Sirloin Steak Tips with Black Pepper Mushroom Gravy

Yum

Go figure!  I've had internet connection issues all week.

We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week.  Then BAM!  my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes.  UGH!  I couldn't get anything done.  Thank god for cell phones!  Using that as a failsafe was great but try to write a blog post on a phone.  Ummmm, nope!

So the nice techy guy came out and fixed us all up!   Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!

So now I'm back in business which brings me to my recipe today.  Moving is a pain.  I hate it!  If I never see another box I'd be in heaven.  Seriously.  So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?"  Ugh again!  I need some quick meals.  How about some comfort food that you can make in 30 minutes?  Yaaaaaaaaaaaassssss!

Sirloin Steak Tips with Black Pepper Mushroom Gravy

Let's do some sort of steak and gravy over mashed potatoes.  Sounds good and comforting to me!  Now, I've made several versions of steak tips before such as my Beef Stroganoff with Horseradish Sour Cream and my Beef Burgundy Stew, however I wanted something similar but fast!  How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes.  Oh man!  Just give me the bowl already!

The trick is to buy a sirloin steak and cut it yourself into cubes.  Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy.  Simple as that.  Oh, and use leftover mashed potatoes, or buy some.  So much quicker.  You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy.  The flavors are to die for.

So as promised this was done in 30 minutes.  MGG was a happy camper and all turned out right in the world.  Internet connection included!

Enjoy!





Sirloin Steak Tips with Black Pepper Mushroom Gravy

1 pound top sirloin steak, cut into 3/4-inch pieces

1 tablespoon butter

2 tablespoons finely chopped shallots

1 (8 oz) package pre-sliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon low-sodium soy sauce

3 tablespoons flour

1 1/2 cups low-sodium beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

3 fresh thyme sprigs

Hot cooked mashed potatoes

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.

Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often.   Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture.  Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.

Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet.  Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.

Serve over hot mashed potatoes.

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

Yum

It's a new year and everyone is looking toward eating healthy.  Did you make that resolution again?  It's one I strive toward each year (sometimes I'm better than others, but it's a work in progress!)  So whether your hitting the gym or taking some long walks, let your slow cooker do the cooking and help you get dinner on the table quickly.  

Today we're making a simple, delicious and healthy recipe (low calorie/low carb) which can be prepped before you leave in the morning.  After work, or a day of running errands or attending the kids sports activities, dinner’s ready with just a few finishing touches

I have to say that Pot Roast is a good 'ole All-American dish.  There is always something comforting about meat and potatoes and a roast braised in a wonderful sauce takes it over the top!

Nothing compares to my Mom's Famous Pot Roast which braises in the oven, slow and low, for hours.  It's the best, but this Slow Cooker Classic Pot Roast with Garlic Thyme Gravy is a great variation on a classic.

I found this wonderful recipe in my Cuisine at Home, Slow Cooker Menus magazine and knew right away it would be a winner.  The best thing about it...made in a slow cooker. Um hello?  Easy...!  The best part about the dish is the gravy that it makes.    The flavors of garlic, thyme, wine, and beef broth lend a whole other dimension to this post roast, elevating this to a company worthy meal!  I would say this is an Italian take on a pot roast.

SLOW COOKER CLASSIC POT ROAST WITH GARLIC THYME GRAVY

You need a good sized 4-6 qt slow cooker for this recipe.  I've mentioned many times that my favorite slow cooker is the Breville Risotto Plus which I used today.  It's such a convenience with all the different functions it has.  This recipe calls for browning the meat in a skillet, place it in the slow cooker, and then deglaze the skillet and add the gravy ingredients before adding to the slow cooker.  Since my slow cooker has a sauté feature I used that instead of a separate skillet, allowing me to do all these steps in my slow cooker.  Easy to do, and less clean up! Follow my lead if you have a multi-cooker and if you don't (get one!) follow the directions below in the recipe.

Kitchen Tip: #1 (by Cuisine at Home)  Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.  #2 This dish has a distinct wine flavor.  If you don't enjoy that flavor or are serving kids, you can omit it and substitute with additional beef broth.  #3 To prep ahead, cut the vegetables the night before and place them in a bag in the frig.

Out of the slow cooker comes a succulent piece of roast that just falls apart with a fork.  Tender onions, celery and carrots that have soaked in the delicious gravy are perfect on the side.  We served this with a side of mashed potatoes and used the gravy over both the meat and the potatoes.  I loved this dish but think that a red wine might give it a more full bodied flavor.  I'll try that variation next.  You choose which ever you like best and let me know what you think.

Enjoy!






Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

adapted from Cuisine at Home Slow Cooker Menus
serves 6

Preparation time: 30 minutes
Cooking time: 4–5 hours (high heat) 8–9 hours (low heat)

3 Tbsp. vegetable oil
1 3–4 lb. boneless beef chuck  roast, trimmed, seasoned with salt and pepper
1/4 cup all-purpose flour
2 Tbsp. tomato paste
1/2 cup dry white wine
11/2 cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
2  cups sliced onions
6 medium carrots, peeled and cut into 2- to 3-inch pieces (I used baby carrots)
3 large celery ribs, cut into  2- to 3-inch pieces
6 cloves garlic, chopped
3–4 sprigs fresh thyme
2 bay leaves

Heat oil in a sauté pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker. Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.

Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any browned bits.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high-heat setting for 4–5 hours or on low-heat setting for 8–9 hours. Discard thyme sprigs and bay leaves before serving.

Nutrition:  Per serving: 427 cal; 15g total fat (4g sat); 100mg chol; 251mg sodium; 15g carb; 2g fiber; 53g protein

Making Gravy 101 - It's almost Turkey time!

What's turkey without the gravy?

Super simple and very tasty.  Here's a how-to that explains it all.  And here's two great recipes that will give you perfect gravy for your holiday.

Making Gravy

The perfect complement to roast turkey and dressing, turkey gravy is especially delicious when made from the pan juices thickened with roux (a mixture of butter and flour) and enhanced with turkey or chicken stock. You can also flavor the gravy with sherry, Madeira or other wine.  (this is my favorite gravy recipe!) 

Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional) (we used balsamic vinegar the other day!)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan.

2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl.

3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour.

4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper.

5. If desired, pour the gravy through a fine-mesh sieve into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.

article and pictures courtesy of Williams-Sonoma

Here's another great gravy recipe that you can make ahead...and save yourself some time!

Make Ahead Turkey Gravy

Makes 4 cups
Ingredients

2 1/4 pounds turkey drumsticks
3 carrots, cut into pieces
1 large onion, quartered
6 fresh parsley sprigs
1/3 cup vegetable oil
1/2 cup all-purpose flour
6 cups low-sodium chicken broth
1/2 teaspoon pepper
Salt to taste

Preparation

1. Brown Drumsticks and Veggies: Preheat oven to 400°. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.

2. Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400° for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.

3. Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.

4. Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste

Hamburger Steaks with Mushroom Gravy

When I was growing up I used to cook lunch for my Dad.

I can hear him now calling me, "Bessie Annie come make me a hamburger steak, will you punkin?"

Boy, I remember making these so called Hamburger Steaks often.  Sometimes with onions and beef gravy.  Sometimes plain.  He loved them.  We all did.

Mom would make them ever so often because the use of ground beef was an inexpensive way to feed a family.  Plus...they taste darn good!

I never understand why they called them steaks though.  Technically they were a hamburger pattie, not steak.  But we always formed them a little thicker than your normal pattie, and they were made an oval shape.  I'm sure this was to make it appear more like a steak.  

Regardless of my fascination with the name, I love the flavor all the same.

So craving a Hamburger Steak I decided to make my own with a mushroom gravy.  I'm fond of mushrooms.

MGG is fond of mushrooms.  

Perfect combo.

Break out the ground sirloin for top flavor.  You can't get much easier than this.  Just make the "steaks" and gravy, add some sides and you are set for dinner.  A great hearty meal that's inexpensive, and perfect for a weeknight dinner. 

An ode to my Dad!

Enjoy!

Hamburger Steaks with Mushroom Gravy

serves 4

1 lb of ground sirloin
salt and pepper
8 oz of sliced mushrooms
1 cup beef broth
1 Tablespoon flour

Divide beef into 4 sections.  Form 4 oval patties about 1 inch thick.  Season with salt and pepper to taste.  Heat a large skillet over medium high heat.  Add patties and until done.  About 8-9 minutes turning once.

Add mushrooms to the skillet and cook until tender.  Add 1/2 cup of broth to the mushrooms.  Allow to boil.  Add flour to the remaining 1/2 cup beef broth.  Stir to combine.  Add remaining broth to skillet and stir to combine.  Allowing to boil. Cook 1 minute.  Broth will thicken.

Serve hamburger steaks with mushrooms and gravy poured over top.

Chicken Fried Steak with Mushroom Gravy

 

One of our family staples is Chicken Fried Steak.

A real Southern dish.

