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Old 08-05-2009, 11:39 PM #1
Aero$mitty
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What would you add?

So my mom's boyfriend is a ****ing amazing cook, and I learned from him how to cook my FAVORITE thing he makes. It's basically steak and noodles.

You cut the meat in small bite size strips and cook them on a skillet with onions and bell peppers and add a special gravy sauce to it and let it simmer for about an hour and a half, and in the end you put it on top of some log or shell noodles. So all there really is in it is steak, onions, bell peppers, salt and pepper, and a gravy sauce made from a couple things. And it's ****ing awesome.

He adds different things to it sometimes, like mongolian fire oil, garlic powder/salt, and extra bell peppers. I was thinking of putting in a little ground chipotle chilli pepper next time I tried it. What would you guys add to give it a little more flavor?
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Old 08-05-2009, 11:42 PM #2
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Maybe some cayanne pepper, just to kick things up a little bit.
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Old 08-06-2009, 01:15 AM #3
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Swiss steak?

Sort of sounds like it. If it is, an improvement is lightly flour breading and frying the steak strips before the overall cooking.

Lots of garlic goes in mine.
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Old 08-06-2009, 02:11 AM #4
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beef strogonoff?
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Old 08-06-2009, 03:13 AM #5
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beef strogonoff?
no that has a kind of cream sauce

and i would put some kind of chili pepper in it to give it some bam!
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Old 08-06-2009, 03:17 AM #6
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Not beef strogonoff. It's not breaded steak or anything either.
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Old 08-06-2009, 01:37 PM #7
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Well, at the end you could stir in some Sour Cream. Would bring it a lot closer to stroganoff and is very tasty.
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Old 08-06-2009, 04:01 PM #8
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what is said gravy made of?
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Old 08-06-2009, 04:04 PM #9
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wine
onion powder (its my new crack)
garlic
cayenne pepper
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Old 08-06-2009, 07:08 PM #10
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Red pepper flakes yo...not feeling it? Chives add a nice appearance and a little extra flavor that wouldn't be over the top or work against the meat.
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Old 08-06-2009, 07:26 PM #11
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franks red hot
red chili peppers
habaneros
marinate the steak in something
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Old 08-07-2009, 03:22 PM #12
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add a couple roasted ghost chiles.
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Old 08-10-2009, 12:36 AM #13
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what is said gravy made of?
1 packet of brown gravy mix and 1 packet of Au Jus gravy mix
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Old 08-10-2009, 12:39 AM #14
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Old 08-10-2009, 12:52 PM #15
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Can anyone make me some food I'm hungry
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Old 08-11-2009, 10:30 AM #16
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Quote:
Originally Posted by Aero$mitty View Post
1 packet of brown gravy mix and 1 packet of Au Jus gravy mix
ewww packed gravy is so gross.

take some white cooking wine after you cooked your steak in the pan remove steak (don't clean the pain either leave all the fat from the steak in the pan), Take onions and cook them in the pan, untill they are no longer crunchy, add garlic and cook that but don't have your heat up to high cause your garlic will burn, Then take about a cup of the white cooking wine and put it in the pan and let it cook and reduce by 1/2 season and add some heavy cream till you get the color you want. That makes me want to do that for lunch umm umm.


Oh yea I cook for a living if you were wondering
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Old 08-14-2009, 06:11 AM #17
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Quote:
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ewww packed gravy is so gross.

take some white cooking wine after you cooked your steak in the pan remove steak (don't clean the pain either leave all the fat from the steak in the pan), Take onions and cook them in the pan, untill they are no longer crunchy, add garlic and cook that but don't have your heat up to high cause your garlic will burn, Then take about a cup of the white cooking wine and put it in the pan and let it cook and reduce by 1/2 season and add some heavy cream till you get the color you want. That makes me want to do that for lunch umm umm.


Oh yea I cook for a living if you were wondering
cooking wine tastes like ****...........use drinking wine.
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Old 08-14-2009, 10:17 AM #18
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its the same thing go to the state store a buy box wine and use that and your not going to taste the wine in your meal either
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Old 08-15-2009, 03:24 AM #19
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Yes you will, you won't taste the alcohol obviously, but you'll taste the wine. You don't cook with anything you wouldn't drink. Assuming you're a classically trained chef, or a chef working at a fine food establishment, (Since you went out of your way to say you cook for a living), I would be extremely suprised you didn't know that.

As for deglazing the pan with some white or red wine, it's a great way to make a sauce. Just take the pan off the stove or it could ignite.
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Old 08-15-2009, 05:10 AM #20
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As for deglazing the pan with some white or red wine, it's a great way to make a sauce. Just take the pan off the stove or it could ignite.
highly unlikely, wine is an underproofed alcohol, maybe a slim possibility of a flare up from vapors but deglazing and creating a pan gravy is a great suggestion
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Old 08-15-2009, 03:02 PM #21
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highly unlikely, wine is an underproofed alcohol, maybe a slim possibility of a flare up from vapors but deglazing and creating a pan gravy is a great suggestion
Accidentally tip the pan far enough, and it will flare up. Will it happen? Probably not, but unless you're experienced and not going to panic if it flares up, then I'd recommend taking it off the flame. And you're right, it won't burn directly because it's too low of proof, but the vapors will catch if you're not careful.
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