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A few beef tips

You are usually better shopping with a quality butcher instead of a big-name supermarket. A quality butcher should have a better range of beef cuts than the general food store, the meat will be better quality, will probably have hung it properly, and he will usually be proud to advise you on the best way to cook it.


Beef is a lot more popular in the 'u.s.' than anyplace else in the whole world. If you keep a record of all the steaks and burgers consumed on the planet, you may well be amazed to find that the Usa accounts for roughly 25% of the total amount.


Kitchen safety

Turn saucepan handles so they don't stick out (and aren't over another ring).
If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.








Gypsy Schnitzel
Gypsy Schnitzel Category Beef Recipes 
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Ingredients And Procedures

6 Veal scallops

Salt and pepper 1 Egg -- lightly beaten

1 c Bread crumbs

2 tb Oil

2 tb Butter

2 1/2 md Onions -- chopped

2 Green peppers -- thinly

Sliced 2 Sweet red peppers -- thinly

Sliced 1 c Hot water

1 Cube beef bouillon

6 oz Fresh mushrooms -- sliced

1/4 c Whipping cream

1 tb Flour

Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes). Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Saute until limp but not brown. Add green and red pepper, water, bouillon cube and mushrooms.Cook until just tender. Combine cream and flour; then stir into vegetable mixture. Heat until just thickened. Pour over warm veal and serve hot. Recipe By : Southern Sideboards, by the Junior League of Jackson, MS

 
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