Beef Choppettes

prep time:: 30 min

Karan Blankenship

ingredients

1-2 packages of 4 beef choppettes
(Buy choppettes from Brookshires.)
seasonings:
onion powder
Nature’s Seasoning
McCormick Montreal Steak seasoning
1-2 cans chicken stock
green onions
Russian dressing, optional

directions

1
Spray a skillet or, preferably, a grill pan with Pam.
2
Liberally season both sides of choppettes.
3
On medium-high heat,cook beef choppettes to preferred degree of doneness.
4
While they are cooking, chop several green onions.
5
When meat is cooked, remove from skillet and place in a Tupperware-type container. Drain skillet of grease, trying to keep the solid bits in the pan.
6
Deglaze the pan with chicken stock, throwing in the whites of the onion.
7
When you’ve loosened all the “goodies” (as Emeril calls them),
8
pour the liquid in the container with the beef patties. Throw in the chopped green onions. These taste better the next day, after they’ve absorbed some of the chicken stock.
9
I’m probably alone in this, but I love to eat these patties quartered, in a bowl with about 1/4 cup of the juice, and Kraft Russian dressing alongside.

notes

Serve with Boiled & Browned potatoes: Quarter & boil Yukon Gold potatoes. Don't overcook. When almost time to eat, heat 1/4 cup oil in skillet. Brown potato quarters until crispy.

Source: Karan