lata.
MBE: "Hurling Chunky Munky style since 1841. JADABB founder, 2002."
Top round is a staple in this house. It’s a pretty versatile meat, you can roast it, grill it, stir fry or stew it. Heres a quick one(I’ve posted this one before, so if you have it, I can post something else later.)It is a shredded beef recipe for tacos. It’s also good just by itself or with eggs. It will also work with chicken and pork.
1lb eye of round (or top round)
1/2 medium onion roughly chopped
salt to taste
2 garlic cloves minced
4 dried passilla chiles, veins and seeds removed, soaked in hot water for 10 minutes.
1TB tomato paste
1 tspn mexican oregano (you can use regular oregano)
In a sauce pan, barely cover the meat with water and add the onion and a little salt, then bring to a simmer. Cook the meat till it it is tender, you should be able to easily break it apart with a fork, it should take about 35 minutes. When its done, set it aside to cool in the broth. Remove the meat, and then shred it with a fork, and reserve the broth. In a blender put the broth, garlic, and chiles(these should be drained) and blend till smooth. you can now store these in the fridge. To order, saute your meat in a saute pan with some of the sauce, add more salt if necessary, The mixture should be almost dry when it is done.
Like I said, If you have this, let me know, and I can post something else.