Hay George (Et Al)

[Mik]

Got this recipe for Butter Beef in email. Looks pretty good. Simple, delicious. (Hot, brown and plentiful)

https://www.allrecipes.com/recipe/73910/butter-beef/?hid=e0d8d36dce67d4677a4f771f6f96f32d2cbdc448&did=11734166-20240126&utm_campaign=alrcom-nonewsubs_relationship-builder&utm_source=alrcom&utm_medium=email&utm_content=012624&lctg=e0d8d36dce67d4677a4f771f6f96f32d2cbdc448

[George K]

Thanks! Gonna put it in my “to try” file.

[George K]

Another thing to try.

[Jolly]

@George-K said in Hay George (Et Al):

Another thing to try.

Gotta have good quality hot dogs for that one...

[Mik]

I do love a good hot dog.

[George K]

@Mik said in Hay George (Et Al):

I do love a good hot dog.

Details?

[Mik]

Nathan’s, Hebrew National. Fixed about any way you can name, but faves are Chicago and Chili and Skyline Cheese Coneys.

[George K]

Been a while since I had a Hebrew National dog. I should put it on my shopping list.

Boiled? Fried? Air-fried? Grilled?

[Mik]

Yes. Normally boiled.

[Jolly]

Nathans for me.

Grilled. With either mustard and sauerkraut or mayo and Vidalia onions.

Although I'm easily talked into a good chili dog with onions.

[LuFins Dad]

Nathan’s or Hebrew National. Grilled, east Chicago Style…Or mustard and onion. Love chili dogs with mustard and onion, but don’t make at home.

[Mik]

Making the Butter Beef today, but using Dutch oven and adding a pound of whole mushrooms later. Might add some brown gravy mix to thicken it up. Serving over Reames noodles.

[Axtremus]

@George-K said in Hay George (Et Al):

Another thing to try.

Corndog.

[Mik]

Butter beef is mui delicioso. I recommend it with Reames egg noodles ( found in frozen foods - nice and thick like homemade). Tastes a lot like my beloved MIL’s beef and homemade noodles.

Food like our mom’s made.

[George K]

Gonna have to pull out the slow cooker.

Did you go 4 hours?

[Mik]

Yah. Five, actually. The meat was prime stew beef from The Fresh Market. If you have them up there I highly recommend.

I cooked it in a Dutch oven at 275 and browned it first. The beef was falling apart tender. Cooked the noodles in the same onion-mushroom soup mix. Added halved mushrooms the last 90 minutes.

If I did it again I might add a little triple strength beef stock to the sauce - maybe a cup.

[George K]

In a Dutch oven in the oven?

Hmmmm

[Mik]

Yeah, I prefer it to slow cookers. For one thing I don’t have to drag one out. My stainless Dutch oven is in regular rotation.

[George K]

Yeah, I have a cast-iron Dutch oven - I use it for Schnitzel.

When did you add the noodles? Or did you cook them separately?

[Mik]

Separately.