Ohhhh, I found this recipe as a draft on my computer and I forgot that I had made it. Score! I love it when that happens, because it's like a getting a Christmas bonus or something. (Okay, slight exaggeration.) This turned out to be pretty good, albeit not an attractive recipe; hence no pics. My slow cooker food seems to follow a trend of being very tasty, but not very attractive to the eye. Is that just me? I wonder if I'm the only one with this issue??? Anyway, this was a solid slow cooker recipe to fit into the repertoire.
Stuffed Slow Cooker Flank Steak
Adapted From: Food on the Table website
Ingredients:
1 1/2 (cup) bread stuffing
1 (4.0 ounce can) sliced mushrooms with juice (I used fresh, sliced mushrooms with 1/3 cup of water...see notes)
2 (tablespoon) butter
2 (tablespoon) Parmesan cheese, grated
1 1/2 (pound) flank steak, scored on both sides (I used round steak...see notes)
2 (tablespoon) vegetable oil
1 (package) brown gravy mix
1/2 (large) onion, diced (I actually used two, whole sliced onions...see notes)
Directions:
Combine bread stuffing with mushrooms and juice, butter and cheese. Spread over flank steak. Roll up like jelly roll. Fasten with skewers or string. Heat oil large skillet over medium high heat and brown rolled up steak on all sides, about 5-7 minutes. Place in crock pot.
For sauce, prepare gravy mix according to package directions. Pour gravy mix and onions over meat. Cover and cook on low 8 hours. Remove, slice and serve.
Jen's Notes:
I modified this recipe quite a bit, so I wanted to type out what I did differently. That way, I have a record of the original recipe and my modifications. Smart, eh??? :)
First, I didn't use flank steak. Flank steak was ridiculously expensive (even on sale). Instead, I found some ridiculously cheap round steak and went from there. I ended up using two cuts of round steak, because they were a bit smaller than the flank steak quantity. Also, I really don't like canned mushrooms. I used some fresh sliced button mushrooms and water to make up for the juice. I broke the mushroom slices up with my fingers when I mixed them with the stuffing, butter, and cheese.
Next, I skipped the whole rolling/tying-the-meat thing. I just didn't want to mess around with it. I put one of my sliced onions (see ingredients) on the bottom of the slow cooker. Then, I browned both sides of my round steaks in a skillet and layered one on top of the onion slices. Next, I just poured the stuffing/mushroom/butter/cheese mixture onto the steak. Then, I topped it like a sandwich with the other browned round steak. Next, went another sliced onion and then the gravy layered over all of it. I cooked it on high for 5 hours.
(I probably just should have re-written the entire recipe, but I thought this way may be easier.)
Showing posts with label gravy. Show all posts
Showing posts with label gravy. Show all posts
May 2, 2012
August 17, 2011
Slow Cooker Hungarian Pot Roast with Sour Cream and Paprika Gravy
Pot roast is one of my favorite comfort meals. It automatically brings me back to my childhood and family dinners with my grandparents. I usually make my mom's, or my grandma's, standard version of pot roast; never really venturing out to try new flavors. I figure the original is such a hit, why mess with what works???? Well, that was the old pot roast philosophy, at least. I think I may have a new way of thinking about it, thanks to this dish.
I think what caught my attention about this recipe, was the gravy. You see, I love paprika gravy. Actually, I love paprika in general. The color, the smell, the flavor...it's my favorite spice. I know I've shared this before but, if I had a prison/death row "last meal" request situation it would be for my mom's version of a childhood dish we call "Chicken Paprika"...mainly for the paprika gravy in that recipe. So, when I found a pot roast version with paprika gravy I knew I had to try it immediately.
Slow Cooker Hungarian Pot Roast with Sour Cream and Paprika Gravy
From: Kalyn's Kitchen website
Ingredients:
2 tsp. + 1 T olive oil
1 rump roast, about 2.5 pounds (trim visible fat if there is any)
generous amount of steak seasoning (about 1 T) to rub on roast before browning
4 large yellow onions, cut into slices at least 1/2 inch thick
2 T sweet Hungarian or Spanish paprika (or more)
1/2 tsp. sharp Hungarian paprika or smoked Spanish paprika (optional, but good)
1 jar (12 oz.) roasted red bell peppers
1 can (14.5 oz.) diced tomatoes with juice (I like petite dice for this)
2 cups homemade beef stock or low-sodium beef broth
fresh ground black pepper to taste
1 1/2 cups sour cream (I used light sour cream, do not use fat-free)
Directions:
Trim any visible fat from rump roast, then rub roast on all sides with steak seasoning. Heat 2 tsp. olive oil in heavy frying pan, add roast and brown well on all sides. (Don't rush this step., it may take 15-20 minutes to get the roast nicely browned.) When roast is well-browned, place in crockpot.
