you might want to check out
It is a really great beginners book on care and cooking
(No, I am not implying you are a dummie, if so I am a REAL dummie for I own 12 of these books [:I])
3 lbs boneless round steak, cut into pieces
3/4 cup ap flour
2 tsp salt
2 tsp pepper
1/2 tsp garlic salt
3 TBSP veggie oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 TBSP garlic diced
1 (28oz) can diced tomatoes
1 cup beef broth
1 TBSP soy sauce
2 TBSP ap flour
Using a mallet pound the round steak until tender
In large bowl, combine, flour, salt, pepper, and garlic salt
Drege the steaks in the flour mixture, pound the flour mixture into the grain of the meat
Using a 13 inch CI skillet, heat the oil over medium high heat
Cook steak until golden, brown on both sides
Remove the steak from the pan
Add the onions, celery, bell pepper and garlic, cook until veggies are softened (5 minutes)
Return meat to CI skillet
Add the tomatoes, broth, and soy sauce
Bring mixture to a boil, reduce heat cover and simmer for 1 1/2 hours until meat is fork tender
Remove steak and veggies from pan
In measuring cup combine 1/4 cup water with the flour and stir until flour is totally thoroughly
pour flour water mixture into skillet and stir until thickened
Adjust seasonings to taste
Pour sauce over meat and veggies on a platter
Try doing a pot pie with a double crust.
Pineapple upsidedown cake works real well.
I lost my cast iron cookware during my last move and cooking for myself rarely requires it, but I do use my cast iron grill for making great grillmarks for cooking steaks.
Red Flannel Hash– A cast iron skillet is a MUST for this dish.
I’ve done numerous dishes in a cast skillet, Maccaroni and cheese, Chicken bake with rice, fish cakes or any fried or baked fish.
You can also use it as a roasting pan, roast beef, pork, chicken etc.
You can bake dinner rolls or biscuits and as mentioned above corn bread.
Last week I tryed an Italian style rustic bread in a #8 skillet came out just fine.
When I roast in it I like to use vegtables as a rack for my roasts.
Lightly oil skillet with olive oil place carrot sticks, celery, onions in the bottom of pan place seasoned roast on top and roast. When done deglaze with a wine or butter while leaving vegs in, scrape all that goodness off the bottom and proceed to make a gravey. Chow Jim
Much thanks on the suggestions and more welcome. I made a foray into the skillet meal with mixed results. Cornbread wonderful. Moist and great flavor. I tried a filet with it and while it was certainly not worth throwing out. It was a little overdone and I would have liked a darker crust. I blame not being patient enough for the pan to heat up all the way. I was hungry at 450.[:I] I will not make the mistake next time. Longer in stove to heat pan, then the meat longer on stove and less time in oven.
I’ll second the fried chicken
chili – I fry out 1lb of chuck with a can of rotel chili fixins – a 15 oz can tomato sauce and simmer – doesn’t make a lot, and next best thing to homemade.
I would think anything that involves meat or a dark coloring like roux would work. Don’t make the mistake I did and make a cheese sauce in CI pan, it tasted ok, but came out an unappetizing gray –
First thing that comes to MY mind is blackened fish! You got to have a cast iron skillet! [V]
A large cast iron skillet is great for making pot roast: take a chuck roast, size that will fit in your pan, heat some oil in the pan, season well with salt and pepper, brown the roast on all sides, sprinkle top of roast with a package of dried onion soup mix, add water to come half-way up the sides of the roast, cover well with heavy foil, crimping foil to edges of pan, bake at 300 to 325 for 2-3 hours or more until roast is very tender, serve with cooked potatoes, carrots, and a green vegetable or salad.
I do not have a cast iron skillet but to me any frying pan is a "Skillet" (I’ll get around to it one of these days). Here’s one I did the other night, can’t help but be better in a real CI skillet.
Rouxdog, I would buy some of your’s but would probably have to take out a loan to pay for the shipping
Butcher had some nice kabobs with ends and pieces of filet mignon. I did not feel like fooling with the grill I got out a skillet, broke down the kabobs and marinated in teriyaki sauce. Cut up some more peppers & onions and added cherry tomatoes.
Browned the beef in lard then added the veges.
Plated with some oven roasted potatoes and it s dinner time.
I used mine for pork steaks. I’ll do taters first, and when they’re done, I’ll move them to the outer edge or remove them from the pan altogether, then I’ll do the pork steaks.
Sometimes, I’ll use it for a cassarole dish, too.
Great for Pancakes[:p][8D]
Castiron cookware is older than dirt. Like dirt It is a precious commodity. Bring on the modern stuff(which we have and use),nine times from ten the old trusty Wagner castiron delivers the best food. I have two favorite "go to’s". a nine inch skillet and a "chicken fryer" which measures about twelve across and four or so deep. If you look carefully at yard sales, you might latch upon a piece of castiron history.
We must have about thirty or so pieces stuck in the barn. My Dad was a terrific castiron collecter!
He left them all in my care. Thanks Dad, what the hell do you want me to do with this stuff!You forgot to tell me!!!!!!!!!!!!
A little humor, my DAD and I were very tight…. He was and remains my hero.
CI cornbread recipes abound in this location. Look for them.
But any recipes? Cornbread…that pizza?
Thats all I use well 90% of the time but none of the ones I use are new most are about 100 years old or older. Just keep them seasoned and they’ll last longer than you will. well forever if cared for.
I almost forgot….if you cook something acidy do not let in pan to long after cooking it eats the coat off and can give your food a metalic taste.
and all my pans are Griswold , Erie , WagnerWare
hope this helped
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