Bought this nice thick roast for Carne Guisada, but first it's going in the freezer for a soft freeze so I can slice of a thin steak for a giant pounded out chicken fried steak.
The marbling is pretty nice.

What could possibly go wrong.

I LOVE a good chicken fried steak and gravy, although I rarely have it. Marinated in buttermilk and hot sauce if I remember. Yum.

Sue_CT wrote: ↑Fri Jul 28, 2023 4:29 pm I LOVE a good chicken fried steak and gravy, although I rarely have it. Marinated in buttermilk and hot sauce if I remember. Yum.

It's not anything I make and eat often but when I do it's fantastic.
It better be or I'll kill the cook..

Here's my perspective of what a Mexican might do with pichania.
I made a simple carne asada marinade for the end steak and scraps from the pichania I just sliced steaks from.
Nothing fancy.
Fresh cilantro.
Cumin.
Chipotle powder.
Lime juice of one lime.
Peanut oil.
Salt.
Dash of soy sauce.
Garlic ginger paste.
Chopped the cilantro and put everything in the bag.
Got the air out and used a rolling pin on it to crush out the juices.
Put meat in swished around and let it do it's thing in the refrigerator.
No mess to clean up.
Got the Lodge grill skillet heating up.
I'm not Brazilian so I don't have to follow their rules.

Just boiled 2# of Key West Pink Shrimp. Made some red sauce to go with the shrimp consisting of heinz chili sauce, Worcestershire sauce, horseradish, sriracha, and ketchup. Everything chilling in the fridge.

karstopography wrote: ↑Fri Jul 28, 2023 5:58 pm Just boiled 2# of Key West Pink Shrimp. Made some red sauce to go with the shrimp consisting of heinz chili sauce, Worcestershire sauce, horseradish, sriracha, and ketchup. Everything chilling in the fridge.

A coworker the other day said he tried to make cocktail sauce.
One of the ingredients was Bud light.
And the rest was all wrong too.
I've never heard of beer in cocktail sauce I'm my life.

Red potatoes parboiled drained and finished in butter and the marinade.
Stove top oven broiled potatoes without heating up the house.
Steak scraps cooking along with white onion leftover and jalapeno peppers.
Lodge cast iron grill skillet earning is pay.

Here's that gazpacho, before I topped with the croutons. I almost ate another bowl, but this was a large bowl.
The gazpacho, before adding the croutons. by pepperhead212, on Flickr

Got up at 4:45 AM and started the Carne Guisada.

Select ingredients are...
The cubed beef browned with salt pepper and flour with peanut oil.
Took out and put in the Texas Trinity and cooked it a little.
Adding flour as I went.
Cumin.
Celery.
White onion.
The jalapenos I grilled last night.
Sweet peppers.
Beef bullion powder.
Freshly crushed garlic.
Water
The fond I had leftover from the red potatoes and the diced up red potatoes from last night.
Lots of flavor there I didn't want to waste.
Added the water and put lid on.
Now we wait.

While y'all were away I added one large diced roma tomato.
A tablespoon more or less of hand crushed Mexican oregano.
About a cup of finely chopped cilantro stems and all.
I do not waste cilantro.

worth1 wrote: ↑Fri Jul 28, 2023 6:09 pm

karstopography wrote: ↑Fri Jul 28, 2023 5:58 pm Just boiled 2# of Key West Pink Shrimp. Made some red sauce to go with the shrimp consisting of heinz chili sauce, Worcestershire sauce, horseradish, sriracha, and ketchup. Everything chilling in the fridge.

A coworker the other day said he tried to make cocktail sauce.
One of the ingredients was Bud light.
And the rest was all wrong too.
I've never heard of beer in cocktail sauce I'm my life.

It's the microbrewery brewpubs that put beer in many of their recipes. Sometimes the recipe catches on with the pubic, often not.

Tormato wrote: ↑Sat Jul 29, 2023 9:24 am

worth1 wrote: ↑Fri Jul 28, 2023 6:09 pm

karstopography wrote: ↑Fri Jul 28, 2023 5:58 pm Just boiled 2# of Key West Pink Shrimp. Made some red sauce to go with the shrimp consisting of heinz chili sauce, Worcestershire sauce, horseradish, sriracha, and ketchup. Everything chilling in the fridge.

A coworker the other day said he tried to make cocktail sauce.
One of the ingredients was Bud light.
And the rest was all wrong too.
I've never heard of beer in cocktail sauce I'm my life.

It's the microbrewery brewpubs that put beer in many of their recipes. Sometimes the recipe catches on with the pubic, often not.

He actually didn't know anything about making cocktail sauce but liked cocktail sauce.
He admitted it was horrible.
So I told him how to make a simple cocktail sauce.
With ketchup horseradish hot sauce Worcestershire sauce.
His was tomato sauce and beer with I think Worcestershire sauce.

He is Texas Mexican my age.
I say Texas Mexican because his family has been here since before it was a state probably.
Speaks Spanish and English without accent except Texas accent.
He can make certain dishes but I've been teaching him about other Mexican dishes he hasn't heard of or hasn't made.
Hates flour tortillas about as much as I do.

Moving back to the Carne Guisada.
I've added a bit of unsalted chili powder.
A teaspoon of ground caraway seeds.
A heaping handful of sweet paprika.
This is where I'm mixing traditional Carne Guisada with a European goulash.
There actually isn't a traditional or authentic recipe for either one.
Both ethnic groups are liable to put just about anything in this style of stew.
And it can be thick or thin like a soup.
Ranging in color from red to a blonde peanut butter color.
Made red with tomatoes or paprika.
One woman puts 10 chili arbols in hers.
That's got to be flaming hot.
One my meat gets to the right stage and cooked down some more I'm going to put a pile of multi colored chopped sweet peppers in it.

It's ready, everything is cooked to perfection.
Seriously I can't complain about anything.
I cut up the peppers and added them.
Put in another shot of cumin because I wanted to.
Cooked diced red potatoes separately in the kettle that I cooked some in last night with butter and added them.
Folded in and turned the cast iron enameled dutch oven off.

>Carne Guisada del goulash estilo.<
I'll be serving it over pasta later on.

I'll stop bugging y'all with pictures but here it is being served 7 minutes before noon.
Took all morning to make this.
I didn't use carrots because everytime I use carrots it makes it too sweet.
One of my top 10 dishes I dearly love.
As a small boy I was in hog heaven if anything like this showed up for a meal.
I can't possibly express to y'all in words how much I love this stuff.

Since it is too warm outside we moved inside.Classic stew.Will keep me,mutts,wife eating for a couple.

Artichoke and sun-dried tomatoes bruschetta.

Garlic, Kalamata olives, capote capers, white wine, butter, parsley. Pretty tasty.

(((((Operation Chicken Fried Steak.)))))
I always pound out both sides with cling wrap so I don't get meat all over the place.
Then I season with freshly ground black pepper salt and garlic powder.
Both sides.
Put new cling wrap on and roll up put in refrigerator for later cooking.

No marinade? No hot sauce?

Sue_CT wrote: ↑Sun Jul 30, 2023 9:56 am No marinade? No hot sauce?

No, 'it's Chicken Fried Steak.

Maybe its because we aren't Southern enough, lol, but here we marinate it in buttermilk and hot sauce before breading it. Or at least I do. It is awesome.
But I believe traditionally tougher cuts of meat are used, like cube steak, that benefit from it. If you are using a tender cut to start with its not necessary but I love the flavor it adds.