In fact, our dinner last night was the direct opposite of Meatless Monday: Australian Beef Pie! We first had Australian Beef Pie from Michele's Pies, a local pie place from which Mama buys sweets and savories. Yum! Salty, cheesy, beefy. (I know, look how far from vegetarianism I've fallen.) I got the recipe from the chef Michelle Stuart's cookbook, Perfect Pies, and had all the ingredients to make it last night.
Well, not all. Not a cup--a CUP--of McCormick gravy mix. Eww. So I made my own beef gravy, but thicker and tastier than usual. And it worked. Not quite the same as the mini-pies from the shop, but Sis raved. And everybody liked it. It's a bit salty and beefy (maybe I could cut it with potatoes or veggies, but that might defeat the purpose), so I think it will have to go into our once-in-a-very-blue-moon rotation. Maybe for ANZAC Day or something.
-=-=-=-=-=-
My Australian Beef Pie
adapted from Michele Stuart's Perfect Pies
1 cup onion, chopped
1 lb ground beef
1 1/2 cups shredded cheddar cheese
1 pie crust
1 cup beef stock
1 tablespoon oil, plus more for saute
3 tablespoons flour
salt, garlic powder, Worchestershire sauce to taste
Preheat oven to 425F.
Saute onion in skillet until tender, around 8 minutes. Add beef and cook until browned, about 10 more minutes. Strain mixture to remove excess liquid and oil.
Meanwhile, make gravy by browning flour in oil. When roux is brown, add stock. Bring to boil and remove from heat.
Stir beef mixture into gravy and then add cheese. Taste and season with salt, garlic powder, Worchestershire sauce. Pour mixture into pie plate and cover with pie crust. Make several marks with knife or fork to vent.
Bake at 425F for 15 minutes, then reduce to 375F and bake for 35-45 minutes or until bubbling.
Mommy Hungry
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Tuesday, March 1, 2016
Sunday, November 9, 2014
Mama Deen
Every now and again, on weekends, Mama cooks dinner. And while at first I expected her to make the Thai or Chinese dishes of her childhood, she often makes fish or beef, relying on Alton Brown or, more often, Paula Deen.
(In fairness, in reviewing my blog, I find I've made Deen's mac and cheese, gooey cake, apple butter pumpkin pie, French toast casserole, and gingerbread pumpkin trifle, many more recipes than I thought.)
Recently, she made Paula Deen's stew, which we all liked immensely. Unlike many of Deen's recipes, there was not a stick of butter in this. In fact, Mama finds Deen's meat recipes to be pretty straightforward and tasty. This one, because of the cloves and a bit of sugar.
And in about six weeks or so, Mama will probably be making Deen's standing rib roast again for Christmas dinner.
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Deen's Beef Stew
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Recipe courtesy Paula Deen
(In fairness, in reviewing my blog, I find I've made Deen's mac and cheese, gooey cake, apple butter pumpkin pie, French toast casserole, and gingerbread pumpkin trifle, many more recipes than I thought.)
Recently, she made Paula Deen's stew, which we all liked immensely. Unlike many of Deen's recipes, there was not a stick of butter in this. In fact, Mama finds Deen's meat recipes to be pretty straightforward and tasty. This one, because of the cloves and a bit of sugar.
And in about six weeks or so, Mama will probably be making Deen's standing rib roast again for Christmas dinner.
-=-=-=-=-=-=
Deen's Beef Stew
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Recipe courtesy Paula Deen
Sunday, December 2, 2007
It's What's For Dinner
Dinner time has been unspectacular recently and the kiddos have been rejecting even once liked meals like Fiesta Rice. And so, as I was looking at my Taste of Home magazine the other day, I was inspired by the great meal mom used to make section. For those of you who don't know it, each issue features the special meal and recipes of someone's mom. And I tried to remember what my favorite meals were as a child:
Pot Roast
Rump roast with rice and gravy
Hash (red or cream, made with leftover roast and potatoes)
Round steak
London Broil
Swiss Steak
Brisket
Get the picture?
