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Need help with choosing a cut of meat
Posted on 1/13/12 at 10:47 am
Posted on 1/13/12 at 10:47 am
One of my favorite meals is Veal Marsala served over pasta. I've also made steak before where I fry it in butter and add red wine to the leftover to reduce for a sauce. I want to try a mixture of the two.
I want to prepare some beef the same way I do the veal...small pieces pounded or sliced thin. Dust in flour and fried in oil and butter (after the mushrooms). Then remove and add red wine and reduce til thick and syrupy like the marsala.
Any ideas on the best cut to use? Nothing fatty like a ribeye. Thinking about either filets sliced thin or a cheaper cut. What do you think about something like sirloin (fat trimmed) or flank steak?
I want to prepare some beef the same way I do the veal...small pieces pounded or sliced thin. Dust in flour and fried in oil and butter (after the mushrooms). Then remove and add red wine and reduce til thick and syrupy like the marsala.
Any ideas on the best cut to use? Nothing fatty like a ribeye. Thinking about either filets sliced thin or a cheaper cut. What do you think about something like sirloin (fat trimmed) or flank steak?
Posted on 1/13/12 at 10:52 am to Dave Worth
Flank Steak is definately underated. If your just gonna pound the shite out of it to flatten it I dont think it would really matter what you get. Filet just seems like a waste for this.
Posted on 1/13/12 at 10:52 am to Dave Worth
why not just some bottom round
Posted on 1/13/12 at 11:06 am to Whitrabbt
I wouldn't do filet either.
Maybe sirloin.
Maybe sirloin.
Posted on 1/13/12 at 11:10 am to Dave Worth
Eye of round...slice thin and don't spare the veal mallet.
This post was edited on 1/13/12 at 11:11 am
Posted on 1/13/12 at 2:35 pm to Showplay
Thanks for the replies!
I thought about going with the filet. A butcher nearby sells 2 and 4 oz pieces...kind of small. In that case I wouldn't pound them, just slice it thin.
I'll take a look at the eye of round...never tried it before.
I thought about going with the filet. A butcher nearby sells 2 and 4 oz pieces...kind of small. In that case I wouldn't pound them, just slice it thin.
I'll take a look at the eye of round...never tried it before.
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