Can't beat it for comfort food, but these days we just don't get to eat it as much as we would like.  Not the healthiest thing to eat.  Since I grew up with this dish I've learned to change it slightly.  Lightening it up, if you will, to reduce the calories, and make it "not so fried".  This eases the conscience some while still feeding the level of comfort obtained from this wonderful dish.

By doing a light pan fry , instead of using all the oil needed for really "fried" food, you get a lighter crust, and definitely cut down the calories.  To cut the calories even more you could use egg whites, or egg substitute for the whole eggs.  Other than that, this steak, using cube steak, is a really lean cut of beef.  This dish which I've added a mushroom gravy to is full of hearty things.  The gravy is a wonderful addition of flavor and meatiness from the mushrooms.  It turns the classic Chicken Fried Steak into another level, more elegant, yet comforting meal!

Since it is technically still winter this dish fits right in.  Not that I wouldn't make this any time of year mind you, but it soooo comforting with mashed potatoes and green beans!  Brings me back to my childhood, which is always a good thing.

Make this meal in 30 minutes or less tonight for your family.  Take a little taste of the South.  It's good!

Chicken Fried Steak with Mushroom Gravy

Serves 4

Time: 30 minutes

2 large eggs
1/3 c flour
1/2 t onion powder
1/2 t salt
1/2 t black pepper
4 beef cube steaks
1/4 c canola oil
2 c mushrooms, quartered
2 1/2 T flour
1 (14 oz) can low sodium beef broth

Heat oil in a large nonstick skillet over medium-high heat.

Add eggs to a pie pan and beat.  Combine 1/3 cup flour, onion powder, salt & pepper to another pie pan.  Mix to combine.  Dredge one steak in flour mixture, then dip in egg mixture, then again in flour mixture.  Add steak to the skillet.  Repeat with remaining steaks.  

Cook steaks about 3-4 minutes on each side or until golden brown. Remove steaks from pan to a paper towel lined plate and cover with foil to keep warm.  Remove all but 2 tablespoons of oil from the pan.

Add quartered mushrooms to the skillet and cook about 3 minutes, stirring often.  Combine 2 1/2 tablespoons of flour and broth, stirring with a whisk. Add broth mixture to the skillet.  Bring to a boil, cooking 1 minute, stirring constantly until thickened.   Spoon over steaks and serve.

Herb Fried Chicken with Black Pepper Gravy

A quintessential southern dish, fried chicken is mighty hard to beat when it comes to comfort food.  Throw in some gravy and some mashed potatoes and you have Sunday supper!

My “Eat Well 2013” motto allows for a few treats every now and then.  Today’s dish definitely falls into the “treat” category.  While not exactly healthy, this dish calls out to you promising warmth, satisfaction, and comfort. 

Today’s recipe is a variation of this southern classic.  It has herbs in the crust of the chicken, and it has garlic in the gravy.  Now before you say “Eeeewww!” think of it this way.  It’s more like fried chicken and gravy, Italian style.  So if you were in Italy and wanted this comfort dish, this is what you’d make…well maybe not, but the flavors are typically Italian,  So you’ll need not to expect regular old southern fried chicken with milk gravy.  Keep thinking “Italian” and you’ll be just fine.

I found this recipe in my Cuisine Tonight for Two booklet and was intrigued by the ingredients.  I enjoy fried chicken.  Who doesn’t?  But, since they threw some twist on it I decided to check it out.  Really glad I did!  One bite, and it really hit a spot with me.  I even told my mom about it.  She made a little face when I mentioned the ingredients (die hard traditionalist) but was open to the idea.  So, I’m sure your family will too.

Comfort food? Yes, all the way.  This is a definite keeper of a recipe.  It's easy enough to make on a weeknight using boneless skinless breasts.  So I hope you try this wonderful version of fried chicken and gravy.  Buon appetito!

Herb Fried Chicken with Black Pepper Gravy

from Cuisine Tonight For Two Fall 2012

serves 2

Total time: 30 minutes

FOR THE CHICKEN COMBINE:

1/2 c all purpose flour

1 tsp minced fresh parsley

1 tsp minced fresh thyme

1 tsp black pepper

1/2 tsp kosher salt

1/2 c buttermilk

2 boneless, skinless chicken breasts (5-6 oz. each)

Canola oil

FOR THE PEPPER GRAVY COOK:

1 tsp minced garlic

3 Tbsp all purpose flour

1 1/2 tsp coarsely ground black pepper

1 cup milk

1 tsp minced fresh thyme

1 tsp salt, or to taste

For the chicken, combine 1/2 cup flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt in a shallow dish.  Place buttermilk in a second shallow dish.  Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack placed over a baking sheet at least 5 minutes. 

