Cooking thin sliced frying steak...

pigpen

codemonkey wrote: »

So the general consensus is to cook it, bin the packaging and never, ever tell OH. Mwahahaha.

I've already complained to Mr A. Their deliveries are always late and the rolls they delivered were stale a day later so not really good enough.

Thank you very much for your help.

no... I'd tell him once he has eaten it and lived!

heretolearn_2

No, yellow fat is good on beef, shows it's been grass fed rather than just concentrates. You usually find white fat in winter (when herds are kept inside) and yellow fat in summer (when they are grazed).

bigsmoke

Afternoon everyone

I've just read this whole thread with interest as I'm trying to think fo something to do with a pack of thin frying steak for a rainy evening supper tonight.

We have a slow cooker but I've never really used it. I like the idea of doing the steaks in there with gravy and beer (I've got a bottle of bitter that we don't drink) but, having never cooked with the SC before I'm usure quite how to do it.

Sounds like I need to flour the steaks and briefly seal them, then cover them in beer and gravy and a little vinegar in the slow cooker. I'm not sure how to make the gravy though - are people literally just meaning make up some instant bisto and use that? My other half doesn't eat onions so I can't do that but thought perhaps I could put a bit of chopped up carrot, celery, garlic and bay leaf in there, but not sure if that's what you use for beer/gravy (never cooked with beef before either I'm afraid!).

Alos, how long would it need to cook in the SC do you think? It has 3 settings.

Thanks very much for any help - this horrible weather has finally given me the boot I need to start experimenting with this kind of thiing but I don't want to waste the meat!!