Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.
Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
Cut beef into thick slices and arrange on platter. Spoon sauce over.
In a large saucepan, heat oil. Add beef and all its juices, and brown on all sides, about 20 minutes or until liquid cooks off. Add vegetables, 3 cans of beef broth, and beer. Empty can of tomato paste into a small bowl. Fill empty tomato paste can with water and combine with tomato paste, then add to saucepan. Cook stew uncovered for 1 hour, 15 minutes, stirring occasionally. In a small bowl, combine remaining can of beef broth with flour to make a paste. Add flour paste to saucepan and stir to incorporate and thicken. Cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread.
There are few things as easy and delicious as this zucchini magic trick. Slice, sprinkle, bake et voila, deliciousness. The zucchini become soft and buttery, the garlic salt gives depth of flavor, and the cheese bubbles in to a golden brown crust.
Baked zucchini and mozzarella
2 medium sized (or about 5 small) zucchini
2 C shredded mozzarella cheese
Slice your zucchini up into 1/2 inch rings. Lay them out flat on a large cookie sheet. Sprinkle with garlic salt and a bit of salt. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
Take the pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.
Lynn Warren – I wrap asparagus in phyllodough that’s been brushed with melted butter and parmasean cheese, you wrap the asparagus with it and bake. very easy, and can be eaten at room temp, etc.
Sounds ridiculously excellent & easy. If you’re a fan of asparagus, you may enjoy it steamed, grilled, roasted, or even nuked. I love the stuff if it’s prepared well. This sounds like it would go over quite well. Parmesan cheese is always a win. Maybe some Romano… and I may add garlic. If we wanted to get really nuts, we could wrap ’em in bacon & and the dough.
Made this for dinner last night, it was pretty tasty. I baked the chicken breasts instead of boiling. I used full-size breasts, rubbed with olive oil and peppered, and roasted them at 375° for about 45 minutes.
I’d use Miracle Whip instead of mayo if I was doing it, but there’s not enough to taste the difference. We also generally add a 2nd can of cream of chicken soup so there’s more (& thicker) gravy. We have used the light Miracle Whip and the “healthy request” can of chicken soup with no discernible difference.
Obviously, a rotisserie chicken makes this go a little more quickly. Ha ha. Also, I like to grill the chicken breasts on the counter-top electric grill rather than boil them. Seems easier, and I like the dark edges.
This is one of my favorie meals, it lasts for lunches for days or freezes well. I like ’em with a side of nice fresh green beans.
Also… you could change it up with Cream of Mushroom or Cream of Celery or Cream of whatever soup… Not sure how you’d adapt to a vegetarian/vegan version if you wanted to… I know Campbell’s “cream of” soups have “natural flavors” that could have once been alive & self-aware… and I’m not sure about stove-top stuffing but I’m sure there’s chicken flavoring in there.
We’ve also done this with leftover Turkey & stuffing after Thanksgiving.
My wife makes a tasty Reuben Casserole. If you like a good Reuben sandwich, you’ll appreciate this dish.
Reuben casserole recipe with corned beef, sauerkraut, rye bread crumbs, Swiss
cheese, and Thousand Island dressing.
1/2 to 1 pound corned beef, cooked, diced or sliced
1/4 cup Thousand Island salad dressing
1 can or bag sauerkraut (16 oz), drained and rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the
dressing. Spread sauerkraut over top; sprinkle with cheese. Toss crumbled rye
bread with the butter then sprinkle over top.
Bake at 350° for about 30 minutes, or until hot and bubbly.