MANNY'S MANLY MEAT SAUCE
No nonsense: meat, mushroom and macaroni. WARNING: Watch the new hairs on your chest!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 large servings
Number Of Ingredients 15
Steps:
- Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.
BEEF A LA "MANLY MAN"
Steps:
- Heat the grill. Heat the oven to 450 degrees F.
- Season the filet with 1 tablespoon olive oil, salt, and pepper and set aside. In a medium saute pan, heat the butter on medium high and add the leeks. Sweat the leeks allowing no color, just cook until clear. Add the cream, 1 clove of the garlic and the blue cheese and turn heat to low and simmer for about 20 to 25 minutes, or until the cream has thickened. Add salt and pepper, to taste, and set aside.
- Place the filet on the hot grill and mark on the both sides. Place the steak in the oven to finish cooking to desired temperature. Medium rare is about 12 to 15 minutes. Pull from the oven and let rest for 10 minutes before cutting. In a large saute pan, heat 2 tablespoons of olive oil on high heat and add 2 cloves of minced garlic, and cook quickly until golden brown. Add in the spinach and turn heat to medium. Begin turning the spinach until wilted completely. Season with salt and pepper.
- To plate, use a warm plate and place the spinach first. Slice the filet in 1/2, width-wise. Place the bottom half on the spinach and pour 2 tablespoons of the leek mixture on the filet and place the second part of the filet on top. Spoon 3 to 4 tablespoons of the leeks on top of the filet. Place 3 to 5 onion rings on top of the filet and serve hot.
- Beer Battered Onion Rings:
- 1 bag batter mix
- 1 dark ale beer
- 1 large red onion, sliced in 1 inch rings
- Heat a fryer or a deep pot halfway filled with oil to 375 degrees F.
- In a bowl, mix the batter and beer and whisk until thick. Coat the onion rings and drop into the hot fryer. Fry until golden brown and place on a paper towel to absorb the excess grease. Salt while hot.
KITTENCAL'S BEEF GRAVY
This is not a fancy beef gravy and I am not claiming it to be the best, but for the ease of this recipe it's sure a great gravy that can be used for many recipes --- my favorite way to use this gravy is prepare as directed then add in slices of cooked leftover beef roast, steak or cooked meatballs to hot gravy, then serve on toasted buns with mashed potatoes--- the amount of flour listed will give you a thick gravy if you prefer a thinner gravy reduce the flour by 1 to 1-1/2 tablespoons --- do not add any salt if desired it may be added in at the end of cooking --- also see my recipe#145064
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 5 cups (approx)
Number Of Ingredients 7
Steps:
- In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
- Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
- Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 170.1, Carbohydrate 12.2, Fiber 0.5, Sugar 0.1, Protein 1.9
KATE'S MANLY GRAVY FOR LEAN MEAT
This tasty sauce with a little heat is perfect to keep moist lean meats such as eye of round or roast venison or to simmer tough lean meats. This was for the second night of eye of round cooked on the Showtime Rotisserie. I served it with scalloped potatoes, but DH got a spoon to enjoy the rest of the gravy. To avoid overcooking the previously cooked meat, don't add the meat until the last 15-18 minutes (add until heated through). If cooking "trophy" venison (aka, tougher meat), allow meat to simmer in sauce while it is reducing. I have been very pleased with Spices Etc. (http:/www.spicesetc.com) for quality, prices, and efficiency; I buy spices in bulk from them and their dried wine powders are essential to my crockpot stews. The consomme, sherry and mushroom gravy mix help to thicken the gravy. If you are shy about garlic, cut it back to 2 teaspoons.
Provided by KateL
Categories Sauces
Time 1h20m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Empty condensed soups into 2 quart saucepan. Bring to a boil, then simmer uncovered for 30 minutes, stirring occasionally.
- Add tomatoes, garlic, wine powder, and dry sherry. Simmer uncovered for 45 minutes, stirring occasionally.
- Add drained mushroom pieces and mushroom gravy mix, and simmer uncovered, stirring occasionally, for 5 minutes.
- Add sliced cooked lean meat, and simmer covered at very low heat for 15-20 minutes.
- Serve meat on rice or mashed potatoes. Ladle gravy over meat.
Nutrition Facts : Calories 556.5, Fat 33.4, SaturatedFat 13, Cholesterol 133.1, Sodium 1137.1, Carbohydrate 9.7, Fiber 0.9, Sugar 2.2, Protein 44
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