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Heartsick

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Tsalagi:
The secret to dealing with tough meat is my jerky recipe!

2/3 cup Worcestershire sauce
2/3 cup Yamasa shoyu (Use real shoyu; Kikkoman's will work. La Choy is just a chemical formula. Don't use it.)
1/4 cup Bragg's Unfiltered/Unpastuerized Apple Cider Vinegar
2 tablespoons Wright's Hickory Liquid Smoke
3 tablespoons crushed red pepper

And the secret to tough hamburger is my Russian Shchi recipe!

1 pound hamburger, browned in skillet with Worcestershire sauce
1 large potato, diced fine
1 medium turnip, diced fine
1 jar sauerkraut (Bubbies or Gundelsheim)
2 quarts of beef broth
1 16 ounce can of tomato sauce
Dill, salt, and pepper

You need to get the broth boiling and add the potato, turnip, and browned meat. Then reduce heat and let simmer for an hour. Then add sauerkraut and tomato sauce. Simmer for half an hour. Add dill, salt, and pepper to taste. If you like more liquid, use hot water to rinse out the tomato sauce can and the sauerkraut jar and add to pot. Or add more broth. This soup will make any tough hamburger good.

El Destructo:
Now Tasalgi...I'll have to try this recipe...I have never had it with Sauer Kraut....always made it with just Boiled Cabbage...and Beef Stock

Tsalagi:
Yes, Summer Shchi uses fresh cabbage. Winter Shchi uses sauerkraut. It's delicious!

chasing crow:
You are a good man. I am sure it was a hard task, but good men do what is right even when it is not the easy way to go. You are a prime example of why I find the primitive hunter's mindset most refreshing.
Chasing Crow

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