While roast browns, peel onions and cut into slices at least 1/2 inch thick. Heat additional 1 T olive oil in pan, then add onions and paprika and saute onions until lightly browned, turning often to brown all the onion slices. Put onions in crockpot on top of and around the roast. Add 2 cups beef stock to frying pan, scraping off any browned bits and simmering until beef stock is reduced to about 1 cup.
While onions brown and stock reduces, drain jar of roasted red peppers, then cut into lengthwise slices about 1/2 inch thick. Put sliced peppers and canned tomatoes into crockpot, seasoning with black pepper. When stock has reduced to about 1 cup, pour over top of crockpot ingredients.
Cook on high for about 4 hours, or until roast feels tender when pierced with a fork. When roast is tender, remove meat, let cool a few minutes, and then cut into thick slices. While meat cools enough to handle, strain liquid into a saucepan (catching the vegetables) and simmer over medium high heat to reduce for gravy. Add sliced meat and vegetables back into crockpot and keep warm.
****HERE IS WHERE I DEVIATED FROM THE RECIPE****SEE BELOW FOR MY VERSION****
When liquid has reduced by about half, whisk in sour cream. (Edit: A reader named Ned left the suggestion to add a small amount of the liquid to the sour cream and whisk together, then whisk that mixture back into the juice in the pan for easier combining without lumps. I think that sounds like a great idea.) Pour sour cream gravy back over meat and vegetables in crockpot and cook about 20-30 minutes more, or until heated through. Serve hot.
The Result:
The gravy was orgasmic. The husband and I were literally taking turns licking the empty saucepan as we were cleaning up the dinner dishes. The pot roast itself was delicious enough, with all the onions, peppers, and tomatoes...but that gravy pushed it over the top to awesome. Honestly, this was a little labor-intensive at first. There is a lot of prep work involved to just get this into the slow cooker, and then the gravy itself took awhile to make. However, it was sooooo fantastic! Totally worth the trouble!!!
I didn't follow the gravy instructions as written, but the rest of the recipe I followed as-is. I will note my difference below and in the directions with an asterisks.
This pot roast made me very happy!
****ALTERNATE METHOD FOR GRAVY:****
I let the pot roast liquid reduce by half (from 2 cups to 1 cup) and removed to a separate bowl. Temper in the container of light sour cream with the liquid and set the mixture aside.
In the saucepan, melt 2 tablespoons of butter. Sprinkle two tablespoons of AP flour over the melted butter and whisk to combine turning into a thick paste. Let flour/butter mixture cook for a couple of minutes. Continually whisk in the pot roast liquid and bring to a boil. Turn down the heat, while still whisking and let the gravy thicken to desired consistency. Season with salt and pepper to taste. Serve gravy on the side or pour gravy over meat in the slow cooker and serve immediately.
I think what caught my attention about this recipe, was the gravy. You see, I love paprika gravy. Actually, I love paprika in general. The color, the smell, the flavor...it's my favorite spice. I know I've shared this before but, if I had a prison/death row "last meal" request situation it would be for my mom's version of a childhood dish we call "Chicken Paprika"...mainly for the paprika gravy in that recipe. So, when I found a pot roast version with paprika gravy I knew I had to try it immediately.
