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.

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.

Beef Tenderloin and Hash Brown Casserole

I have only prepared Beef Tenderloin one way, so I was very interested in trying new recipes.  This is one of them.  Obviously Beef Tenderloin is not an everyday meal, but should you chose, this is a very delicious meal!  I also found also found a very tempting recipe for a hash brown casserole that I decided to include and Aquaman was very happy that I did.

Ingredients for the Tenderloin:

• 1 Whole 4-5 Pound Tenderloin
• 4 Tablespoons Salted Butter
• 1/3 Cups Whole Peppercorns
• Lawry’s Seasoned Slat
• Lemon Pepper Seasoning
• Olive Oil

Source: The Pioneer Woman

Preparation:

            First preheat the oven to 475 degrees.  Next rinse and trim the meat well.  Please don’t remove all the fat, remember it imparts a lot of flavoring! 

            Nest sprinkle the meat with Lawry’s, don’t be afraid to be generous.  Rub the seasoning into the Beef with your fingers.  Now sprinkle both sides of the Beef with the Lemon Pepper Seasoning.  

            Place the Peppercorns in a Ziploc bag and crush using a mallet or heavy can, set aside.  Now heat some Olive Oil in a large, heavy skillet.  Once the Oil begins to smoke, place the tenderloin in the skillet and sear it on all sides.  While doing so, add a couple of tablespoons of Butter to the skillet to give the meat a gorgeous butter infusion before going into the oven.

            Now place the tenderloin into the oven in an oven pan with a rack.  Sprinkle the crushed Peppercorns all over the meat and press them in.   

Place several more tablespoons of Butter all over the Beef.  Cook the Beef for 15-20 minutes, until the internal temperature reaches 140 degrees.  Once removed from the oven, allow the Beef to rest before serving.  After slicing, use the accumulated juices of the oven pan as a sauce.

            This is so, so, so, good.  The best part it that it is a very literal translation.  You can use as much, or as little of the seasoning as you like.  It can be tailor made to you and yours!

                

Ingredients for the Hash Brown Casserole:

• 1 Can of Cream of Mushroom Soup
• 1 8 Ounce Container of Sour Cream
• ½ Cup of melted Butter
• 1 32 Ounce Bag of Has Browns
• 1 Onion, chopped
• 1 8 Ounce package of Cheddar Cheese, about 2 Cups
• ½ Cup crushed Corn Flakes
• Ground Black Pepper

Source: The Pioneer Woman

Preparation:

                 Start by heating your oven to 350 degrees.  Next stir the Soup, Sour Cream, Butter, Hash Browns, Onion, and Cheese in a large mixing bowl.  Sprinkle the mixture with Pepper and transfer to a shallow 3 quart baking dish.  Sprinkle the dish with the Corn Flakes.

                 Bake the casserole for 45 minutes until it’s hot and bubbly.  Aquaman absolutely loved it!