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Friday, July 31, 2015

Honey Bourbon Steak Tips!

 
 
These "Honey Bourbon Steak Tips" are a great way to prepare steak!  They are so full of flavor and are tender and delicious.  It's best to use a good cut of beef for these so they are not tough or chewy.  I used beef tenderloin, but you can up top sirloin or rib eye steak also.  The marinade for this is the key.  The bourbon gives these a great flavor.   Here is what you will need:
 
2 lbs. top sirloin, tenderloin, or ribeye steak, cut in 1-2 inch cubes
1/2 cup honey
1/4 cup brown sugar
1/2 cup good Kentucky bourbon
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 Tbs. minced garlic
1/4 cup oil
3 Tbs. butter, divided
salt
black pepper
8 oz. white mushrooms, quartered
 
Combine the honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, and garlic.  Stir until the sugar is dissolved.  Place the steak tips in a large Ziploc plastic bag or a contain with a tight fitting lid and pour half of the marinade over the steak.  Seal and turn to coat all of the meat.  Marinade for at least an hour, two hours is better. 
 
Heat the oil and butter in a large skillet that has a lid until the butter is sizzling.  You need high heat for this, but don't burn the butter.  Place the steak tips in the pan and brown on all sides.  Don't crowd the pan or you won't get them browned.  You might have to do two batches.  When they are all browned cover with the lid to steam the meat a little.  This makes it tender.  Just for about 3 -4 minutes.   Reduce heat to medium for this. 
 
While the steak tips cook, place the rest of the marinade in a saucepan and bring to a boil.  Reduce heat and stir and allow to reduce for 3-4 minutes. Leave it uncovered.  Watch this carefully, because it will boil over very easily.  When it starts to thicken a bit turn it off.  
 
 

Pour the sauce over the steak tips in the pan and toss to coat them.  Cook just a minute or two!  Remove the steak tips to a platter.
 
Add the other tablespoon of butter to the pan. There will be some of the marinade left in the pan. Saute the mushrooms!   
 
Add the mushrooms to the steak tips and serve!  If you are not a mushroom fan, just leave them out!
 
 
 



Wednesday, July 29, 2015

Sausage Potato Frittata!

 
 
 
This "Sausage Potato Frittata" is a great meal when you are short on time and it's good for breakfast, lunch or dinner!   If you haven't ever made a frittata, it's similar to a quiche, but cooks in much less time.  This recipe is pretty basic and very hearty, but you can add anything extra you like.  Green or red peppers, mushroom or some diced zucchini would be great also.  Here is what you need:
  
1 lb. ground breakfast sausage
1/4 cup vegetable or canola oil
3 cups potatoes, peeled and diced
8 eggs
1/4 cup sour cream
1/4 cup half and half
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 cup shredded Gouda cheese (can substitute Swiss or Monterrey Jack)
1 cup shredded cheddar cheese
4-5 green onions, sliced thin
 
In a large oven proof skillet brown the sausage. Remove the sausage to another dish.  I just used my large iron skillet.  Leave the drippings in the skillet and add 1/4 cup oil.  If the sausage rendered a lot of grease, you might not need as much oil, but usually sausage nowadays doesn't rendered much grease.   Add the diced potatoes to the skillet and sprinkle with salt and pepper to taste.  Fry the potatoes just like you would ordinary fried potatoes.  Toss the potatoes to coat with oil.  Cover with a lid and cook for about 15 minutes on medium heat. 
 
Remove lid and turn to brown on the other side.  You don't need to brown these as much as you would for fried potatoes, because this will be cooked more from this point.  Add the browned sausage back to the pan.
 
In a bowl whisk together the eggs, sour cream, half and half, salt, pepper and garlic powder.  Add the cup of Gouda cheese or Swiss if that is what you are using.  Pour evenly over the potatoes and sausage.  Move the skillet around to cover it all.  Cook uncovered over medium heat for 4-5 minutes or when the eggs are set.  The top will still look shiny and wet.  When you move the skillet around the eggs don't move around the edges.  Sprinkle the cup of cheddar cheese on top.  Place in a 375 degree oven for about 5 minutes or just until the top is just starting to brown.  Don't over brown this, because then it will be over cooked. 
 
See how it's just lightly browned.  The cheese on top is what browns. If you don't think it's done enough run it under the broiler for just a minute, but watch it closely.   Sprinkle with the green onions.
 
Slice and serve!  If you use a nonstick skillet you can slide it onto a platter or cutting board, but since I used a cast iron skillet I just served from the pan. 
 



Friday, July 24, 2015

Chopped Steak with Brown Gravy!

 
 
"Chopped Steak with Brown Gravy" is good ole southern comfort food.  This is so good served with mashed potatoes or even with rice or egg noodles.  The gravy in this recipe is to die for.  Even if you usually have problems making gravy, this one turns out great every time.  Here is what you will need:
 
1  1/2 lbs. ground chuck
1 egg
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 tsp. Worcestershire sauce, divided
1/2 cup flour
3 Tbs. butter
1 (10 oz.) can French Onion Soup
1 pkg. au jus mix
3 cups water
2 tsp. Worcestershire sauce
 
In a mixing bowl, mix the ground chuck with the egg, salt, black pepper, garlic powder and tsp. Worcestershire sauce.  Don't over mix the meat.  Leave the mixture a little loose, but enough to pat it out.  Shape into 5-6 oval patties.  Make them sort of thin, because as they cook they get thicker. 
 
Place the flour in a shallow dish.  Dredge each patty in the flour coating all sides. Reserve the flour you have left over.  We will use it to thicken the gravy.  Melt the butter in a large skillet.  When the butter is sizzling, place the patties in the butter and fry on each side 4-5 minutes.  Remove to a plate.
 
Sprinkle 3 Tbs. of the flour you reserved in the pan drippings. Scrap the brown bits from the pan and cook the flour for a minute or until it is smooth and bubbly. Add the can of French Onion soup to the pan and stir.  Dissolve the Au Jus mix in 3 cups of cold water.  Slowly add it to the pan.  If you don't dissolve it in the water before adding to the pan, it will clump on you. Add the other teaspoon of Worcestershire sauce to the gravy.  Bring the mixture up to a boil and when it starts to thicken, turn it back down to simmer. 
 
If you aren't familiar with the au jus mix, this is what you need.  This Kroger brand is every bit as good as the more expensive name brands.
 
Place the chopped steaks back in the gravy and cover.  Simmer for 30-40 more minutes. The gravy will thicken and get so flavorful as it simmers. 
 
This is a real family pleaser!