Slow Cooker Hungarian Pot Roast with Sour Cream and Paprika Gravy
From: Kalyn's Kitchen website
Ingredients:
2 tsp. + 1 T olive oil
1 rump roast, about 2.5 pounds (trim visible fat if there is any)
generous amount of steak seasoning (about 1 T) to rub on roast before browning
4 large yellow onions, cut into slices at least 1/2 inch thick
2 T sweet Hungarian or Spanish paprika (or more)
1/2 tsp. sharp Hungarian paprika or smoked Spanish paprika (optional, but good)
1 jar (12 oz.) roasted red bell peppers
1 can (14.5 oz.) diced tomatoes with juice (I like petite dice for this)
2 cups homemade beef stock or low-sodium beef broth
fresh ground black pepper to taste
1 1/2 cups sour cream (I used light sour cream, do not use fat-free)
Directions:
Trim any visible fat from rump roast, then rub roast on all sides with steak seasoning. Heat 2 tsp. olive oil in heavy frying pan, add roast and brown well on all sides. (Don't rush this step., it may take 15-20 minutes to get the roast nicely browned.) When roast is well-browned, place in crockpot.
While roast browns, peel onions and cut into slices at least 1/2 inch thick. Heat additional 1 T olive oil in pan, then add onions and paprika and saute onions until lightly browned, turning often to brown all the onion slices. Put onions in crockpot on top of and around the roast. Add 2 cups beef stock to frying pan, scraping off any browned bits and simmering until beef stock is reduced to about 1 cup.
While onions brown and stock reduces, drain jar of roasted red peppers, then cut into lengthwise slices about 1/2 inch thick. Put sliced peppers and canned tomatoes into crockpot, seasoning with black pepper. When stock has reduced to about 1 cup, pour over top of crockpot ingredients.
Cook on high for about 4 hours, or until roast feels tender when pierced with a fork. When roast is tender, remove meat, let cool a few minutes, and then cut into thick slices. While meat cools enough to handle, strain liquid into a saucepan (catching the vegetables) and simmer over medium high heat to reduce for gravy. Add sliced meat and vegetables back into crockpot and keep warm.
****HERE IS WHERE I DEVIATED FROM THE RECIPE****SEE BELOW FOR MY VERSION****
When liquid has reduced by about half, whisk in sour cream. (Edit: A reader named Ned left the suggestion to add a small amount of the liquid to the sour cream and whisk together, then whisk that mixture back into the juice in the pan for easier combining without lumps. I think that sounds like a great idea.) Pour sour cream gravy back over meat and vegetables in crockpot and cook about 20-30 minutes more, or until heated through. Serve hot.
The Result:
The gravy was orgasmic. The husband and I were literally taking turns licking the empty saucepan as we were cleaning up the dinner dishes. The pot roast itself was delicious enough, with all the onions, peppers, and tomatoes...but that gravy pushed it over the top to awesome. Honestly, this was a little labor-intensive at first. There is a lot of prep work involved to just get this into the slow cooker, and then the gravy itself took awhile to make. However, it was sooooo fantastic! Totally worth the trouble!!!
I didn't follow the gravy instructions as written, but the rest of the recipe I followed as-is. I will note my difference below and in the directions with an asterisks.
This pot roast made me very happy!
****ALTERNATE METHOD FOR GRAVY:****
I let the pot roast liquid reduce by half (from 2 cups to 1 cup) and removed to a separate bowl. Temper in the container of light sour cream with the liquid and set the mixture aside.
In the saucepan, melt 2 tablespoons of butter. Sprinkle two tablespoons of AP flour over the melted butter and whisk to combine turning into a thick paste. Let flour/butter mixture cook for a couple of minutes. Continually whisk in the pot roast liquid and bring to a boil. Turn down the heat, while still whisking and let the gravy thicken to desired consistency. Season with salt and pepper to taste. Serve gravy on the side or pour gravy over meat in the slow cooker and serve immediately.
April 19, 2011
Jen's Italian Herb-Roasted Chicken & Potatoes
This. was. awesome. Probably the best whole roasted chicken I have ever made. It was seriously delicious, and the recipe was quite a fluke. I knew I wanted to make a whole-roasted chicken for dinner this evening, so I just started throwing stuff together like a mad scientist. The result was post-worthy, and this version is something that I will duplicate again. The recipe takes some time, but it is worth the effort. Did I mention the gravy??? Oh yes, there is gravy. Yum!
