STEAK AND SHAKE RECIPE RECIPES

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STEAK & SHAKE CHILI RECIPE - FOOD.COM



Steak & Shake Chili Recipe - Food.com image

Steak and Shake was a franchise started in the Midwest. My father would take me there on special occasions. I loved their chili! This is a chili which would be ideal for children. It is very mild with a slight sweetness. I found this recipe on the internet @ I dunno4recipes. The recipe origionally called for 2 (15 ounce) cans of kidney beans drained, but I prefer the taste of chili beans better

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 1/2 lbs ground beef
1/2 teaspoon salt
1 (10 1/2 ounce) can Campbell's French onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
2 teaspoons cocoa
2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans any brand chili beans
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup cola (not diet!)

Steps:

  • Brown ground beef and salt in oil-If there is a high fat content to the ground beef you can omit the oil.
  • Put soup in blender, blend for 1 minute.
  • Add all to crock pot.
  • Drain beef before adding to pot.
  • Let simmer on low for 6 hours or on high for 2 hours.

Nutrition Facts : Calories 1503, FatContent 72.8, SaturatedFatContent 22.9, CholesterolContent 231.3, SodiumContent 6328.6, CarbohydrateContent 120.2, FiberContent 26.2, SugarContent 53, ProteinContent 95.7

STEAK AU POIVRE RECIPE | ALTON BROWN | FOOD NETWORK



Steak au Poivre Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 53 minutes

Prep Time 8 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Steps:

  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. 
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. 
  • In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. 
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve. 

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This recipe for beef stroganoff with round steak is one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it! And I've had lots of compliments every time I've served it. –Brenda Read, Burns Lake, British Columbia
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