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Sirloin Steak in Mushroom Sauce

Sirloin Steak in Mushroom Sauce

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with Caramelized Onion Mashed Potatoes & Roasted Carrots

Yield: 2

Adapted from: Hello Fresh

This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Prep: 10 Cook: 50

  • 12oz carrots
  • 1yellow onion
  • 1clove garlic
  • 14oz sirloin steak
  • 2tsp Dijon mustard
  • 16oz Yukon gold potatoes
  • 4oz button mushrooms
  • 2TBS sour cream
  • 1oz beef demi-glace
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots diagonally into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces.

Tip: For speedier spud prep, skip the peeling.

Halve, peel, and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.

Cook carrots & mash:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 25-30 minutes.

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, cook until tender, 15-20 minutes.

Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.

Caramelize onion:

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar and a splash of water, cook until caramelized, 2- to 3-minutes more. Season with salt and pepper.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook steak:

Pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Transfer to a cutting board to rest.

Make sauce:

Add 1 TBS butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.

Add garlic, cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a low simmer.

Stir in mustard. Simmer until thickened, 2- to 3-minutes. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with mushroom sauce and serve.

French Onion Pan-Seared Steak

French Onion Pan-Seared Steak

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with Parmesan Mashed Potatoes

Yield: 4

Dinnerly

French onion soup lovers, this one’s for you. BUT, instead of cheesy bread, we’re giving you a Parmesan mash that’s sure to have the whole fam joining the clean-plate club. Not to mention, this seared steak is perfect for dipping in the rich onion-based pan sauce, aka, liquid gold.

  • 2potatoes
  • 1yellow onion
  • 12oz sirloin steak
  • ¼oz granulated garlic
  • 1½oz Worcestershire sauce
  • ¾oz parmesan
  • kosher salt & ground pepper
  • 4TBS butter
  • neutral oil
  • red wine vinegar (or white wine vinegar)
  • ⅓cup milk


Cook potatoes:

Peel potatoes (or leave skins on and scrub clean), cut into 1-inch pieces. Transfer to a medium pot with 1 tsp salt and enough water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork, about 10 minutes. Drain and return potatoes to pot off heat with 2 TBS butter. Cover to keep warm until step 5.

Caramelize onions:

While potatoes cook, thinly slice half of the onion. Melt 2 TBS butter in a medium heavy skillet over medium-high. Add onions, cook, stirring occasionally, until starting to soften, 5–6 minutes. Reduce heat to medium-low, cook, stirring, until deeply browned and jammy, 8–10 minutes, transfer to a plate and set aside.

Cook steak:

Pat steaks dry, then season all over with salt and pepper. Return same skillet to medium-high heat with 1 TBS oil. Add steaks and cook until well browned and medium-rare, 2–3 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest until ready to serve.

Make pan sauce:

While skillet is still hot, return caramelized onions to skillet off heat. Stir in ¼ tsp granulated garlic, Worcestershire sauce, and 1 tsp vinegar until combined. Into pot with potatoes, finely grate Parmesan, if necessary.

Finish potatoes & serve:

Return saucepan with potatoes and Parmesan over medium heat, add ⅓ cup milk. Mash with a potato masher or fork until smooth, season to taste with salt and pepper. Slice steak, if desired. Serve steak with mashed potatoes alongside. Top with French onion pan sauce, a few grinds of pepper, and a pat of butter, if desired. Enjoy!

Side veggies!

As good as steak and cheesy mashed potatoes are on their own, we always try to get our veggies in at dinner time. Roast some broccoli or carrots to serve on the side!

Pork Loin with Creamy Mustard (Sheet Pan)

Pork Loin with Creamy Mustard (Sheet Pan)

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plus Rosemary Roasted Root Veggies & Apple

Yield: 2

Hello Fresh

Roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork loin for a decadent finish.
Prep: 15 Cook: 45

  • 12oz russet potatoes
  • ¼oz rosemary
  • 10oz pork loin
  • 4tsp Dijon mustard
  • 6oz carrots
  • 1red onion
  • 1apple
  • 1TBS fry seasoning (below)
  • 4TBS mayonnaise
  • 2tsp honey
  • salt & pepper
  • 1tsp cooking oil


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems, finely chop leaves until you have 2 tsp. Halve, core, and cut apple into ½-inchthick wedges.

