General cooking tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Smothered Steak Recipe

	Category	Beef Recipes
	Views	50
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Ingredients And Procedures

2 pounds round steak

1 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup oil -- for frying

2 medium onions -- sliced

3 cups water

Trim steak and cut into serving-size pieces. Pound with a meat mallet or the edge of a saucer to tenderize. Combine flour, salt and pepper. Dredge each piece of meat in flour mixture. Use the mallet or plate edge to pound the flour mixture into the meat. Heat oil in a large skillet over high heat. Brown each piece of steak in the hot oil, setting aside when browned. Add more oil if necessary. When all meat has been browned, add sliced onions to the pan, separating as you add them. Cook only until soft and remove from skillet. Lower heat to medium and return meat pieces layered with onions to skillet. Add water and cover. Cook over medium heat until steak is tender and gravy has thickened, about 30-45 minutes. If necessary, remove lid for last 15 minutes to let gravy cook down. Can add flour (mixed with a bit of the gravy) to pan if necessary for thickening.

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<h1>Smothered Steak</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 pounds round steak <P>1 cup flour <P>1 teaspoon salt <P>1/2 teaspoon pepper <P>1/4 cup oil -- for frying <P>2 medium onions -- sliced <P>3 cups water <P><P>Trim steak and cut into serving-size pieces. Pound with a meat mallet or the edge of a saucer to tenderize. Combine flour, salt and pepper. Dredge each piece of meat in flour mixture. Use the mallet or plate edge to pound the flour mixture into the meat. Heat oil in a large skillet over high heat. Brown each piece of steak in the hot oil, setting aside when browned. Add more oil if necessary. When all meat has been browned, add sliced onions to the pan, separating as you add them. Cook only until soft and remove from skillet. Lower heat to medium and return meat pieces layered with onions to skillet. Add water and cover. Cook over medium heat until steak is tender and gravy has thickened, about 30-45 minutes. If necessary, remove lid for last 15 minutes to let gravy cook down. Can add flour (mixed with a bit of the gravy) to pan if necessary for thickening. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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