We haven't been feeding the babes much red meat. I think they've had it a few times, in Texas or in hamburgers out. We don't eat that much of it ourselves, being wannabe vegetarians without the staying power to really commit (and a love of a few meat dishes that would be hard to give up). Every year we go to the Big E, we can't eat beef for weeks because looking the cows in the face is just too hard. Our minister won't eat anything she couldn't kill, which leaves her just fish and chicken. But my PT, who grew up on a cattle farm down under, says once a cow kicks at you, you don't feel so bad eating it! But I like to go to our local vegetarian/feminist restaurant and always am inspired (or guilt-ridden) to be a vegetarian (in fact, I was there today and was inspired again, until I came home for dinner!). And if we followed the tenets of Unitarian Univeralism to their natural conclusion, particulary the first principle about the inherent worth and dignity of everyone and the seventh principle about the interconnectedness of all living things, I think we'd give up meat altogether. But gosh, I like chicken fingers and turkey dinner and a good hamburger and all those meals my mom makes. Then, how self-indulgent is that, to eat something because I can and like it? Not exactly right relations with animals. Maybe we'll do what DP's grandmother did, which was become a vegetarian at the end of her days to atone for her earlier indulgences. To say the very least, we're conflicted.
This morning, though, I put a pot roast in the slow cooker, hoping the babes would like the foods that I liked as a child. Hoping they'd like anything I made for dinner. I should say I wasn't home for dinner (more about that in another post) but DP served the pot roast and they loved it. Well, DD was skeptical at first but DS dug right in. She saw him going for all the veggies and potatoes and meat and eventually joined him exuberantly, well, once DP got out the ketchup. Anyway, it was a success. So, we'll be trying those other childhood favorites of mine. But we won't like it.
-=-=-=-=-
Pot Roast
My all-time favorite home-cooked meal, most requested during my years in college. I had it every time I came home, even though no one else liked it as much. Best when made in Mom’s old roaster.
3 lb. roast (chuck, pot, shoulder)
1 package dry onion soup mix
2 cups water
6 potatoes, peeled, cut in 1” cubes
1 onion, cut 1” squares
1 package carrots, peeled and sliced
1 green pepper, cut 1” squares
Place roast in pan with soup mix and water. Cover with foil; bake 350°F for 2 hours. Add potatoes, onion, carrots, and pepper. Cover with foil and continue to bake until tender (45 minutes).
Mom
--
Rump Roast
Good rich gravy but best as hash the next day.
3-4 lb. rump roast
salt and pepper
1 cup water
Preheat oven to 500°F. Salt and pepper roast. Sear uncovered in oven for 10-15 minutes. Add 1 cup water, cover and reduce oven to 350°F. Cook for approximately 2 hours.
Make gravy and serve with rice.
Mom
Gravy
I must be patient, I must be patient, I must be patient to let the gravy turn the right copper color—it always takes longer and it will thicken. And my sister hates it when I double dip with the spoon so I try to be careful while she is watching.
Heat 3 tablespoons grease. Add 3 tablespoons of flour. Brown til copper-colored. Stir in 3 cups drippings. Add chicken bouillon and salt and pepper to taste (for beef, will be a darker color; use roast drippings and beef bouillon).
Mom
--
Cream Hash
I could immediately tell which one Mom was making based on how she cut the ingredients: sliced for the cream hash (it is a light brown but with no cream) and diced for the red hash.
My favorite part of rump roast!
2-3 potatoes, sliced
1 onion, sliced
2-3 tablespoons oil
1-2 cup leftover roast, sliced
leftover gravy
1-2 tablespoons flour
2-3 cups water
salt
pepper
bouillon
Saute onion, then potatoes til transparent. Add flour. Blend. Add water and gravy and roast. Season. Cover, cook til potatoes tender, about 30 minutes to 1 hour.
