Steak and Hummus Sandwiches

These sandwiches were a quick weeknight fix.  Preparation can be done in the morning while cooking of the steak and assembling of the sandwich can be done just before serving.

I made the hummus for the sandwich in the morning.  It is a simple recipe that I have been making for years.  It has chickpeas, horseradish, lemon juice, olive oil tahini paste, and salt and pepper.  Tahini is a paste made of  ground sesame seeds and oil.  It smells similar to peanut butter but is a bit milder.

The sandwiches were a hit.  They were fast to make and easy to assemble.  The creamy horseradish taste of the hummus paired well with the tender steak and sweet red onion. As a side dish, I made a creamy carrot salad with raisins.

Steak and Hummus Sandwiches 

1/2    red onion, thinly sliced

1/2    cup pickled banana peppers, sliced

1/2    cup hummus

1       pound grilled flank steak; thinly sliced against the grain

2       tablespoons extra-virgin olive oil

         Kosher salt and freshly ground pepper

4       pocketless pita or flatbread (I used Naan bread, which is Indian)

8       romaine lettuce leaves, thinly sliced

1.  Spread the hummus on the flat bread.  It should be covered to about 1/2-inch from the edge.

2.  Add lettuce over the hummus.

3.  Add the red onion and pickled banana peppers. 

4.  Add the steak.

5.  Fold in half and serve.

Beef and Asparagus Puff Pastry Slices

Every month or so, Kevin's office holds a potluck and I always love to test new recipes on them.  :)  The theme this month was soups.  Others in the office already had chosen soups and breads, so I thought I would make something that could be served on the side with them.

I have made this appetizer in another variation for them and it seemed to go well.  The last time, I made it with ham and cheese.  Though it looks like it would be slightly cumbersome to make, it is rather easy to assemble.

The slice roast beef and horseradish sauce are a natural combination that works well together.  The addition of asparagus and Swiss cheese puts this appetizer right where it needs to be.  Amounts used in horseradish sauce are subject to your own tastes.

Going by the two 2-inch squares that were brought home as sacrificed leftovers, I would say everyone enjoyed it~!

Beef and Asparagus Puff Pastry Slices

1  box puff pastry sheets; thawed overnight in the refrigerator
1/2 cup sour cream
1/4 cup creamy horseradish sauce
1 tablespoon horseradish mustard; or dijon will work
salt and pepper to taste
12 ounces sliced roast beef (lunch meat works fine)
12 ounces sliced Swiss cheese
1/2 pound asparagus spears; cut into 1-inch pieces and blanched
1 egg; beaten

1.  Lightly flour work surface and first piece of puff pastry.  Roll out to approximately 12x17.  Lay on foiled baking sheet.  Repeat for the second layer and put to side.

2.  Mix the sour cream, horseradish sauce, and mustard in bowl; add salt and pepper to taste.  Spread a thin layer on the puff pastry leaving 1-inch space around edge to seal.  Reserve the remaining sauce for topping when serving.

3.  Add roast beef slices; overlapping slightly to cover the puff pastry.

4.  Scatter the asparagus pieces over the top of the roast beef.

5.  Add Swiss cheese slices; overlapping slightly

6.  Brush the 1-inch edge with beaten egg.  Lay the second piece of puff pastry over the top and press the edges to seal.

7.  Cut a few slits in the top piece of puff pastry for steam to escape.

8.  Brush the top sheet with egg mixture and bake in a 400 degree oven for 20-25 minutes; or until golden brown.

9.  Serve warm or room temperature.  Serve with horseradish cream sauce on the side.

Buffalo Sloppy Joes

This recipe combines the great flavors of bar-style buffalo chicken wings and the speed of putting together a pot of sloppy joes.  A good Lousiana-style hot sauce gives this dish the tart zing that replicates those great wings.  The creamy tang of the blue cheese tones down the heat just enough to make you want to keep eating more.

I used ciabatta rolls instead of hamburger buns.  Using a denser, harder roll prevented the buns from falling apart while eating.  I also used ground beef in preparing the pictured recipe.

