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Kita Roberts | Girl Carnivore

Cheap cuts with massive flavor.

Published about 6 hours ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

Mama used to make this steak to stretch a dollar

This simple dish takes a budget cut and packs it with flavor while making it so tender you can cut it with a fork. This is how Mama made that dollar go further, and she was onto something.

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🍽️ WEEKNIGHT WINNERS:

Sharp Tip:

The flour dredge is not breading; it is the thickener. Pat the meat dry, season the flour rather than the meat, and shake off everything loose before it hits the pan. What stays on browns into the fond and does the work of a roux once the liquid goes in. That is why every recipe in this email makes its gravy in the same pan; it's just added flavor.

⏳ WEEKEND PROJECT

Slow cooker beef tips

Buy a whole chuck roast and cut your own tips instead of paying the premium for pre-cut stew meat (that's just scraps left over). You get better pieces, you control the size, and it costs less per pound. Pop it into the slow cooker with onions, and the gravy builds itself over eight hours. Make a double batch, because this is the one you eat cold out of the fridge at eleven at night.

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Kita Roberts | Girl Carnivore

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