Tag: BEEF

PAPRIKA POT ROAST

PAPRIKA POT ROAST
2 pound chuck roast
2 tablespoons sweet Hungarian paprika
1 can diced tomatoes, undrained
1 KNORR concentrated beef stock
2 cups hot water
1 large Vidalia sweet onion, sectioned in pieces
1 bag baby carrots
6 ounces roasted red sweet peppers, cut into strips
2 tablespoons cornstarch
8 ounces sour cream
2 cups wide egg noodles
4 tablespoons butter

  • Generously salt and pepper roast on both sides.
  • Rub paprika into both sides of roast until well coated.
  • Whisk together the hot water and beef stock. Place in a slow cooker.
  • Top with the tomatoes, onions, carrots, sweet peppers and the broth.
  • Cover and cook on low 10-12 hours or 5-6 hours on high.
  • Remove the meat and shred with forks.
  • Whisk together the cornstarch and water until smooth and add to the slow cooker blending well.
  • Add the meat back in and cook another 30 minutes.
  • Meanwhile cook the noodles al dente’.
  • Toss noodles with butter.
  • Stir in sour cream into slow cooker and serve over noodles.

PEANUT BUTTER BURGERS

I originally posted this back in 2015 after a family reunion where these Peanut Butter Burgers were a HUGE hit. They really taste better than they sound. The peanut butter gives the burger a real nutty taste, and makes it a very juicy burger. And since I can no longer eat the bun, these are a perfect meal for me.

PEANUT BUTTER BURGERS
1-1/2 pound lean hamburger or ground sirloin
1/4 cup creamy peanut butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced
2 tablespoons butter, softened
Toppings of your choice (I like to add an additional small scoop of peanut butter on top and let it melt)

  • Mix all ingredients together until well blended.
  • Shape into patties.
  • Refrigerate patties for at least two hours. Chilling the patties helps hold their shape.
  • Grill on the BBQ to desired doneness.

NOTE: This recipe is very flexible. Almost any spice or seasoning works well with it. DO NOT add bread crumbs, the peanut butter and the chilling will hold them together just fine.

TOMATO SWISS STEAK

I recently ran across a recipe for “Swiss Steak en Casserole” from an old 1958 booklet of recipes that was quite similar and it reminded me of this recipe I make primarily in the winter because of its “comfort” quality of rib sticking goodness, which means I haven’t made it in a few years since it hardly gets cold here.

I have NO idea why this is called Swiss Steak. I just know my mom called it that and so did her mom. Grams said it had something to do with how the meat is prepared, but don’t quote me on that! That conversation was eons ago. But, as I typed this my curiosity got the best of me so I looked it up.

According to Wikipedia, “Swiss steak is meat, usually beef, prepared by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove / log (cooker) or in an oven. In England and in some parts of the United States such as the Deep South, it is also called smothered steak. The dish does not stem from Switzerland, as the name suggests, but from the technique of tenderizing by pounding or rolling called “swissing“. So that was clear as MUD 😀

Mom used to add sliced green peppers and I ALWAYS picked them out so I don’t bother to add them now. Green peppers and I are NOT friends – never have been, never will be especially now with no stomach tolerance. I do use quite a bit of FRESH ground tri-color peppercorns instead. I remember it sometimes being served with mashed potatoes, but I prefer the sliced potatoes cooked in the sauce. I cannot be sure of the original measurements or even the original ingredients as I have adjusted it over an over through the years to suit our tastes. I know the original recipe called for water, but I love using the buttermilk as it makes a thicker, more flavorful gravy.

I also remember a similar recipe using a brown style gravy with mushrooms that was using this same cut of meat like a faux stroganoff.

TOMATO SWISS STEAK

2 tablespoons butter
1 1/2 to 2 pounds of tenderized round steak
2 tablespoons flour
1 teaspoon FRESH ground sea salt
1-2 teaspoons FRESH ground tri-color pepper
1 large shallot, sliced
1 can Campbell’s Tomato Bisque Soup
1/2 cup buttermilk
2 Yukon potatoes, sliced thin
1-2 tablespoons champagne vinegar
1/2 cup chopped bell pepper (optional)

  • Preheat oven to 350°.
  • Cut the round steak into 6 to 8 serving-size portions.
  • Add flour into a shallow bowl. Season well with salt and pepper.
  • Generously season each piece of meat on both sides.
  • Dredge each steak in flour mixture, pushing down to secure flour to meat.
  • Melt the butter in a large skillet over medium heat.
  • Quickly brown each piece of meat and the remove it.
  • Add the shallot and bell pepper if you are using it, stirring to sauté for a few minutes, scrape up bits from bottom as you go. Scoot shallots and peppers to the edges of the pan.
  • Alternately layer potato slices in the middle of the shalllots.
  • Whisk together the tomato bisque and buttermilk.
  • Add meat pieces over top of the potatoes.
  • Pour tomato soup mixture over everything.
  • Cover and bake 40 minutes or until potatoes are tender.

