Simple dinner idea with a twist under 40 minutes time. Butter blended with fresh herbs, known as a compound butter, makes a simple but delicious embellishment for any kind of steak.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Filet Mignon Steak with Blue Cheese & Rosemary Butter, Spicy Potato on a Side
Traditional Tourtière - Canadian Meat Pie
Tourtiere is the creme de la creme of pies. Lightly spiced and herbed, this meat pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty for the Thanksgiving dinner and any winter chilly evenings.
Russian Monday: "Solyanka" - Rustic Potato Soup with Smoked Meat & Olives
Solyanka (pronounced “so-lyan-ka”), a Russian word which can be translated as “grab-bag” or “hodgepodge” is the name of the dish symbolic in Russian cuisine known far beyond Russia. As a matter of fact, knowing the name of this dish is enough never to go hungry if you are a foreigner visiting Russia. For the first time “solyanka” is mentioned in the Russian literature of the 15th century and by the 18th century it is widespread and referred by two names – “solyanka” and “pohmelka” (“pokh-mel-ka”), which meant a greasy and very hearty soup served as snack with vodka or served as an entrée. Nobility, however, did not accept this dish at all, considering it a sign of bad taste and only commoners and poor people loved it, since it was very filling and warming while being a good source to replenish energy after a whole day of hard labor. Solyanka also helped common people to drink without actually getting drunk.
Rosemary New York Strip Steak & Pickled Onions
This is one of the most delicious steaks I have ever eaten. It was cooked together with butter, rosemary and garlic. Try it this way!
Have a gorgeous weekend!
Russian Monday: Cabbage Soup - Shchi
Last Sunday, at bloggers conference in Orlando, when people were finding out I was born in Russia they have been asking if I have any recipes of Russian cuisine on my blog. Apparently, I had none. I just thought that on the internet there are plenty of recipes of cabbage soup (pronounced as “sch-ee”), cabbage rolls (“go-lub-tsy”) and perogys (“pee-ro-gee”). There are tons of these things around I would not dare to say final products look really attractive. On the way home I have been thinking about all of this, about my hometown of St. Petersburg, about my mom’s home cooking and the fact that I have graduated from the Culinary Arts Institute years ago particularly in my hometown and not at any other place. I would love to stay close to my roots and I feel that my cultural background comes out anyways in all of my creations – recipes, photos and illustrations.
Wild Mushroom Beef Stew
Here is a beef stew with the added complexity of wild mushrooms to give it some extra body and flavor. Neither the type of meat nor the choice of vegetables is vitally important, because this dish is very flexible. Add some celery if you like or potatoes, or other vegetables of your choice.
Beef and Vegetable Pie
Comforting and substantial main-course pies are always welcome. Winter chills are warded of with classic Beef and Vegetables Pie. At Christmas either Chicken and Red Currant Pie or Beef and Guinness Pie with Chanterelle Mushrooms would make a stunning centerpiece. Beneath a crust of crisp pastry, a tasty, rich stew of tender beef and soft vegetables is ideal antidote to winter colds.
French Pot Roast - Boeuf à la Mode
NUTMEG and MACE are Sister Spices.
Mace resembles nutmeg, but is more pungent. It is the traditional spice for pound cake, but is also enhances the taste of cherry pie, chocolate dishes, and whipped cream. It is very good, indeed, in seafood and fish sauces, or in chicken fricassees, or French pot roast. But since it is on the potent side start - as with all spices - with a pinch when experimenting, adding more if a fuller flavor is desired.
Hearty Beef Stew with Lingonberries
Stews are ideal foods for party service - informal parties, of course - because continued cooking doesn't seem to hurt them. Use any of the less tender cuts for stew, but you will find that if you use very fat, gristly cuts you may have a less pleasing result than if you use good cuts of less tender parts. Chuck, round, rump, and shin all are good stewing cuts, and one should remember not to have too much fat on the meat. Three pounds of beef will serve six people amply and should leave some for the next day.
About 40 minutes before the stew is ready for the table, the vegetables can be added and allowed to cook with the meat. Almost any combination of vegetables may be added. Small onions, celery, peas, green beans, lima beans, potatoes, salsify - practically any vegetable is good.