Buffalo Sloppy Joes

2        pounds extra-lean ground turkey or beef

2        celery ribs; chopped

1        medium onion; chopped

1        medium carrot; grated

3        garlic cloves; minced

1        8 ounce can tomato sauce

½       cup chicken broth

¼       cup Louisiana-style hot sauce

2        tablespoons brown sugar

2        tablespoons red wine vinegar

1        tablespoon Worcestershire sauce

¼       teaspoon pepper

8        hamburger buns; split

1        cup crumbled blue cheese; optional

1. In a Dutch oven, cook the first five ingredients over medium heat until the ground beef or turkey is no longer pink. 

2. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through.

3. Serve on buns; sprinkle with blue cheese; if desired.

Stovetop Hamburger Casserole

For those that still remember the boxed Hamburger Helpers when you were a child and still enjoy them, Kevin is one of those people, here is a grown-up version of a classic.  

This is an easy to prepare weeknight meal.  The ingredients can be prepped prior to leaving for work and assembled when you get home.  This is comfort food at it's most rudimentary level.  This easily makes four servings.

Stovetop Hamburger Casserole

1 package (7 ounce) small pasta shells

1-1/2 pounds ground beef

1 large onion, chopped

3 medium carrots, chopped

1 celery rib, chopped

3 garlic cloves, minced

3 cups cubed cooked red potatoes

1 can (15 ounce) whole kernel corn, drained

1 can (16 ounce) tomato sauce

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

1. Cook the pasta according to package directions.  Meanwhile, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.

2. Add the carrots, celery and garlic; cook and stir for 5 minutes or until vegetables are crisp-tender.

3.  Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through.  Drain pasta and add to skillet; toss to coat.  Sprinkle with cheese.  Cover and heat until cheese is melted.

Balsamic Beef Brisket

As I was going through the shows I have stored on the DVR (about 60% of the memory), I ran across an episode of Secrets of A Restaurant Chef with Anne Burrell.  Gotta love the hair! :)

She was making beef brisket.  I have made brisket one other time before and it turned out to be the consistency of the bottom of a shoe.  In the food world, brisket is the new "IT" meat.  So, not wanting to give up, I watched the episode.  

To my surprise she was using balsamic vinegar as the cooking liquid.  If you don't know how much I love balsamic, check out the blog entry "Balsamic Vinegars" from December, 2009.  You may be thinking...balsamic and brisket???  But trust me, this is one you will definitely keep in your collection as a regular.  

This serves 6-8.  I hope you enjoy it!

Balsamic Beef Brisket

          Extra-virgin olive oil

1        (5-pound) beef brisket

Kosher salt

¼       pound slab bacon, skin removed and reserved, bacon cut into lardons

3        large onions, thinly sliced

3        celery ribs, thinly sliced on the bias

4        cloves garlic, smashed and finely chopped

1        pound cremini mushrooms, stemmed and finely sliced

2        cups balsamic vinegar

3-4     cups chicken stock

4        bay leaves

1        fresh thyme bundle

1        bunch finely chopped fresh chives, for garnish

Directions

1.  Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt.

2.  Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.

3.  Preheat the oven to 375 degrees F.

4.  Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat.

5.  Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes.

6.   Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed.

7.  Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.

8.  Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.

9. Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

10.  Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy.

11.  Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

Italian Strip Steaks with Foccacia

I recently bought the new Taste of Home cookbook and this is the first recipe I made. We had this on Sunday this past week.  The recipe does seem to have many ingredients but it really comes together and is ready quickly.  The recipe calls for store-bought foccacia bread but I made mine instead since I love to make bread.  I will post the bread recipe at a later date.


We both really enjoyed this dish.  Kevin rated it a 5 out of 5, so I know it was really good!  ;)

Italian Strip Steaks
4 boneless beef top loin steaks (8 ounce each)
3 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 shallot, finely chopped
1 small red onion, chopped
2 garlic cloves, minced
2 teaspoons fresh rosemary, minced
1/2 cup roasted sweet red peppers, cut into strips
1/4 cup red wine or beef broth
1 tablespoon sugar
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 loaf foccacia bread, cut into quarters; warmed
2/3 cup shredded Asiago cheese
1/4 cup sliced pimiento-stuffed olives


1. In a large skillet, cook steaks in 2 tablespoons oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium rare - 145 degrees, medium - 160 degrees, well-done 170 degrees).  Remove and keep warm.


2.  In the same skillet, saute the mushroms, shallot and onion in remaining oil.  Add garlic and rosemary, saute 1-2 minutes longer.  Stir in the red peppers, wine/broth, sugar, balsamic. Salt and pepper to taste.; heat through.