Roast veggies:

Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, ½ TBS Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork and apple then).

Roast pork & apple:

While veggies roast, pat pork dry with paper towels and season all over with remaining ½ TBS Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.

Once veggies have roasted for 10 minutes, add pork to same sheet. Carefully toss apple with veggies.

Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more.

Make sauce:

Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.

Slice pork:

Once pork is done, carefully transfer to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise.

Tip: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2- to 3-minutes more.

Serve:

Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.

Fry Seasoning

1 TBS

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Beef & Wine Ravioli with Mushrooms

Beef & Wine Ravioli with Mushrooms

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with Caramelized Onions

Yield: 2

Adapted from: Dinnerly

Ravioli stuffed with red wine braised beef and paired with caramelized onions, mushrooms, parmesan, and chives.
Prep: 5 Cook: 30

  • 4oz button mushrooms
  • 1yellow onion
  • 9oz beef & wine ravioli
  • ¼oz fresh chives
  • 1/8tsp baking soda
  • 1oz beef stock concentrate
  • 3oz parmesan cheese
  • salt & pepper
  • sugar
  • 3TBS butter


Cook mushrooms:

Bring a medium saucepan of water to a boil. Trim mushroom stems; thinly slice caps. Halve onion; thinly slice. Thinly slice chives. Finely grate Parmesan, if necessary. Heat 1 tablespoon butter in a medium skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until golden-brown, 4–5 minutes. Transfer to a plate.

Start caramelized onions:

In same skillet, melt 1 tablespoon butter and 1 teaspoon sugar; cook, stirring frequently, until sugar is light brown, 1–2 minutes. Add onions and ⅛ teaspoon baking soda, season with salt and pepper. Cook, stirring occasionally, until onions are lightly browned and softened, 5–7 minutes.

Finish caramelized onions:

To skillet with onions, add 1 tablespoon water; cook, stirring frequently and scraping up any browned bits from bottom of skillet. Continue adding 1 tablespoon water at a time and scraping skillet until onions are deeply browned and completely soft, another 4–5 minutes.

Cook ravioli:

Add ravioli to saucepan with boiling water (if stuck together, gently pull apart only if possible, without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente, 3–4 minutes. Reserve 1 cup cooking water, then drain. To skillet with onions, add ravioli, mushrooms, ½ cup of the cooking water, broth concentrate, and 1 tablespoon butter.

Finish & serve:

Cook ravioli, onions, and mushrooms over high heat, tossing to coat, until glazed and saucy, 1–2 minutes. Remove from heat and add half of the Parmesan; stir well until melted and sauce is silky. Loosen sauce with more cooking water, if necessary. Serve short rib ravioli sprinkled with chives and more Parmesan, if desired. Enjoy!

Szechuan Beef 🔥

Szechuan Beef 🔥

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Yield: 4 Servings

Sue & Gambo


Beef & marinade:

  • ½lb sliced beef, tenderloin or sirloin
  • ½tsp salt
  • 1tsp sesame seed oil
  • 1pinch of white pepper
  • 1egg white
  • 3TBS corn starch
  • 4TBS oil

Stir-fry:

  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¾cup onions
  • ½cup carrots
  • ¾cup green peppers
  • 1cup celery
  • 1cup mushrooms
  • 4-8Szechuan peppers
  • 1TBS Shaoxing wine
  • 1cup water + 2 TBS water
  • 1TBS oyster sauce
  • ½tsp hot pepper sauce
  • 1heaping tsp sugar
  • 1tsp dark soy sauce


Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, 2 TBS of corn starch and 1 TBS of oil.

Stir fry:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

To make the sauce add 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl and slowly add to your stir-fry until it’s the right thickness.

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.

