Sunday, June 7, 2015

Beef Tips with Noodles

This is my updated version of one of my historic recipes, Veal Heart with Noodles. Since many of us today find organ meats unappetizing, as well as hard to find, this updated version should appeal to modern families. I prefer to use sirloin tips, but round steak, flank steak, or chuck steak should also work well. 




1 1/2 to 2 pounds sirloin, round or chuck steak
1 tablespoon flour
1 medium onion
2 tablespoons butter or cooking oil
1 1/2 teaspoons salt (optional)
1/4 teaspoon black pepper
1/2 cup red cooking wine
3/4 cup water or broth
4 cups cooked noodles

Chop onion and cut meat into 1 inch cubes. Roll meat cubes in flour until coated. Heat butter or oil in a large skillet. Add onions and beef and cook until beef turns brown. Add wine, broth, and seasonings and bring to a boil. Reduce heat to low. Cover and simmer until meat is tender, approximately 1 1/2 to 2 hours, stirring occasionally. If too much liquid evaporates add more wather or broth. Serve over cooked noodles.

Wednesday, June 3, 2015

Italian Style Pork Roast with Mushroom Gravy

Sometimes when you try something new in the kitchen you hit a home run and create something wonderful. This reminds me of the dishes I sometimes order at fancy Italian restaurants--only better.




1 to 3 lb pork roast
2 packages fresh, sliced mushrooms, rinsed and drained
1 medium onion, chopped
3 cloves minced garlic
2 tablespoons butter
2 tablespoons cooking oil
3 tablespoons flour
2 cups chicken broth
1 teaspoon salt, (if desired)
1 teaspoon Italian seasoning
1 tablespoon basil
1/4 teaspoon black pepper

Preheat oven to 350 F. Generously season pork roast with salt, pepper, and Italian seasoning. Bake at 20 minutes per pound. Begin preparing gravy during the last 30 minutes of cooking time.

Place butter and cooking oil in a large skillet or saute pan. Once butter is completely melted add onion, garlic and mushrooms. Stir frequently until onions and mushrooms are thoroughly cooked. Add flour and stir until all the flour is moistened.  Pour in chicken broth and bring to a boil, stirring frequently. Once gravy is boiling reduce heat to a simmer and add seasonings and salt, (if desired.) Spoon over sliced pork and serve with pasta, rice, or mashed potatoes. 

Saturday, May 30, 2015

Lemon Mint Chicken

I planted some mint in my garden last year, and it took off like weeds. So now it's time to create some new dishes that use mint as an ingredient. This was inspired by a recipe for lime chicken and mint, and it came out amazing. Enjoy.



 5 or 6 chicken breasts OR
7 or 8 chicken tenders
1 large lemon
1/2 cup all purpose flour
1 tablespoon paprika
1 1/2 teaspoon salt (optional)
1/4 cup vegetable oil
2 tablespoons brown sugar
1/2 cup chicken broth
1/2 cup white cooking wine
2 sprigs fresh mint

Preheat oven to 375 F. Grate lemon peel for zest, and squeeze the juice over a strainer and into a small bowl. Set aside. Chop mint leaves and set aside. Place flour, paprika and salt, (if desired) into a large plastic food storage bag and shake until well blended. Pour cooking oil into a skillet and heat. As the oil is heating drop the chicken into the plastic bag and shake until well coated. Place chicken in skillet and brown on both sides. Remove from skillet and place in a baking dish. Blend lemon zest and brown sugar together in a small bowl and sprinkle on top of the chicken. Blend chicken broth, cooking wine and lemon juice together in a medium bowl and pour over the chicken. Top with chopped mint leaves and bake for 35 to 40 minutes, or until the sauce is bubbling and the juices in the chicken are clear.

Wednesday, April 1, 2015

Pork Chops in Beer Gravy

I'm always into trying something new, and this dish is tasty and easy to prepare.




4 to 6 thick cut pork chops
1 12 oz can of beer
1 can cream of mushroom soup
2 tablespoons vegetable oil
garlic powder
tsp season salt
black pepper

Preheat oven to 350 F. Sprinkle pork chops with garlic powder, season salt and pepper, and cook in skillet with vegetable oil. Once chops are nicely brown remove and place in a baking dish. Pour soup and beer into the skillet, stir in pan drippings and heat to boiling. Pour over pork chops and bake for 1 hour. The gravy goes well with mashed potatoes.

Saturday, March 28, 2015

Beef and Beer Stew

Still working on getting rid of a leftover case of beer. I know, most of you are probably thinking, "Why not just drink it?" Problem is, I never developed a taste for beer, but I'm finding it to be a great ingredient for a number of recipes. This is my latest creation, adapted from an Irish Stew recipe.




2 pounds stew meat, cut into cubes
3 tablespoons vegetable oil, divided
2 tablespoons flour
1 pinch salt and pepper
1 pinch cayenne pepper (optional)
1 teaspoon thyme OR a sprig fresh thyme
1 tablespoon minced garlic
1 large onion, chopped
1 cup sliced carrots
1 cup peas
1 large russet potato, peeled and diced
1 8 oz can tomato sauce
1 12 oz can of beer
1 sprig fresh parsley, chopped (optional)

Toss beef cubes into a large bowl and stir in 1 tablespoon of the vegetable oil until well coated. Set aside. Mix flour, salt and pepper, and cayenne pepper (if desired) in a small bowl and stir until well blended. Heat remaining oil in a stew pot or Dutch oven. Coat beef cubes in flour mixture and drop into the hot oil, browning on all sides. Add onions and garlic. Cook until onions turn clear. Add tomato sauce, stirring well. Cover and reduce heat. Simmer for 5 minutes.

Increase heat and pour 1/2 of the beer into the pan, scraping any residue from the bottom as it begins to boil. Pour in the remaining beer, add peas, carrots, potato and thyme. Cover, reduce heat, and simmer on low for 2 to 3 hours, stirring occasionally. Garnish with parsley before serving.


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