Ingredients
Chateau Potatoes:
Bearnaise Sauce:
Filet Mignons:
Lobster Tails:
Instructions:
TO PREPARE THE CHATEAU POTATOES:
Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick sauté pan. Add the potatoes and sauté for about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep warm.
TO PREPARE THE BEARNAISE SAUCE:
Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
TO PREPARE THE Filets:
Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak. Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium. Remove from the broiler and let rest about 5 minutes before cutting.FOR THE LOBSTER:
Remove the shell from the lobster tail meat and season the lobster with salt and pepper. Combine the butter and garlic and spread on the lobster meat. Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or util the lobster is just cooked through. TO SERVE:Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle. Cut the Tenderloin in half and place it cut side down onto the béarnaise sauce. Place the lobster beside the Chateaubriand so that it curls around the steak. Arrange the potatoes on the other side of the steak. Spoon more béarnaise sauce over the steak and along the length of the lobster. Drizzle extra béarnaise around the edge of the plate, if desire
Beef Wellington
Ingredients:
Instructions:
In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely,Skim the fat from the pan juices and reserve the pan juices. In a heavy skillet cook the mushrooms in the butter over low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the Tenderloin with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 sheet ofthe puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg wash o seal them. Fold ends of the dough over the fillet and seal them with the remaining egg wash. ransfer the fillet, seam side down to a sheet pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the leaves, stems and limb shapes with decorative cutters. Arrange the cutouts on the rolled up dough in the form of ltems, leaves and branchs, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the Beef Wellington in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the Beef Wellington stand for 15 minutes. In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the pan, transfer it with two spatulas to a heated platter, and garnish. Serve the Beef Wellington cut into 3/4-inch-thick slices, with the sauce. Top with Bernaise Sauce Beef Roll ups
Ingredients:
Preparation: Spread mayonnaise on roast beef slices. Sprinkle with blue cheese;
layer with onion slices.
Roll up roast beef slices from short ends.
Beef Stew
Ingredients:
Heat 1/2 tbs. oil in a Dutch oven or large, heavy pot over medium-high heat. Add half the mushrooms, season with salt, pepper, half the thyme and rosemary, and cook until soft and browned. The mushrooms will release their water after a few minutes. Keep cooking, stirring often, until the water evaporates, even if they already look done to you.
Remove mushrooms to a large bowl and repeat with remaining mushrooms. Heat 1/2 tbs. oil in the pot and add the onions. Season with salt and pepper and cook until lightly browned, about 5 minutes. Add the garlic and cook for two more minutes, stirring often. Add to the bowl with the mushrooms. Add about 1/2 cup flour to a shallow bowl or plate and season with salt, pepper and cayenne or paprika. Coat the meat with flour, shaking off excess, and placing the pieces of meat on a baking sheet as you go. Heat 1/2 tbs. oil in the pot to medium-high heat. Add half the beef, season with more salt and pepper, and cook for about 6 minutes, using tongs to turn the meat and brown on all sides. Transfer meat and any juices to plate or bowl.
Repeat with remaining meat. Add Guinness to the pot, scraping up an brown bits with a wooden spoon. Add broth, bay leaves, and all the beef with its juices. Cover, and as soon as the stew begins to bubble, reduce heat to medium-low to maintain a simmer. Cook for 1 hour. Add the carrots, thyme leaves, and the mushroom mixture to the stew. Simmer, uncovered for 45 minutes. Check the carrots; if they are not tender yet,<.p> continue cooking. Taste for seasoning and add additional salt and pepper to taste. Ladle into bowls, garnish with thyme sprigs and serve.
Beef Stroganoff
Ingredients:
Melt butter in large stew pot - medium heat only. Add meat and saute for approximately 5 minutes Add mushrooms and gently spoon into mixture. Pour in just enough wine to cover meat and mushrooms Add the onion soup mix (dry). Add generous amount of black pepper. Stir and cover. Allow to cook on a low boil until enough liquid has been absorbed and mushrooms and meat are tender. Liquid must be like a thick sauce, but not runny.
In separate pot boil noodles until tender. Drain while running cool water over noodles (to avoid sticking) and put aside on large serving dish.
Take stroganoff off heat and stir in sour cream. Spoon over noodles and garnish with the chopped green onions.
