A few beef tips

Beef is far more prevalent in the 'u.s.' than anywhere else in the whole world. If you total the beef based meals cooked on the planet, you would be surprised to find that the 'u.s.' eats upto 25% of the beef.

When buying quality cuts of beef, you are better visiting a specialised butcher instead of a self-service store. A high street butcher should have a better range of beef cuts than the general food store, he will be more proud of the quality of his beef, is likely to have looked after it in the right manner, and he will probably be happy to advise you on how best too cook it.

Cooking safety

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.

Don't put anything metallic inside the microwave.

Swiss Steak For Two

	Category	Beef Recipes
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Ingredients And Procedures

2 tablespoons all-purpose flour

3/4 teaspoon salt -- divided

1/4 teaspoon pepper

3/4 pound boneless round steak (1/2 inch thick)

1 tablespoon cooking oil

1 can (8 oz) stewed tomatoes

1 medium green pepper -- sliced

1 medium onion -- sliced

In a resealable plastic bag, combine the flour, 1/4 tsp salt and pepper. Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.

YIELD: 2 servings

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