Mom
Red (or Louisiana) Hash
2-3 potatoes, diced
1 onion, diced
leftover roast, diced
leftover gravy
1-2 tablespoons flour
2-3 cups water
8 oz. tomato sauce
salt
pepper
bouillon cube
Worcestershire
Tabasco (optional)
Saute onion, then potatoes til transparent. Add flour. Blend. Add water and gravy and roast. Season. Cover, cook til potatoes tender, about 30 minutes to 1 hour.
Mom
--
Round Steak
Served with Rice and Gravy. Always.
1 round steak, tenderized
1 onion, sliced
½ cup flour
beef bouillon granules + water
¼ cup oil
salt and pepper
Cut steak in serving-size pieces. Season and coat with flour. Brown in oil over medium heat until brown on both sides. Remove and drain oil leaving 3 tablespoons and drippings. Add 3 tablespoons flour to oil and make a roux. Add water slowly. Add onion and seasoning. Cover and cook over low heat for 30 minutes. Serve over rice.
Mom
--
London Broil
Mmmm, tasty London Broil. Always served with Lawry’s fries. Mom made it for us when she and Dad came for Graduation. In the rain. It was delicious and brought back memories of childhood.
1 1/2 lb beef flank steak
1 tablespoon prepared mustard
2 tablespoons each: dry red wine, lemon juice, soy sauce, worcestershire sauce
Put the steak on a cutting board. With a sharp knife, make shallow diagonal crisscross cuts on both sides of the steak so that the steak is scored in a diamond pattern.
Spread the steak lightly with mustard; roll it and put in a plastic bag. Combine red wine, lemon juice, soy sauce, and worcestershire sauce and add them to the bag. Put the bag in a bow. Marinate the steak 1 hour at room temperature or a day in the refrigerator.
Preheat the coals or barbecue. Broil or barbecue the steak (on open grill) quickly 2 inches from heat source; turn steak to brown evenly. Cook 7-10 minutes each side, or to desired doneness. Slice thinly against the grain to serve.
Mom
Oven Fried Potatoes
I love Mom’s Lawry’s potatoes, which we always had with London Broil. Great with cold ketchup—so crisp and salty.
Slice into strips washed, but not peeled, potatoes.
Place potato strips in ice water in refrigerator for 10-15 minutes.
Drain water.
Toss 1 tablespoon of oil in potatoes, totally covering.
Place potatoes on greased (Pam-sprayed) cookie sheet.
Bake at 450°F for 15 minutes or until brown.
Sprinkle with Lawry’s season salt.
Mom
--
Swiss Steak
One of my favorites both as a child and now. Don’t try to double—it doesn’t come out as well.
1 pound beef round steak, cut ¾ inch thick
2 tablespoons all purpose flour
1 tablespoon cooking oil
1-16 oz. can tomatoes, cut up
1 small onion, sliced and separated into rings
½ cup sliced celery
½ cup sliced carrot
½ teaspoon dried thyme, crushed
Cut meat into 4 serving-size pieces. Trim fat. Combine the flour, ¼ teaspoon salt, and ¼ teaspoon pepper. Coat pieces with flour mixture. In a large skillet brown meat on both sides in hot oil. Drain fat.
Add undrained tomatoes, onion, celery, carrot, and thyme. Cover and cook over low heat about 11/4 hours or til meat is tender. Skim fat. Serve with hot rice or noodles.
Better Homes and Gardens Cookbook
--
Brisket
Mmmm, French Dip in those now-scratched clear glass bowls. The first time I wanted to make DP a rump roast, I accidentally bought a brisket but luckily had 10 hours to cook it.
4-5 lb. brisket
1 teaspoon garlic salt
2 tablespoon Worchestershire
½ teaspoon pepper
Place brisket in roaster with fat side up. Cover with foil. Cook at 300°F for 1 hour and then 200°F for 6-10 hours.
Tray the meat. Refrigerate the gravy and then separate oil.
Add bouillon to gravy.
