WAUSAU, Wis., (WSAW)– Schools back in session! Help the kiddos unwind and de-stress at the dinner table with these super fun and tasty beef recipes.
To help your picky eaters get the veggies they need NewsChannel 7 was joined by Angie Horkan with the Wisconsin Beef Council with recipes that incorporate more vegetables into their favorite dishes.
Popcorn Steak Bites
1 pound beef Cubed Steaks, cut 1/2 inch thick
6 cups ridged potato chips (any flavor)
1/3 cup all-purpose flour
1 teaspoon pepper
2 large eggs, slightly beaten
Ranch or Thousand Island dressing, mustard, ketchup or barbecue sauce
Cut beef steaks into 1X1-inch pieces; set aside.
Place chips in bowl of food processor. Cover; pulse on and off to form fine crumbs.
Cook’s Tip: To crush chips with rolling pin, place chips in large food-safe resealable plastic bag. Close bag securely, leaving one inch opening. Finely crush chips in bag with rolling pin.
Combine pepper and flour in a shallow bowl. Place crushed chips and eggs into two additional shallow bowls. Dip steak pieces in flour, then into egg, then into crushed chips, turning to coat all sides and pressing chips onto steak pieces.
Spray rack of broiler pan with nonstick cooking spray. Place beef bites on rack in broiler pan so surface of beef is 6 inches from heat. Broil 8 to 10 minutes or until 160°F. Serve immediately with dipping sauces, as desired.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed beef. Cubed steaks should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of cubed steak doneness.
Test Kitchen Tips To crush chips with rolling pin, place chips in large food-safe re-sealable plastic bag. Close bag securely, leaving one inch opening. Finely crush chips in bag with rolling pin.
Cooking times are for fresh or thoroughly thawed beef. Cubed steaks should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of cubed steak doneness.
Hot Beef “Sundaes”
1 package (17 ounces) refrigerated fully-cooked beef tips with gravy
1 package (24 ounces) refrigerated mashed potatoes
Shredded Cheddar cheese
cherry or grape tomatoes
Heat beef tips with gravy according to package directions. Heat mashed potatoes according to package directions.
Using ice cream scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide beef tips evenly over potatoes in each dish. Sprinkle with cheese and top with dollop of sour cream, as desired. Place 1 tomato in center of each serving for “cherry.”