Grilled Beef Kebobs and Mixed Veggie Couscous

BBQ Grilled Beef Kebobs

With the warmer weather here this spring in West Virginia, I wanted to cook outside on the Grill. It had been so hot the last couple of days that I planned this dinner. Come to find out the day I made them, it was cold. Even though the weather didn't cooperate, this recipe did not disappoint. It was delicious and even better the next day. It does however, take a good day to prep, and the day before to marinade the beef and veggies. So I suggest getting a headstart. Unless you marinade first thing in the AM and assemble and cook that evening. I cut and marinade the beef and veggies the night before, so by afternoon the day I wanted to make them, everything was nice and marinaded. I also doubled the recipe as I was feeding 8 people. I got the marinade recipe from Pinterest. I Love Pinterest... 

Ingredients:

2 lb. lean beef steaks, cubed

1 green bell peppers, cut into cubes

1 yellow bell peppers, cut into cubes

1 red bell peppers, cut into cubes

1/2 onion cubed

Marinade:

1 cup veg oil

1 cup cooking white wine

1 cup soy sauce

4 Tbsp spicy mustard (prepared)

4 tsp garlic powder

8 teaspoons Worcestershire sauce (2 2/3 tablespoons0

2 teaspoon salt

1 teaspoon pepper

In a quart size bag or larger add the cut vegetables and 1/2 the marinade, seal and put in the fridge for 12-24 hours. In another quart size bag add the cubed beef steak and the remaining marinade, seal and set in the fridge for 12-24 hours.

Assembly is just alternating veggie and beef on a Skewer. ** Don't stick your self with the skewer... it hurts... (Reserve marinade used on veggies for basting kebobs while cooking). I used metal skewers but you can use bamboo skewers by soaking them for 30 min in water before using them.

I used a gas grill and set it at high. Once it was hot I placed prepared kebobs on the grill and basted with leftover marinade. I cooked about 5 min, per side (depending on desired doneness and thickness of meat) flipped the skewer over with tongs and basted again with reserved marinade. Cooked another 5 or so minutes and then removed from heat. Set aside for 5 min before eating. 

Served with mixed veggie couscous. So yummy!

Ingredients:

2 cups couscous (cooked per package)

4 carrots, diced

1 bell pepper, diced

1 zucchini, diced

1/2 onion, diced

1 cup cooking white wine

2 tbsp butter

2 tbsp olive oil

1/2 lemon, juiced

REAL Salt and Pepper to taste

Make couscous per package directions and set aside. In a separate skillet melt the butter with the olive oil, over med/hi heat. Once hot and butter is melted add the diced veggies to soften. sprinkle with salt and pepper. cook down until onions are translucent and veggies are slightly softened. Once the veggies are cooked, add the white wine and deglaze the pan. cook down and reduce. Once reduced add the prepared couscous and mix together. Once warmed through pour lemon Juice on top and mix again. Serve warm with Kebobs.

Chicken Fried Steak

I had bought some cube steak this week. I thought they were fairly cheap, and if I could find a new recipe to use then I'd be a real winner. I think tonight is a winning recipe. At least my family thinks so. I searched online for cube steak recipes. Then a friend of mine said that she makes stroganoff and chicken fried steak with cube steak. That got me thinking, I Love chicken fried steak, but I have never made it from scratch. I read a few recipes of how others made chicken fried streak. Then I was off after my husband got me some buttermilk. That seemed to be the common thread with most of the recipes. So I hope you like what I made for dinner tonight, my husband and my kiddo's loved it!

Ingredients:
2 lbs of cube steak
2-3 cups of flour plus 3-4 Tbsp for gravy
2 cups of buttermilk
salt and pepper to taste
2-3 Tbsp Seasoning of choice
10 dashes of tabasco sauce
1 quart milk (whole or 2%)

Directions:
Let the cube steak come to room temperature. Have a container that you add your flour and seasoning. Mix to incorporate the seasoning and flour set aside. Pour the milk in a container to dip the cube steak in.  Set a thick bottomed skillet on high heat with about 1/2 inch of oil in the bottom to fry the cube steak in. You'll know it's ready for your steaks when you drop a droplet of water in the oil and it "dances" around. You want to make sure the oil is nice an hot, we don't want the oil to be too cool, then it just soaks in to the meat and doesn't brown the batter on the steak. While the oil is getting hot, dip the cube steak in the flour, then the buttermilk, then the flour again. Set aside until the oil is hot enough. then add as many of the battered cube steak to the oil that will fit in your pan at one time, I was able to cook 3 at a time. You may only be able to cook 2 at a time. Once both sides are browned, set on a paper towel to soak up some of the oil. If your cooking the steak in batches or ahead of time you can store them in the oven at 325 for about 10 minutes to keep them warm, while you make the gravy or finish up the rest of your dinner.

After you have cooked all of your cube steak. Drain off most of the oil, trying to keep most of the bits and pieces in the pan for the gravy. Once you've drained the oil, set back on the fire, adding the Tbsp of flour and stir around to mix all together, cook the flour a little to take the flour taste out of the dish, then gradually pour in the milk, stirring frequently, until thickened and the drippings incorporated in the gravy.

Remove the fried steak from the oven, pour the hot gravy on top, and enjoy! so delicious.

Verdict!

My husband and kids loved it, I even had one piece left and my middle son said he wanted to take it as leftovers for school lunch tomorrow (eating it cold). I'd say it was a huge hit! So this might just be a new addition to our monthly menu, it may be on there more than once a month :) Enjoy!

Beef Stroganoff

Last night I made Beef stroganoff for dinner. It was really yummy. I get leftovers for lunch today, Bill said it was so good even cold. :) That's a great compliment if you knew my husband. He doesn't eat things cold. So, I thought I'd share my recipe with you.

Ingredients

1.5 lbs beef steak (cut into bite-size pieces)

1 onion (small, diced)

3 tbsp ketchup

5 dashes Worcestershire sauce

8 oz sour cream

2 cans cream of mushroom soup

1 small can of mushroom pieces

Salt and Pepper to taste

Directions:

In a hot skillet, add beef pieces to brown, salt and pepper to taste. Drain, Add the onions cook until translucent. add the mushrooms, cream of mushroom soup, Worchestershire sauce and ketchup. Stir and simmer 15 min. stirring periodically. Just before serving add the sour cream and mix well. Serve with egg noodles. This is a staple in my house. You can also substitute ground beef for the steak if you want.