Bitoks Of Beef Recipes

STEAK BITES

Steps:

• Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
• Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
• Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
• Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
• Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

BITOKS OF BEEF

Steps:

• Put the beef in a mixing bowl.
• Heat 1 tablespoon of the butter in a small saucepan and add 3/4 cup of the onions. Cook, stirring often, about 3 minutes without browning. Let cool.
• Combine the cooked onions, 1 cup of the bread crumbs, egg and milk and add to the beef. Add salt and pepper and blend well with the hands.
• Divide the mixture into 8 portions of more or less equal weight. Shape each portion into a ball. Flatten each ball into a patty and coat each with remaining bread crumbs.
• Heat the oil in a heavy skillet large enough to hold all the rounds in one layer. Cook until well browned on one side, about 3 minutes. Turn and cook about 3 minutes on the second side. Transfer bitoks to a warm platter.
• Heat a smaller skillet and add the remaining 1 tablespoon of butter.
• Add the remaining 1/4 cup chopped onions and cook until wilted. Add the paprika and stir. Add the vinegar and beef broth. Bring to a boil. Add the heavy cream and sour cream, stirring. Cook about 1 minute or less. There should be about 3/4 cup of sauce. Pour over the bitoks and dot the center of each with 1/2 teaspoon parsley. Serve immediately.