Safaristeakforthehunter Recipes

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SO-TENDER SWISS STEAK



So-Tender Swiss Steak image

This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups beef broth or water
Hot cooked noodles or mashed potatoes, optional

Steps:

  • Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

SAFARI STEAK FOR THE HUNTER



Safari Steak for the Hunter image

This recipe is from Kenya. It is used by hunters on safari in preparing zebra, eland, antelope, or other game. The technique is good and can be used on our favorite food-beef steak.

Provided by Lavender Lynn

Categories     Steak

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

4 lbs steak, cut into 8 oz steaks each 1/2 inch thick
2 tablespoons oil
2 ounces butter
1 cup dry red wine
1 cup sweet wine, dessert
2 garlic cloves, finely minced
4 tablespoons tomato paste
4 tablespoons water
3 cups potatoes, mashed
2 cups yams or 2 cups sweet potatoes, mashed
salt and pepper, to taste
parsley, chopped

Steps:

  • Heat oil and butter in a 10 to 12 inch skillet until almost smoking.
  • Fry steaks in pan, a few at a time, for about 3 minutes on each side, adding more oil and butter as needed.
  • Season each steak with salt and pepper and set aside, keeping warm.
  • Lower heat and add red wine and dessert wine.
  • Stir with residue left in pan.
  • Add garlic and cook for 2 minutes.
  • Add tomato paste and water.
  • Cook until sauce is quite thick.
  • Combine mashed potatoes and yams(or sweet potatoes) ina 2 qt saucepan and beat thoroughly.
  • Season the potato mixture to taste.
  • Spread the potato mixture on a large platter.
  • Arrange the steaks on the potatoes.
  • Pour the sauce over the steaks.
  • Sprinkle with chopped parsley.

Nutrition Facts : Calories 815.3, Fat 52.6, SaturatedFat 21.3, Cholesterol 169.5, Sodium 235.3, Carbohydrate 26.9, Fiber 3.1, Sugar 4.1, Protein 43.5

SAFARI SUPPER



Safari Supper image

This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. I've made it myself a couple times now and think the recipe is fine. I personally like to add about 1/3 cup of chopped green pepper, but it's not necessary--I'm happy to sponsor the recipe as originally written. Cooking time shown is for the stovetop method, which is the one I've followed. I have yet to try the oven method, but according to the original cook it should take about 15-25 minutes longer.

Provided by echo echo

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 medium onion, Sliced
1 cup rice, Uncooked
2 1/2 cups water
2 teaspoons chicken bouillon, Instant
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup raisins
3 tablespoons peanut butter, Chunky
1 tablespoon honey

Steps:

  • Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
  • Drain off the excess fat.
  • Stir in the remaining ingredients.
  • TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole.
  • Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.).

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