Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


beef tips
Beef Tips with Mushroom and Shallots

mash potatoes
Mashed Potatoes with Caramelized Onions

broccoli
Broccoli with Lemon Pepper

 

Menu Plan for the week of Nov. 22, 2013: Day 2 Recipes

Beef Tips with Mushroom and Shallots
Mashed Potatoes with Caramelized Onions
Broccoli with Lemon Pepper

Cooking time:  45 minutes for menu       Cooking schedule: see below for instructions

      Beef Tips or Sirloin Tips are a classic, old Steak House menu item.  The Mash with Caramelized Onion is my own classic.

Beef Tips with Mushroom and Shallots         Preparation and cooking time:   45 minutes
     This uses a better cut of beef, sirloin tips, and is not meant to be braised for a long time. If you get a really nice, tender cut, don't braise at all, keep medium-rare.  Just brown quickly, and add to the sauce at the end to reheat.

14oz (420gr) beef tips or sirloin tips
4oz (125gr) mushrooms
4 medium shallots
1 tbs Worcestershire sauce
1/3 cup (3oz, 90gr) dry sherry
1/3 cup (3oz, 90gr) beef broth
1 tbs olive oil
1 tsp cornstarch dissolved in 1 tbs water

The beef:  Cut beef into 1" (2.5 cm) cubes.  Heat oil in a medium skillet.  Add beef and brown quickly on all sides.  Remove and set aside.
The sauce:  Trim and thickly slice mushrooms.  Peel shallots and cut into quarters vertically. After removing beef add shallots and mushrooms to skillet, sauté until starting to brown, 5 - 7 minutes.  Add broth, sherry, Worcestershire, browned beef, cover and simmer, 30 minutes. 
To finish:   Dissolve cornstarch in water. Uncover skillet, increase heat, add cornstarch, stirring until thickened. Serve.

Mashed Potatoes with Caramelized Onions   Preparation and cooking time:  30 minutes
    The caramelized onions add a bit of sweet and the horseradish adds a bit of hot, making these a great accompaniment to roast meats... with or without gravy!

2 medium potatoes, 10oz (300gr)
1 large onion
1 tbs olive oil
1 tbs brown sugar
1 tsp prepared horseradish
1 tsp Dijon-style mustard
3 tbs milk, yogurt or chicken stock

Peel and cut potatoes into cubes.  Cook in boiling, salted (1/4 tsp) water, partially covered, for 15 - 20 minutes, until very tender.
Peel and cut onion in half through the stem end.  Cut into thick slices, then cut the slices in half.  Heat oil in nonstick skillet over medium heat.  Add onions and sauté until very tender and starting to brown, about 25 minutes.  Stir in sugar and cook, stirring, until sugar is melted.  Keep warm.
To assemble: Put milk, horseradish and mustard in a small bowl and stir or whisk well, to break-up mustard.  Add to skillet with the onions and heat through.  Drain potatoes and mash with potato masher or fork.  Add the onion/milk mixture and stir well to combine.

Broccoli with Lemon Pepper                          Preparation and cooking time:   20 minutes
    A bit of lemon perks up the flavor of broccoli and the pepper adds just a touch of heat to make things interesting.

1/2 medium head of broccoli
1 tbs olive oil
1 tbs butter
1 tsp lemon juice
1 tsp dried thyme
1/2 tsp seasoned pepper or lemon pepper or 1/4 tsp regular pepper

Cut broccoli into bite size florets and stems.  Put in steamer basket in saucepan with an inch of water in bottom.  Put on medium heat and steam for 10 - 12 minutes or until done.  Remove from pan and set aside, discarding water. 
In same pan heat butter and oil.  Add lemon, thyme and pepper and sauté lightly.  Add broccoli and stir.  Serve.

Cooking Schedule: 45 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, small saucepan, lid, medium saucepan
with steamer basket and lid, 2 medium skillets, 1 lid

Slice onion, sauté
Cut beef
Trim, slice mushrooms
Peel, cut shallots
Brown beef
Remove beef, add mushrooms, shallots, brown
Return beef, add sherry, broth, Worcestershire
Cover beef, simmer
Peel potatoes, cut, cook

    Pause while stuff cooks
Cut broccoli, steam
Mix milk, horseradish, mustard, set aside
Dissolve cornstarch in water, set aside
    Pause while stuff cooks
Drain potatoes, return to heat briefly to dry
Remove broccoli, drain pan
Add butter, oil, lemon, thyme, pepper, heat
Add broccoli, turn heat very low
Mash potatoes
Add horseradish mix to onions, heat through
Add onions to potatoes, mix well
Add cornstarch to beef, stir to thicken
Serve all