Jen's Italian Herb-Roasted Chicken & Potatoes
Ingredients:
grapeseed oil
1 whole chicken (mine was about 4 pounds)
1 onion, cut into large diced
2 teaspoon dried thyme
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
salt and pepper to taste
3 Tablespoons lemon juice
6 small potatoes with the skin left on, scrubbed clean, & cut into quarters(I used regular baking potatoes)
1 cup of water
2/3 cup of white wine (I used a chardonnay I had already opened)
For the gravy:
2 tablespoons butter
2 tablespoons flour
1 cup water
cooked chicken drippings
Directions:
Preheat oven to 450 degrees. Rinse chicken and thoroughly dry inside and out with paper towels. Sprinkle salt inside the cavern of the chicken. Tuck wings behind the bird and truss the chicken. (If you are not sure how to do it, just look it up on the Internet. There are tons of videos out there to show you how it's done.) Place the trussed bird on a rack in a roasting pan, breast side up. Set aside.
In a large bowl toss onions and potatoes with 2 tablespoon of oil and 1 teaspoon of the following dried herbs: thyme, basil, oregano, and crushed red pepper flakes. Season with salt generously and toss to combine so everything is well coated. Set aside.
In a small bowl, mix 1 teaspoon of the following dried herbs: oregano, thyme, and basil. Add 1/4 cup of oil, and salt and pepper to taste. Add 3 tablespoons of lemon juice and whisk to combine. Set aside.
Combine white wine and water in a large measuring cup. Set aside.
Pour your chicken marinade mixture over the bird making sure all sides are well coated. Arrange potato and onion mixture in the roasting pan, around the chicken. Roast for 50 minutes uncovered, or until onions are caramelized at the very bottom of the roasting pan and chicken is browned.
Remove the chicken and potatoes from oven and pour wine/water mixture on the bottom of the roasting pan. This should deglaze all the caramelized bits stuck to the bottom of the pan. Return the pan back to the oven for another 20 minutes, or until the juices run clear at the thigh joint, and an internal cooking temperature of 160 degrees is reached.
Remove the chicken from the oven to a cutting board and tent with foil. Let the chicken rest for 10 minutes before carving. Scoop the roasted onions and potatoes into a separate bowl and set aside, reserving the juices and cooking liquid at the bottom of the pan.
To make gravy:
Pour the reserved chicken drippings into a fat separator. Discard fat and save the leftover juices. Melt 2 tablespoons of butter in a large sauce pan. When butter is melted, add 2 tablespoons of flour and whisk to combine. Let flour mixture cook for 1-2 minutes. Add chicken drippings and liquid to the pan with an additional 1 cup of water. Whisk continuously until combined and gravy is formed. Season gravy with salt and pepper to taste.
Cut chicken and serve with potatoes, onions, and gravy.
The Result:
As I said, this was fan-freakin'-tastic! I think my husband wanted to marry me all over again after eating this dish. We were actually arguing over who got to lick the gravy spoon after dinner. It was so good!
There is a fairly long prep and cooking time for this chicken, so I recommend that you start this a few hours before dinnertime or make it on a weekend. Since I was making this up as I went, I opted to start early. I must have been in the mood to cook or something, because spending a few hours in the kitchen usually does not happen for me anymore. Thankfully, my kids took a great afternoon nap so I had some time to develop a game plan. It all worked out, and this is a chicken recipe that I will keep.
Jen's Italian Herb-Roasted Chicken & Potatoes
Ingredients:
grapeseed oil
1 whole chicken (mine was about 4 pounds)
1 onion, cut into large diced
2 teaspoon dried thyme
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
salt and pepper to taste
3 Tablespoons lemon juice
6 small potatoes with the skin left on, scrubbed clean, & cut into quarters(I used regular baking potatoes)
1 cup of water
2/3 cup of white wine (I used a chardonnay I had already opened)
For the gravy:
2 tablespoons butter
2 tablespoons flour
1 cup water
cooked chicken drippings
Directions:
Preheat oven to 450 degrees. Rinse chicken and thoroughly dry inside and out with paper towels. Sprinkle salt inside the cavern of the chicken. Tuck wings behind the bird and truss the chicken. (If you are not sure how to do it, just look it up on the Internet. There are tons of videos out there to show you how it's done.) Place the trussed bird on a rack in a roasting pan, breast side up. Set aside.
In a large bowl toss onions and potatoes with 2 tablespoon of oil and 1 teaspoon of the following dried herbs: thyme, basil, oregano, and crushed red pepper flakes. Season with salt generously and toss to combine so everything is well coated. Set aside.
