1 cup tomato juice
3/4 cup quick oatmeal
1 egg, beaten
1/4 cup onion
salt or can use seasoned salt
garlic powder, optional
Examples of seasonings: (season salt, pepper, onion powder or dried onion flakes, garlic powder, additional salt if desired)
Pack firm in ungreased pan. A meatloaf pan or round cake pan can be used. Mix some tomato juice with a little brown sugar and spread on top. Bake 350° for 1 hour.
Steaks – Filet Mignon
Preheat oven 400°.
Heat oil (vegetable, corn) on high. Sprinkle filets with salt and pepper. Sear 1 – 2 minutes per side. Transfer to foil-lined pan and bake in oven for 10 minutes or until desired doneness. Remove from oven and tent steaks with foil for a few minutes before serving. If desired, serve with Mushroom Cream Sauce with Shallots (on Sauce page).
Garlicky New York Strip Steak
From Cooking Light – November 2017
4 large garlic cloves, grated
2 (8-oz.) New York strip steaks (1-in. thick), trimmed
2 Tbsp. fresh lemon juice
3 Tbsp. olive oil, divided
1/2 tsp. black pepper
1/4 tsp, kosher salt
1 Tbsp. fresh rosemary leaves
3/4 tsp. flaked sea salt
Rub garlic over steaks. Place juice and 2 Tbsp. oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127° to 130° for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.
1 large egg
2 Tbsp. water
1/2 tsp. salt
1/2 tsp. pepper
1 clove garlic, finely chopped
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup bread crumbs
1 lb. ground beef
Heat broiler. Line a rimmed baking sheet with nonstick foil.
In a large bowl, whisk together the egg, water, salt, and pepper. Stir in the garlic and parsley, then the bread crumbs. Let sit for 2 minutes. Add the beef and mix to combine.
Form the meat mixture into 1 1/2 in. balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
Tip: Combine with the stroganoff recipe on sauces page and serve over egg noodles.