Roast Beef with Creamy Peppercorn Sauce
2 lb top round roast
1 T Montreal Steak Seasoning
1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)
2 t olive oil
3 garlic cloves minced
1/4 cup minced shallot or onion
1/4 c brandy
2 T corn starch
3/4 c heavy cream
1 t Dijon mustard
Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)
In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.
Hungarian Beef and Pepper Stew
2lbs Beef Stew Meat
1/2 onion cut into chunks
1 T olive oil
1 t salt
1/2 t black pepper
2 T Sweet Hungarian Paprika
2 T flour
2 garlic cloves chopped
2 T tomato paste
10-12 oz beef broth
3 bell peppers sliced
1/2 t caraway seeds
2 T balsamic vinegar
Add 1 T paprika, flour, salt and pepper to a large bowl or plastic bag. add meat and toss or shake to coat. Heat olive oil in a large pan add beef and onion and cook until browned. add garlic and caraway seeds and cook 1 minute more. add beef broth (enough to cover meat), remaining paprika, tomato paste and vinegar, bring to a boil and then reduce heat to simmer. Cook over low heat for 45 minutes-1 hr, sauce with thicken and meat will become tender. Add peppers and cook 20 minutes more over low heat or until peppers are soft. Serve over buttered noodles or mashed potatoes.
I think we have all done it, walked away from a pot or pan while cooking, only to return to a burnt up mess. Or I am famous for leaving the pot on low/warm while we eat dinner and then unable to remove the stuck on food when it’s time to do the dishes. They can be tricky to clean especially those that you cannot scour or use harsh chemicals on because you are afraid to ruin the finish. I did however find a trick that actually works. Add water to your burnt pot, bring to a simmer. Add 1/4 c white vinegar and 2 T baking soda. Continue simmering for about 10 minutes. Remove pan from heat and use a non abrasive sponge and the food lifts right off.
If you have a burnt metal broiler pan or cookie sheet try using oven cleaner. Spray the pan and let it sit, the food should wipe right off with a sponge .
Butternut squash and pork chops are classic fall food, this sauce gets a little zip from oranges which are also coming into season.
Pork Chops with Orange Butternut Sauce
8 boneless pork chops
2 T butter
3 cups butternut squash peeled and cubed
2 garlic cloves
1/2 c chopped onion
3/4 cup orange juice ( used fresh squeezed if possible)
1T balsamic vinegar
1/2 t dried sage
1/2 t ground ginger
1/2 t ground cinnamon
Melt Butter in a large pan over med high heat. add squash and onions, saute until onions and squash are browned. add garlic and saute until garlic is soft and golden.
add orange juice, vinegar, ginger, sage and cinnamon , bring to a simmer and cover. cook for 15-25 minutes or until squash is soft enough to mash with the back of a spoon. Use a hand blender to make into a puree ( you could also hand mash or use a regular blender) remove from pan and set aside.
Sprinkle chops with salt and chili powder, brown on each side in the pan. You may have to do this in small batches depending on chop and pan size.
Add puree back to the pan with chops cover and cook over med heat for 20 minutes or until chops are done. add water if necessary ( I used about a 1/4 cup). Season with salt and pepper to taste. Serve.