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Country Style Steam & Egg Scramble
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 Posted: Tue Sep 9th, 2014 12:38 pm
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Vargr
Vargr


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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 eggs atop the 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.

Attachment: Country Style Steak and Eggs Scramble.jpg (Downloaded 5 times)



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