Goshen News, Goshen, IN

Local News

August 19, 2013

Winning fair recipes are meaty dishes

(Continued)

GOSHEN — 1st Place Beef – Cut

Kevin Eyer, Elkhart

Finger Lickin’ Good Steaks


For steaks:

4 steaks (loin, strip or ribeyes work well)

1 cup brown sugar

2/3 cup ketchup

2/3 cup vinegar

1/2 cup soy sauce

1/2 cup vegetable oil

2 cloves garlic, minced

2 tsp. ginger

For topping:

1 large onion, cut into strips

1-1/2 cups sliced fresh mushrooms

3 T. butter

1 cup AmberBock beer

Mix brown sugar, ketchup, vinegar, soy sauce, oil, garlic and ginger in a resealable plastic bag. Place steaks in bag, turning to coat. Marinate overnight in refrigerator. Remove steaks from marinade. Pour marinade into saucepan and bring to a boil over medium-high heat. Boil for 3 minutes. Place steaks on medium-high grill and cook to desired doneness. Brush with boiled marinade often during cooking. While steaks are cooking, sauté onions and mushrooms in butter until onions are translucent. Add dark beer and cook until thickened. Serve over steaks. Be sure to let steaks rest at least 5 minutes before serving.

1st Place Beef – Ground

4 Mo’s, Elkhart

Pick-Your-Pepper


6 poblano chilies

6 assorted bell or large banana peppers

ground beef for stuffing, recipe below

Place chilies and peppers on grill and cook until charred on all sides. Allow to cool slightly and peel. Stuff with beef mixture. Place in pan and grill or smoke until meat is cooked through and no longer pink. Serves 6-8. These stuffed peppers are even better reheated the next day.

Stuffing for peppers

Vegetables:

3 T. butter

3/4 cup chopped onions

3/4 cup chopped green onions

1/2 cup finely chopped carrots

1/4 cup finely chopped celery

1 can diced green chilies

2 tsp. minced garlic

Sauté and allow to cool until cold, at least 1 hour.

Meat:

2 lbs. lean beef chuck

3 eggs, well beaten

1/2 cup catsup

1/2 cup half-and-half

3/4 cup fine fresh bread crumbs, toasted

salt, to taste

1 tsp. freshly ground black pepper

1/2 tsp. freshly ground white pepper

1 tsp. ground cumin

2 T. chopped fresh cilantro

hot sauce, to taste

minced chipotle chilies for hot peppers, optional

Combine all except hot sauce and chipotle chilies; add cold vegetables and mix until well combined. Chill until ready to use. Divide mixture in half. Use half of mixture to stuff bell peppers; add chilies and hot sauce to other half of mixture and use to stuff poblanos.

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