Braised Beef with Shallots and Mushrooms

The saying “you can’t please everyone” applies to this recipe.  With that warning being issued, you may decide to stop reading this right now. 

Ingredients:

• 1 –1/2 lb Beef Chuck Roast, cut into serving sized pieces
• ¼ Cup Flour
• 3 Tablespoons Butter
• ½ lb small Shallots
• 1 Cup Beef Stock
• 2 medium Tomatoes, chopped
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon packed Brown Sugar
• 2 large Carrots, cut into 2 inch pieces
• 2 Cups Mushrooms, cut into quarters
• ¼ Cup chopped Parsley
• 2 Tablespoons grated Lemon Zest

Recipe From: Campbell’s Kitchen

Preparation:

Coat the Beef with Flour.  Heat the Butter in a large skillet over medium-high heat.  Add the Beef and cook until it is well browned on all sides.  Remove the Beef from the skillet and pour off any fat.

Add the Shallots to the same skillet.  Cook them for 10 minutes until tender.  Stir in the Stock, Tomatoes, Vinegar and Brown Sugar and bring to a boil.  Return the Beef to the skillet and reduce the heat to low.  Cover the skillet and cook for an hour and a half.

Add the Carrots and Mushrooms to the skillet and cook for another 30 minutes.  Remove the Beef and vegetables from the skillet with a slotted spoon and keep warm.

Increase the heat to high and cook the Stock until it has thickened, about 10 minutes.  Return the Beef the Beef and veggies to the skillet and heat through.  Season as desired and sprinkle with the Parsley and Lemon Zest.

 In all honesty two bites were all of this dish I could stand.  Aquaman dutifully ate his, but agreed that this was a recipe we need never revisit.  What a shame!  Plus the chopping took forever.  So sad.

Chicken with Mushroom and Balsamic Cream Sauce

 I have to say that I was more than pleasantly surprised by this dish.  It had the most mushrooms I think I have ever purchased at one time and was worth every single fungus!  I loved it!

Ingredients:

• Salt & Pepper
• 8 oz. Orzo Pasta
• 2 Tablespoons Olive Oil
• 4 boneless, skinless Chicken Breasts
• 2 Tablespoons Butter
• 12 Cremini or Baby Portobello Mushrooms, sliced
• 12 Shiitake Mushrooms, stems removed and sliced
• 12 White Mushrooms, sliced
• 3 cloves of Garlic, minced or pressed
• 1 Tablespoon fresh Thyme leaves, chopped
• 2 large Shallots, thinly sliced
• 2 Tablespoons Flour
• 1 ½ Cup Chicken Stock
• 1 Tablespoon Balsamic Vinegar
• 3 Tablespoons Heavy Cream or Half-n-Half
• ¼ Cup chopped Flat Leaf Parsley (Italian Parsley)

Source: www.foodnetwork.com

Preparation:

            First, heat a large pot of salted water to boil and add the Orzo Pasta.  Cook the Pasta until al dente.

            Next, preheat a nonstick skillet over medium-high heat and add the Olive Oil.  Season the Chicken Breasts liberally with Salt and Pepper and add to the preheated skillet.  Cook the Chicken for 5-6 minutes on each side.  Remove the Chicken from the pan and cover with foil to keep warm.

            Return the skillet to the stove and reduce the heat to medium.  Add the Butter and melt.  Once the Butter is melted, add the ‘Shrooms and brown, stirring occasionally for 4-5 minutes.  Now season the ‘Shrooms with Salt and Pepper and then add the Garlic, Thyme and Shallots.  Cook, stirring occasionally for around 2 minutes or until the Shallots are wilted.  Sprinkle the flour into the pan, stir, and cook 2 minutes more.  Whisk in the Chicken Stock, Balsamic Vinegar, and Cream.  Turn the heat to high and simmer for 2 minutes, or until the sauce is thickened.

                 

                        So good!  Any chance to use Orzo and I'm down.  Hopefully you enjoy this as much as I did!  P.S. - another freezer ready dish. :)

Balsamic and Wine Glazed Steak plus the Best Green Beans Ever!

Balsamic and Wine Glazed Steak

On my continual quest to incorporate mushrooms into my cooking, I stumbled upon this recipe.  I mean steak, balsamic vinegar, and wine – how can this be wrong?