Chicken Fajitas with Peppers and Onions

Chicken Fajitas with Peppers and Onions

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Yield: 4 Servings

Adapted from: Simply Recipes

Chicken fajitas are made even simpler and easier with this sheet pan recipe! A quick marinade makes the chicken tasty and tender. Serve it right from the pan for an easy Tex-Mex family favorite.

For the marinade:

  • ¼cup freshly squeezed lime juice (from 1 to 2 limes)
  • ¼cup freshly squeezed orange juice (from 1 small orange)
  • 2TBS pickling juice, from a jar of pickled jalapeños (optional)
  • 1TBS ancho chili powder (or chili powder blend)
  • 2tsp dried oregano
  • 1tsp ground cumin
  • ¾tsp salt
  • 3TBS olive oil

For the chicken and vegetables:

  • 1large, red or yellow onion, cut into ¼-inch thick slices
  • 2large, sweet bell peppers (red, yellow or green, or a combination), cut into ¼-inch thick slices
  • 2skinless, boneless chicken breast halves (about 1 ¼ lb), cut into 1-inch strips
  • 8-12corn tortillas

For garnish:

  • 1avocado, sliced
  • handful of fresh cilantro leaves
  • 1lime, quartered
  • Cooked rice and/or beans

Preheat the oven to 450ºF:

Line and lightly oil a half-sheet pan.

Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat and set aside to marinate while the peppers and onions are roasting (about 15 minutes).

Cook the peppers and onions: In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat.

Spread them in one layer and roast for about 15 minutes, or until they begin to soften.

Cook the chicken with the peppers and onions: Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan.

Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant read thermometer).

Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.

Warm the tortillas: Wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot.

Wrap the warm tortillas in a napkin and set them on a plate.

Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve it with rice and beans, too.

Thighs with Cauliflower, Carrots and Onions

Thighs with Cauliflower, Carrots and Onions

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Yield: 4 to 6 Servings

Adapted from: Food52

This is a great, fairly simple, meal. I added carrots to the recipe. Would be great for a group.

  • cooking oil, for greasing
  • 1large head cauliflower 
  • 2onions
  • 4-6carrots, red, yellow or sweet
  • 5TBS olive oil, divided
  • Kosher salt and fresh pepper, to taste
  • 1TBS whole cumin seeds or ground cumin, see note above
  • 1TBS whole coriander seeds or ground coriander, see note above
  • 2tsp smoked paprika
  • ¼-½tsp cayenne, to suit your heat tolerance
  • 2cloves garlic, minced
  • 6-8boneless, skinless chicken thighs, about 2 lbs.

Special Equipment:

  • Mortar and pestle or spice grinder

Prep:

Preheat the oven to 425ºF and position one rack in the center and another at the top.

Line and oil two half-sheet pans.

Spices:

If you have them, toast whole cumin and coriander seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle or spice grinder. Add to a small bowl and mix with the smoked paprika and cayenne.

Peel and slice carrots into ¼-inch thick diagonal slices.

Peel and half onions. Either slice ¼-inch thick, or cut into ½-inch wedges.

Cut cauliflower into florets, large florets halved or quartered as necessary to bite sized pieces.
Place cauliflower florets, carrots and onion on a half-sheet pan. Season all over with a tsp of kosher salt and pepper to taste, and a large drizzle of olive oil.

Sprinkle half of the spice mixture over the vegetables. Use your hands to toss the vegetables evenly with the oil and spice mix. Transfer pan to the top shelf of the oven and roast for about 15 minutes.

Chicken:

Place chicken thighs in a large bowl. Season generously all over with salt. Add sprinkle on the remaining spice mix, 1-2 TBS of oil, and minced garlic. Toss to coat. Let sit at room temperature while vegetables roast.

Roast:

After the 15 minute roast of the vegetables, remove the half-sheet pan and mix the vegetables. Return to the center rack of the oven.

Lay the chicken thighs on the second half-sheet pan. Roast for 15 minutes—if thighs are large, they may need 5 to 10 minutes more. Thighs should be 185ºF in center of thickest part. Remove the vegetable pan after the second 15 minutes and cover loosely with foil.

Remove the chicken pan from the oven, cover loosely with foil and let rest for 5 to 10 minutes.

