Quick Goulash with what I had

As I mentioned Lyn is fasting this week and I get to make what I want. I decided to make American Goulash and discovered that I did not a can of diced tomatoes and did not feel like opening a large can of ground tomatoes. So I ad libbed. I also used smoked paprika.

What I did was mix ketchup with the chicken broth and diced what little I had of cherry tomatoes left from Misfit Market. I had chopped green peppers and a pinch of red pepper flakes. Was a good supper and lunch today. Lyn was mad she kept complaining it smelts so good.

Right now I’m waiting for Charlie Baker to give an pandemic update and all that is on screen is his sign person who is looking very nervous walking back and forth and I think talking to himself.

Slow Cooker Texas Smoked Beef Brisket

Slow Cooker Texas Smoked Beef Brisket

Yup another brisket recipe, told you I love brisket.

I usually don’t like the texture of meat cooked in a crock pot it always seems on the dry side to me. I think this is just personal preference. This recipe came out good and when topped with my BBQ sauce it was very tasty. I had this sliced and pulled on a bun. It’s a very easy recipe to throw in the slow cooker walk away and get very hungry every time you enter the room.

Ingredients

Brisket Rub:

  • 3 tablespoons smoked paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cooking Brisket
  • 1 1/2 pounds beef brisket
  • Barbeque Sauce: see my Texas-Style BBQ Sauce
  • 3/4 cup barbeque sauce
  • 1/4 cup water (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke flavoring
  • 1/2 onion, sliced into rings

How

  1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  2. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  3. Cook on Low until brisket is very tender, 6 to 7 hours. Scrap the fat cap off with spatula or knife. Rest brisket 10 minutes before slicing or shredding; serve with sauce.
Steak Tips with Mushrooms in Red Wine Sauce from the Boston Globe

Steak Tips with Mushrooms in Red Wine Sauce from the Boston Globe

I’ve posted the Hill Top steak tips recipe before, I remember the Hill Top well, ate there 2 -3 times a week when I was a theater manager in Saugus and Peabody. There were three of us from local theatre and Big Rosie the waitress. We would take care of her with passes and she would come out halfway through the meal apologize that it was not made right and return with a new order for our take home leftovers.

From the globe: Steak tips are a distinctly New England cut. They’re sometimes called sirloin tips (because they can be cut from the sirloin, but also from the tenderloin, flank, or other tender beef), and families have been making them for weeknight suppers or backyard barbecues for decades. You can use steak tips, sliced thinly, for a stir-fry with vegetables, but they’re also a very quick dinner on their own with a little sauce. 

First let them marinate in fresh ginger, Worcestershire sauce, brown sugar, and Dijon mustard for an hour or a day. Then sear them in a hot skillet — this takes five minutes — and make a pan sauce with mushrooms and red wine. The downside is that the meat can be expensive, because you’re buying ends of high-priced cuts. The upside is that dinner is ready in minutes and though it’s a little retro, it’s delightfully familiar and delicious.

Serves 4

Ingredients

  • 1 tablespoon Worcestershire sauce
  • 1 piece (1 inch) fresh ginger, grated
  • 1 clove garlic, grated
  • 2 teaspoons dark brown sugar
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste
  • 1½ pounds steak tips (cut from sirloin or tenderloin), cut into 2-inch pieces
  • 3 tablespoons olive oil
  • ½ pound mixed mushrooms (shiitake, cremini or baby portobello, button)
  • ½ cup dry red wine
  • ¼ cup chicken stock or water
  • 2 tablespoons chopped fresh parsley (for garnish)

1. In a bowl, combine the Worcestershire sauce, ginger, garlic, brown sugar, mustard, and a generous pinch each of salt and pepper. Stir well. Add the steak tips, stir well to coat them all over, and cover. Refrigerate for at least 1 hour or for up to 1 day, turning several times.

2. Transfer the steak to a plate and pat it dry with paper towels. Reserve any marinade in the bowl.

3. In a large deep skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the steak in one layer. Cook without disturbing for 3 minutes. Turn and cook the undersides for 3 minutes more. Remove from the pan and transfer to a clean bowl (not the marinade bowl).

4. Without wiping out the pan, add the remaining 1 tablespoon olive oil. Add the mushrooms with a pinch of salt and pepper. Lower the heat, and cook, stirring, for 3 minutes.

5. Add the wine and stock or water with any reserved marinade from the bowl. Bring to a boil, lower the heat, and let the mixture bubble steadily for 6 minutes, or until it is reduced and starts to look syrupy.

6. Return the steak tips to the pan with any juices that accumulated in the bowl. Cook for a few minutes, stirring often, or until the steak tips are heated through. Sprinkle with parsley.

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.

Candied Brisket

Candied Brisket

Usually around St Patricks day I’ll grab a few corned beef briskets this year with the limits I was only able to get 1. So I made what was my son’s favorite this style of brisket and then rubbed it in via pictures and texts. If you’ve been following me you know I love brisket and make it many different ways. I’ve posted many her are a few Another attempt at smoke brisket Brisket in Sweet-and-Sour Sauce, Instant Pot Corned Beef Brisket, Flat, Single or First cut Brisket Jewish style , https://stevesacooking.com/201Another attempt at smoked Brisket…..

Ingredients

  • 1 3-4 Pound Corned Beef Brisket
  • 1/4 Cup Dijon Mustard
  • 1/2 Cup Light Brown Sugar, Packed
  • 2 Teaspoons horseradish
  • 1 tablespoon pineapple juice (optional)
  • Sliced Pineapple (optional)

How

Place corned beef brisket in a large Dutch oven, fat side facing down.