Mom
Pot Roast
Rump roast with rice and gravy
Hash (red or cream, made with leftover roast and potatoes)
Round steak
London Broil
Swiss Steak
Brisket
Get the picture?
We haven't been feeding the babes much red meat. I think they've had it a few times, in Texas or in hamburgers out. We don't eat that much of it ourselves, being wannabe vegetarians without the staying power to really commit (and a love of a few meat dishes that would be hard to give up). Every year we go to the Big E, we can't eat beef for weeks because looking the cows in the face is just too hard. Our minister won't eat anything she couldn't kill, which leaves her just fish and chicken. But my PT, who grew up on a cattle farm down under, says once a cow kicks at you, you don't feel so bad eating it! But I like to go to our local vegetarian/feminist restaurant and always am inspired (or guilt-ridden) to be a vegetarian (in fact, I was there today and was inspired again, until I came home for dinner!). And if we followed the tenets of Unitarian Univeralism to their natural conclusion, particulary the first principle about the inherent worth and dignity of everyone and the seventh principle about the interconnectedness of all living things, I think we'd give up meat altogether. But gosh, I like chicken fingers and turkey dinner and a good hamburger and all those meals my mom makes. Then, how self-indulgent is that, to eat something because I can and like it? Not exactly right relations with animals. Maybe we'll do what DP's grandmother did, which was become a vegetarian at the end of her days to atone for her earlier indulgences. To say the very least, we're conflicted.
This morning, though, I put a pot roast in the slow cooker, hoping the babes would like the foods that I liked as a child. Hoping they'd like anything I made for dinner. I should say I wasn't home for dinner (more about that in another post) but DP served the pot roast and they loved it. Well, DD was skeptical at first but DS dug right in. She saw him going for all the veggies and potatoes and meat and eventually joined him exuberantly, well, once DP got out the ketchup. Anyway, it was a success. So, we'll be trying those other childhood favorites of mine. But we won't like it.
-=-=-=-=-
Pot Roast
My all-time favorite home-cooked meal, most requested during my years in college. I had it every time I came home, even though no one else liked it as much. Best when made in Mom’s old roaster.
3 lb. roast (chuck, pot, shoulder)
1 package dry onion soup mix
2 cups water
6 potatoes, peeled, cut in 1” cubes
1 onion, cut 1” squares
1 package carrots, peeled and sliced
1 green pepper, cut 1” squares
Place roast in pan with soup mix and water. Cover with foil; bake 350°F for 2 hours. Add potatoes, onion, carrots, and pepper. Cover with foil and continue to bake until tender (45 minutes).
Mom
--
Rump Roast
Good rich gravy but best as hash the next day.
3-4 lb. rump roast
salt and pepper
1 cup water
Preheat oven to 500°F. Salt and pepper roast. Sear uncovered in oven for 10-15 minutes. Add 1 cup water, cover and reduce oven to 350°F. Cook for approximately 2 hours.
Make gravy and serve with rice.
Mom
Gravy
I must be patient, I must be patient, I must be patient to let the gravy turn the right copper color—it always takes longer and it will thicken. And my sister hates it when I double dip with the spoon so I try to be careful while she is watching.
Heat 3 tablespoons grease. Add 3 tablespoons of flour. Brown til copper-colored. Stir in 3 cups drippings. Add chicken bouillon and salt and pepper to taste (for beef, will be a darker color; use roast drippings and beef bouillon).
Mom
--
Cream Hash
I could immediately tell which one Mom was making based on how she cut the ingredients: sliced for the cream hash (it is a light brown but with no cream) and diced for the red hash.
My favorite part of rump roast!
2-3 potatoes, sliced
1 onion, sliced
2-3 tablespoons oil
1-2 cup leftover roast, sliced
leftover gravy
1-2 tablespoons flour
2-3 cups water
salt
pepper
bouillon
Saute onion, then potatoes til transparent. Add flour. Blend. Add water and gravy and roast. Season. Cover, cook til potatoes tender, about 30 minutes to 1 hour.
