Category Archives: beef

French Dips with Au Jus and creamy Horseradish Dill sauce

Or “Ahhh Juice” as my 5-year old calls it, after he slurps the remaining jus from the little bowl.

Any time I find roast beef on sale at my deli, and sometimes even when it is not, I make these toasty sandwiches, topped with swiss cheese and a creamy horseradish Dill sauce. Served with a side of flavorful Au Jus for dunking, it’s sandwich utopia!

Creamy horseradish Dill Sauce:
This can be made ahead of time, and should be chilled at least 30 minutes to allow the flavors to marry.
1/3 cup sour cream
2 heaping TBS of mayonnaise
2-3 TBS prepared horseradish (depending on preference)
1 TBS fresh snipped dill (or 1 tsp of dried)

Combine all ingredients in a bowl, cover and chill until ready to serve.

Ingredients for Au Jus
Makes 4 – 1/2 cup servings for dipping
EVOO
1 tsp butter
1 shallot diced
2 cloves garlic finely diced
1 TBS flour
Splash of Red Wine
2 Cups Beef Broth
A few splashes of Worcestershire Sauce

In a medium sauce pan, heat about 1 TBS EVOO and 1 tsp butter. Add Shallot, and allow to begin to soften stirring often, about 3 minutes. Add garlic, careful not to burn for about a minute. Sprinkle flour into onion garlic mixture and cook for about another minute. Add a healthy splash of red wine and let cook down until it begins to reduce. Slowly add beef broth, bring to a simmer for about 15 minutes. Meanwhile prepare French Dips.

Ingredients For the French Dip:
Recipe Yields 4 Sandwiches

1 loaf french bread from your deli, divided into 4 sections and the cut crosswise making a top and bottom
1 pound Deli sliced Roast Beef

While Au Jus is simmering, toast the bread in a pre-heated 350 degree oven for about 6 minutes, remove from oven. With a pair of tongs, dip roast beef into au jus about 20 seconds and place on the bottom part of sandwich. On the top, spread a generous layer of horseradish Dill Sauce, assemble sandwich cut in half for easier handling. Pour 1/2 cup Au Jus into a small container for dipping. I prefer to strain the Au Jus before serving removing the shallot and garlic, this is optional

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Steak Fajitas fit for a Fiesta!

Need a little Fiesta in your life, but don’t want the sombrero around your waist? You’ve found the right place! This recipe has all of the party favors, but didn’t invite the unwanted fat.

Recipe makes 8 fajitas

Ingredients:
1 1/2 lb lean beef trimmed of any visible fat and sliced thin with a sharp knife. I used 2 top round steaks.
1 package whole wheat tortillas
2 Sweet peppers sliced thin (green, red, yellow…whatever you desire)
2-3 onions cut in half lengthwise and sliced thin

Optional Topping ingredients
Salsa of choice ( I also included salsa verde)
Fat free sour cream
Reduced fat shredded cheese
Jalapeno slices
Avocado diced
Cilantro
Additional lime

Marinade ingredients:
2 cloves garlic minced
1 lime, zest and juice
1 TBS cumin
1/2 TBS Mexican chilli powder (regular chili powder is fine)
1 tsp Adobo brand seasoning salt ( I used the variety with cumin)
1/2 tsp cayenne pepper
1 TBS vegetable oil
3 TBS water
(Optional, add about a TBS of the juice from the jalapeno peppers for extra kick)

Combine marinade, pour over sliced beef in a large plastic bag and let marinate at least 1 hour. Be sure to remove bag of marinated meat to counter at least 20 minutes before cooking to take the chill off.

In a large, heavy non-stick frying pan, spray with cooking spray and saute peppers and onion until just beginning to soften. Remove from pan. Spray pan again and add beef cooking at high temperature just until no longer pink, add peppers and onions just until warm. Scoop 1/2 cup mixture into warmed tortillas, top with desired ingredients and serve with your favorite Margarita! Dress with additional lime and cilantro. It’s Fiesta time!

Easy Baked Meatballs

 

Roll mixture into 1 inch balls

How many times have you been at a potluck where there is a crock-pot of frozen meatballs in BBQ sauce? For me, too many times! They don’t taste right to me, I’m not even sure there is real meat in there! My children really enjoy spaghetti and meatballs. I have, in the past, made complicated mixtures that are fried, turned often and leave me a slave to the stove for at least 30 minutes. Relief at last! I have an easy solution to your meatball fears! Let’s just mix and bake. Toss them with your favorite pasta sauce, I recommend Roasted Tomato and Green Pepper Pasta Sauce or add to a BBQ. Even better, put on a skewer and quickly grill with pineapple, green peppers and onion basted with BBQ sauce. 

Note: Make extra and freeze. Can be quickly defrosted, save yourself some time on another night!  