NOTES:

  • Using the vinegar makes a tangier sauce – just depends on your mood. 😀
  • In the winter I like to make this with sliced carrots also which add some GREAT color.
  • I also sometimes make this with sliced baby red peppers instead of green peppers.

Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.

CONEY ISLAND TATERS

I’ve been making a recipe similar to this for years, but recently found a name for them on a package of ground beef from my grocer. It’s a cute name and really fits the recipe – it’s so country fair or carnival like! If you have left over Sloppy Joes they substitute well for the ground meat mixture also to make a quick weeknight meal.

CONEY ISLAND TATERS
1 pound ground beef (I use ground chuck)
1 medium Vidalia onion, chopped small
1 cup favorite BBQ sauce
2 large Russet potatoes (BAKED)
FRESH ground salt and pepper
1/2-3/4 cup shredded cheddar cheese (to taste)
1 bunch green onions, sliced thin
1/2 cup bacon pieces
1/2 cup sour cream

  • Heat a large skillet over medium high heat. Use non-stick if you have it, but if using cast iron oil it slightly before adding ground meat.
  • When pan is hot add ground beef and onion, sauteing 8-10 minutes all the while breaking meat into small crumble sized pieces.
  • Pour off excess grease. I actually pour it into a stainless steel colander over a paper towel lined paper plate so it can drain REALLY well. I can also use the spatula to break the meat apart even more into that small crumble.
  • Add BBQ sauce, mix well, cover and simmer on ow 10 minutes.
  • Starting lengthwise slice potatoes into quarters and theft each quarter ion half.
  • Arrange 4 pieces of potato on each plate.
  • Generously salt and pepper potatoes.
  • Top with a spoonful of beef mixture.
  • Top beef with shredded cheese, bacon pieces, green onions and sour cream to taste.

ONION BRAISED BEEF BRISKET – cook ahead

I originally found this recipe through America’s Test Kitchen. Their changes to a typical recipe are awesome. I just made a few flavor profile changes for my family’s likes. Brisket is one of the most versatile cuts of beef. While every culture treats it a little differently they all agree that a brisket takes TIME! So many other recipes either turn out watery and tasteless, super sweet or dry and chewy. BUT, this recipe turns out PERFECT!

Keeping this brisket moist is essential to its flavor profile. Keeping it moist is best done by making it the day BEFORE you want to serve it. By not cutting the beef until it is chilled it holds together into slices better. This also helps on the clean up level if you’re making this for company. Removing the fat from the sauce is essential to a smooth rich sauce.

ONION BRAISED BEEF BRISKET
4-5 pound flat cut brisket
2 large Vidalia onions, halved and sliced 1/2 inch thick (thick slices hold up better)
1/2 teaspoon sea salt
3-4 garlic cloves, minced
2 tablespoons packed brown sugar
1 tablespoon tomato paste
1 tablespoon sweet paprika
1/8 teaspoon chipotle powder
2 tablespoons Wondra flour
1 cup chicken broth, yes I said chicken broth
1 cup cabernet sauvignon
2 teaspoons apple cider vinegar
3 bay leaves
3 sprigs FRESH thyme (I’ve used parsley in a pinch)
FRESH ground salt and pepper
Avocado oil

  • Bring brisket to room temperature.
  • Preheat oven to 300°.
  • Lower oven rack to lower middle.
  • Line your baking dish, preferably cast iron) with two to three heavy duty sheets of foil in opposite directions and long enough to fold over to seal the brisket inside.
  • Pat brisket dry and place fat side up on cutting board.
  • Using a fork or needle meat tenderizer, poke holes in meat through the fat layer.
  • Generously season both sides of brisket with salt and pepper.

