Breaded  Pork  Chops

 

 

 

 

INGREDIENTS:

6 boneless pork loin chops (1 inch thick and 4 ounces each)

1 egg, lightly beaten

1/2 cup milk 

1 1/2 cups dried bread crumbs

1/4 cup vegetable oil

 



DIRECTIONS:

 

In a shallow bowl, combine egg and milk.

 

Place bread crumbs in another shallow bowl.

 

Dip each pork chop in egg mixture, then coat with bread crumbs,

patting to make a thick coating.

 

In a large skillet, cook chops in oil for 8 to 10 minutes on each side

or until meat is no longer pink.

 

 

Serves 6

 

 

 

 

 

Beef  Stroganoff

 

 

 

 

INGREDIENTS:

3 to 4 pounds boneless beef sirloin steak, cubed

2 cans (14 1/2 ounces each) chicken broth

1 pound sliced fresh mushrooms

1 can (12 ounces) regular cola

1/2 cup chopped onion

1 envelope onion soup mix

1 to 2 teaspoons garlic powder

2 teaspoons dried parsley flakes

1/2 teaspoon pepper

 

2 envelopes country gravy mix

2 cups (16 ounces) sour cream

 

Hot cooked noodles

 

 


DIRECTIONS:

 

IN A SLOW COOKER

 

In a 5 quart slow cooker, combine the first nine ingredients.

Cover and cook on low for 7 to 8 hours or until beef is tender.

 

With a slotted spoon, remove beef and mushrooms.

 

Place gravy mix in a large saucepan.

 

Gradually whisk in cooking liquid.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Remove from the heat; stir in sour cream.

 

Add beef and mushrooms to the gravy.

 

Serve with noodles.

 

 
Serves 12 - 16

 

 

 

 

 

Baked  Swiss  Steak

 

 

 

 

INGREDIENTS:

1/2 to 3/4 pound beef top round steak

2 tablespoons all-purpose flour, divided

1/2 teaspoon salt

2 tablespoons vegetable oil

1 can (14 1/2 ounces) stewed tomatoes

1/2 cup chopped carrot

1/4 cup chopped celery

1 tablespoon chopped onion

1/4 teaspoon Worcestershire sauce

2 tablespoons sharp cheddar cheese

 


 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Cut meat into two portions.

Pound to 1/4 inch thickness.

 

Combine 1 tablespoon flour and salt; coat meat on both sides.

 

In a skillet, brown meat in oil.

 

Transfer meat to a greased shallow 2 quart baking dish; set aside.

 

To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour.

Bring to a boil over medium heat.

Cook and stir for 2 minutes.

Pour over meat.

 

Cover and bake for 1 1/2 hours or until the meat is tender.

 

Sprinkle with cheese.

 

Return to the oven until cheese is melted.

 

 
Serves 2

 

 

 

 

 

             

   

    

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