| Marinated Steak Tips |
| Buffalo tenderloin
or sirloin, cut into bite-size tips |
| Marinade: |
|
| 6 cups water |
Worcestershire sauce |
| 2 cups soy sauce |
Salt & Pepper |
| 1 cup onion, sliced
and diced |
Garlic salt |
| Mix
up the marinade and put the tips in to soak. Soak for at
least 6 hours. Take the tips out and roll in flour. Deep
fry tip until desired doneness. |
| Bob's Kabobs |
|
| 1/3 cup canola oil |
1 clove minced garlic |
| 1/3 cup soy sauce |
1 tsp. pepper |
| 1/4 cup lemon juice |
1 1/2 to 2lb buffalo
steak |
| 2 T. mustard |
Fresh whole mushrooms |
| 2 T. Worcestershire
sauce |
|
In
a small mixing bowl, mix oil, soy sauce, lemon juice, Worcestershire
sauce, garlic and pepper. Cut buffalo into desired size
cubes. In a large Zip-Loc bag, combine meat and marinade;
marinate at least 2 hours. Spear buffalo and mushrooms
on skewers. Grill to preferred doneness. Yield: 6
to 8 servings. Variation: May
add other fresh vegetables such as red or green pepper slices,
quartered onion, tomato, cherry tomato,
elephant garlic cloves, etc. |
| Swiss Bliss |
|
| 1/2 T. butter |
Freshly ground pepper |
| 1 env. onion soup mix |
1 T. A-1 steak sauce |
| 2 lbs. Buffalo Round
Steak |
1 T. cornstarch |
| 1/4 lb. mushrooms,
sliced |
1 20" sheet heavy-duty
foil |
1 lb. canned tomatoes,
drained & chopped |
1/2 C. juice from canned
tomatoes |
Spread center of foil with butter. Cut steak into serving portions. Arrange
on foil, slightly overlapping each portion. Sprinkle with onion soup
mix, mushrooms, pepper and tomatoes. Season. Mix juice, A-1 sauce
and cornstarch. Pour over meat and vegetables. Bring foil up
over and double fold edges to seal tightly. Bake 2 hours in moderate
oven (365°). Roll back foil and sprinkle with parsley. Yield
6 generous servings. |
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