The chicken can be served as is, or cut into 1-inch pieces (best for a group), about the same size as the cauliflower. Return chicken to sheet pan or to a serving platter along with the vegetables  and any juice from the chicken pan. Toss everything together.

Meanwhile, stir together the yogurt sauce, warm up some bread, cut the lemons, etc.  Taste and adjust seasoning and squeeze a lemon over everything, if desired.

Note: The cauliflower does not freeze well. Should not be frozen!

Patatas A La Importancia

Patatas A La Importancia

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Yield: 4 Servings

Spain on a Fork

Spain
The name Patatas a la Importancia translates to Important Potatoes. The reason for this kind of a weird name? The potatoes are treated like a main ingredient here. Really taking this potato dish to the next level in deliciousness.

  • ⅓cup extra virgin olive oil
  • 2medium sized Yukon gold potatoes
  • 2cage-free organic eggs
  • ¼cup AP flour
  • ½onion finely diced
  • 3cloves garlic finely minced
  • 1TBS corn starch
  • ½tsp sweet smoked Spanish paprika
  • ½cup white wine
  • 3cups vegetable broth
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Slice 2 Yukon gold potatoes into rounds that are a ¼ inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a ¼ cup of AP flour, season with sea salt & black pepper and mix.

To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash.

Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done.

Using the same pan with the same heat, add in ½ finely diced onion and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 TBS of corn starch and a generous ½ tsp of sweet smoked paprika, mix until well combined, then add in ½ cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while.

After about 25 minutes and almost all the broth has been incorporated into the potatoes and they are fully cooked through, remove from the heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

Seafood Kabobs

Seafood Kabobs

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Yield: per Kabob

Scott Nowell

My version of a seafood skewer we had in the Latin Quarter of Paris in Sept 1999.
The skewers were about 18” long with 4 shrimp and a center salmon steak. Each is interspersed with a wedge of onion and round of zucchini.

For the Marinade:

  • ⅓cup extra virgin olive oil
  • zest of 2 lemons
  • 4garlic cloves minced
  • ¼cup packed chopped fresh parsley
  • 1tsp oregano
  • 1tsp paprika
  • ½tsp coriander
  • ½tsp red pepper flakes

For the Seafood & Veg:

  • 1salmon steak about 1-inch thick
  • 2-4shrimp (16-20) peeled and deveined
  • 1onion, cut into 8 wedges
  • ½zucchini, cut into ¾ to 1-inch-thick rounds.
  • 3-4button mushrooms, can be cut into halves
  • Kosher salt

Combine the marinade ingredients in a small bowl. Reserve 2 TBS of the marinade in a separate bowl for later.

Pat the shrimp and salmon dry and season with kosher salt. Place the shrimp and salmon in a large bowl and pour the marinade all over. Toss to combine.

Cover and refrigerate for 20 to 30 minutes (do not go longer).

Thread the skewers: (If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).

18” Skewers: Shrimp, zucchini, onion, mushroom, shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp, mushroom, onion, zucchini, shrimp.

12” Skewers: Shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp.

To grill on an outdoor grill: Preheat grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325ºF). Carefully oil the cooking grates. Once the grill reaches the recommended temperature, add the seafood skewers and close the lid. Cook skewers for 2 to 3 minutes on each side or until no longer translucent.

To grill on an indoor griddle or cast-iron grill: Heat a dry griddle over medium-high heat until hot but not smoking. Add the seafood skewers and cook on one side about 3 or 4 minutes. Turn skewers over and cook another 2 to 3 minutes.

To broil: Adjust oven rack to be 5- to 6-inches below the burner. Place skewers on a lined broiler pan or half sheet pan. Broil for 3 or 4 minutes. Turn skewers over and broil for an additional 2 to 3 minutes.

Transfer the grilled skewers to platter and spoon the remaining marinade your reserved earlier over the grilled skewers. Add a splash of lemon juice. Serve immediately.

Leftovers: To store leftover grilled shrimp, remove it from the skewers. Store in a co9vered container in the fridge for up to 2 days. You can enjoy it cold as an appetizer or over a salad.