Mom
Red (or Louisiana) Hash
2-3 potatoes, diced
1 onion, diced
leftover roast, diced
leftover gravy
1-2 tablespoons flour
2-3 cups water
8 oz. tomato sauce
salt
pepper
bouillon cube
Worcestershire
Tabasco (optional)
Saute onion, then potatoes til transparent. Add flour. Blend. Add water and gravy and roast. Season. Cover, cook til potatoes tender, about 30 minutes to 1 hour.
Mom
--
Round Steak
Served with Rice and Gravy. Always.
1 round steak, tenderized
1 onion, sliced
½ cup flour
beef bouillon granules + water
¼ cup oil
salt and pepper
Cut steak in serving-size pieces. Season and coat with flour. Brown in oil over medium heat until brown on both sides. Remove and drain oil leaving 3 tablespoons and drippings. Add 3 tablespoons flour to oil and make a roux. Add water slowly. Add onion and seasoning. Cover and cook over low heat for 30 minutes. Serve over rice.
Mom
--
London Broil
Mmmm, tasty London Broil. Always served with Lawry’s fries. Mom made it for us when she and Dad came for Graduation. In the rain. It was delicious and brought back memories of childhood.
1 1/2 lb beef flank steak
1 tablespoon prepared mustard
2 tablespoons each: dry red wine, lemon juice, soy sauce, worcestershire sauce
Put the steak on a cutting board. With a sharp knife, make shallow diagonal crisscross cuts on both sides of the steak so that the steak is scored in a diamond pattern.
Spread the steak lightly with mustard; roll it and put in a plastic bag. Combine red wine, lemon juice, soy sauce, and worcestershire sauce and add them to the bag. Put the bag in a bow. Marinate the steak 1 hour at room temperature or a day in the refrigerator.
Preheat the coals or barbecue. Broil or barbecue the steak (on open grill) quickly 2 inches from heat source; turn steak to brown evenly. Cook 7-10 minutes each side, or to desired doneness. Slice thinly against the grain to serve.
Mom
Oven Fried Potatoes
I love Mom’s Lawry’s potatoes, which we always had with London Broil. Great with cold ketchup—so crisp and salty.
Slice into strips washed, but not peeled, potatoes.
Place potato strips in ice water in refrigerator for 10-15 minutes.
Drain water.
Toss 1 tablespoon of oil in potatoes, totally covering.
Place potatoes on greased (Pam-sprayed) cookie sheet.
Bake at 450°F for 15 minutes or until brown.
Sprinkle with Lawry’s season salt.
Mom
--
Swiss Steak
One of my favorites both as a child and now. Don’t try to double—it doesn’t come out as well.
1 pound beef round steak, cut ¾ inch thick
2 tablespoons all purpose flour
1 tablespoon cooking oil
1-16 oz. can tomatoes, cut up
1 small onion, sliced and separated into rings
½ cup sliced celery
½ cup sliced carrot
½ teaspoon dried thyme, crushed
Cut meat into 4 serving-size pieces. Trim fat. Combine the flour, ¼ teaspoon salt, and ¼ teaspoon pepper. Coat pieces with flour mixture. In a large skillet brown meat on both sides in hot oil. Drain fat.
Add undrained tomatoes, onion, celery, carrot, and thyme. Cover and cook over low heat about 11/4 hours or til meat is tender. Skim fat. Serve with hot rice or noodles.
Better Homes and Gardens Cookbook
--
Brisket
Mmmm, French Dip in those now-scratched clear glass bowls. The first time I wanted to make DP a rump roast, I accidentally bought a brisket but luckily had 10 hours to cook it.
4-5 lb. brisket
1 teaspoon garlic salt
2 tablespoon Worchestershire
½ teaspoon pepper
Place brisket in roaster with fat side up. Cover with foil. Cook at 300°F for 1 hour and then 200°F for 6-10 hours.
Tray the meat. Refrigerate the gravy and then separate oil.
Add bouillon to gravy.
Mom
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