Cover completely with water by two inches.

Bring to boil and simmer on low until fork tender 4-6 hours

Preheat oven to 425 degrees.

Cover a large baking sheet with tin foil.

Remove brisket, allowing all excess water to drain back into the pot.

Place corned beef on the foil covered baking sheet, fat side facing up.

Gently skim the layer of fat off of the corned beef using a spatula; discard fat.

Mix mustard, brown sugar, pineapple juice and horseradish in a small bowl.

Smear the mustard mixture on top of the corned beef.

Place sliced pineapple on top

Bake in oven for 5 to 10 minutes; or until the mixture begins to bubble.

I sometimes use the broiler

Remove from oven and let rest for 5 to 15 minutes.

Slice against the grain and serve

Texas-Style BBQ Sauce

Texas-Style BBQ Sauce

For Christmas Lyn got me a taste of Texas, Austin Texas to be exact Blacks BBQ . It had been years since I was there, but it did not disappoint. It came frozen so after it defrosted, I followed the simple directions to reheat. Wrap in tin foil place on pan * into a preheated 350 degree oven for 45 minutes to 1 hours until internal temp was between 110 and 120. I stuck in my remote temp gauge and began to prepare my Texas style BBQ sauce.   Once it came to temp, I added another step and wrapped the whole thing, foil and all, in a towel and place in a small cooler with lid closed. It was in there for maybe 3 hours. Placing it wrapped in a cooler let it sit and absorb the juices and when I took it out it passed the flexible test gently dropping on each side. Ok enough about the brisket here is the sauce, a friend of mine in Dallas taught me this recipe which I have tweaked since.

* I like to preheat the pan in oven rather than throwing in cold pan.

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 dash of Black’s original pepper sauce (optional)

How

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer until you sell it could be less time. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. I placed in the blender after, but this is optional.  This comes out as a thicker sauce. I stored in a small canning jar.

Instant Pot Steak Chili

Instant Pot Steak Chili

Like most I cook pretty much the same things over and over with small changes here and there. I was in a rut, sort of and wanted something different. I had some wholefoods stew meat in the freezer and had recently cooked one of my instant pot favorites Thicker Instant Pot Chili so beef stew was not on my list. I remembered the Texas chili I made and said maybe I’ll make a variation of that. I looked at some recipes for ideas and went to work.

 

IMG_20180218_103106 (NXPowerLite Copy)

INGREDIENTS:

  • 1 1/3 pounds stew meat, diced into ½ to 3/4-inch cubes – I had a little over 1 pound
  • Kosher salt and freshly ground black pepper, to taste
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • Big spoon full of sliced jalapeños for the jar, then minced
  • 1 (14.5-ounce) can diced tomatoes
  • About a cup of Lyn’s pasta sauce – got to use what’s on hand. (subbed for tomato sauce)
  • 2 tablespoons chili powder
  • 1 (15-ounce) cans kidney beans, drained and rinsed
  • Shredded Monterey Jack cheese, for serving
  • Sour Cream, for serving
  • Chopped Avocado, for serving

 

DIRECTIONS:

  • Season stew meat with salt and pepper, to taste.
  • Let sit for about 10-15 minute
  • Pat dry with paper towel
  • Heat olive oil In Instant pot on sauté
  • Add stew meat and sear until browned, about 2 -4 minutes. Add onion, garlic and jalapeno, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 1 ½ cups water.
  • Seal the instant pot and choose Chili button set for  30 minutes
  • Let natural release

Serve with shredded Monterrey Jack cheese, a dollop of sour cream and avocado maybe corn bread or chips, if desired.

I only had some left over Garlic toast and you got to use what you have, Mike, my son came over to do his taxes and laundry he did not mind at all.

IMG_20180218_131718 (NXPowerLite Copy)

It’s hard to say where the heat came from but I might try less chili powder or jalapeños next time. Mike likes it hot said it was really good. I would like to make it a little thicker just my tastes.

Thicker Instant Pot Chili

Thicker Instant Pot Chili

Thicker Instant Pot Chili

I’ve been craving chili recently but did not want to take all day so I decided that I would do it in the instant pot. I’ve tried this before but they seem to come out soupy than what my mind’s eye wants.

I wanted something that was thick and full of flavor. I had a pound of hamburger in the freezer and my pantry was stock so what the hell.

 

Ingredients

  • lb ground meat
  • 16oz tomato sauce
  • Small to medium size onion roughly diced
  • Pinto Beans
  • Tablespoon chili powder
  • teaspoon granulated garlic or garlic powder
  • teaspoon smoked paprika
  • ½ heaping teaspoon cumin, I like this stuff
  • Salt and Pepper to taste
  • ½ Small Red pepper roughly chop or more your choice

Garnish

  • Freshly ground cheddar
  • Thinly slices scallion

Turn the instant pot to sauté and add maybe a teaspoon of oil. Add ground beef and brown. Depending on the % you may want to drain the pot after browning. My frozen was 90% sirloin so no draining was needed. Add the rest of the ingredient and mix thoroughly.

Put cover the cover on and turn to no venting then turn the instant pot to manual and 10 minutes. When it is done turn off and let naturally depressurize.  I then turned back to sauté add the red pepper, stirring constantly and when it came to a boil turn it off.  It is essentially done just taste for spices shovel out a serving and top with cheese and scallions.

Good for a bowl or a burrito or a taco.