Chopped Steak And Onions Hcg Phase 2 Recipes

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

CHOPPED STEAK AND ONIONS - HCG PHASE 2

Steps:

• Form the ground beef into a patty, season with steak seasoning. Slice onion very thinly, I use a mandolin for this.
• Place patty into a preheated small fry pan (to medium high heat), top with onions. Let cook for 2-3 mins, then flip the patty over so the onions end up on the bottom. Cook for another 2-3 mins, this will allow onions to brown and the steam to rise up through the patty finishing the cooking.
• Remove to a plate and enjoy with a nice glass of green tea.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

CHOPPED STEAK

Steps:

• Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated.
• Shape beef mixture into 5-ounce, 1/2-inch thick patties.
• Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.

EASY CHOPPED STEAK

Steps:

• In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into two 1/2-in.-thick patties. Pan-fry or broil for 5-7 minutes on each side or until a thermometer reads 160°.

ONION CHOPPED STEAK WITH EASY GRAVY

Steps:

• Combine the beef, bread crumbs, milk and onion soup mix in a large bowl and mix throughly with your hands. Shape into four 3 1/2 inch patties, each about 1/2 inch thick.
• Place an extra deep skillet over medium heat and add the meat patties. Cook, uncovered, for 5 minutes. Reduce the heat if the meat browns too quickly.
• Meanwhile, place the brown gravy mix in a 2 cup or larger measure. Add the amount of water called for on the envelope and whisk until well blended. Set aside.
• Turn the patties over, cover the skillet, and cook for 5 more minutes. Drain excess fat if necessary.
• Uncover the skillet, reduce the heat to low, add the prepared gravy mix. Coo until the gravy reaches the desired consistency and the patties are no longer pink in the center, about 5 more minutes. Serve at once or allow to simmer until ready to serve.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.