I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.
Serving Size: 1 (110) g
Servings Per Recipe: 6
Calories: 257.7
Calories from Fat 177 g 69 %
Total Fat 19.7 g 30 %
Saturated Fat 5.2 g 26 %
Cholesterol 61.4 mg 20 %
Sodium 71.5 mg 2 %
Total Carbohydrate 1.2 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0.8 g 3 %
Protein 17.8 g 35 %