Slices Of Cow Sucadelappen Recipes

SLICES OF COW (SUCADELAPPEN)

This is my Dutch husband's mother's recipe. If you started life off eating this 4 days in a row, you'd probably expire by the 5th. But what a way to go! For this you would ideally get the cuts of beef known as "sucadelappen" in Dutch. It's a lean cut of meat from the shoulder. In practice, almost any kind of lean beef will do, and if it's marbled a little then fine. Cut off most of the fat but leave a little on for flavor. We used "mock tenderloin steaks" the first time and the beef you see in the photo with the fork is bottom loin. Both were excellent, but the bottom loin was slightly superior. And furthermore, MOO.

Provided by Sandi From CA

Categories Meat

Time 6h10m

Yield 3-4 serving(s)

Number Of Ingredients 6

Slices of Cow (Sucadelappen) image

Steps:

Sprinkle salt and pepper on both sides of the beef.
In a large pot, melt the butter and margarine over high heat, until it's starting to brown. Mix well - the margarine will melt faster than the butter.
When the butter is browning, put the slices of beef in the pot (still over high heat) and turn after 1-2 minutes.
When the other side is browned too, add 1-2 cups of hot water (the beef should be covered), put the lid on and let simmer on the low heat (just a little bubbling in the pot)) for at least 6 hours.
When the beef is done, lift the beef from the pot and put in a bowl.
Then, very carefully, drain off most of the molten butter/margarine from the pot. You should be left with a brown sludge that actually contains very little fat.
Pour this thin gravy over the beef before serving, and also over some nice cooked potatoes. Alternately, you could thicken with a little flour or cornstarch.
You won't need a knife - the beef falls apart if you cough.

Nutrition Facts : Calories 1936.2, Fat 206.6, SaturatedFat 86.1, Cholesterol 285.7, Sodium 529.9, Carbohydrate 0.3, Protein 19.1

Ingredients

1 1/2 lbs beef, in slices of 1/2-inch- 3/4-inch thick
pepper
salt
3/8 cup butter
3/8 cup margarine
1 -2 cup hot water

GESTOOFDE RUNDERLAPPEN - SCALLOPS OF BEEF

Hollanders like plain, substantial food and lots of it. This is a good recipe for those less expensive cuts of beef. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

Gestoofde Runderlappen - Scallops of Beef image

Steps:

Cut beef into individual servings, trimming off excess fat.
Render the fat over medium heat in a large skillet; brown the meat in it.
Remove meat to casserole dish; fry onions in remaining fat.
Arrange onions over meat.
Blend flour with fat in pan and add water, stirring until thickened.
Season with salt, pepper and allspice.
Pour gravy over meat, cover and bake for 90 minutes to two hours in a moderate overn (350F).
Serve with boiled potatoes.

Nutrition Facts : Calories 1044.3, Fat 107.3, SaturatedFat 44.6, Cholesterol 149.8, Sodium 42.7, Carbohydrate 5.5, Fiber 0.7, Sugar 1.6, Protein 13.1

Ingredients

2 lbs beef, sliced 1-inch thick
2 onions, peeled and sliced
2 tablespoons flour
1 1/2 cups water
salt and pepper, to taste
1/4 teaspoon allspice (or to taste)

LEMON FLAPPER PIE

This recipe is from my co-worker's, husband's, mother's cookbook.... She sadly has passed away and this was scratched on a scrap of paper tucked neatly between the pages. I thought it would be prudent to preserve this old recipe. I hope you enjoy it.

Provided by Marmies

Categories Pie

Time 25m

Yield 1 8 in pie, 6-8 serving(s)

Number Of Ingredients 5

Lemon Flapper Pie image

Steps:

Cream butter and cheese till fluffy.
Add condensed milk and lemon juice.
Pour into pie crust.
Bake 400 degrees for 20 min.

Ingredients

250 g cream cheese (I use Philadelphia)
1/3 cup butter
1 (300 ml) can sweetened condensed milk
1/3 cup lemon juice, fresh squeezed is nicest
1 graham cracker pie crust

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Slices Of Cow Sucadelappen Recipes

SLICES OF COW (SUCADELAPPEN)

GESTOOFDE RUNDERLAPPEN - SCALLOPS OF BEEF

Hollanders like plain, substantial food and lots of it. This is a good recipe for those less expensive cuts of beef. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

LEMON FLAPPER PIE

This recipe is from my co-worker's, husband's, mother's cookbook.... She sadly has passed away and this was scratched on a scrap of paper tucked neatly between the pages. I thought it would be prudent to preserve this old recipe. I hope you enjoy it.

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