Tag: DEVILED

BEET PICKLED DEVILED EGGS

A few years ago I saw an article on Chinese Tea eggs. They were so beautiful and intrigued me enough that I wanted to make some. Well I never quite got around to it, but then hubby asked for some deviled eggs and my brain went into overdrive. I decided to create the same affect with pickled beets.


PICKLED DEVILED EGGS
1 dozen eggs, hard boiled
1 jar pickled beets
1/8 + cup mayonnaise
1/4 teaspoon prepared horseradish
1 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon cider vinegar
Sweet Hungarian paprika

  • Boil eggs as normal. Rinse under cool water.
  • Drain beets, retaining juice.
  • Gently crack eggs all over.
  • In a medium skillet heat water and beet juice together.
  • Add eggs and simmer 20 minutes, gently rolling eggs periodically.
  • Remove from heat.
  • Remove eggs from pan and drain on paper towels.
  • Remove shells.
  • Slice open eggs and scoop out yolks.
  • Mash yolks with salt and pepper.
  • Add mayonnaise, vinegar and horseradish and blend well.
  • Fill eggs.
  • Sprinkle with paprika and serve.

I save the pickled beets to use with 1000 Island dressing on my Crab salad.

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.