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Take inexpensive round steak, spice it up with beef seasoning, and sloooow-bake it for 3 hours in a wine and beef broth marinade flavored with carrots and fresh mushrooms. . .and you got yourself a maindish you’ll tell most everybody you know about!
3 lbs. round steak
2 Tbsp. Frank Davis Beef Seasoning
1-1/2 cup all purpose flour
2 Tbsp. peanut oil
1 large onion, sliced in half rings
½ cup sun-dried tomatoes, julienned
4 peeled carrots, bias-sliced
½ lb. mushrooms, sliced
1 tsp. margarine
3 Tbsp. Worcestershire sauce
¼ cup cocktail sherry wine
¼ cup evaporated milk
2 cups concentrated beef stock, as needed
First, trim away as much fat as possible from the round steaks and cut them into individual serving pieces (each one should divide nicely into about four or five medallions). Then liberally sprinkle the pieces with the beef seasoning and—using a meat maul or a heavy saucer turned on its side—pound each piece to tenderize it. When they are ready, dredge them lightly in the flour and brown each of them in the peanut oil in a heavy skillet. When browned, set them aside on a platter.
At this point, take the skillet you seared the steaks in and use it to caramelize the onions. Just drop them into the pan and cook them over high heat (stirring continuously) until they turn a rich brown color. When they’re about half done, stir in the sun-dried tomatoes, the carrots, and the mushrooms. Continue to cook the mixture over medium high heat, tossing all the while, until everything has softened and wilted. When it’s caramelized, set it aside with the steaks.
Now you want to get the dish ready for the oven. First grease the baking pan with the margarine (or a little non-stick spray, if you prefer). Then put in a layer of the browned steak pieces. Top that with a layer of the onion-mushroom-carrot mixture. Then follow that with another steak layer. And finish it off with a final layer of the sautéed vegetables.
All that’s left to do is to mix together in a large measuring cup the Worcestershire, the wine, the milk, and the beef stock and pour on just enough to cover the steaks. Wrap the pan tightly with heavy duty aluminum foil at this point, place the dish into a 350 degree oven, and bake for three hours. But note—after each hour, uncover the pan, add more stock to the steaks as needed, gently stir the mixture in, recover the pan, and continue baking until the meat becomes tender enough to fall apart.
PLANTATION POTATOES
3 large red or white potatoes, thinly sliced
1 medium onion, thinly sliced
½ cup shredded Velveeta Cheddar-Flavored Cheese
½ cup French onion dip
1 tsp. Frank Davis Sprinkling Spice or salt and pepper
¼ cup evaporated milk
2 Tbsp. margarine
In a large microwave-safe baking dish, place the potatoes and the onions in layers—first the potatoes, then the onions. In between them both, sprinkle on the Velveeta with a little dab of the French onion dip. I also suggest that you uniformly season each layer with salt and pepper as they come together.
When the entire casserole is complete, pour the evaporated milk evenly over the top and dot with the margarine. Then cover the dish tightly with plastic wrap, poke a couple of vent holes in the plastic, and microwave the potatoes at full power on a rotating turntable for 12 minutes (if your microwave has no turntable, you should manually turn the dish every 4 minutes).
After the allotted cooking time, remove the dish from the microwave, stir the mixture together, re-season to taste if necessary , re-cover with fresh plastic wrap, and microwave again for 6 minutes more or until the potatoes are fork tender. They’re great served piping hot!
Notes:
1. These two recipes may be prepared a day or two ahead, kept in the refrigerator, and reheated when you’re ready to eat without any loss in quality.
2. Instead of first using a skillet to brown the steaks and saute the onions, the entire dish can be done in a heavy cast iron skillet with a tight-fitting lid. Simple do the first part of the recipe in the skillet on the stovetop, then pop on the lid and finish the dish in the oven.
Had this tonight for dinner and it was the BOMB!
Make it early mid day to have ready for dinner.
Delicious!
3 lbs. round steak
2 Tbsp. Frank Davis Beef Seasoning
1-1/2 cup all purpose flour
2 Tbsp. peanut oil
1 large onion, sliced in half rings
½ cup sun-dried tomatoes, julienned
4 peeled carrots, bias-sliced
½ lb. mushrooms, sliced
1 tsp. margarine
3 Tbsp. Worcestershire sauce
¼ cup cocktail sherry wine
¼ cup evaporated milk
2 cups concentrated beef stock, as needed
First, trim away as much fat as possible from the round steaks and cut them into individual serving pieces (each one should divide nicely into about four or five medallions). Then liberally sprinkle the pieces with the beef seasoning and—using a meat maul or a heavy saucer turned on its side—pound each piece to tenderize it. When they are ready, dredge them lightly in the flour and brown each of them in the peanut oil in a heavy skillet. When browned, set them aside on a platter.
At this point, take the skillet you seared the steaks in and use it to caramelize the onions. Just drop them into the pan and cook them over high heat (stirring continuously) until they turn a rich brown color. When they’re about half done, stir in the sun-dried tomatoes, the carrots, and the mushrooms. Continue to cook the mixture over medium high heat, tossing all the while, until everything has softened and wilted. When it’s caramelized, set it aside with the steaks.
Now you want to get the dish ready for the oven. First grease the baking pan with the margarine (or a little non-stick spray, if you prefer). Then put in a layer of the browned steak pieces. Top that with a layer of the onion-mushroom-carrot mixture. Then follow that with another steak layer. And finish it off with a final layer of the sautéed vegetables.
All that’s left to do is to mix together in a large measuring cup the Worcestershire, the wine, the milk, and the beef stock and pour on just enough to cover the steaks. Wrap the pan tightly with heavy duty aluminum foil at this point, place the dish into a 350 degree oven, and bake for three hours. But note—after each hour, uncover the pan, add more stock to the steaks as needed, gently stir the mixture in, recover the pan, and continue baking until the meat becomes tender enough to fall apart.
PLANTATION POTATOES
3 large red or white potatoes, thinly sliced
1 medium onion, thinly sliced
½ cup shredded Velveeta Cheddar-Flavored Cheese
½ cup French onion dip
1 tsp. Frank Davis Sprinkling Spice or salt and pepper
¼ cup evaporated milk
2 Tbsp. margarine
In a large microwave-safe baking dish, place the potatoes and the onions in layers—first the potatoes, then the onions. In between them both, sprinkle on the Velveeta with a little dab of the French onion dip. I also suggest that you uniformly season each layer with salt and pepper as they come together.
When the entire casserole is complete, pour the evaporated milk evenly over the top and dot with the margarine. Then cover the dish tightly with plastic wrap, poke a couple of vent holes in the plastic, and microwave the potatoes at full power on a rotating turntable for 12 minutes (if your microwave has no turntable, you should manually turn the dish every 4 minutes).
After the allotted cooking time, remove the dish from the microwave, stir the mixture together, re-season to taste if necessary , re-cover with fresh plastic wrap, and microwave again for 6 minutes more or until the potatoes are fork tender. They’re great served piping hot!
Notes:
1. These two recipes may be prepared a day or two ahead, kept in the refrigerator, and reheated when you’re ready to eat without any loss in quality.
2. Instead of first using a skillet to brown the steaks and saute the onions, the entire dish can be done in a heavy cast iron skillet with a tight-fitting lid. Simple do the first part of the recipe in the skillet on the stovetop, then pop on the lid and finish the dish in the oven.
Had this tonight for dinner and it was the BOMB!
Make it early mid day to have ready for dinner.
Delicious!