Amish Cook’s Poor Man’s Steak

This is an old classic recipe.  So delicious!!  I actually made 5 steaks, but you could make however many you want in whatever size you want.

• 1 1/2 pounds lean ground beef
• 1 cup dry bread crumbs
• 1 small onion, chopped (I used dried onion)
• 2 eggs
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 (10 3/4-oz.) can cream of mushroom soup (I used golden mushroom, but I think cream of mushroom with roasted garlic would be good too.)
• 1/2 cup water
• 1/2 cup milk
• 1 (4-oz.) can sliced mushrooms, drained

Preheat oven to 350 degrees.  Grease a 9-inch square baking dish and set aside.  (I used a cast iron skillet.)

In a large bowl, combine the ground beef, bread crumbs, onion, eggs, salt, pepper, and garlic powder.  Knead the mixture with your hands until it is smooth and uniformly combined.  Shape the meat mixture into a loaf and cut into 6 slices.  Or you can slice it into however many patties you want.

In a greased skillet, fry the meat slices until browned on each side. Drain off the excess grease and transfer the browned slices to the prepared baking dish.

In a medium bowl, combine the mushroom soup, water, and milk.  Stir until smooth.  Pour the soup mixture evenly over the meat slices and sprinkle with the drained mushrooms.

Bake uncovered for 30 to 40 minutes, until the meat slices are cooked through and the sauce is bubbling.

Serves 6.

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Prime Rib

I have made prime rib many, many times and never put it here on my blog, so here goes.  This is so easy to make and super delicious.

• Standing rib roast (3 to 7 ribs (estimate 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string.  (I used a boneless roast this year.)
• Salt and pepper

Remove roast from the refrigerator 3 hours before you start to cook it.  Sprinkle it with salt all over and let it sit.

Cut bones away from roast and tie them back on to the roast with kitchen string.

Preheat oven to 500 degrees.  Pat roast dry and sprinkle it all over with salt and pepper.

Place roast fat side up and rib bones down in a roasting pan.

Brown roast at 500 degrees temperature in oven for 15 minutes.

Reduce oven temperature to 325 degrees.  To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.

The actual cooking time depends on so many things.  Shape of the roast, how chilled it is when it goes into the oven, and whether it is flatter or thicker.

You need to use a meat thermometer.  Roast in the oven until thermometer registers 115 degrees for rare or 120 -130 degrees for medium.  (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)

Check the temperature of the roast using a meat thermometer an hour before you expect it to be done.

Once the roast has reached the temperature you want, remove it from the oven and cover it with foil and let it rest for 30 minutes before you carve it.  (It continues to cook as it sits so don’t let it sit any longer than that.)

Put it on a carving board and slice into 1/2″ to 3/4″ thick slices.

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