Ginger Flank Steak with Edamame Rice

Serves 2-3 people  (Count on two with some leftovers!)

1 1-lb flank steak
½ T Kosher salt
1 t pepper
½T parsley
¼ t ground ginger
½ lime
1 pouch ready-to-serve Basmati Rice (I use Uncle Ben’s 90-second microwavable pouch)
1 cup fully cooked and shelled edamame (buy shelled edamame frozen, then steam in microwave.)

Mix together the salt, pepper, parsley and ginger and rub on all sides of the steak.  Slice steak across the grain into thin strips for grilling (we use our little George Foreman) OR grill whole steak on regular grill (slicing will be last step).  Remove from grill and squeeze lime over steak.  Cover loosely with foil and let stand 10 minutes.

Prepare rice according to package and steam edamame.  Stir the edamame into the rice and squeeze lime over the rice mixture. 

Slice steak across the grain into thin strips if not already done, and serve over rice.

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Salisbury Steak

1 can cream of mushroom (semi-condensed)*
1 Tbs mustard
2 tsp worcestershire sauce
1 tsp horseradish
1 egg
1/4 cup dry oats or bread crumbs
1/4 cup chopped onion
1/2 tsp salt
1 lb ground beef
2 Tbs vegetable oil
1/4 cup water
1 tsp pepper

Combine the soup, mustard, Worcestershire sauce and horseradish; blend well.

In another bowl, lightly beat the egg. Add oats (or bread crumbs), onion, salt, pepper and 1/4 cup of the soup mixture.

Add beef and mix well.

Shape into about 5-6 patties. Brown the patties in oil on both sides in a large skillet; drain.

Combine remaining soup mixture with water; pour over patties.

Cover and cook over low heat for 10-15 minutes or until meat is done.

Sprinkle with chopped parsley and serve over mashed potatoes.

*I use Amy’s Organics Cream Of Mushroom semi-condensed soup, which is thinner than Campbell’s condensed soup. If you use a condensed soup, you will want to adjust the amount of water you add to 1/2 cup.

Sirloin Bordelaise

Tags

beef, slow-cooker

(This is the first recipe that I came up with on my own.  Based on the bordelaise sauce from the Better Homes and Garden red plaid cookbook.  The sauce sounded so good, I built the recipe around it!)

1 can beef broth
¼ cup red wine
½ lb. fresh sliced mushrooms
2 cloves garlic, sliced
1 – 1½ lb. top sirloin steaks

RUB:
1 T Kosher salt
½ T pepper
1 T parsley
Mix together and rub on all sides of the steaks. 

 Braise the steaks on stovetop in 1 T oil.   When braised, place in slow cooker with first 4 ingredients.  Cook on low for 8 hours or high for 4 hours.

 When cooking is finished, remove steaks and mushrooms and keep warm.  Strain remaining liquid, reserving 2 cups. 

 BORDELAISE SAUCE:
¼ c. chopped green onion
2 T butter
1 T all-purpose flour
½ t dried thyme, crushed
2 cups reserved broth/wine mixture

Cook the onions in hot butter until tender; stir in flour and thyme, followed by reserved broth/wine mix.  Bring to boil, stirring occasionally.  Reduce heat, boil gently (uncovered) until reduced to 1 cup (15-20 minutes).

Serve with homestyle mashed potatoes and Italian herb bread.

Venison Stew

Tags

soups, venison

2 lbs cubed venison(1” pieces)

4 large potatoes peeled and cubed

4-5 large carrots, cut into 1” pieces

2 large onions cut into med size pieces 2 Tablespoons salt

1 teaspoon Pepper   

3 whole bay leaves

3 beef bouillon cubes

Pinch of sage

Pinch of garlic powder

In a large stock pot or sauce pan cover venison with water and add 1 Tablespoon salt.  Bring to boil and reduce heat.  Turn down to a simmer and cook for 45-60 minutes to get the meat very tender.

Place all veggies in another stock pot add 1 tablespoon salt, ½ teaspoon pepper, sage and garlic, cover with water.  Drain Venison and rinse briefly then combine it with the veggies.  Add 3 beef bouillon cubes and 3 bay leaves. 

Bring to a simmer, add a little water if needed.

This stew is best cooked for several hours or even all day so start early.  (Cooking too fast “mushes” out the veggies.)