Beef and Noodles with Brown Sauce
Ingredients:<>/P>
Roast Prim Rib of Beef
Ingregients
Instructions:
Mix A-1 Steak Sauce and a few dashes of Worcestershire sauce in a bowl, then brush liberally on entire roast
Rub the seasonings on the roast in the following order: Garlic, black pepper, thyme, rosemary, basil and cilantro. You want to make sure that the roast is cover completely with the seasonings. If the bone side is left unseasoned, that's fine.
Preheat the oven to 350 degrees. Place the roast in your roasting pan bone side down, fat side up. Put a meat thermometer in the meatiest part of the roast close to the center, avoiding any bones and fat pockets.
Once the oven is preheated, put the roast in and voila! An estimate of time would be 20-25 minutes per pound, but really, keep an eye on the meat thermometer. You want to pull the roast out of the oven when the temperature is 130 degrees and let it set out for about 15 minutes. This will allow it to finish cooking and you should get a perfect medium-rare in the middle and medium on the outside.BBQ Beef Ribs
BBQ Beef Ribs
Ingredients:
Rub:
Combine seasoning ingredients for rub in a Ziploc bag, mixing well. Remove what you need and store the remainder.
Wash ribs and pat dry. Rub with seasoning mixture. Place a disposable drip pan under the grates of the barbecue and heat to high. Wipe grates with oil to prevent sticking.
When grates are hot, place ribs over drip pan, cover and reduce heat to low. Baste ribs while cooking with Honey Smoke Barbecue Sauce (or sauce of your choice). Baste once 20 minutes before ribs are done, and a second time 10 minutes later.
Average sized ribs are cooked rare in 25-30 minutes, medium rare in 35-40 minutes, and well done in 45-50 minutes. These times will vary according to the grill used and the size of the ribs. Small ribs may require less cooking time, while large ribs may need a little more time on the grill. Adjust accordingly
Meat Loaf
Ingredients:
Instructions:
Place a medium sized baking pan into a cool oven and heat oven to 350 degrees.
Place the hot water into a large mixing bowl and add the butter. Stir until completely melted. Add all remaining ingredients and mix well.
Shape mixture into a loaf and place in heated baking pan. Cook your meatloaf for approximately 40 minutes or until an internal temperature of 170 degrees has been reached.
Don't overcook or the meatloaf will be dry. You may serve this southern meatloaf either hot or cold. My kids like to use ketchup when eating this, but I prefer sauteed onions on the top of mine.
This recipe also freezes well, so it can be a good idea to double the recipe and make 2 loaves of meatloaf at once. It will take a bit longer to cook 2 meatloaves, but use an internal meat thermometer to test for doneness. Cool 2nd meatloaf completely before covering in freezer wrap and storing in your freezer for another night. Thaw in your refrigerator and reheat in 350 degree oven. Cover the meatloaf with aluminum foil while reheating to make sure the meatloaf doesn't dry out.
Baked Tenderloin of Beef Diane
Ingredients:
Instructions:
Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.<.P>
Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.
Baked Beef Tenderloin
Ingredients
Sauce
Tenderloin
Sauce:
Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
Meat:
Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
Tornedos of Beef w/mushroom sauce
Ingredients
Instructions:
Saute bread rounds in hot butter to brown very lightly on each side. Reheat them for a minute just before serving.
Saute mushrooms in hot butter and oil for 5 minutes to brown lightly. Stir in the scallions and cook slowly for a minute or 2 more. Season, and set aside.
Dry the steaks on paper towels. Place the butter and oil in the skillet over moderately high heat. When the butter foam begins to subside, indicating it is hot enough to sear and brown the steaks, saute them for 3-4 minutes on each side for medium rare.
Immediately remove from heat. Season quickly with salt and pepper. Place each steak on a canape, and keep warm while preparing the sauce.
Pour the fat out of the skillet; stir in the bouillon and tomato paste. Boil rapidly, scraping up the coagulated cooking juices, until liquid is reduced to 2-3 tablespoons.
Pour in the starch and wine mixture; boil rapidly for a minute to evaporated the alcohol and to thicken the sauce lightly. Then add the sauteed mushrooms and simmer a minute to blend flavors. Correct the seasoning. Spread the sauce and mushrooms over the steaks, sprinkle with herbs and serve.
For a really special occasional, skip the mushroom sauce. After sauteing the steaks, pour fat out of skillet, add 1/4 cup Madeira or dry white vermouth and 1/4 cup beef bouillon and boil down rapidly reducing liquid to 3 tablespoons while scraping coagulated saute juiced into it. Spoon liquid over steaks. Top each steak with a hot artichoke heart filled with Bearnaise Sauce. Spectacular!
New York Whiskey Steak
Ingredients:
Marinate
Place in a refrigerator dish steaks. Rub with garlic, pour whiskey steak over, top with peppercorns, and marinate over night.
Set Barbie on high. Remove Steaks from refrigerator and immediately place on grill. Cook to Temperature, remove and plate. Add marinate to sautee' pan, flame and bring to light boil carefully. pour over steak, serve.
Ingredients
Pan sauce
Garnish
Instructions:
Trim the steak of all the surrounding fat and cartilage. Crush the peppercorns using the bottom of a heavy skillet.
Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.
Heat the oil and the butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare.
Cook to desired doneness and remove to a warm platter.
sauce
Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.
When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley.
London Broil w/Wild Mushroom Sauce
London broil is a preparation, not a cut of meat. It is a steak that is pan-fried (and therefore not grilled) over high heat only to medium rare, beyond which point it becomes inedibly tough. It is a useful preparation for lean, tough cuts of meat, such as flank steak, shoulder, and round. To the less pure, London broil is a preparation that involves marinating a flank steak, then pan-frying it. Using a flank steak. for best results, marinate the meat for several hours or overnight in the refrigerator in the marinade of your choosing. It is easiest to put the marinade and meat in a sealable plastic bag. Turn the bag over once or twice. When you are ready, pan-fry the steak over high heat for about 3 minutes per side, then turn the fire down to medium and cook for another five to six minutes, turning it once midway.
Finally, for a flank steak, the pan-fring is less of an issue than the cutting. Flank steaks are tough, so you slice them thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak chewable.
Sauce
Remove Steak, slice and plate. Return pan to hot fire, add mushrooms and brady, flame and add beef stock for 1 minute. Spoon mushrooms over London Broil medalliions. Reduce sauce to thickness desired and pour over London Broil and mushrooms, Serve. (Alternative: 2 oz. Whole Cream)
4 servings
Filet Mignon w/Blue Cheese and Blackberry Sauce.
Ingredients:
Instructions:
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the blackberry brandy. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350°F (175°C). Heat oil in a cast-iron or oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. Roast steaks in the oven for about 15 minutes for medium rare (internal temperature of 145°F - 63°C). Adjust this time to allow the steaks to finish just below your desired doneness if medium is not what you prefer. Remove from the oven, plate. Stir together the bread crumbs and blue cheese. Top with this mixture with each stake. Dripple sauce over or around Steak. Garnish with fresh blackberries.
Teriyaki Beef stir-Fry
Ingredients:
Instructions
Partially freeze steaks; slice diagonally across grain into 3 x 1/4 inch strips. Combine the next 5 ingredients in a large bowl. Add meat; cover and marinate in the refrigerator 4-6 hours, stirring occasionally. Pour 1 tablespoon oil around the top of the preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add vegetables and stir-fry 4 minutes; remove from wok.
Pour 1 tablespoon oil around top of the wok. Remove steak from the marinade, reserving marinade; add steak to the wok. Stir-fry until browned. Combine cornstarch and reserved marinade, stirring well; stir mixture into beef. Cook, stirring constantly, until thickened. Combine vegetables and rice; place on serving dish. Spoon meat mixture over rice. Yield: 6 servings.
Chipped Beef on Toast
Ingredients
Optional Variations:
Ground Beef
If you use the ground round (hamburger) meat, cook in a medium skillet, and use a fork to break up into very small pieces. You may add a small amount of garlic and/or onion or other spice to your taste. But do not add any salt. Remove from skillet and drain on a plate with a paper towel.
CHIPPED BEEF:
Open jars of dried beef. Put on a cutting board and slice up into small squares or strips. Get a medium skillet. Use the same skillet, pour off excess grease. Add oil or butter, simmer, then add flour. Use a fork to mix well and form a pasty mix. Add milk and stir over medium-high until thickened into a white sauce. Add more milk if its too thick. Add cornstarch mixed into cold water (a small spoonful) to sauce if too thin. Mix meat and any optional peas or corn into sauce and pour over toast.
A nice touch is to slice a hard boiled egg and place on the toast first, then add the beef and sauce mix. Add salt or other spices, but taste it first. The meat will provide a great deal of salt, if the dish is too salty then use less beef, or add more sauce.