Heat 1/4 inch oil in a saute pan over medium-high until shimmering.  Fry chicken until golden on one side, about 6 minutes.  Flip chicken and fry until brown and cooked through, 5-6 minutes more.  Transfer chicken to a plate and tent with foil.  Pour off all but 1 Tbsp. oil.

For the pepper gravy cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute.  Whisk in 3 Tbsp. flour and 1 1/2 tsp pepper; slowly whisk in milk.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Stir in 1 tsp thyme and salt.

Serve gravy over chicken.

Dinner Menus plus Caribbean Corn and Zucchini Saute

I've been away for a few days caring for my mom in Tennessee prior to some serious surgery she is having at the end of the week.

On top of the medical issues she's caught that nasty flu that most of the states (except mine and Alabama) has an epidemic with these days.  Needless to say the flu takes a toll on you and is hard to get over.  Especially for the elderly.  My mom is 84 and still full of vim and vigor....but this has definitely affected her appetite!  I think a bird eats more than she does. 

Not eating equates to losing weight.  At 100 pounds she doesn't need to do that.  So to get her stronger before the surgery I decided to fatten her up a bit with some good dinners.

These are nice rounded meals that you and your whole family will enjoy.  Some items I've posted before and some are new. 

Hope you enjoy these meal ideas as much as my mom did!  She complained of being so "stuffed"...I'm sure she gained a few pounds back!

Dinner Menu #1

Theme:  The Islands

Main:  Chili Lime Spiced Pork Tenderloin  (make the pork from this salad, Pork Tenderloin, Pear, and Glazed Walnut Salad)
Side:   Caribbean Corn and Zucchini Saute  (*recipe below*)
Side:   Spring Greens salad with homemade Ranch dressing  (made from my Creamy Ranch Slaw)
Starch:  Hot Roll

Dinner Menu #2

Theme:  A little bit of Italy

Main:  Chicken Marsala
Side:   Mini Bowtie pasta
Side   Spring Greens salad with homemade Ranch dressing 
Starch:  Hot Roll

(looks like someone already ate the roll!)

Dinner Menu #3

Theme:  Down home

Main:  Chicken Fried Steak with Gravy
Side:  Green Beans
Starch:  Mashed Potatoes




Cute idea for the hot rolls.  We took Brigford frozen bread rolls and place two rolls into each muffin cavity.  Allowed them to thaw and rise for a couple of hours and then back them at 375 degrees for about 12 minutes.  The result is as you see in the picture, you get a big puffy roll, similar to a cloverleaf roll.  The dough pieces will form together as they rise.  Such a pretty and easy roll!



I hope you enjoy these dinner menus, and try a couple this week!

This corn saute is wonderful....!

Caribbean Corn and Zucchini Saute

serves 4

3 T butter
1 whole zucchini, cut in half lengthwise and then sliced
1 pkg of frozen sweet corn
1 T Mrs. Dash Caribbean Citrus blend

In a non-stick skillet over medium heat add the butter and allow to melt.  Add the zucchini stirring and tossing until lightly brown on both sides, about 3-4 minutes.  Add the corn and sprinkle the Caribbean Citrus blend over the mixture.  Stir to blend, and allow to cook stirring occasionally until corn is toasted, about 5 minutes.  Serve hot.

How-To: Making Gravy

Can't have turkey without the gravy!

Super simple and very tasty.  Here's a how-to that explains it all.  And here's two great recipes that will give you perfect gravy for your holiday.

Making Gravy

The perfect complement to roast turkey and dressing, turkey gravy is especially delicious when made from the pan juices thickened with roux (a mixture of butter and flour) and enhanced with turkey or chicken stock. You can also flavor the gravy with sherry, Madeira or other wine.  (this is my favorite gravy recipe!)
Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional) (we used balsamic vinegar the other day!)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan.

2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl.

3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour.

4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper.

5. If desired, pour the gravy through a fine-mesh sieve or chinois into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.

article and pictures curtesy of Williams-Sonoma

Here's another great gravy recipe that you can make ahead...and save yourself some time!

Make Ahead Turkey Gravy

·      YIELD: Makes 4 cups

Ingredients

·         2 1/4 pounds turkey drumsticks

·         3 carrots, cut into pieces

·         1 large onion, quartered

·         6 fresh parsley sprigs

·         1/3 cup vegetable oil

·         1/2 cup all-purpose flour

·         6 cups low-sodium chicken broth

·         1/2 teaspoon pepper

·         Salt to taste

Preparation

1. Brown Drumsticks and Veggies: Preheat oven to 400°. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.

2. Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400° for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.

3. Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.

4. Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste