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Country Style Steak & Eggs Scramble
Country Style Steak and Eggs Breakfast Scramble
A very hearty, rib-sticking breakfast that will keep you happily fed even through a heavy working morning. Coffee in the steak marinade helps tenderize the inexpensive beef, and adds a warm, earthy foundation. Lots of seasoning in the steak marinade ensures the meat flavors really stand out!
The steak pairs with the onions and mushrooms for a traditional hearty flavor. A bit of tomato in the eggs helps cut the rich flavors and adds a bit of garden zest. Onions and the steak juices in the hash browns ensures the potatoes marry with the steak and eggs atop them. And garlicky, peppery country creamy gravy is the perfect finish for this rich, substantial dish. (Wuff couldn’t forget the gravy!)
A great “once in a while” breakfast for a big troop of folks. But probably not what you’d want every day unless you were working heavy labor.
Feeds 9-12 hungry folks.
Ingredients:
For the Marinade & Steak:
– 1 C black Coffee
– ½ C Water
– 1 Tbs A1 Steak Sauce
– 1 Tbs Ponzu (soy + lemon) sauce
– 1 Tbs Worcestershire sauce
– 1 Tbs Mirin (sweet seasoning)
– 3 tsp granulated Garlic
– 2 tsp Sriracha sauce
– 1 tsp Liquid Smoke
1.5 lbs Beef Loin Top Sirloin steak, sliced
For the gravy:
Prepared Country Gravy mix (enough mix for at least 1 Qt)
2 tsp granulated Garlic
2 tsp ground Pepper
2 tsp Mrs. Dash Table Blend
For the rest:
2 Cups onions (divided)
8 oz sliced button mushrooms
16 Eggs
2 tsp Omnivore Salt
2 tsp ground Pepper
3 small vine-ripe Tomatoes, diced
2 lbs country style (diced) frozen hash browns
1 stick Butter (divided)
(extra seasonings)
Granulated Garlic
Black Pepper
Omnivore Salt
Directions:
For the Potatoes:
Allow the potatoes to thaw overnight in the refrigerator while the meat is marinating. Heat 1 Tbs butter in hot (electric) skillet. Add 1 C onions. Fry until onions begin to turn translucent. Add 4 more Tbs butter and heat until foaming subsides. Add diced hash brown potatoes. Season with Omnivore salt (1 heaping tsp) and ground black pepper (1 tsp). Stir to coat all with butter. Fry at medium high heat (375 on electric skillet), turning occasionally, to get browned marks on potatoes.
For the Gravy:
Prepare the country gravy mix according to package directions, adding 2 tsp ground Black Pepper, 2 tsp Mrs. Dash table blend, and 2 tsp granulated Garlic. (NOTE: If your gravy mix already includes black pepper (some do), reduce added Pepper to taste.). Make at least 1 Qt of gravy for eggs and steak topping.
For the Meat:
The night before, mix all marinade ingredients. Slice steak in 3/16 to 1/4” wide strips. Put in zip bag w/marinade. Refrigerate overnight.
Heat 3 Tbs butter in hot fry pan. Fry mushrooms until they begin to give up their moisture. Add onions, season w/Omnivore salt (1 tsp) and ground black pepper (1 tsp). Fry until onions just barely begin to turn translucent.
Drain marinade. Add steak strips to onion/mushroom mix. Fry steak until just barely done.
Pour off juices into potato mixture. Stir to thoroughly distribute steak juice.
Make the eggs:
Whisk eggs w/2 tsp Mrs. Dash table blend, 1 tsp Omnivore Salt, and 1 tsp ground Black Pepper. Stir into steak mixture. Add diced tomatoes. Fry at medium high heat, stirring, until eggs are just set.
Assemble:
Pour eggs over potatoes in electric skillet. Reduce heat to keep warm.
Plate a slice of the meat atop the eggs & potatoes and spoon gravy over the top.
