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Old 02-08-2014, 02:39 AM
 
Location: North Phoenix/Moon Valley
812 posts, read 1,583,306 times
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Saute them in a frying pan with minced garlic, finely chopped onions, and sliced mushrooms (fresh or canned), salt and pepper. Cook to desired temp (rare, medium, well). Make gravy from the juices or use packaged or canned brown, beef or mushroom gravy. Add sour cream and/or grated parmesan cheese to taste (but add these last and don't cook them, just keep warm). Serve over egg noodles, mix with lo mein noodles, serve over toast points or mashed potatoes, layer it in a casserole dish with cornbread mix spread on top and bake until cornbread is done. My family LOVES all of these and they are all fairly easy to do.
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Old 02-08-2014, 11:49 AM
 
Location: in my mind
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thanks everyone! I have some ideas now....
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Old 02-08-2014, 02:59 PM
 
Location: Squirrel Hill PA
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I know you have probably already decided. But my go to would be to make a wonderful big pot of beef and vegetable soup.
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Old 02-08-2014, 06:30 PM
 
Location: N of citrus, S of decent corn
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I would make Paula Deen's Beef Stroganoff recipe. Easy and good.
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Old 02-08-2014, 08:03 PM
 
Location: Pacific NW
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Beef Tips & Noodles
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Old 02-09-2014, 04:03 AM
 
Location: North Phoenix/Moon Valley
812 posts, read 1,583,306 times
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Quote:
Originally Posted by LarsMac View Post
Whatever you do with them, remove them from the fridge and let them come to room temp before cooking them.
I want to know why this too? This is dangerous for your health!! If anything they should still have a little frozen on them before you cook them, that way you won't get sick from them.
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Old 02-09-2014, 07:07 AM
 
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Quote:
Originally Posted by crystalys View Post
I want to know why this too? This is dangerous for your health!! If anything they should still have a little frozen on them before you cook them, that way you won't get sick from them.
not for red meat,,, besides its going to be cooked and any and all bacteria will be killed anyways..

you ever throw an ice cube on a hot woodstove??

you place a cold steak on a hot pan or grill, the meat tightens up,



pork and chicken are different, you dont have to bring chicken to room temp..
and pork is softer muscle tissue than beef,,, so you dont have to bring to room temp
although most folks overcook pork,,,
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Old 02-09-2014, 08:14 AM
 
4,137 posts, read 2,628,861 times
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Quote:
Originally Posted by mainebrokerman View Post

i like to fry steak tips,,,put a sear on them,,,, particularly if they are marinated...



We get the narrower part of the beef tenderloin "tail" and cube em. Salt/pepper and sear them on all sides in butter. We call it steak bons bons.

OP, if they are a bit tough, add some citrus, vinegar type to the marinade. That will help break down the toughness of it. I wouldn't salt the marinade as it can toughen it up. Salt right before you cook.
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