Salisbury Steak For the Refined Palate

Tags

American, beef, food, gravy, main dish, mushrooms, Salisbury, steak, traditional

When I think about salisbury steak, I think TV dinners, the S&S Cafe, and latchkey kids.  I didn’t ever want to eat it. This recipe changed my mind. Adam from the Unorthodox Epicure has a great website full of tasty recipe. They use normal ingredients to produce amazing results. This recipe is proof of that. I made mashed potatoes and asparagus to accompany the steak, slathering the potatoes in the savory gravy. MMMM! Nothing is better than meat and potatoes!

Salisbury Steak (a variation of a recipe from the Unorthodox Epicure) 

The Steak:

• 1 lb lean ground beef
• 2 eggs
• 1/2 cup plain breadcrumbs
• 1 tbsp bbq sauce
• 1 tsp dried thyme
• 1 tsp ground mustard
• Salt and pepper to taste
• 1 tbsp vegetable oil

In a bowl, Combine ingredients and form into 5 patties. Heat oil in large skillet and fry patties on both sides until nicely browned and almost cooked through. Drain the patties on a paper towel lined plate and set aside.

The Sauce:

• 2 cups fresh sliced mushrooms
• 1 medium onion, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose
• 1 cup red wine
• 2 cups beef stock
• Dark soy sauce, to taste
• Freshly ground black pepper, to taste

The pan should have a nice glaze of oil from frying the patties. If there is extra, drain it off. Add mushrooms and onion slices, frying for about five minutes. The onion and mushrooms should start to brown a bit. Add the wine and reduce until nearly gone. Add the butter and allow to melt. Add the flour. Stir until all mushrooms and onions are coated. Continue cooking and stirring for about 2 minutes. Add stock and combine, mushing out the lumps as needed. Bring to a simmer and cook for about 5 minutes, stirring regularly, until it has thickened slightly. Add soy sauce to taste (I used about 2 or 3 tbsp). Add meat back to pan and allow warm through for a couple of minutes. Turn off heat, cover and allow to sit for about 5 minutes. Serves 5.

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Barbeque Beef Ribs

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barbeque, BBQ, beef, food, lemons, main dish, meat, onions, ribs

My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.

Barbeque Beef Ribs (from my grandmother’s recipe collection)

• 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
• 1 lemon, sliced
• 1 large onion, thinly sliced
• 1 cup ketchup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco sauce
• 2 cups water

Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.

Mustard Roast Beef with Fall Vegetable Hash

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beef, brussles sprouts, fall, gluten free, gravy, mustard, parsnips, roast, seasonal, turnips, vegetables

I don’t normally post two recipes at the same time but these two go together “like peas and carrots” as Forrest Gump would say. I love the flavor of the beef by itself. Drizzling the gravy over the vegetables takes them to a whole other level. If you want a meal to showcase all the best food things of fall, this is the meal for you!

Mustard Roast Beef (from NOSH)

• 2 tsp mustard seeds
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tbsp thyme leaves
• 1/4 cup olive oil, plus one tablespoon extra
• 4 lb boneless beef rib eye
• 1/4-1/2 cup Dijon mustard
• 1 stick room temperature butter
• kitchen string

Remember to take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

Preheat oven to 250 degrees. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. In a separate bowl combine butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.
Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. remove from the pan. Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 2 hours for medium to medium well. After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.  After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax. Serves 4-6.

Make a sauce with the pan drippings by placing the roasting pan on the stove top over medium heat. Add beef broth or red wine (I did the wine) and reduce it down to your desired amount.

Fall Vegetable Hash (from Southern Living Sept 2013)

• 4 slices of thick cut bacon
• 2 tbsp olive oil
• 1 mediun onion, chopped
• 1 medium sweet potato, peeled and cubed into 1/2 inch cubes
• 1 medium turnip, peeled and cubed into 1/2 inch cubes
• 1 parsnip, peeled and cubed into 1/2 cubes
• 1 lb small fresh Brussles sprouts, quarted
• 2 garlic cloves, sliced

Cook bacon in a large cast iron skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Drain the skillet, reserving 2 tbsp of the drippings. Coarsely chop the bacon.

Add oil to hot drippings in the skillet. Cook onions and sweet potatoes over medium heat for 5 minutes, stirring occasionally. Add turnips and cook for another 8 minutes. Combine vinegar and 2 tbsp water. Add Brussles sprouts, garlic, and vinegar mixture to the skillet. Cover and cook, stirring occasionally, for 5 minutes or until the veggies are tender. Stir in the bacon. Season with salt and pepper to taste. Serves 8.

Beef & Kielbasa Sandwiches with Sauteed Onions & Cheddar Horseradish Sauce

Tags

beef, cheddar, food, horseradish, kielbasa, onions, sandwich, sauce, sausage

This is a sandwich that would make Dagwood proud. Beefy, porky, cheesy, and greasy. It’s not the boring ham and cheese on white bread sandwich that we all dread coming home to but it is almost as quick to assemble. I really like the cheddar sauce and plan to use it on other sandwiches.  These would be a great thing to serve and your NCAA basketball championship party or similar such events.

Beef & Kielbasa Sandwiches with Sauteed Onions (via the Unorthodox Epicure)

• 1 lb deli roast beef, sliced very thinly
• 13 oz pkg kielbasa sausage, sliced about ½-inch thick
• 1 large yellow onion, sliced
• 6 sandwich rolls, toasted

Cheddar Horseradish Sauce

• 1/2 cup mayonaise
• 1/3 cup sharp cheddar, grated into fine shreds
• 1 tbsp prepared horseradish
• 1 tbsp stone ground mustard
• 1 tsp louisiana-style hot sauce
• Freshly ground black pepper

In a heavy bottomed skillet, saute the onions until starting to brown. Fry the sausage until lightly browned. In a bowl, combine sauce ingredients. Place in microwave for about 10-15 seconds, until cheese is melted. Whisk until totally combined and melted cheese is blended into sauce. To assemble the sandwiches, layer the onion, beef and sausage. Top with several dollops of the sauce. Makes about 6 sandwiches.

Rustic Manicotti

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beef, cheese, food, Italian, main dish, manicotti, pasta, ricotta, sausage

Some days you just crave cheese, sausage, and noodles. I try really hard not to be an emotional eater but with these cold, miserably dark winter days it is hard to resist. I can’t wait for spring!

Rustic Manicotti (a variation of this Food52 recipe)

• 1 medium onion, diced
• 1/2 pound lean beef beef
• 1/2 pound spicy italian pork sausage
• 14 manicotti shells
• 1 (15 ounce) whole milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 2 tbsp chopped Italian parsley
• 2-3 garlic cloves, microplaned
• 3/4 tsp crushed red pepper
• Salt & pepper to taste
• Good tomato sauce like Grammy’s Spicy Spaghetti

In a heavy skillet, brown together the ground beef and sausage. When some of their grease has been released, add the onion and saute until meat and onions are cooked through.

Cook the manicotti in a large pot of boiling salted water until they are mostly softened but are still firm enough to stuff without tearing to bits.

Preheat your oven to 375 degrees. In a bowl, combine 1 1/2 cups of mozzarella cheese, 1/2 cup Parmesan, the parsley, garlic, crushed red pepper, salt and pepper. Combine well.

Spoon out enough of your tomato sauce to cover the bottom of a 9×13 inch glass baking dish. Stuff each manicotti shell with the cheese and meat mixture. Cover the shells with the rest of your tomato sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake until cheese is melted and the sauce is bubbly. Serves 6 to 8.

Beef, Shiitake, and Snow Pea Stir-Fry

Tags

Asian, beef, peas, shiitake, stir-fry

I got lucky this week. Snow peas and shiitake mushrooms on serious manager discount at the grocery! Think at least $5 savings!

Beef, Shiitake, and Snow Pea Stir-fry (a variation from Bon Appetit, Oct 2010)

• 1 lb stir fry steak
• 1 tablespoon sesame oil
• 1 tablespoon minced peeled fresh ginger
• 12 ounces fresh shiitake mushrooms
• 1/2 orange bell pepper, sliced into strips
• 8 ounces snow peas
• 1 bunch green onions, sliced, divided
• 1 cup fresh cilantro leaves, divided
• 5 tablespoons hoisin sauce
• 2 teaspoons chili-garlic sauce
• 1/4 teaspoon Chinese five-spice powder

Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, orange pepper, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Sprinkle with remaining green onions and cilantro.

Roast Beef with Mushroom Gravy

Tags

beef, food, gravy, mushroom, roast, Supper

This recipe is pretty tasty and is made even better by the extra lean roast I was able to use. I am pretty pleased that there are leftovers to take to work later this week too. The original version did not contain mushrooms but I can’t imagine good gravy without them.

Roast Beef with Mushroom Gravy

• 1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp vegetable oil
• 1/2 large yellow onion, sliced
• 3 sprigs fresh thyme
• 3 cups canned beef broth
• 2 tbsp cornstarch
• 1/4 cup water
• 1 can mushrooms, drained

Preheat the oven to 275 degrees F. Season the meat on all sides with the oregano, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.

Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving. Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. At the very end, add the mushrooms and heat for another 30 seconds. Remove from the heat.

Carve the beef thinly and arrange the slice. Drizzle gravy over each portion and serve alongside of the rice or mashed potatoes

Philly Cheese Steak Sandwiches

Tags

beef, cheese, food, philly, sandwich, steak

I am always trying to re-purpose food. Because I cook so much, there are inevitably leftovers. Can’t let them go to waste but it gets old eating three or four days worth of the same meal. Everyone loves those awesome sandwiches at the Steak and Potato Co in the mall. These are not nearly as greasy but taste just as wonderful.

Philly Cheese Steak Sandwiches

• 2 crusty rolls
• Thinly sliced roast (I used leftovers from Roast Beef with Mushroom Gravy)
• 1 green pepper, julienned
• 1 yellow pepper, julienned
• 1 onion, slices thinly
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 slices of cheese
• Desired sauce (mayo, balsamic reduction, or A-1))

In a skillet, saute the peppers and onion with the olive oil. Season with salt and pepper. When tender, remove from heat. Slice the crusty roll horizontally. Place the beef on the roll. Top with the pepper mixture, the cheese slice, and your desired sauce. Serves 2.

Bacon and Blue Cheeseburger

Tags

beef, blue cheese, burgers, food, grilling

The best way to guarantee a good burger is to use good quality beef. Locally gown, grass fed beef is distinctly better in taste and texture. I am so lucky to get good beef from my in-laws, who grow and slaughter their beef every year. Of course, using charcoal over gas makes a difference too.

Loved the fresh baby lettuce leaves right out of my garden….

Bacon and Blue Cheeseburger (makes 4 burgers)

• 1 pound lean ground beef (I used homegrown beef from my in-laws)
• 2 tbsp Worcestershire sauce
• Salt, pepper, garlic powder, and onion powder
• 4 strips of bacon
• 1/2 cup blue cheese crumbles
• 4 buns
• Condiments and other toppings as desired

Combine the thawed meat and Worcestershire sauce. Divide and form into 4 equally sized patties. Season with the salt, pepper, garlic powder, and onion powder. Grill over charcoal until you reach desired doneness. I prefer my patties to have a bit of pink left in the middle.

When your burgers are done, remove them from the grill and let them rest. While they are resting, grill the bacon strips until they are crispy.

Construct your burger and enjoy!

Asparagus and Beef Rice Bowl

Tags

Asian, asparagus, beef, blogger, Dinner, main dish, novel, stir-fry, Supper

This week I read a novel called How to Be An American Housewife by Margaret Dilloway, a fellow wordpress blogger. It was fantastic (you totally should read it!!) and put me in the mood for Asian food. A quick search of one of my favorite bloggers revealed a great recipe- Asparagus and Beef Rice Bowl. This is of course a slight variation (does anyone every really follow the recipe exactly?).

Asparagus and Beef Rice Bowl

• 1 tablespoon sesame seeds
• 1/2 tsp sea salt
• Crushed red pepper flakes
• 3/4 pound cubed beef (I used stew meat)
• 1/4 cup soy sauce
• 2 tbsp sesame oil, divided
• 2 green onions, finely chopped or 2 tbsp diced red onion
• 1 tbsp hoison sauce
• 1 tablespoon sherry (or sake if you have it)
• 2 garlic cloves, minced
• 10-15 asparagus spears, trimmed
• 5 large white mushrooms, sliced
• 2 teaspoons extra virgin olive oil
• 2 cups freshly cooked white rice (I used half low-sodium beef broth and half water)
• 2 tbsp coarsely chopped cilantro
• srirachi to taste

Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Add salt and crushed red pepper. 

Whisk together soy sauce, one tablespoon sesame oil, hoison sauce, onions, garlic, sherry. Toss beef in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.

Bake asparagus at 350 degrees on a baking sheet until tender, about twelve minutes. Sprinkle sesame salt over; drizzle with remaining tablespoon sesame oil, toss to coat.

Brush griddle or frying pan with extra virgin olive oil. Using just enough marinade to coat the beef, cook meat and mushrooms until done, about five minutes.

Divide warm rice between two bowls. Top with asparagus, then beef. Top with cilantro and sriracha, if desired.