Best Miners Steak Recipes
MINER'S STEAK
This easy dish recipe is from the Colorado Cache Cookbook put out by the Junior League of Denver. It's one of those "Throw Together and Let It Cook Itself" recipes that most cooks enjoy fixing.
Provided by Laudee
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dredge steak strips in a mixture of flour, salt and pepper.
- Put into Dutch oven and add all remaining ingredients.
- Bake covered at 325 degree oven for 2 1/2 to 3 hours.
- Serve over noodles or rice.
Nutrition Facts : Calories 429.8, Fat 20.3, SaturatedFat 7.9, Cholesterol 124.2, Sodium 1665.5, Carbohydrate 20.8, Fiber 3.1, Sugar 8.9, Protein 40.7
UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES
These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.
Provided by larryvitse
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
- Mix dough like pie crust.
- Divide into 8 balls.
- Roll out like a pie crust.
- Put filling on half of circle. About 1 cup.
- Crimp like pie crust. Will look like a half circle.
- Put on ungreased cookie sheets.
- Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
- Put slits in top of crust before baking.
- Let sit about 1/2 hour after baking.
- Enjoy!
Nutrition Facts : Calories 1297.1, Fat 70.3, SaturatedFat 27.2, Cholesterol 146.9, Sodium 1497.6, Carbohydrate 114.6, Fiber 10.1, Sugar 4.4, Protein 49.2
COAL MINERS PASTIES
Coal miners in the Midwest would take these for their lunch. They keep warm rather long wrapped in a towel. Some housewives would stuff one end with a savory filling, and the other with a sweet one. That way you could have your dessert with your dinner! For a true coal miner meal experience, be sure to roughly chop the potatoes.
Provided by Kevin Ryan
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
- In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
- Preheat the oven to 400 degrees F (205 degrees C).
- Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
- Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.
Nutrition Facts : Calories 1186.3 calories, Carbohydrate 98.9 g, Cholesterol 140.9 mg, Fat 66.6 g, Fiber 7.3 g, Protein 45.4 g, SaturatedFat 25.9 g, Sodium 2202.8 mg, Sugar 5.5 g
MINER'S STEAK
Steps:
- 1. Dredge steak in mixture of flour, salt and pepper. Put into large casserole dish with lid and sprinkle any remaining flour over the meat. Add all the remaining ingredients.
- 2. Bake covered at 325° for 2 1/2 to 3 hours. Serve over noodles or rice.
- 3. NOTE: I usually serve this with noodles and add the cooked noodles to the meat mixture to soak up all the juices.
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