Beef tips

You are best visiting a quality butcher rather than a self-service store. A proper butcher should really stock more cuts than the generic grocery store, he will know more about the meat, is likely to have stored it in the right manner, and will usually be happy to give you advice on the best way to cook it.

Beef is an awful lot more in vogue in the United states than anyplace else in the world. If you sum up the steaks and burgers consumed in the world, you would find that the 'u.s.' eats approximately a quarter of the total amount.

Kitchen safety

Don't dry clothes in the microwave.

Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
Don't run extension cables across the floor as they can become worn.
Is the electric kettle leaking? This can be dangerous.

Emerils Funky Fried Steak

	Category	Beef Recipes
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Ingredients And Procedures

4 (4-ounce) beef cutlets

Southwest seasoning mix 1 1/2 cups flour

2 eggs, -- slightly beaten

Vegetable oil for frying 2 cup roasted garlic mashed potatoes, -- hot

1/2 cup Emeril's Worcestershire sauce

1 cup white gravy for the steaks

Garnish: 1 tablespoon chopped chives, brunoise peppers

In a cast-iron skillet, preheat the oil. Heavily season each side of the cutlets with the Southwest seasoning, Season the flour with the Southwest seasoning. Dredge the cutlets in the flour. Dip each cutlet in the beaten eggs, letting any excess drip off. Dredge the cutlets back into the flour, coating each side completely. Place the cutlets in the hot oil. Fry the steaks for 3-4 minutes on each side. Remove from the oil and drain on paper-lined plate. Season the steaks with salt and pepper. Mound the potatoes in the center of the plate. Drizzle Worcestershire sauce around the potatoes. Lay the steaks on top of the potatoes. Spoon the gravy over the steak. Garnish chives and brunoise peppers.

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<h1>Emerils Funky Fried Steak</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 (4-ounce) beef cutlets <P>Southwest seasoning mix 1 1/2 cups flour <P>2 eggs, -- slightly beaten <P>Vegetable oil for frying 2 cup roasted garlic mashed potatoes, -- hot <P>1/2 cup Emeril's Worcestershire sauce <P>1 cup white gravy for the steaks <P>Garnish: 1 tablespoon chopped chives, brunoise peppers <P><P>In a cast-iron skillet, preheat the oil. Heavily season each side of the cutlets with the Southwest seasoning, Season the flour with the Southwest seasoning. Dredge the cutlets in the flour. Dip each cutlet in the beaten eggs, letting any excess drip off. Dredge the cutlets back into the flour, coating each side completely. Place the cutlets in the hot oil. Fry the steaks for 3-4 minutes on each side. Remove from the oil and drain on paper-lined plate. Season the steaks with salt and pepper. Mound the potatoes in the center of the plate. Drizzle Worcestershire sauce around the potatoes. Lay the steaks on top of the potatoes. Spoon the gravy over the steak. Garnish chives and brunoise peppers. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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