Recipe yields about 24 meatballs 

Ingredients: 

1 lb of lean ground beef
1/2 cup Italian seasoned bread crumbs
1 tsp dried parsley ( 1 TBS if using fresh)
1 tsp dried chives (better yet, fresh, then 1 TBS)
1 Egg
3 splashes Worcestershire Sauce
Salt and pepper to taste 

Mix all ingredients by hand and make into 1 inch balls. Place on a cookie sheet sprayed with cooking spray and place into a pre-heated 425 degree oven. Bake for 10 minutes, turn meatballs, cook an additional 8-10 minutes. Toss with your favorite sauce or eat plain. Yummy!

Ma’s Meatloaf – Revised

Sometimes, you just want real home-style comfort food. You crave real mashed potatoes, a side of veggies, and of course, Mom’s meatloaf.

People seem to have mixed feelings about Mom’s meatloaf, either it was wonderful, or it was dreaded. I am in the first group. My mother’s meatloaf was always favored and quickly devoured. It’s obviously an American favorite since, Banquet has made a TV dinner out of it,complete with instant mashed potatoes and corn. Consumers craving a bit of home purchase this frozen dinner hoping to experience their childhood memories of comfort and family to be sadly disappointed that the meatloaf doesn’t even have baked ketchup on top! Not to mention, the potatoes are wet with water! I am here to propose a new attitude about our “old school” meatloaf and make it more appealing to the current generation. Please note, I will not leave out the beloved Ketchup on top!
My mom used to make meatloaf as did most of our mothers. She did a good job, it was very well liked and Dad always enjoyed Meatloaf sandwiches the next day (assuming there were leftovers). This was among the first meals my mother taught me after omelets, oatmeal, salads and I think scalloped potatoes and pork chops. To this day, I usually make my meatloaf like mom did, and my family has always loved it. Tonight, I wanted to veer away from the usual, using the concept of incorporating more vegetables into my children’s diets, not to mention mine. So tonight I experimented and to my surprise, an amazing success! Take my advice and make 2 and freeze one, since you are chopping your veggies and got the ingredients out, save time for another night.This is how I tricked my family into eating lots of hidden veggies in one of their favorite dishes.

Ingredients for 1 meatloaf – double if freezing another

1 lb ground beef
1 cup chopped bread ( I used Jimmy Johns leftover french bread)
1 med red onion (finely diced)
1 stalk celery (finely diced)
2 mushrooms (finely diced)
1 large carrot grated
2 big squirts of ketchup
2 squirts of Dijon Mustard
1 egg
2 Healthy dashes of Garlic powder
Salt and Pepper to taste
Fresh Herbs from My Ma’s Garden (improvise if your Mom does not have a green thumb)
1 TBS finely chopped Fresh Sage
1 TBS finely chopped Fresh Parsley
1 TBS finely chopped Fresh Rosemary
3 sprigs of Fresh Thyme removed from woody stem.
Extra Ketchup for topping the meatloaf

Blend all ingredients in a medium bowl with hands and shape into a loaf form. Place into a bread pan, pour ketchup over the top to cover and bake at 350 degrees for about 45 minutes. Let rest for five minutes, slice and serve.

Philly Cheesesteak Panini with Au Jus

This is a fun way to have all of the flavors of a Philly Cheesesteak in a Panini. Make your own Au Jus it’s simple and tastes better than the dry packet from the store.

This recipe makes up to 4 Panini’s

Ingredients for Panini
3/4 pound sliced roast beef from your grocery deli
8 slices swiss cheese
1 sweet red pepper cleaned and sliced into 1/4 inch slices
1 sweet green pepper cleaned and sliced into 1/4 inch slices
1 med. Vidalia onion peeled, halved and sliced into 1/4 inch half moon slices
8 slices of a good hearty sourdough bread from your bakery
2 TBS EVOO 1 to saute onions and peppers, the other to lightly brush outside of bread slices

Au Jus
3 cups beef broth
3 TBS finely diced onion
1 tsp finely diced garlic
1 TBS flour
4-5 dashes Worchestershire Sauce
Pepper to taste

Directions: Slice peppers and onions into 1/4 inch strips. Saute in EVOO until slightly tender but not soggy. Set aside. Lightly brush the outside of bread slices with EVOO. Layer bread slice with cheese, roast beef, peppers and onions, another slice of cheese and top with bread slice. Place Panini on a hot grill pan that has been sprayed with cooking spray. Place a heavy cast iron skillet over sandwich to weigh it down. When 1st side is done, flip and repeat. Serve with Au Jus.

Meanwhile, in a medium sauce pan, heat EVOO and gently cook diced onion over medium heat careful not to brown onion. When onion is tender, add minced garlic. Cook 1 minute more. Add 4-5 dashes Worchestershire Sauce and flour. Stirring mixture with a wire whisk, cook flour for 30 seconds to 1 minute careful not to burn. Slowly add beef broth. Bring to a boil, then reduce heat and simmer until ready to serve.

Place Au Jus into small bowl for dipping your Philly Cheesesteak Panini.