Stark wrote:

>Mebbe so. But I like a soupy beef hash sans potatoes that I eat over
>hot water cornbread, or pone, if you will.
>
>Problem is I've got lots of rib eye that we've been eating as steaks,
>and have a portion set aside for roasting. I'd like to chop up a couple
>of those steaks for my semi-hash. Is that criminal?
>
>Most hash or beef tips recipes call for tougher meat and a long, slow
>braise to tenderize.
>
>If I'm crazy enough to use the rib eye, should I quick-brown, set
>aside, make a flavorful gravy, then toss the meat back in? Should I
>lightly flour the meat for browning or just deglaze the pan, add broth
>or water/wine, then toss in some flour to thicken?
>
>Obvioulsy I need recipe to get out of bed, let alone do anything in the
>kitchen.
>
>
No reason rib eye shouldn't make a killer hash....certainly has plenty
of flavor. I'd sear it first, but then I think browning anything gives
it more punch.
Good luck and let us know how it turns out!

Bubba

--
You wanna measure, or you wanna cook?