Category Archives: Red Meat

Red Wine Pot Roast

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Fall is  full on here in the Midwest. The days are cooling but warm in the sun.  The nights are crisp and cool and I wore a new sweater today!! Time for some comfort food and good wine!  I like to take classic meals that we all know and love and can make in our sleep.  Then I like to take a little twist and jazz them up or bring them into the 21st Century.  Now I know I am not the first person to throw a bottle of wine (give or take a bit) into a crock pot but I don’t think it is done as much as the traditional cream of mushroom (which I happen to really like).  The day I made this was the day we were out apple picking and going on a picnic and having all sorts of fun.  I knew when we got home I was not going to want to make a big meal.  Crock Pots are not my first choice to cook in.  They do however have a place in a busy woman’s schedule and I do use them every now and then.  More so in the fall.  It was nice to come home and have the main dish ready to serve and I only had to make the Scalloped Potatoes  Everyone DEVOURED the whole meal in a matter of only a few Ravenous minutes so I was glad that I had not slaved over a stove all day!

1 3lb pot roast or chuck roast
1 onion diced
3 celery stalks diced
3 carrots peeled and cut into large dice
1 can diced tomatoes
1 can tomato paste
to taste of each: salt, pepper, thyme, marjoram, onion and garlic powders
2 bay leaves
1/2 bottle of red wine (I used Cabernet Sauvignon

 Salt and pepper the roast.  In a dutch oven heat 1-2 tbs olive oil and sear the roast on all sides about 2 min each side.

 Then place in a crock pot and add all remaining ingredients.

Cook on low for 5-6 hrs or high for 2-3 hrs.  When meat is tender and can shred with a fork the meal is ready to serve!

Enjoy your hearty fall meal! Don’t forget to serve with the Scalloped Potatoes

 

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Weeknight Enchiladas

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First let me start off by telling you this is not what was planned for dinner tonight.  I had planned on making a wonderful grilled vegetable pasta dish that I had hoped would wow you all! As I was prepping my veggies I realized the Eggplant that I had just purchased the day before was now showing signs of being less than fresh.  Hmmmm I said to myself, and when I cut it open sure enough it was brown!!!! I was so aggravated! It is not like I had it sitting around in the fridge for a week or more. Plus I bought it at a very well known and posh grocery store!
So I had to quick scramble and decide what to make with two hungry boys staring me down.  I quick grabbed my Southern Living Easy Weeknight Meals and thought this would be easy and the boys would love it! So from WOW to easy dinner went…..
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Adapted from a Southern Living recipe
1 lb leanest ground beef
1 small red onion chopped
1 tsp of salt and pepper
2 tbs taco seasoning
1 can condensed tomato soup
1 can enchilada sauce
8 flour tortillas
1 1/2 cups shredded cheddar cheese
sour cream, sliced black olives, and fresh cilantro for garnish

In a large skillet drizzle olive oil and saute onion for 3-5 min. 

Add the ground beef and seasonings and cook till meat is cooked all the way through.  I add my seasoning while the meat is still red that way the meat really absorbs the flavors as it cooks.  If you wait till the meat is brown the flavor just sits on top and doesn’t give that layering of flavors you want to achieve.  Once cooked trough drain the grease off and add the cans of soup and sauce.  Bring to a boil and reduce to a simmer cooking approx 8 min till thickened slightly.

In a greased 9 x 13 baking dish place a bit of the meat mixture on a tortilla and sprinkle with a bit of cheese.

Wrap each tortilla up and place in the baking dish seam side down.  Nestle each bundle in the dish tightly against each other.

Pour the rest of the meat mixture on top.

Cover with foil and bake at 350 for 20 min.  Uncover and sprinkle the rest of cheese on top and continue cooking until it look like this….

Serve with the garnish and enjoy a quick and easy weeknight meal or a quick and easy weeknight meal when the one you wanted to make goes awry…

Zeus Burgers

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These burgers are stuffed full of great Greek flavor that they are fit for the Greek God Zeus Himself!!! I made these on a whim and holey moley they were good! (Says the non red meat eater) So please make these, enjoy them, and pass them along! 

1 pound leanest ground beef
1/2 cup feta cheese
1 garlic clove thinly sliced
salt and pepper to taste
1 tsp ground rosemary
spinach dip
1 tomato diced
green olives for garnish

In a mixing bowl mix beef, cheese, garlic, salt and pepper, and rosemary.  Form into patties and grill on medium heat 8 min each side. Only flip once to keep the patties together.  Butter and lightly grill your buns. I always do this as I just love the way it tastes!  Spread a little or a lot of the the spinach dip on the grilled buns, place burger, and garnish with the olives and diced tomatoes.