Serve w/bowl of gravy on the side for extra gravy for those who want it.
Optional: Add a bit of grated cheese on top of the eggs after pouring them onto the potatoes. Cover the skillet to allow the cheese to melt a bit before serving.
A very hearty, rib-sticking breakfast that will keep you happily fed even through a heavy working morning. Coffee in the steak marinade helps tenderize the inexpensive beef, and adds a warm, earthy foundation. Lots of seasoning in the steak marinade ensures the meat flavors really stand out!
The steak pairs with the onions and mushrooms for a traditional hearty flavor. A bit of tomato in the eggs helps cut the rich flavors and adds a bit of garden zest. Onions and the steak juices in the hash browns ensures the potatoes marry with the steak and eggs atop them. And garlicky, peppery country creamy gravy is the perfect finish for this rich, substantial dish. (Wuff couldn’t forget the gravy!)
A great “once in a while” breakfast for a big troop of folks. But probably not what you’d want every day unless you were working heavy labor.
Feeds 9-12 hungry folks.
Ingredients:
For the Marinade & Steak:
– 1 C black Coffee
– ½ C Water
– 1 Tbs A1 Steak Sauce
– 1 Tbs Ponzu (soy + lemon) sauce
– 1 Tbs Worcestershire sauce
– 1 Tbs Mirin (sweet seasoning)
– 3 tsp granulated Garlic
– 2 tsp Sriracha sauce
– 1 tsp Liquid Smoke
1.5 lbs Beef Loin Top Sirloin steak, sliced
For the gravy:
Prepared Country Gravy mix (enough mix for at least 1 Qt)
2 tsp granulated Garlic
2 tsp ground Pepper
2 tsp Mrs. Dash Table Blend
For the rest:
2 Cups onions (divided)
8 oz sliced button mushrooms
16 Eggs
2 tsp Omnivore Salt
2 tsp ground Pepper
3 small vine-ripe Tomatoes, diced
2 lbs country style (diced) frozen hash browns
1 stick Butter (divided)
(extra seasonings)
Granulated Garlic
Black Pepper
Omnivore Salt
Directions:
For the Potatoes:
Allow the potatoes to thaw overnight in the refrigerator while the meat is marinating. Heat 1 Tbs butter in hot (electric) skillet. Add 1 C onions. Fry until onions begin to turn translucent. Add 4 more Tbs butter and heat until foaming subsides. Add diced hash brown potatoes. Season with Omnivore salt (1 heaping tsp) and ground black pepper (1 tsp). Stir to coat all with butter. Fry at medium high heat (375 on electric skillet), turning occasionally, to get browned marks on potatoes.
For the Gravy:
Prepare the country gravy mix according to package directions, adding 2 tsp ground Black Pepper, 2 tsp Mrs. Dash table blend, and 2 tsp granulated Garlic. (NOTE: If your gravy mix already includes black pepper (some do), reduce added Pepper to taste.). Make at least 1 Qt of gravy for eggs and steak topping.
For the Meat:
The night before, mix all marinade ingredients. Slice steak in 3/16 to 1/4” wide strips. Put in zip bag w/marinade. Refrigerate overnight.
Heat 3 Tbs butter in hot fry pan. Fry mushrooms until they begin to give up their moisture. Add onions, season w/Omnivore salt (1 tsp) and ground black pepper (1 tsp). Fry until onions just barely begin to turn translucent.
Drain marinade. Add steak strips to onion/mushroom mix. Fry steak until just barely done.
Pour off juices into potato mixture. Stir to thoroughly distribute steak juice.
Make the eggs:
Whisk eggs w/2 tsp Mrs. Dash table blend, 1 tsp Omnivore Salt, and 1 tsp ground Black Pepper. Stir into steak mixture. Add diced tomatoes. Fry at medium high heat, stirring, until eggs are just set.
Assemble:
Pour eggs over potatoes in electric skillet. Reduce heat to keep warm.
Plate a slice of the meat atop the eggs & potatoes and spoon gravy over the top.
Serve w/bowl of gravy on the side for extra gravy for those who want it.
Optional: Add a bit of grated cheese on top of the eggs after pouring them onto the potatoes. Cover the skillet to allow the cheese to melt a bit before serving.
Category Resources / Tutorials
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*LAUGHS*
Vargr will have to post his collection of smoothie recipes to help against dehydration! Actually - that's a really good idea! Those might go over well! And they look SO PRETTY! (You'll see!).
Not sure what wuff can do about the levitation - but it sounds like a very interesting way to travel! *chuckles*
Glad you liked this. You'll have to make yourself a batch. That might solve both problems, at least for a while. *grins*
Vargr will have to post his collection of smoothie recipes to help against dehydration! Actually - that's a really good idea! Those might go over well! And they look SO PRETTY! (You'll see!).
Not sure what wuff can do about the levitation - but it sounds like a very interesting way to travel! *chuckles*
Glad you liked this. You'll have to make yourself a batch. That might solve both problems, at least for a while. *grins*
*chuckles* Sorry about that! This is definitely a "special occasion" breakfast meal. Not one for every day, unless you're doing heavy labor!
Vargr should think about posting up some of the "lighter" concoctions. There must be others out there, like you, who would enjoy something tasty but lower in calories, to help with their diet restrictions.
In the mean time, check out wuff's "Summer Berry Pie" (http://www.furaffinity.net/view/14169122/), but do it with the sugarless variation wuff provided. For a dessert, it is just barely more calories than eating a bowl of fresh berries and nothing else. Hard to beat that for "low cal". That ought to help your diet a bit, and still give you a very yummy dessert to indulge in.
Just don't go silly like wuffy, and try to eat it all in one sitting! *LAUGHS*
Vargr should think about posting up some of the "lighter" concoctions. There must be others out there, like you, who would enjoy something tasty but lower in calories, to help with their diet restrictions.
In the mean time, check out wuff's "Summer Berry Pie" (http://www.furaffinity.net/view/14169122/), but do it with the sugarless variation wuff provided. For a dessert, it is just barely more calories than eating a bowl of fresh berries and nothing else. Hard to beat that for "low cal". That ought to help your diet a bit, and still give you a very yummy dessert to indulge in.
Just don't go silly like wuffy, and try to eat it all in one sitting! *LAUGHS*
*snickers and sets out another plateful, then carefully looks in the other direction to see if that one vanishes too*
This made a huge portion; enough to satisfy our very hungry office crew (10 of us that day). There's plenty to go around, and for seconds and thirds too!
Bon Appetite!
This made a huge portion; enough to satisfy our very hungry office crew (10 of us that day). There's plenty to go around, and for seconds and thirds too!
Bon Appetite!
This is the first time Vargr has tried coffee in the marinade, too! But have heard of many other recipes that use ground coffee beans in the coating or rubs. This seemed a great way to get similar results, without needing to deal with the rather inedible coffee grounds on the coating.
My hubby uses a meat tenderizer when he makes this kind of thing -- usually for chicken fried steak dinners (mmmmm ...)
still looks pretty good!
OT
still looks pretty good!
OT
Vargr uses one of these Jaccard tenderizers (http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=pd_sim_sbs_k_1?ie=UTF8&refRID=01NM56G2ZP827VBQX333) all the time. It really does a wonderful job! Especially if you season the surface of the meat first, then run this over the meat. The prongs push the seasoning all the way inside for flavor through and through.
Cutting the steak for this across the grain, and using such thin slices, combined with the effects of the marinade, made the meat in these exceptionally tender. When wuff served it at work, no one needed to use anything but a fork to cut and eat with.
Cutting the steak for this across the grain, and using such thin slices, combined with the effects of the marinade, made the meat in these exceptionally tender. When wuff served it at work, no one needed to use anything but a fork to cut and eat with.
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