Many people like dumplings with stew. Some prefer boiled rice, other noodles. I hope you like my recipe for this holiday beef stew with lingonberries.
Bon Appétit!
Eye of Round Roasted with Herbs
From A Dissertation Upon Roast Pig by Charles Lamb (1775-1834)
"Mankind," says a Chinese manuscript, "for the first seventy-thousand ages ate their meat row, clawing or biting it from the living animal just as they do in Abyssinia to this day."
From those early challenging days when raw meat was devoured to today's Steak au Poivre, Veal Scallopine, and Rosemary Shish Kebabs, almost everyone has relished the taste of meat. Correctly cooked and imaginatively seasoned, it has great appeal.
Ingredients:
- 1 eye of round beef roast, 3-4 lb.
- 1 1/2 cups beef stock
- 5-6 large garlic cloves, chopped
- 1 yellow onion, chopped
- 1 tsp ground mustard seeds
- 3 or 4 fresh rosemary sprigs, chopped
- 1/4 cup cognac
- salt and freshly ground pepper, to taste
Directions:
Mix together the seasonings with cognac and set them aside.
Take out the roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.
Preheat an oven to 400°F.
Place a large Dutch oven over high heat. Add the meat and brown on all sides, 7 to 8 minutes total. Then add the beef stock and roast, uncovered, until the meat is evenly browned on top, about 15 minutes. Reduce the temperature to 375°F, cover and continue to roast for 1 hour more.
Transfer the meat to a cutting board. Let rest for 10 minutes. Serve with your favorite vegetables.
Beef and Guinness Pie with Chanterelle Mushrooms
Comforting and substantial main-course pies are always welcome. Winter chills are warded off with a classic Beef and Guinness Pie. Beneath a crust of crisp yet flaky puff pastry, a tasty, rich stew of tender beef and vegetables, and earthy mushrooms.
The long-slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.
Last spring, my husband and I flew to England, where we met with an old dear friend of ours that took us to some very interesting spots. We did not only see London, but we also saw old villages on its outskirts with beautiful blooming plains.
We even came upon the town where the Harry Potter movie was being filmed.
For more photos from England please visit here.
During our travels, we dined in one of these small towns, and my husband had a wonderful dish Beef and Guinness Pie. Not long ago, our dear English friend sent us the recipe for this dish that we so liked. I decided to prepare it at home, and it came out unquestionably delicious.
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients:
- 3 Tbsp. sunflower oil
- 5 rashers streaky bacon, chopped
- 1 3/4 lb stewing steak, excess fat removed, cubed
- 2 medium onions, chopped
- 2 Tbsp. plain flour
- 1 tsp. mustard seeds
- 2 carrots chopped in to cubes
- 1/2 lb mushrooms (I used Chanterelle Mushrooms)
- 2 tsp tomato puree
- 150 ml Guinness
- 200 ml hot beef or chicken stock
- 3-4 thyme sprigs
- handful parsley, chopped
- 1 lb pack puff pastry
- 1 beaten egg, to glaze
- salt and pepper to taste
Heat 1 tablespoon of the oil in a large saucepan and fry the bacon until crisp. Remove, drain on kitchen paper and set aside. Fry the onions in the rest of the oil until softened. Tip in the steak and fry until browned, stirring often. Stir in the flour and cook for 2 minutes. Stir in the tomato puree and mustard powder, pour in the Guinness and stock, then keep stirring until the mixture thickens. Add the carrot, mushroom, thyme and fried bacon, then lower the heat and cover the simmer for 1 1/4 - 1 1/2 hours, until the meat is really tender, stirring occasionally.
Remove from the heat, discard the thyme springs and stir in the parsley. Season and cool. Tip the cooler mixture into ovenproof pie dish.
Preheat the oven to 350F. Roll out the pastry on a lightly floured surface, cut 1 inch wider than the pie dish. Brush the dish rim with egg and stick the pastry to it. Brush the pastry top with egg. Bake for 20 minutes, or until the pastry is golden. Serve with some veg, such as mashed potato and shredded greens.
Tip: To prepare in advance, the meat filling can be made the previous day and stored overnight in the fridge until needed.