Too Good to describe! You just need to  make these for yourself!

Best Ever "Gormet" Burgers

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I know, I know….. I keep saying I am not a big red meat eater and then I post two red meat recipes back to back! Steve has been on vacation this week and both boys have been with us all week; so I am a little out numbered……  Now mind you Steve has been on vacation, I have not.  So I am still working full time, running to soccer practice everyday, keeping up with housework (not so much), and still trying to devote some time to the Blog. Needless to say I needed a little extra iron in my blood this week. So here is my recipe for probably one of the tastiest burgers and super easy you will ever try!

1 pound of leanest ground beef
1package dry onion soup mix
2 tbs Worcestershire sauce
fresh ground pepper
1 sweet onion sliced in 1/2″ thick slices
sliced blue cheese ( if you can’t find sliced you can use crumbled)
4 Kaiser rolls
1 tomato
Arugula
Dijon Mustard

Mix soup mix and Worcestershire sacuse with the ground beef and form into 4 patties grind fresh cracked pepper on both sides of burgers.

Grill burgers and onion slices over medium high direct heat for 6 to 7 minutes each side till meat is done to medium rare to medium doneness. If you push on the pad of your thumb the resistance you feel should match the resistance when you push on the burger, for a touch test.  Only flip the meat once and do not press down while the meat is cooking.  You don’t want to push all the  flavor out…… place a slice of blue cheese on each burger and let melt.
Butter both insides of the buns and place just off the heat to get a nice toast on them.
Serve the grilled buns, burgers, and onions with sliced tomatoes, arugula and a dab of Dijon mustard.  You will think that you are in a Gastro Pub in NYC!

Steak Rose

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My Grandmother, like all your grandmothers, was one of my greatest influences in life.  This was absolutely one of her most favorite meals.  My mother grew up on this, I know grandma made this at least twice a month when I was a child and I am sure that my cousins remember it also.  Even though now as an adult I really try to limit my red meat.  I feel such a sense of nostalgia and really happiness when I make this.  I hope you try this and love it as much as the Schmidt-Lane-Sirois family does!

1 3/4 lbs round steak cut in 1/2″ strips
1/4 cup flour
3/4 tsp salt and 1/8 tsp pepper
2 tbs butter
1/2 cup dry white wine ( you can use red, but grandma only liked white)
1 1/4 cup water divided
1/2 package dry onion soup mix
1/2 can tomato paste
1 tbs sugar
4 oz  white sharp cheddar cheese grated (grandma used yellow, I feel that the white has a bit more flavor and adds a bit of a bite to the dish)

Heat oven to 200.  Salt and pepper the beef strips and dredge in the flour.

Melt the 2 tbs butter in a skillet and brown strips on both sides.  Remove from pan and deglaze with wine and 1 cup water.  Add onion soup mix and bring to a boil.

In a 9 x 13 baking dish, sprayed with fat free non stick spray, place browned beef strips and pour the wine mixture over.  Cover dish with foil and bake at 200 for 45 minutes.
Meanwhile in a bowl combine the tomato paste 1/4 cup water and sugar in a bowl.  Once the 45 minutes have past, add to the dish. Recover with the foil and continue cooking 20 more minutes.

Add the shredded cheese, uncover and cook for 10 more minutes.

Serve with mashed potatoes and asparagus, or really any vegetable combination your family likes.  The meat is so flavorful and so tender you can just use a fork, no knives needed!

Brazillian Flank Steak

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There comes a point when my blood thirsty carnivore boys say they want red meat or there will be mutiny! So I capitulate and give in to the demands.  I do so with a very lean cut of meat and cook it quick and hot on the grill for great flavor and fast and healthy Chimichuri sauce top it off.

2 lean cuts of Flank steak

3 whole garlic cloves

1 bunch of fresh parsley

1/3 cup olive oil

salt and pepper and onion and garlic powder

Season the meat with salt and pepper and both garlic and onion powders.

In a food processor put in parsley, garlic cloves and salt and pepper to taste. (Aprox 1 tsp of each) Pulse while drizzling in  olive oil.

Pulse until all ingredients are combined and make a paste like consistency.

Grill steak, on grill or use a grill pan, on medium high heat for 4 minutes each side. This will bring the meat to medium rare. All meat should be cook to medium rare for the best flavor.  If you cook the steak any longer it will lose all it’s flavor.  Let the meat rest 5 minutes and then cut on the diagonal.

Plate on a serving platter and spread the chimichuri sauce on top.  This is a great fresh approach to grilling out. Quick, tasty and lighter than a heavy steak.