Ingredients:

• 2 Teaspoons Cooking Oil
• 1 Pound boneless Beef Top Loin or Top Sirloin Steak, cut into ½ - ¾ inch thick strips
• 3 Cloves Garlic, minced
• 1/8 Teaspoon Crushed Red Pepper Flakes
• ¾ Cup dry Red Wine
• 2 Cups sliced, fresh Mushrooms
• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Soy Sauce
• 4 Teaspoons Honey
• 2 Tablespoons Butter

Source: Better Homes & Gardens

Preparation:

            In a large skillet, heat Oil over medium-high heat.  Add the Steak strips and reduce the heat until medium.  Cook for 10-13 minutes, or until the Steak reaches desired done-ness, turning meat occasionally.  Once cooked, transfer the Steak to a platter and keep warm.

            Next add the Garlic and Red Pepper to the skillet and cook for 10 seconds and remove skillet from heat.

            Carefully add the Red Wine, return skillet to the heat and boil for 5 minutes or until most of the liquid has evaporated.  Now add the Mushrooms, Vinegar, Soy Sauce, Honey and return mixture to a simmer.  Cook for 4 minutes or until the Mushrooms are tender.  Lastly stir the Butter into the skillet until melted.  Spoon the Sauce over the Steak.  Oh-so-yummy – this dish is hearty with a slight tanginess that is simple, elegant and delicious to boot!

Best Green Beans Ever

So this recipe is courtesy of Aquaman’s mother and I could not be more thankful!  I request it at every holiday and could eat it everyday without fail.  Try it and see if you don’t agree…

Ingredients:

1 Pound Green Beans, ends snapped off, washed and drained

1 Onion, chopped

3 ½ Tablespoons Bacon Pieces

1-2 Tablespoons Liquid Smoke – mesquite variety

Preparation:

            First, bring a large pot of salted water to boil.  Add the Green Beans and boil until tender, about 10-15 minutes.

            Drain the Beans and return to the same pot.  Toss in the Onion, Bacon and Liquid Smoke.  Stir to combine and this side is ready to serve. 

I love the smoky flavor and crunchiness of the Onion.  This dish is almost too good to be true.

Balsamic Pork, Pierogies and Beans!

Do you have 30 minutes tonight?  If so, I highly recommend this one plate pleaser!  This meal is the perfect combination of all things yummy – pork, green bean, pierogies and a sumptuous balsamic vinegar glaze.

Ingredients:

• 1 - 16.9 ounce package of frozen Potato and Onion Pierogies
• 12 ounces of Green and/or Wax beans (about 3 Cups)
• 1 - 1 Pound Pork Tenderloin
• 2 Tablespoons Olive Oil
• ½ Cup Balsamic Vinegar
• 2 Teaspoons chopped, fresh Rosemary

Source: Better Homes and Gardens

Preparation:

To begin, slice the Pork into ½ inch thick medallions.  Gently flatten the Pork slices by hand to ¼ inch thickness.  Lightly sprinkle each medallion with Salt and Pepper. 

 Next bring a large pot of water to boil.  Cook the Pierogies and Beans according to the package directions.   

While the Pierogies and Beans are cooking, heat the Olive Oil in a large skillet over medium heat.  Add the Pork medallions and cook them 2-3 mintues per side.  They should be browned on both sides and be sure that no pink remains.

Once the Pierogies and Beans are done, drain and divide them among serving plates.  Nestle the Pork medallions atop the Beans and Pierogies.

Now it’s time for the Balsamic Vinegar.  Drain the fat from your hot skillet and then add the Vinegar, making sure to scrape up any browned bits.  Cook until reduced by ½, about 1-2 minutes.  Drizzle the Balsamic reduction over each plate of Pork, Pierogies and Beans and add the Rosemary as the finishing touch.

How can it get any better than that? 6 basic ingredients transform into a scrumptious and well-balanced meal, perfect for a busy weeknight, but also elegant enough for special occasions.

Because the crispiness of the Green Beans is one of the delightful things about this meal, I wouldn't necessarily advise freezing this.  The recipe above serves 4 and I doubt you'll have any issues with left overs!

Just in case you're still unsure check out this close-up...