The Anti-Chicken Fingers Movement ~ Quick Skillet Steak w/Onions & Mushrooms

This meal was great.  I've been trying to make new things each week, and my husband absolutely enjoys steak more than any other meat.  The kids love mushrooms, so it was a win-win!

Ingredients:

• 1/2 lb thin cut beef round sandwich steaks
• 1/2 large onion, sliced into rings
• 1/2 tsp olive oil
• 8 oz sliced mushrooms
• 4 seconds cooking spray
• garlic powder to taste
• salt and fresh cracked pepper to taste
• Cooked whole grain rice as side, or desired side dish

Directions:

Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over brown rice.  ~Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement - Steak Diane

I first tried Steak Diane at my mother-in-law's home. Fantastic! She gave us her recipe, but I wanted to add a little more to it so I've been on the hunt. Until, I found this recipe on the Food Network.com via Emeril Lagasse (a famous chef who calls Sandestin home - or so I've read). The only thing I left off of his recipe is the veal stock.

Steak Diane


4 (3-ounce) filet mignon medallions

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

4 teaspoons minced shallots

1 teaspoon minced garlic

1 cup sliced white mushroom caps

1/4 cup Cognac or brandy

2 teaspoons Dijon mustard

1/4 cup heavy cream

2 teaspoons Worcestershire sauce

2 drops hot red pepper sauce

1 tablespoon finely chopped green onions

1 teaspoon minced parsley leaves

Directions:

Season the beef medallions on both sides with the salt and pepper.

Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.

Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.

Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.

Buon Appetito! Leah

Where's the Beef? Rather...Where's the Good Beef?

Any time anyone has ever broached the subject of vegetarianism to me, I'd ponder the benefits for about a minute before remembering I could never give up my filets, cheeseburgers or meatballs. Ever.

So since at least 1/3 of the meals I make at home for my family contain some type of beef, I thought I'd educate myself on what there is to know about the subject. This handy dandy graphic (below) is a one-stop shop of beef knowledge. For instance, I think hmmm, I sure would like to make a roast this Sunday. Then when I get to the grocery store, I stare at the cooler of beef thinking what exactly do I roast to make a roast? (See "Breaking Down the Cow") To learn how tell which rib eyes would make the best steak, see "Sizing Up a Cut".

I hope you gain as much from this chart o' beef from Frugal Dad as I did!


Source: FrugalDad

The Anti-Chicken Fingers Movement ~ Pepper Steak & Rice

This meal is wonderful, it's a nice change to a plain old meat and potatoes or any simple American-food routine. The kids aren't super fond of the green peppers, but I make them eat at least one every time.

Ingredients

• 1 lb skirt steak, round steak, or sirloin sliced thinly
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 cup cornstarch
• 3- TBL Olive Oil
• 1/4 cup soy sauce
• 1 can beef broth
• salt and pepper to taste
• Whole Grain Rice or potatoes (mashed) to serve the meal over
• Lightly coat steak with cornstarch. Shake off any excess. Saute in medium high pan with about 3 Tbsp of oil, till brown. Remove from pan and place aside.

Using the same pan, add about 3 Tbs of olive oil and saute the green pepper and onion. Add salt and pepper to taste. Saute to desired doneness.

Return meat to the pan and turn heat to high. Add soy sauce and 1/2 or 1 can of beef broth. Turn heat down and taste. You may have to adjust the salt content due to the soy sauce and broth. Add salt and pepper to taste.

Make a corn starch slurry in a separate dish, by adding about 2 Tbsp of cornstarch with 3/4 cup of very cold water. It should be a thick, but liquid, consistency. Add the slurry to the pan to thicken the sauce. Add slowly, as you don’t want it too thick!

Serve over mashed potatoes, or rice (I served w/white rice as I had some leftover from a previous recipe, but have also made w/brown - which I prefer)

~Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Swiss Steak

This recipe was a huge hit in our house-of course!  Meat & Potatoes Ya'll!  WARNING: This takes 2 hours of baking time, so it's totally perfect for a Saturday or Sunday, or a weekday if you are well prepared.  The hubby had two helpings and the kids did all but lick the scraps from their plate.  You think I'm kidding!!




Swiss Steak~
1/4- cup all purpose flour
1-tsp mustard powder
1-tsp salt
1/14 or 1 1/2 pds boneless been top round steak (fat trimmed)
1-tsp olive oil
1-pd plum tomatoes (or any small tomato) chopped
1 -medium onion, chopped
2-carrots, chopped
1-Tbl worcestershire sauce

Red Mashed Potatoes~
6 to 8-Red Potatoes, sliced but  NOT peeled
1/4 or 1/2-cup of fat free 1/2 & 1/2 or milk
3 -Tbl of butter
Salt & Pepper to Taste
**This all depends on how you like mashed potatoes, if you like creamer, add more milk, if you like them buttery, add more butter...or all the above!


Swiss Steak~
Preheat oven to 325. In a small bowl, combine flour, mustard & salt.  Rub the mixture on both sides of steak. Discard remaining flour mixture.  In large nonstick skillet, heat oil over med-high heat.  Add the steak and cook, turning once, until browned.  Transfer steak into 13X9 baking dish & top with tomatoes, onions and carrots.  Drizzle w/worcestershire.   Cover w/foil & bake for 2 hours, or until steak is fork-tender.  Cut the steak into four pieces & serve w/veggies & pan juices.

Red Mashed Potatoes~
Boil sliced potatoes until fork-tender, then drain water.  Add 1/2 & 1/2 or milk, butter, & salt & pepper.  Then with an electric mixer, mix until completely mashed.  Serve alongside the Swiss Steak when done.

Yummy!  I serve w/whole wheat rolls.  Nothing else needed!
Happy Eating Friends! ~ Trina