Sorry I’m a bit late posting this; things have been kind of rough around here lately!
Anyway, I saw a recipe online for this soup, and it sounded pretty good. I didn’t have the ingredients it called for, so I made my own version! The one that inspired me was served in a bread bowl, and I think that’s the only way this could be improved. So tasty and perfect for a cold winter’s day!
Philly Steak Chowder
- 1 box steakumms
- 1 bell pepper, any color, thinly sliced
- 1/2 white onion, thinly sliced
- 1T garlic powder
- 1t black pepper
- 1/4t salt
- 1T olive oil
- 2T flour
- 2c cold milk
Heat the oil in a large, heavy-bottomed pot. Sautee the peppers and onions until soft but not translucent. Add the steakumms a few slices at a time, cooking thoroughly. Sprinkly the flour over the onion/pepper/beef mixture, and stir until you cannot see the flour. Immediately add the cold milk, stirring quickly. Bring to a boil, then remove from heat, stirring occasionally. Enjoy!
I love Greek food. All of it. I have often wondered if I could somehow get one of those vertical rotisseries and giant hunks of lamb for my house. I love it!
A friend of mine brought some Greek dip to a party we had recently. It reminded me of Tzatsiki sauce, so I used the leftovers to make gyros. So, without further ado…
Homemade Gyros (serves one)
- 4 slices Steak’umms
- 2 soft taco size tortillas or 2 small pitas
- Greek dip/sauce (see below)
Place your frozen Steak’umms in a hot non-stick pan.
Sprinkle with oregano, dill, garlic, and salt.
Shred the meat using a non-metal spatula.
Flip, continue cooking until completely done.
Spread the Greek dip/sauce on your tortillas
Top with meat, lettuce, and tomato.
Roll up and Enjoy!
- 2 boxes cream cheese, softened
- 1 cucumber finely diced
- 1 red onion finely diced
- Salt to taste
Combine all ingredients except milk.
Add milk to make the dip the thickness that you want. For the gyros, I had it at a yoghurt consistency.