SOW - Too Many Secrets 6/12/98

HER OLD FLAMBE ( STEAK FLAMBE ) & NOT TOO MANY SECRET INGREDIENT SUBSTITUTIONS

Have you ever found yourself lacking a much required recipe ingredient? I know I have, and I'm sure Patsy Cline found herself in the same spot every so often. So this week, in addition to the delicious recipe of the week, I won't be keeping too many secrets from you. Immediately following the ROW, you'll find substitutes for commonly called for ingredients. I hope you find them as helpful as I have. And in honor of Patsy's fondness for beef, I present my recipe for Steak Flambe for your enjoyment.

Her Old Flambe (Steak Flambe)


You'll need:

  • 1-1/4 lbs. eye of round
  • Unseasoned instant meat tenderizer
  • 1/3 cup butter
  • 3/4 tsp. of Lawry's seasoned salt
  • 2 tsp. Worcestershire sauce
  • 1/3 cup of beef broth or bullion
  • 2 tsp. prepared mustard
  • 1/4 tsp. A-1 Steak Sauce
  • 1/4 tsp. ginger
  • 1/4 cup brandy

    Tenderize meat as instructed. Then slowly heat 2 tbs. butter in a large, heavy frypan. Add the steak and cook over medium heat for about 7 minutes on each side. Remove steak from pan and season with the seasoned salt. Keep warm. Add the remainder of the butter to frypan, along with the Worcestershire, steak sauce, mustard, ginger and the bullion. Mix well and then bring to a boil, stirring all the while. Remove from heat and then add the steak. Warm the already room temperature brandy, ever so slightly in a small saucepan. Ignite brandy carefully with a match and while mixture is flaming, pour over the steak. Serve immediately. This amount serves two.

    Secret Substitutes


  • For Butter - Use 7/8 cup of solid shortening plus 1/2 tsp. salt
  • For Ketchup - Use 1 cup of tomato sauce added to 1-1/4 cup of brown sugar, 2 tbs. vinegar, 1/4 tsp. cinnamon and a dash of allspice.
  • For Fresh Milk -Use 1/2 cup of evaporated milk and 1/2 cup of water
  • For Buttermilk - Use 1 Tbs. lemon juice or vinegar and enough milk to make 1 cup. Allow to stand 5 minutes before using.
  • For Honey - Use 1-1/4 cups of sugar and 1/4 cup of water ( or other liquid called for in recipe)
  • For Corn Syrup - Use 1/4 cup of water( or other liquid called for in recipe), plus a cup of sugar.
  • For Cake Flour - Use 7/8 cup of all-purpose flour for each cup of cake flour called for in recipe.
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