Meat Rags
Fine-sliced beef slices in a skillet
Fast and easy, adaptable dish, to eat as is or as a topping for rice or macaroni type pasta. Also good on a bun, with sandwich toppings.
What you will need
beef or venison slices, finely sliced (about ¼ cm or less) from steak cut, 2-3/person
onion, finely sliced, ½-1 medium sized, according to taste
cooking oil, (or bacon grease, for those who still use it)
rosemary, 1-2 sprigs, or equivalent dried
NO SALT
How to cook
1
Prepare the meat (about the size of an open hand for each slice) by spreading it and, if venison, tenderizing it with a meat beater, preferably wood on wood. Rinse a couple of sprigs of rosemary, or dampen some dried rosemary in a little red wine.
2
Cut onions in fine slices. Cover skillet bottom with oil (or use bacon grease left from cooking bacon). Braise on low heat until transparent, stirring.
3
When onions are slightly braised, place the meat slices on them, spreading a bit. Keep heat low.
4
For rare cooked meat, don't flip, but turn off heat when it starts browning on the edges or in the middle. For medium cooked, flip once. For well done, turn over a second time, and let dry a bit.
5
Add rosemary when meat is almost cooked. Cover and let stand for a couple of minutes. To serve as it's own course, plate it with string beans or fresh salad. To serve as topping on rice or pasta, add a bit of vegetable oil, preferably olive oil. As a sandwich, place on slightly toasted bun and top with favorite toppings.
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