Thursday, March 15, 2018

Venison Pepper Steak {Stove Top Recipe}

I think the second time Warren cooked for me (way back in our dating days) he made Pepper Steak.  I really liked it, but if you know me, when it comes to food I can't leave well enough alone.  I'm always trying new twists on old recipes.

Somehow (Pinterest) I found this recipe.  The picture sucked me in and since I'm always on the lookout for new ways to use all the deer we put up each year, I just had to try this version of Pepper Steak using venison.   I also adapted the recipe slightly for my large sized family.

Original Recipe is credited to South Your Mouth blog.

Here's my adaptation.

Venison Pepper Steak  (serves 8-12)

3 lbs. venison steak, sliced very thin (1/4" or less)
5 T. soy sauce
2 t. black pepper
1 red pepper, thinly sliced
2 green peppers, thinly sliced
2 large onions, thinly sliced
1 t. minced jarred garlic

2 brown gravy packets
1/2 t. ginger paste
1 t. black pepper
2 cups cold water
4 T. soy sauce

Here's the process for those of you who like written details.  Remember the video explanation is on YouTube.

Slice meat into thin (1/4") pieces.  The length of strips doesn't really matter.  For the tenderest meat cut across the grain (opposite the muscle fibers) 🤔

Slice all the veggies, too.  Set aside until the end.  But don't wait until the end.  Once you start the cooking process this goes very quickly so everything needs to be ready.  If you have a helpful teen around they could cut the veggies while you slice the meat.  Just saying.

Make the sauce mixture.  Set aside, but stir it a couple of times while doing other things.

Here's the Ginger paste I use.  It really add fullness and richness to the overall flavor. (Similar item at Amazon) I bought mine at Walmart.

Heat very large cast iron skillet (link to mine) with a few T. lard.

Add all the meat at once.  It should sizzle fiercely.  Let meat cook for a couple of minutes, then stir around until done.  Transfer to warm bowl.  Foil.  Set aside.

Add veggies and garlic to skillet.  Stir fry for about 4 minutes.  

Add meat and sauce mix to veggies.  Cook until sauce thickens.  This happens in under 1 minute.  Turn heat off.  Serve over hot rice, which I should tell you to start cooking right away so you're not messing with it while you're stirring, transferring, and focusing on the pepper steak.

This is so incredible.  The venison stays so moist and is ultra tender.  Enjoy!!!😋

For the full video click here.

Sunday, February 18, 2018

Mock Chop Suey {Large Family Food}

I love old time favorites when it comes to recipes. This one's been in the family for 60+ years.

Mock Chop Suey

1 1/2 pound ground beef (I use venison)
2 onions, diced
1 cup celery, diced
1 cup water
4 T. chop suey sauce (soy sauce)
1 can cream of mushroom
1 can cream of chicken
1/2 cup uncooked regular rice
salt and pepper
1 bag chow mein noodles

Brown meat, onions and celery in bacon grease (or lard).  Place in large casserole.  Add remaining ingredients except noodles; mix well.  Bake, covered, at 325 degrees for 1 hour, 20 minutes.  Remove cover; top with chow mein noodles.  Bake for 10 minutes longer until noodles have crisped.

I like to save on dishes by browning the meat and baking the casserole in the same pot.  I use Lodge Enameled Cast Iron all the time.

I have the YouTube version of this recipe available, too.

Share your favorite frugal family casserole in the comments below.  I'd love to try out a new recipe or two.