Archive for » May 4th, 2009«
This is a great way to turn ordinary ground beef into a gourmet meal, the sauce is delicious and would also go really well with a steak, but if your on a budget and watching the pennies you can’t beat this one. This was the second recipe I made for Sharon123 who is is my group for the recipe swap this month and I am so glad I chose this one. I did a mix of beef broth and brandy in the sauce and I also doubled it, I also had some mushrooms to use up so I added them as well. If you would like to read more reviews on this and view more photos please click here.
Ingredients
Meat Mixture
1 1/4 lbs Ground beef round
1/2 Teaspoon salt
3 Garlic cloves, crushed
3/4 Cup finely chopped parsley
2 Teaspoons very coarsely cracked black peppercorns
1/4 Teaspoon salt, preferably coarse
Cream Sauce
I doubled the sauce
1/3 Cup beef broth or brandy (I did a mix of both)
1/4 Cup heavy cream
1/2 Tablespoon butter
1 1/2 Tablespoons chopped parsley
Method
1. Mix meat mixture ingredients until well blended.
2. Shape into four 1 1/4-inch thick patties, press pepper into flat sides and let stand 15 minutes.
3. Lightly sprinkle salt over bottom of a large nonstick skillet, place over medium high heat until hot.
4. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
If not making the sauce, sprinkle with the parsley and serve.
1. If serving with sauce, remove patties to warm plates.
2. Remove any excess fat in skillet, leaving brown (not burned;) bits.
3. Add brandy or broth and cook and stir until reduced to about 2 Tbls.
4. Add cream and butter, stir over high heat until reduced to 3 Tbls.
To Serve: Spoon sauce over meat and sprinkle with remaining parsley.
All photos taken by me unless otherwise stated.
This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.
Ingredients
4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish
Marinade
3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped
Method
1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.
2. Add the tuna steaks to the marinade and turn to coat.
3. Cover and marinate in the refrigerator for 8 hours.
4. Reserve the marinade.
5. Cook the steaks under the broiler, 3″ from the heat, brushing with the marinade, for 3-4 minutes on each side.
Serve immediately, garnished with scallions.
All photos taken by me unless otherwise stated.
