Prime Rib Di Giuseppe

Ingredients:

5 Prime Rib steaks cut up into chunks. (with excess fat cut off.)

 1/2 cup Whole White Flour

 5 Yukon Gold Potatoes- peeled, sliced and boiled (1/2 way cooked)

 1 large Onion- Sliced

  Seasonings: Salt, pepper and Garlic powder
4 TBS of butter
2 Portabella Mushroom (Washed, dried and chopped into chunks)
1 tsp oregano
Sprinkle of Paprika
Olive Oil - 1 cup or less
1/4 cup Marsala Wine
Grated Cheese Peccorino Romano - Locatelli
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Prep Meat

1. In large bowl place flour and season with Salt, pepper and Garlic powder.
2.  Pat both sides of Steak with flour
3. Place olive oil in pan to cover a little more than bottom of pan 
4. Heat on Medium flame
5. Place meat when Olive oil is heated and cook both sides on Medium High.
6. Place on side once cooked.

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Prep Potatoes
7.  Place onions in same frying pan that steak was cooking in. Add more Olive oil if needed
     and 2 TBS Butter.   Saute until 1/2 way golden.
8. Add cooked Yukon Potatoes
9. Season with Salt, pepper and garlic powder
10. When Potatoes are cooked (lightly crispy)
11.  Add in Oregano, Paprika
12. Add more butter if needed.
13. Cook until Mushrooms are done. 2-3 minutes

12. Add in Mushrooms. Add more butter if needed.
13. Cook until Mushrooms are done. 2-3 minutes

14.  Add in cooked Steak
15.  2 TBS Butter and Marsala Wine
16.  Saute for about 2 minutes.

Meal is complete.  Serve with side salad.

Giuseppe and Jamie

Stuffed Beef Steak Strogonoff

Stuffed Beef Steak Strogonoff  -  Bariatric Friendly. 

For Large meals place in baking Pan

                                                     

2-3 Servings  

 or for Large meals usually 2 slices of ham and cheese for each steak.

Meat Ingredients
Beef Round Top Steak Boneless -  2 Giant Size
or Vension Steak  or ( 1/2 steak  per person)
4 Slices of Virginia Ham  (2 slices ham to cover meat)
4 Slices of  Munster Cheese  (2 Slices cheese to cover meat)
Pepperoni chopped  Hormel (2 - 3 pieces per steak )
ToothPicks 2 per each

 Cream  Sauce Ingredients

To prepare for larger meals. 

I used 1 can of beef broth to 1/2 - 3/4 container of small Heavy cream shown. 

You want the cream sauce to stay a light color beige so don't use too much cream. 

1ST PREPARE THE MEAT.                

Prepare Meat

Place toothpicks on open side of steak to hold closed.

Prepare all your steak before you start sauteing

Lightly Oil Pan and Sear both sides of Steak
adding Salt, Pepper and Garlic powder to top.

Place meat in baking pan to cool off a little, so you can slice them. Prepare the Stronganoff Cream Sauce first.
You will be using the run off juices from the steak in the pan by adding it to the Stroganoff Cream sauce once it is prepared. 

Prep the Strogonoff Cream Sauce 

From the same pan you seared the meat in(using the juices that are in there)

• Add 2 TBS butter and sliced Garlic. cook until lightly golden.  (can add more olive oil if needed)
• Add Sliced Mushroom. Saute for 1 minute.  Add another TBS butter . Season with garlic powder and blk pepper.
• Add 1/4 cup Marsala wine, Saute for another minute. keep stirring. 
• 1/4 Cup Heavy Cream and 1/4 cup Beef Broth. Mix and cook for 30 seconds
• Add in grated Cheese, stirring constantly for about 30 seconds.
• Shut off and remove from hot surface.       

Last step in Meal.
Take the Seared Rolled Steak and place on cutting board.
(NOTE: STEAK WILL STILL BE RAW.) 
Slice Steak and place back in pan or frying pan. Whichever, can fit all the meat and Stroganoff Cream Sauce.



Place the Strogonoff Cream Sauce on top.
Cook for 3-5 minutes on stove top in frying pan or
For larger meals in baking pan.
on 400 covered for 5 -10 minutes. Then uncover for 2-3 minutes on broil to get crispy.

        

Can be served with Egg Noodles.

  I made this recipe with Vension meat.
From the happy grin on my husbands face, I can say
he likes it.

this meat was very tender and not gamie at all.
You can also rinse the venison in cold water and then soak
it in a bowl with milk for a day. then rinse off and use.
Milk takes the gamie flavor out.