 

  • Heat oil in large skillet over medium high heat.
  • Place brisket fat side up in skillet.
  • Weight down brisket with bacon press or cast iron skillet and sear until well browned, about 6 minutes.
  • Remove weight and turn brisket to sear fat side another 6 minutes or so until well browned.
  • Transfer meat to platter.
  • Pour off all but about 1 tablespoon of fat.
  • Add onions, sugar and sea salt, cooking 10-12 minutes until onions are soft.
  • Add garlic, cooking another minute or so until fragrant.
  • Add tomato paste and cook until it darkens, about 2 minutes.
  • Add paprika and chipotle powder.
  • Add flour and stir until well combined.
  • Stir in wine, broth, bay leaves, thyme sprigs and simmer 5 minutes until mixture begins to thicken. Be sure to scrape up any browned bits from the bottom.

  • Pour onion mixture into the prepared dish and nestle brisket fat side up into the onion mixture.
  • Fold foil over and seal.
  • Bake 3 1/2-4 hours until fork slip easily into the meat and fat is broken down.
  • Carefully open foil and let brisket cool 20 minutes.

  • Transfer brisket to large bowl or baking dish.
  • Use a fine colander to strain sauce over brisket.
  • Discard thyme sprigs and bay leaves.
  • Place onion mixture in a small bowl.
  • Cover brisket and onions with Press and Seal.
  • Cut a couple small vents into plastic wrap.
  • Refrigerate the meat and onions separately at least 8 hours and up to 2 days. I do it overnight.

  • An hour before serving, preheat oven to 350°.
  • Transfer brisket to cutting board.
  • Skim fat from top of sauce and discard.
  • Pour sauce into a saucepan
  • Slowly reheat sauce, skimming as needed to get rid of excess fat until you have about 2 cups of sauce.
  • Stir in vinegar and reserved onions.
  • Season to taste.

 

  • Slice brisket against the grain and place in baking dish.
  • Pour sauce over brisket.
  • Cover dish with foil.
  • Bake until heated through. About 30 minutes.
  • Serve immediately.

 

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP
1 1/2 pounds hamburger
1 cup cooked rice or uncooked pasta
4 cloves garlic, minced
1 large Vidalia onion, chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

Linking up to FULL Plate Thursday.

MAXINE’S POT ROAST vs. GRAM’S POT ROAST OR LAVERNE DEFAZIO POT ROAST

Some of the recipes I have been waiting to try are from Southern Living’s Off the Beaten Path series. This recipe is from Maxine’s on Main in Bastrop, Texas. I made very few changes as time went on. While this was good, I still prefer MY old recipe that I’ve been using for years and I’ve shared at the bottom. But, one of my ALL time favorites is my Laverne DeFazio Pot Roast!

These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.

MAXINE’S POT ROAST
2 tablespoons Avocado oil
3 pound boneless chuck roast
1 1/2 teaspoon freshly ground pepper
2 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon seasoned salt
3 medium red potatoes, washed and quartered
2 celery ribs, washed and large chopped
2 carrots, washed and large chopped
1 LARGE Vidalia onion, large diced
3 cups STRONG brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Kitchen Bouquet
3 tablespoons butter
1/3 cup Wondra flour
3/4 teaspoon salt

  • Whisk together 1 1/2 teaspoon ground pepper, 2 1/2 teaspoon garlic salt, 1 1/2 teaspoon onion powder and 1 1/2 seasoned salt.
  • Rub seasoning mixture over entire roast.
  • In a large skillet over medium-high heat, brown roast on all sides and edges.
  • Place roast and potatoes in slow cooker.
  • Saute’ celery, carrots and onions in hot drippings from browning the roast.
  • Add coffee, Worcestershire sauce and Kitchen Bouquet cooking for 3-5 minutes, loosening any particles stuck to the bottom of the skillet.
  • Pour over the roast and potatoes.
  • Cover and cook on LOW 8 hours or until roast and potatoes are fork tender.
  • Transfer roast and vegetables to a serving platter.
  • Shred roast with forks, cover and keep warm.
  • Melt butter in saucepan.
  • Whisk in flour until golden.
  • Add to drippings in crock pot, stirring to blend well and cooking until desired consistency.
  • Serve with Mashed potatoes, vegetables and roast.
MY SUPER SAVORY POT ROAST & VEGGIES
I love Pot Roast. I adapted grams old recipe to my family and their likes.
3+ pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Avocado Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
Kosher Salt
White & Black Pepper
2-3 LARGE cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
Red Wine (2 cups) OR White Wine (2 cups) or plain old broth (2 cups) or combination of the three.
  • Pre-heat the oven to 350°. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.
  • Bring the piece of meat to room temperature.
  • GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
  • Heat enough avocado oil in the bottom of a fry pan on medium-high heat to make a thick coating.
  • Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well.
  • Remove to side.
  • Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots (you’re aiming more for color here than cooking them). They will have plenty of time to cook in the oven.
  • Add garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas.
  • When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well. Brown both sides and all edges really well.

