Quick and Easy Dinner with Strip Loin Steak

Ingredients

1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/4 tsp each salt and coarsely ground pepper
1/4 cup olive oil
2 tbsp prepared horseradish
2 beef strip loin grilling steaks (8 oz each), halved crosswise
2 sweet red peppers, quartered
1 large Vidalia onion, cut in 1/2-inch thick rings

Method

1. In small bowl, combine vinegar, mustard and half each of the salt and pepper. Ggradually drizzle in oil, whisking until emulsified. Stir in horseradish. Remove 2 tbsp and set aside for topping.
2. Season steaks with remaining salt and pepper. Place on greased grill over medium-high heat. Close lid and grill, brushing often with horseradish mixture and ttirning once, until medium-rare, about 8 minutes.
3. Remove steaks from grill. Spoon reserved horseradish topping on top. Let stand for 5 minutes.
4. Add red peppers and onion to grill. Grill, covered, turning occasionally and brushing with horseradish mixture, until softened slightly, about 5 minutes. Serve with steak.

Makes 4 servings.

Source:

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Traditional French-style Burgundy Beef Stew

Ingredients

3-1/2 lb lean stewing beef (chuck or shin)
6 oz lean salt pork or thick cut rindless streaky bacon
3 tbsp butter
12 oz baby onions
12 oz small button mushrooms
1 onion, finely chopped
1 carrot, finely chopped
2 or 3 garlic cloves, finely chopped
3 tbsp plain flour
3 cups red wine, preferably Burgundy
1-1/2 tbsp tomato puree
bouquet garni
2-1/2 to 3 cups beef stock
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

Method

1. Cut the beef into 2-inch pieces and dice the salt pork or cut the bacon crossways into thin strips.
2. In a large heavy flameproof casserole, cook the pork or bacon over a medium heat until golden brown, then remove with a slotted spoon and drain. Pour off all but 2 tbsp of the fat.
3. Increase the heat to medium-high. Add enough meat to the pan to fit easily in one layer (do not crowd the pan or the meat will not brown) and cook, turning to colour all sides, until well browned.
4. Transfer the beef to a plate and continue browning the meat in batches.
5. In a heavy frying pan, melt one-third of the butter over a medium heat, add the baby onions and cook, stirring frequently, until evenly golden. Set aside on a plate.
6. In the same pan, melt half of the remaining butter over a medium heat. Add the mushrooms and saute, stirring frequently, until golden, then set aside with the baby onions.
7. When all the beef has been browned, pour off any fat from the casserole and add the remaining butter. When the butter has melted, add the onion, carrot and garlic and cook over a medium heat for 3-4 minutes until just softened, stirring frequently.
8. Sprinkle over the flour and cook for 2 minutes, then add the wine, tomato puree and bouquet garni. Bring to the boil, scraping the base of the pan.
9. Return the beef and bacon to the casserole and pour on the stock, adding more if needed to cover the meat and vegetables when pressed down. Cover the casserole and simmer very gently over a low heat, stirring occasionally, for about 3 hours or until the meat is very tender.
10. Add the sauteed mushrooms and baby onions and cook, covered, for a further 30 minutes.
11. Discard the bouquet garni and stir in the parsley before serving.

Makes 6 servings.

Source: French – Delicious Classic Cuisine Made Easy

Rice with Braised Beef Curry, Potatoes and Onions

Ingredients

2 pounds boneless beef short rib, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 large onions, cut into 1-inch dice
1 tablespoon minced ginger
2 tablespoons curry powder
2 large unpeeled russet potatoes, washed, cut into 1-inch dice
4 cups fresh chicken stock or low-sodium canned chicken broth
1 lemon, cut into wedges
4 cups cooked white or brown rice

Method

1. Season the meat with salt and pepper.
2. Heat a stockpot or other tall wide pot over high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the beef, in batches if necessary. Saute until brown on both sides, about 3 minutes. Remove and set aside.
3. Reduce the heat to medium-high and add the remaining tablespoon of oil. Swirl, and when the oil is hot, add the onions, ginger and curry powder. Saute, stirring, until softened, about 2 minutes.
4. Add the potatoes, the meat and the chicken stock and adjust the seasoning, if necessary. Bring to a simmer, cover, and cook until the meat is spoon-tender, about 1-3/4 hours.
5. Place the rice on four individual plates. Top with the beef and vegetables, garnish with the lemon wedges, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Italian-style Meatballs with Spaghetti

Ingredients

2 medium onions, finely chopped
1/4 cup extra -virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
5 teaspoons salt
1-1/2 teaspoons black pepper
1-1/2 pounds ground veal
1-1/2 pounds ground pork
1-1/2 pounds ground beef (not lean)
1 cup olive or vegetable oil
2 pounds dried spaghetti
grated Parmigiano-Reggiano

Sauce

6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
4 teaspoons salt, plus more to taste
1 teaspoon black pepper

Method

1. To make the sauce, drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.
2. Cook onions in oil in pot over medium heat, stirring occasionally, until softened. Add garlic and cook, stirring occasionally, until softened, about 2 minutes.
3. Stir in tomatoes with their juice, salt, and pepper. Simmer, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.
4. Make meatballs while sauce simmers. Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes.
5. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.
6. Soak bread in milk in another bowl until soft, about 5 minutes. Squeeze bread to remove excess milk, discarding milk.
7. Stir together onion mixture, bread, eggs, Parmesan, parsley, oregano, zest, salt, and pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).
8. Form mixture into about 70 (1-1/2-inch) balls with dampened hands, arranging on two large baking sheets.
9. Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meatballs in 4 or 5 small batches, turning frequently, about 5 minutes per batch. Transfer to a clean large bowl.
10. Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If necessary, divide mixture between two pots.)
11. Cook spaghetti in 2 batches in pasta insert in well-salted boiling water until al dente, draining and tossing each batch with some of sauce in a large serving dish.
12. Serve with meatballs, remaining sauce, and grated cheese.

Makes 12 to 16 servings.

Source: Gourmet Italian

Pan-fried Prosciutto-wrapped Veal and Cheese with Roasted Tomato Salad

Ingredients

8 x 2 oz flattened veal steaks
sea salt and cracked black pepper
8 sage leaves
4 slices (3-1/2 oz) smoked mozzarella cheese, halved
8 slices prosciutto
2 oz unsalted butter
2 tablespoons olive oil

Roasted tomato salad

1 lb vine-ripened cherry tomatoes
3-1/2 oz rocket (arugula) leaves
shaved parmesan cheese, to serve

Method

1. To make the salad, Preheat the oven to 180°C (350°F).
2. Place the tomatoes in a baking dish lined with non-stick baking paper and roast for 10 minutes or until tender.
3. Remove from oven and combine the roasted tomatoes with the rocket and parmesan. Set aside.
4. Sprinkle the veal with salt and pepper and top each steak with a sage leaf and a slice of mozzarella. Fold in half and wrap in a slice of prosciutto.
5. Heat a large non-stick frying pan over high heat. Add the butter and oil and cook the veal for 2-3 minutes each side or until cooked through.
6. Serve with the roasted tomato salad.

Makes 4 servings.

Source: Simple Essentials – Beef, Lamb + Pork