3.  Place warm foccacia on serving plates; top each with a steak and 1/2 cup mushroom mixture.  Sprinkle with cheese and olives.

Beef Pepper Steak

Tonight, Kevin was in charge of dinner.  When I left this morning, I didn't know whether he would make one of his great stand-by dishes such as meatloaf, stuffed cabbage, or lemon chicken, or he could have decided to make Hamburger Helper.  Any of these would have been good simply because he cooked.  Most of the time I monopolize the kitchen and the menu for the week.  He seldom gets to cook but when he does, it is usually good!

He found this recipe on about.com under southern foods.  Sometimes the simplest ingredients yield a really great meal.  We had this served with mashed potatoes.  Pepper steak serves 6

Beef Pepper Steak

3 tablespoons butter or oil
1 1/2 pounds round or flank steak
1 1/2 cups thinly sliced onion
1 cup diced celery
2 cups canned tomatoes, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
2 bay leaves
3 large green bell pepper
1 1/2 teaspoons cornstarch
2 teaspoons soy sauce
1/4 cup cold water

1.  Heat butter over medium high heat, brown meat, which has been cut into 1/4-inch wide strips.

2.  Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside.

3.  Reduce heat, saute onions for 5 minutes. Return meat to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and water.

4. Add peppers, which have been seeded and cut in 1/2-inch strips, simmer covered for 10 minutes. Blend cornstarch, soy sauce and water in small dish; stir into meat mixture.

5.  Cook until thick and clear, about 1 minute.

Quick Cheeseburger Bake

This was a pretty tastey dish.  Easy to make and quite flavorful for such a simple meal. I found this recipe on Recipezaar.

Quick Cheeseburger Bake
1 pound ground chuck
¾ cup onions, chopped
1 large clove garlic; minced
1 10 ¾ ounce can cheddar cheese soup
1 cup frozen mixed vegetables
½ cup milk
2 cups Bisquick
¾ cup water
1 cup shredded cheddar cheese

1. Generously grease a 13x9 inch baking pan. Cook beef and onion in 10-inch skillet until beef is browned; drain.
2. Stir in soup, vegetables and milk.
3. Stir in baking mix and water into baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese.
4. Bake 30 minutes at 400°

Burgundy Beef Stew

We had two of our best friends up to the cabin this weekend.  On a cold winter weekend there is nothing better than a warm stick to your ribs meat.  Thanks to Linda for the great photography! 

This was a recipe I adapted from the show Tyler Florence's Ultimate...  This recipe comes in a close second to my usual one.  I have been making Burgundy Beef Stew for years but this weekend I could not find my usual recipe.  The normal stew I make is from a cookbook called "Hollyhocks and Radishes."  This is one of Kevin's favorites and requests it often. 

Some of the best beef stew I have ever eaten has always been made with a good bottle of burgundy wine.  I have been making this for years and it is always a winner.

I also made a fresh loaf of White Thyme Bread.  I brushed it with olive oil, toasted it and served the stew over the top.  You could substitute potato for the rutabaga and parsnip for the carrots.  

Burgundy Beef Stew
1/4 cup olive oil, plus more for drizzle
3 tablespoons butter
2 cups flour
3 pounds beef chuck, shoulder roast, cut into 1-inch pieces
   salt and pepper
1 750 ml botle of dry red wine, burgundy
8 sprigs thyme
6 cloves garlic
1 zest of an orange
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cup beef stock
2 tablespoons worcestershire sauce
1 rutabega
1/2 pound carrots, peeled and sliced
1 bag frozen pearl onions
1 pound mushrooms, cut in half
1/2 bag frozen peas
  fresh flat leaf parsley, chopped for garnish

1.  Preheat a large heavy bottomed saucepan or dutch oven over medium high heat with the oil and butter.

2.  While pan is heating, arrange the flour on a large dish.  Season the cubed beef with salt and freshly ground black pepper and then toss in the flour to coat.  Shake off the excess flour and add the beef chunks in a single layer to the hot an, being careful not to over crowd the pan, you will need to work in batches.  Brown all of the cubes on all sides.  Once all the meat has been browned remove it to a plate and reserve.