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy.

  • After the roast is browned, place it in the dutch oven and spread vegetables all around it.
  • While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.
  • Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I prefer not to cook mine with the roast  every time ~ sometimes I prefer a bit of substance instead of the mush they can become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

SLOW COOKER SPAGHETTI CASSEROLE

This is a very altered recipe from the Southern Living Slow Cooker cookbook. I changed amounts, flavor profiles and we really think it was for the best. There was no garlic in the original recipe and they used cheddar cheese! So NOT Italian!

SLOW COOKER SPAGHETTI CASSEROLE makes 6-8 servings
1 pound ground chuck (for something spicier, use Hot Italian Sausage)
1 LARGE shallot, diced
15 ounce jar CLASSICO Four Cheese Tomato Cream Sauce
1/3 cup butter
1/3 cup Wondra flour
12 ounces evaporated milk
1/2 cup FRESH grated Parmesan cheese
Fresh ground salt and pepper, to taste
8 ounces uncooked spaghetti, broken into pieces**
3 cups shredded mozzarella cheese
avocado oil

  • In a large skillet over medium high heat a small amount of avocado oil.
  • Add ground chuck and diced shallot. When just about browned add garlic and saute’ a minute more.
  • Drain off all fat and return meat to pan.
  • Add CLASSICO sauce to meat and blend well.

 

  • In a small sauce pan over medium high heat, melt butter.
  • Add flour, whisking until golden.
  • Slowly whisk in evaporated milk until well blended and thickened.
  • Remove from heat and add Parmesan cheese.
  • Season with salt and pepper to taste.

 

  • Lightly spray the slow cooker with non stick spray.
  • Spoon half of meat mixture into slow cooker and spread evenly.
  • Top with half of the spaghetti pieces.
  • Spoon half of Parmesan cheese mixture over the spaghetti pieces and spread evenly.
  • Top with half of the Mozzarella cheese.
  • Repeat layers.

 

  • Cover and cook on LOW 4 hours.
  • Let stand 10 minutes before serving.
  • Serve with fresh grated Parmesan cheese.

NOTE**: I can sometimes find “pot size” spaghetti which is just half size spaghetti so much less mess with breaking and they fit in the slow cooker perfectly.

SLOW COOKER BARBACOA

A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

SLOW COOKER BARBACOA
1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

  • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
  • Add broth and pulse until well blended.
  • Place roast in slow cooker and pour sauce over top.
  • Cook on low 7-9 hours or until meat is tender.
  • Shred meat into juices.
  • Prepare rice 20-30 minutes before ready to serve.
  • Serve over rice.

RICE
3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

  • In a large saucepan combine water, rice, butter and salt.
  • Bring to a boil.
  • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
  • Remove from heat and stir in cilantro and lime juice.

CLASSIC BEEF STROGANOFF and/or DEVILED STEAK TIPS

CLASSIC BEEF STROGANOFF
1 1/4 pounds sirloin tips, trimmed of fat and cut into 1 inch pieces
2 teaspoons Bragg’s liquid aminos
2 tablespoons butter
3/4 pound mushrooms, sliced thin **
2 teaspoons hot water
1 tablespoon Coleman’s dry mustard
1 teaspoon sugar
Fresh ground black pepper
1 tablespoon avocado oil
1 large shallot, diced fine
1 tablespoon tomato paste
2 tablespoons Wondra flour
1/2 cup dry white wine
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon fresh chopped flat leaf parsley

  • Poke each piece of meat with a fork
  • In a mixing bowl toss meat pieces with Bragg’s liquid aminos, cover and marinate 1 hour.

 

  • While meat is marinating prep mushrooms.
  • In a large skillet melt butter over medium high heat.
  • Add mushrooms and sauce until soft and caramelizeng.
  • Drain mushrooms and set aside.

 

  • Whisk together the water and mustard powder with the sugar, and some pepper just until a smooth paste forms. Set aside.
  • Pat meat dry with paper toweling.
  • Season with fresh ground pepper.

 

  • Heat oil in large skillet over medium high heat.
  • Add beef pieces and sear on ALL sides, reducing heat as necessary to prevent burning. Transfer eat to plate.
  • Add Add onions and saute until caramelized and browning.
  • Add in the tomato sauce and flour, stirring to blend.
  • Stir in beef broth, mustard paste and wine until well blended and bring to a SLOW simmer, cooking until slightly reduced and starting to thicken.
  • Fold meat pieces and mushrooms into the sauce and cook a couple minutes more until heated through.
  • Remove from heat and fold in sour cream.
  • Serve immediately over buttered noodles.
  • Sprinkle with parsley.

