Tuesday, February 28, 2012


I thought I was going to dig deep into my old cookbooks for a post today, but my niece Milicent (the elk hunter, remember?) came to my rescue.  She cooked elk steaks last night, and they sounded so good, I thought I would share her recipe with you.

Courtesy of Milicent Simpson

4 Elk steaks
Dried basil, to taste
GOYA® Adobo con Pimiento (With Pepper), to taste

In skillet, brown steaks quickly (about 2 minutes each side).  Lower heat and cook 3 minutes on each side.


Don't forget that the giveaway  for the tostonera, spices, and T-shirt ends Wednesday, 02/29/12 at 12:01 a.m. EST.  

Repost of Giveaway-Related Recipe 

Bistec Encebollado (Cubed Steak with Onions)
Adapted from "Puerto Rico True Flavors" by Wilo Benet

1 pkg. 3-4 Cubed Steaks
1/2 c. extra virgin olive oil
1/2 c. white vinegar
12 cloves garlic, minced
2 tbsp. GOYA® Adobo con Pimiento
1 onion, sliced into thin rings
1 c. College Inn® Rotisserie Chicken Bold Stock
2 tbsp. cold unsalted butter

Place meat on a clean, flat surface.  Pound each piece of meat , being careful not to tear the meat, and set aside.  In a small bowl, combine olive oil, vinegar, garlic, and Adobo; mix well.  Place meat in container with marinade.  Cover with onion rings.  Cover and marinate in refrigerator for at least 1 hour.  In a saute pan over medium high heat, warm 1/4 cup of olive oil.  Remove meat from marinade (reserve marinade and onions) and add to pan.  Cook 1-2 minutes on each side.  Remove steaks from pan.  Add onions and marinade to pan, and cook until onions are lightly browned.  Deglaze with chicken stock, stirring with a wooden spoon to scrape any browned bits from bottom of the pan.  Bring to a full boil, and cook for another minute.  Stir in cold butter to thicken the sauce.   Pour onion sauce over steaks, and serve with white rice.

Until next time, Happy Cooking!  : )



Joan said...

Yummy Elk steak - can't wait to try it...all I have left is the tenderloin so it should be excellant - Thanks Tammy


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