IRELAND'S STEAK BISCUITS (THE STEAK PART)
Growing up in Memphis one of my favorite places was Ireland's. They made the best little steak biscuits. Unfortunately they closed years a go. I could always find a good biscuit, but I could never recreate the steak. I think they actually used a recipe for Angel biscuits- they are biscuits with yeast and are very light inside...
Provided by Pamela Rappaport
Categories Sandwiches
Time 15m
Number Of Ingredients 8
Steps:
- 1. Mix marinade ingredients and place in plastic bag. Add the sliced steak and marinate overnight.
- 2. Drain marinade and pat steak dry.
- 3. Salt and pepper the steak and lightly dredge in flour.
- 4. Use enough cooking oil to cover the bottom of your skillet. Fry the steak in batches.
- 5. Place slices of steak in small biscuits. Angel biscuits are best.
STEAK AND BISCUITS
This dish is worth the extra effort, I hope you enjoy it as much as we did. The homemade buttermilk biscuits are light, tender and fluffy, a great accompaniment for the meat and veggies that are blanketed in a flavorful gravy. Make sure that the biscuits are cooked to your liking before removing from the oven. Please note: The 1 hour marinating time is included in the preparation time.
Provided by Baby Kato
Categories Steak
Time 4h49m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Marinate the round steak in Pepsi for 60 minutes in fridge, drain well and pat meat dry.
- For the PotPie filling: Start by seasoning the prepared steak with salt and pepper.
- Then add the oil to a frying pan and heat, when the pan is hot brown the meat really well for 2 - 3 minutes.
- Stir in the onion, garlic and dry mustard and sauté for 2 - 3 minutes, next sprinkle flour over the mixture and stir for 1 minute.
- Add the wine, broth, ketchup and the herbs de province together, mix well and add to pan with steak and onion mixture, bring to a boil and cook until thickened about 3 minutes.
- Then cover pan, lower heat and simmer for 2 hours, stirring often to keep bottom from sticking and burning. If necessary add extra water a little at a time.
- Next, add the green pepper, mushrooms and carrots to the pot, simmering on low heat for another hour.
- When ready, preheat oven to 400 degrees F.
- In a large bowl, put flour, baking powder, baking soda, salt, and oregano, mix well.
- Add the butter and blend gently by hand until mixture resembles coarse crumbs.
- Next, add the buttermilk and maple syrup together, then add to flour mixture making sure not to over-stir. The dough should be slightly moist and soft but not sticky.
- Roll the dough out on a floured surface and form into a ball.
- Now, roll out the dough to a 1 1/2 inch thickness and using a pastry cutter or if you prefer a 2 ½" glass, cut out biscuits.
- When the filling is ready pour it into a baking dish and immediately top with the biscuits.
- Bake in a 400 degree oven for 15 minutes.
Nutrition Facts : Calories 712.9, Fat 31.7, SaturatedFat 16.1, Cholesterol 62.9, Sodium 2300, Carbohydrate 83.2, Fiber 4.1, Sugar 23.1, Protein 13.5
BEEF POTPIE WITH BISCUITS
I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
BREAKFAST ESSENTIALS: CHICKEN FRIED STEAK BISCUIT
Now, this is what I call the start to a new day. Fresh homemade biscuits with chicken-fried steak, and country pepper gravy. So yummy. The good news is that the whole breakfast can be whipped up in a single pan. As a matter of fact, the recipe I use to make the buttermilk biscuits uses the same pan to bake them. FYI: You can...
Provided by Andy Anderson !
Categories Meat Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: There are a ton of good biscuit recipes out there, and you might have one of your own. This one is mine: https://www.justapinch.com/recipes/bread/biscuits/awesome-cast-iron-buttermilk-biscuits.html?r=7
- 3. Chef's Note: I like to make my own cube steak by buying some top round or top sirloin, and pounding the heck out of it with a meat tenderizer. You can, however, purchase pre-tenderized cube steak directly from your butcher. But, in my opinion, it's more fun to pound out your own.
- 4. Gather your Ingredients (mise en place).
- 5. Add the buttermilk and the hot sauce to a bowl, or pie plate.
- 6. Add the flour, along with some salt, pepper, and the optional garlic powder, to another plate.
- 7. Chef's Tip: I don't like a very salty crust, so I'll usually add a pinch or two of salt, and at least a teaspoon of white pepper. And I might even be persuaded to add a pinch of two of cayenne.
- 8. Add the lard to a skillet (I prefer cast iron), and bring the heat up to 325f (165c).
- 9. Coat the cube steaks in the flour mixture.
- 10. Knock off the excess and then dredge in the buttermilk.
- 11. Add the steak back into the flour, and thoroughly coat.
- 12. Add the breaded cube steaks to the hot pan.
- 13. Cook until golden brown, about 2 - 3 minutes per side.
- 14. Remove from the pan, and allow to drain on paper towels.
- 15. Chef's Tip: To keep the steaks warm, while you make the gravy, preheat an oven to 200f (95c), and place them in the warm oven until needed.
- 16. Remove all but two tablespoons of the lard from the pan, and then add two tablespoons of the dredging flour.
- 17. Whisk over medium heat until the fat and the flour incorporate.
- 18. Add some milk, a bit at a time, and continue to whisk until you achieve the desired consistency.
- 19. Season the gravy with some salt and pepper, and reduce the heat to low.
- 20. PLATE/PRESENT
- 21. Fork split one of the biscuits and place a chicken-fried steak on top.
- 22. Chef's Note: I prefer to serve the gravy on the side, but you could always drizzle the gravy over the top, and serve them open faced.
- 23. Serve while still nice and warm. Enjoy.
- 24. Keep the faith, and keep cooking.
STEAK-N-CHEESE STUFFED BISCUITS
In the Test Kitchen, this recipe reminds us of a Philly cheesesteak stuffed inside a biscuit. It's a great handheld snack packed with flavor. Quick and easy to make, these are perfect for your next tailgate or football party. Yummy!
Provided by Brenda Savage
Categories Steaks and Chops
Time 45m
Number Of Ingredients 14
Steps:
- 1. First preheat your oven to 375. Heat a large pan with olive oil. Place your steak and vegetables, except for the spinach, in the pan.
- 2. Add salt and pepper. Saute until edges are lightly browned on veggies. I used steak that was leftover but you could use uncooked steak and just saute longer until the steak was cooked to your liking since the steak is chopped so small it does not take long.
- 3. Now lay 10 biscuits, slightly flattened, on a cookie sheet sprayed lightly with non-stick spray.
- 4. Then lay spinach on each biscuit. Then a spoon of sauteed veggies, then cheese. Do not overfill.
- 5. Use the remaining 10 biscuits as your top lay them over the tops. Pinch the side of the biscuits together making a stuffed biscuit.
- 6. Brush biscuits with egg white.
- 7. Sprinkle with Italian bread crumbs.
- 8. Poke holes in tops of biscuits before baking (I use a fork).
- 9. Bake in preheated oven for 15 minutes.
- 10. Bake until biscuits are lightly browned.
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