3.  Add the wine to the pan and deglaze pan, bring to simmer.  Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest, ground cloves, freshly ground black pepper and salt, to taste, add  bay leaves, beef stock and worcestershire sauce.  Bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered until the liquid starts to thicken, about 15 to 20 minutes.  Cover and cook on low for 3 hours.  Stirring frequently.

4.  After 3 hours add the rutabaga and sliced carrots, along with a pinch of sugar to balance out the acid from the wine.  Turn the heat up slightly and simmer, uncovered, for 45 minutes more, until the vegetables are tender.  During the last few minutes of cooking, add the frozen peas, onions and mushrooms.  Season with salt and pepper and remove thyme sprigs.

5.  To serve, place the stew over a toasted thick slice of bread.  Garnish with parsley, drizzle with olive oil.

Swedish Meatballs

This recipe was found on one of my favorite websites, Recipezaar.  Typically, when I select a recipe from the site, I sort all of them by rating.  I read the reviews to see what people have said along with any additions/omissions.  People who use Recipezaar, tend to leave great comments and suggestions. 

Swedish Meatballs

Meatballs
1 pound ground beef
2/3 cup milk
½ cup breadcrumbs
1 egg
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon nutmeg
Pepper


Sauce
1 10 ¾ ounce can cream of mushroom soup
½ cup sour cream
½ cup milk
Kitchen Bouquet for color

1. Preheat the oven to 400˚.
2. Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.
3. Bake for 10 minutes or until browned.
4. Remove meatballs from oven and place in a casserole dish.
5. Turn oven to down to 350˚.
6. Stir together all ingredients for the sauce and combine with the meatballs in the casserole.
7. Bake, covered for 1 hour.
8. Let stand covered for 10 minutes before serving.

Breaded Steak Sandwich with Roasted Red Peppers and Mozzarella

With sandwiches that turn out like this, I will never have to go to Taylor Street in Chicago again.  These are a true winner!

      Flour
4   Sirloin Tip Steaks; thinly slice and pounded
1   egg
1   tablespoon water
½  cup seasoned dried bread crumbs
1   tablespoon grated parmesan cheese
¼  teaspoon salt
¼  teaspoon ground pepper
     Vegetable oil for deep frying
4   6-inch lengths French bread, sliced openly horizontally
¼  cup shredded mozzarella
1/3 cup marinara sauce, warmed
Roasted red peppers

1. Spinkle a bit of flour on a smooth, clean surface. Flip the steak on the flour a few times so it has some flour on both sides and then use a meat pounder to pound it to less than ¼-inch thick.

2. Mix together the egg and water in a wide, shallow dish. In a separate wide, shallow dish, combine the bread crumbs, parmesan, salt, and pepper. Pour 1/2-inch of oil into a large skillet and heat on medium high. Dip the steak into the egg mixture, turning and folding until it is fully moistened.

3. Then dredge it in the breadcrumb mixture, turning to coat it thoroughly. Slide the steak into the hot oil and cook until it is light brown, turning it once, about 4 minutes; do not let the steak brown too much.

4. Remove the steak from the pan, place it on paper towels, and instantly fold it up so it will fit inside the bread. Immediately place it in the bread and top it with the mozzarella. Pour on the marinara and add the red peppers as desired.  You may want to pop it under the broiler for a minute to melt cheese a bit more.

Beef Tips with Gravy

Tonight we had probably the most delicous beef tips that either of us have ever had. The recipe came from http://www.recipezaar.com/. I modified it slightly to adjust taste. We had it over extra-wide egg noodles and a dinner salad. This was so good that we ate two-thirds of the platter. As you can see by the picture, fairly good size plate. I hope you enjoy it as much as we enjoyed eating it.

Beef Tips and Gravy

2 pounds cubed beef chuck; 1-inch cubes
2 onion, chopped
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 package brown gravy mix

1 cup water

2 tablespoons cornstarch

1/4 cup cold water

Directions

1. In a large skillet, heat oil over high heat.

2. Saute the onion until translucent.

3. Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.

4. Stir in garlic powder, salt and pepper.

5. Bring to boil and reduce heat.

6. Cover and simmer for 1 1/2 to 2 hours.

7. Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.

8. Right before serving, if still thin, mix 2 tablespoons cornstarch and cold water. Add to beef gravy and bring to boil. Thicken.

9. Serve over egg noodles.