Roast Beef Dinner
Ingredients:
Instructions:
Season the roast with salt and pepper. Then place in a plastic baking bag. Add the remaining ingredients and close the bag, then punch holes according to package directions. Bake at 350 degrees for about 2 hours or until the roast is tender. Arrange the vegetables around the roast on a serving platter. Discard the bay leaf.
Broccoli Beef
Ingredients:
Beef:
Sauce:
Stir-fry:
Prepare the beef:
In a small bowl, stir together the soy sauce, sugar, salt, add the beef and let it marinate for 20 minutes. Make the sauce while the beef is marinating. In a small bowl, dissolve the cornstarch in the soy sauce and stir in the sherry. Add broth or water, sugar and Oriental sesame oil.
Put 3 tablespoons oil in stir fry pan or wok, add ginger root, garlic, fresh red chili, and broccoli. Finally add beef and cook until meat is ready. Serve with rice.
Spicy Beef Kabobs
Spicy Marinate
Mix the above and brush on beef (or chicken) and veggies after skewered. Brush remaining marinade on kabobs as they cook.
Beef Kabobs:
Thread onions, peppers, cherry tomatoes, and beef alternately on skewers until you have 4 or 5 pieces of each on a skewer. Place in an oblong cake pan and cover with the salad dressing. Let the kabobs marinate overnight. Drain. Cook on a barbecue grill 5-10 minutes, turning occasionally so that they don't burn. Makes 8 or 9 servings.
Red Beans and Rice with Beef
Ingredients:
Preparation:
Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Add beef and cook for another 30 minutes. Prepare White rice and set aside. Serve on tje white boiled rice with meat and vegetables on top. Serves 10 to 1
Swiss Steak
heat the oven to 325 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
ove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Beef Pot Roast
Ingredients:
INGREDIENTS:In a heavy skillet, heat oil over medium heat. Brown pot roast on all sides then transfer to crockpot. Add carrots, celery, onion, and garlic. In a bowl, combine tomatoes, tomato paste, 1 rounded table spoon of brown roux, brown sugar, salt, pepper, and bay leaf. Pour over meat mixture in crockpot. Cover and cook on LOW setting for 10 to 12 hours. Add additional roux if not thick enough. Remove bay leaf before serving. If desired, serve with hot cooked noodles or potatoes. Serves 8.
Steak Tartar
Instructions:
Don't use any other grade of beef. Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread.
Hot Beef Sandwish
Ingredients:
In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion. When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting addomg Roux to your desired thickness, stirring briskly to avoid lumps.
Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread. Season to taste with salt and pepper. Serve.
Sirloin Steak Sandwich
Ingredients:
Trim any excess fat from the steaks. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steaks about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.
Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them. For outdoor eating, leave the sandwich in its package.
Serves 2-4. \Salsberry Steak
Instructions:
Heat oven to 350 F. In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well. Shape into 6 patties; arrange in single layer in 13 x 9-inch or 12 x8-inch baking dish. Bake uncovered at 350 F. for 30 minutes. Skim off fat. In small bowl, combine remaining soup and water; spoon over patties. Return to oven and bake for 10 minutes. If desired, garnish with mushroom slices.
Serving Size: 6
Ground Beef Steak Dinner
For the steaks and gravy:
In a large bowl, mix the ground beef with anything you’d like that you can find around your kitchen. For example, today I put in some garlic, some steak seasoning, some rosemary and thyme, some onion, some minced celery, some parsley, some red pepper, some cumin — it should be sort of like an Everything Bagel, except with meat. Don’t go overboard, but have some fun. Once your meat is seasoned, separate it into three or four patties and fry them in a large saucepan.
When the steaks are about 80% cooked, take them out and place them on a plate. Pour you oil into the saucepan and whisk in your flour after the oil starts bubbling. Add the Kitchen Bouquet. After a minute or two, slowly whisk in the water until the gravy is as thick as you’d like it. Add salt and pepper to taste. Place your hamburger steaks back into the gravy, and mix in some of your white onion, which you have cut into wide rings (this way, people who don’t like onions can navigate around them). Cover and simmer for several more minutes.
As for the mashed potatoes, those are pretty run-of-the-mill: cube and boil three or four potatoe until tender (15 minutes or so). Drain the water, add some salt, pepper, milk or sour cream, and a little butter. Mash it all together.
Serve the burgers, gravy and onions on a bed of potatoes. Sop up all extra gravy with buttermilk biscuits. Happily slip into a gravy coma.
Lasagna
Ingredients:
Instructions:
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish. (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Mozzarella cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serve with Garlic Bread. Serves 6 to 8.
