Braised Beef and Mushrooms
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
My favorite benefit of winter cooking: we have leftovers! A little tweaking and we have a whole new dinner in just 25 minutes ....faster if you have an extra pair of hands. And, because it's such an easy night we're cooking the brown rice ahead for tomorrow's Egg Fu Yung!
Chianti Beef with Mushrooms Time: 20 minutes
We'll sauté the rest of the mushrooms to round out the leftover Beef in Chianti. If you don't have enough sauce left you can add some beef stock or red wine and thicken with a bit of cornstarch if needed.
leftover Beef Braised in Chianti
leftover sauce, about 1 cup
4 oz mushrooms, wild or cultivated
1 tbs olive oil
Clean and slice mushrooms. Heat oil in medium nonstick skillet. Add mushrooms and sauté until lightly browned, about 10 minutes. Slice the beef. Add beef and sauce to mushrooms and heat through. Serve over or next to Garlic Mashed Potato Patties.
Garlic Mashed Potato Patties Time: 20 minutes
A great way to use up any left over mashed potatoes ...I always make extra just for this!
1 - 2 cups leftover garlic mashed potatoes
1 egg
1 tsp dried chives
1 tsp dried parsley
1 - 2 tbs crème fraiche or sour cream
1 tbs olive oil or butter
Lightly whisk egg in a medium bowl. Mash potatoes with a fork so they are not stiff. Add mashed potatoes, herbs to egg and mix thoroughly. Add 1 tbs crème fraiche. If they are very stiff add a bit more, otherwise do not. Heat oil in large nonstick skillet over medium-high heat. Dividing potato mixture into fourths, spoon into hot skillet and shape into patties with the back of the spoon. The patties should be about an inch thick (2.5 cm). Sauté 10 minutes on each side turning once. They should be nicely browned. Be careful turning them so they don't break apart - if they do, just pat them back together. Serve hot.
Sautéed Brussels Sprouts Time: 20 minutes
A lot of people don't like Brussels Sprouts. A lot of people over-cook them. Think there's a relationship? As with most vegetables, simple and quick is (usually) best.
12 - 16 Brussels sprouts I normally serve 6 - 8 per person
1 tbs olive oil
1 tsp soy sauce
2 tbs chicken stock
1 tsp dried thyme
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut them in half, the long way, through the stem end. Heat oil and soy sauce in a medium nonstick skillet. Add Brussels sprouts and sauté until crisp-tender, about 10 minutes. Add chicken stock and thyme, cover, reduce heat and simmer 5 more minutes, until just cooked through. Sprouts should be bright green and still retain a wee bit of crunch. Simmer a few minutes longer if you prefer, just be careful not to overcook or they tend to get bitter. Uncover, cook off stock and serve.
Brown rice for tomorrow
1/2 cup brown rice - cooked, yielding 1 1/2 cups cooked rice
1 cup stock or water
Cook brown rice in water according to package instructions. Refrigerate when done.
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Cooking Schedule: 25 minutes |
Start to sauté Brussels sprouts |
Cooking for Two? Or more?
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