Ohh! that looks good. You can still make the Marlboro Man sandwich, but use lots less butter. Especially if you have waterless cookware! I just dices and cooked three large onions with no butter or oil. Just a tiny bit of water. You can do the same with the meat, just use a bit of oil, get some color on it, and put a lid on it. Need a bit of liquid for the 'sauce'? Use some broth with a little butter or cream, just a little. I won't use the hot sauce, but I did finally find some worchestershire sauce without garlic, so would add just a little for flavor. Still would taste great. I'll have to remember this one for the RV. Tami

My MIL used to make a country fried steak that my kids and DH loved...I hated...! She said the secret was to get a 1 1/2 inch thick piece of round steak, and work a lot of flour into it. She said you take the edge of a plate and just pound that flour in until there is much worked in as you can get....then brown it on both sides in hot Crisco, add a little water and cover and simmer until it's tender. She probably also added a can of cream of.... soup! When we would go away and would leave the kids with her....that was her special treat. They chose to go to Grandma's even after they were well old enough to stay alone because of that durned country fried steak!

I love it diced and brownd then added to scrambled eggs or an omelette, you could use it in a quiche. Here are a couple of recipes we also enjoy. Lumberjack Hash from Cooking Light INGREDIENTS: 2 teaspoons vegetable oil 2 teaspoons butter 1 cup chopped onion 1 cup chopped green bell pepper 2 garlic cloves, minced 8 cups frozen shredded hash brown potatoes, thawed (about 1 pound) 1/2 teaspoon salt 1/2 teaspoon black pepper 4 ounces ham, diced 3/4 cup (3 ounces) reduced-fat shredded cheddar cheese INSTRUCTIONS: Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts. You could use it in place of the ham hocks in this one: Navy Bean Soup From Food Network Kitchens 1 pound navy beans, picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme or rosemary 1 bay leaf 2 large smoked ham hocks, about 1 1/2 pounds 1 medium onion, coarsely chopped 1 clove garlic, coarsely chopped 8 cups of cold water 1 medium carrot, coarsely chopped Kosher salt and freshly ground black pepper Butter for garnish Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine. In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1\-1/2 hours. Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard. Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. Pour into heated bowls, place a small pat of butter on top of each soup, and serve. Linda

Marinating does not really tenderize meat; simply because the Marinade cannot get into the meat deep enough, unless you soak the meat for many days as in corned beef. By that time the outside of the meat will turn into mush. Chemical meat tenderizers or enzymes also give meat mushy texture and funny taste. How else do you tenderize meat? First, what do you mean by tender? You can pound the heck on the meat using a mallet, stab it with a jaccard cutter, or grind it up into burger, but you are not making the meat tender, you are in fact making the meat more chewable. If you cook the meat long enough, like braising and stewing, you can turn the meat quite soft, however, all meat shrinks and becomes dry if you cook meat at near boiling temperature to beyond well done. Therefore for these kinds of recipes you need to provide a lot of sauce and liquid to make the soft dry meat "juicy" and delicious. The key to tenderize meat without drying is fairly simple in concept. Cook the meat at very low temperature for a very long time. You can get a tough brisket cut into juicy medium rare that is almost tenderloin tender. At this point, the two appliances which can most reliably produce this end result is a sous vide cooker and a high-tech smoker, both offer precision digital temperature control for the entire cooking process. dcarch