*NOTE*: I prefer thin sliced mushrooms, but some prefer larger mushrooms in which case you should use 1 pound and quarter them.

OR You can make this version of the same basic style meal – just depends on your flavor palette:

DEVILED STEAK TIPS serves 4-6
2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
2 1/2 tablespoons avocado oil
1 shallot, minced
2 garlic cloves, minced
2 tablespoons Wondra flour
3/4 cup beef broth
3/4 cup water
1/2 cup tomato sauce
1 tablespoon white wine vinegar
1 teaspoon creamy horseradish
1 teaspoon Dijon mustard
Fresh ground sea salt and black pepper

  • Pat beef dry.
  • Season with salt and pepper.
  • In a large skillet heat 1 tablespoon of the oil over medium-high heat.
  • Add half the beef and cook until well browned on all sides, turning as needed, about 6-8 minutes.
  • Remove beef with a slotted spoon to a bowl and add second batch.
  • Remove second batch with slotted spoon.
  • Add remaining oil to the pan.
  • When oil is hot, add onion and season with salt, sautéing until soft.
  • Add garlic and season with pepper.
  • Add in flour and stir to blend, cooking until golden.
  • Whisk in tomato sauce, beef broth, vinegar, horseradish, mustard and water. Be sure to scrape up any browned bits from the pan bottom.
  • Return beef and any accumulated juices to the skillet.
  • Simmer, stirring occasionally 1 – 1 1/2 hours until sauce is thickened and meat is tender.
  • Season to taste and serve over buttered noodles.

SHARING with FOODIE FRIDAY and FULL PLATE THURSDAY.

MINCED BEEF ROLL

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MINCED BEEF ROLL adapted from Diary of a Stay at home Mom Yield 6 servings

1 and half pounds of beef mince (ground beef)
2 teaspoons of salt
1 bunch green onions, minced
2 cloves garlic, crushed
1/2 cup of Italian breadcrumbs
1 egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon Worcestershire Sauce
2 tablespoons parsley
diced tomato
mozzarella cheese

  • Preheat oven 350 degrees.
  • Mix all ingredients well, except tomato and onion and mozzarella.
  • Press beef mixture out on a sheet of wax paper into a rectangle measuring 30 x 20 cm (about 12 by 6 inches).
  • Spread with some diced tomato and onion and sprinkle with shredded mozzarella cheese.
  • With the help of the paper, roll up from the long edge, like a Swiss roll.
  • Place, seam side down, on an oiled Swiss roll tin a little larger than the meat roll.  I use my new Lasagna trio pan.
  • Bake at 350 for 30 minutes.
  • Remove from oven and spread some more diced tomato and onion over the top, and then arrange thin slices of mozzarella, side by side, to cover the top completely.
  • Return to oven and bake for 30 minutes more.
  • Serve in thick slices.

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BRAISED BEEF & ONIONS aka BAKED STEAK, PARMESAN GARLIC POMMES ANNA and my new OXO tool

Baked SteaksBRAISED BEEF & ONIONS aka BAKED STEAK

1 new york strip steak per person

1 LARGE Vidalia onion

garlic salt

white pepper

sea salt

  • Preheat oven to 400 degrees.
  • Pat meat dry.
  • Generously sprinkle meat with garlic salt, sea salt and white pepper to taste.
  • Using a mandoline slice onion as thin as possible.
  • Place half the onions on the bottom of a baking dish.
  • Lay steaks on top of onions.
  • Top with remaining onions.
  • Seal with foil.
  • Bake for 2 hours.
  • Check for tenderness.
  • Bake another 30 minutes as necessary.

PARMESAN GARLIC POMMES ANNA

1-2 Yukon potatoes per person

Parmesan cheese

garlic salt

  • 1 tablespoon butter per person, sliced very thin
  • Using mandoline slice potatoes on thinnest setting.
  • Spray baking dish with PURE.
  • Arrange potatoes in layers, sprinkling with garlic salt, pepper and Parmesan cheese between each layer and on top.
  • Microwave for 2 minutes on high.
  • Top with butter slices and then a bit more Parmesan cheese and bake with beef the last 30 minutes until crisp and tender.

 

LOVE MY NEW TOOL! It’s an OXO hand held mandoline.  There are 3 thickness sizes and best of all a lock!  The lock prevents those cuts that are inevitable otherwise.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

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