In a small bowl, mix 1 teaspoon of the following dried herbs: oregano, thyme, and basil. Add 1/4 cup of oil, and salt and pepper to taste. Add 3 tablespoons of lemon juice and whisk to combine. Set aside.
Combine white wine and water in a large measuring cup. Set aside.
Pour your chicken marinade mixture over the bird making sure all sides are well coated. Arrange potato and onion mixture in the roasting pan, around the chicken. Roast for 50 minutes uncovered, or until onions are caramelized at the very bottom of the roasting pan and chicken is browned.
Remove the chicken and potatoes from oven and pour wine/water mixture on the bottom of the roasting pan. This should deglaze all the caramelized bits stuck to the bottom of the pan. Return the pan back to the oven for another 20 minutes, or until the juices run clear at the thigh joint, and an internal cooking temperature of 160 degrees is reached.
Remove the chicken from the oven to a cutting board and tent with foil. Let the chicken rest for 10 minutes before carving. Scoop the roasted onions and potatoes into a separate bowl and set aside, reserving the juices and cooking liquid at the bottom of the pan.
To make gravy:
Pour the reserved chicken drippings into a fat separator. Discard fat and save the leftover juices. Melt 2 tablespoons of butter in a large sauce pan. When butter is melted, add 2 tablespoons of flour and whisk to combine. Let flour mixture cook for 1-2 minutes. Add chicken drippings and liquid to the pan with an additional 1 cup of water. Whisk continuously until combined and gravy is formed. Season gravy with salt and pepper to taste.
Cut chicken and serve with potatoes, onions, and gravy.
The Result:
As I said, this was fan-freakin'-tastic! I think my husband wanted to marry me all over again after eating this dish. We were actually arguing over who got to lick the gravy spoon after dinner. It was so good!
There is a fairly long prep and cooking time for this chicken, so I recommend that you start this a few hours before dinnertime or make it on a weekend. Since I was making this up as I went, I opted to start early. I must have been in the mood to cook or something, because spending a few hours in the kitchen usually does not happen for me anymore. Thankfully, my kids took a great afternoon nap so I had some time to develop a game plan. It all worked out, and this is a chicken recipe that I will keep.
November 16, 2010
Smothered Turkey Burgers
As you may know, I stalk my friend Claire's blog on a daily basis. Sometimes, I just need meal inspiration and she always has interesting stuff on the menu. For example, she concocted these turkey burgers a few weeks ago. They looked so delicious, and I decided needed to branch out a little bit with ground turkey. I didn't follow her recipe exactly; but instead, used her idea as a blueprint and then went from there (mainly because I either had too much, not enough, or different ingredients on hand than what she used). Also, anything smothered in gravy is generally a good thing. I served our smothered turkey-goodness with a side of roasted broccoli and dinner was on the table. Thanks, Claire!
Smothered Turkey Burgers
Ingredients:
2 tablespoons of oil (I used grapeseed oil)
1 package (1.25 lbs.) of lean ground turkey
2 cartons (6 ozs.) of sliced mushrooms (I used button and crimini mushrooms; one carton of each)
1 onion, sliced (I actually used half of a red onion, and half of a white onion)
1 envelope of dry gravy mix (I used an organic variety I found at Whole Foods Market)
1/2 carton of beef broth
1 tsp garlic powder
1 tsp onion powder
2 tsp dried thyme or rosemary, divided
2 tsp paprika, divided
4 slices of low-fat 2% provolone cheese
1 tablespoon of additional oil for meat
salt and pepper to taste
Directions:
In a medium sized bowl, combine turkey, salt, pepper, onion powder, garlic powder, 1 tsp of thyme (or rosemary, if using), 1 tsp of paprika, and 1 tablespoon of oil. Form into 4 patties and set aside.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add turkey patties and brown on both sides, about 5 minutes per side (patties do not have to be cooked through). Remove patties to a platter. Top each patty with a slice of cheese and set aside.
In the same skillet, add onions and mushrooms with a big pinch of salt. Use a wooden spoon to stir and scrape up the browned bits on the bottom of the pan as the mushrooms and onions sweat. When onions and mushrooms are slightly browned and softened, sprinkle dry gravy mix, 1 tsp of paprika, 1 tsp of thyme (or rosemary) over the mixture. Stir to combine. Add beef broth and bring to a boil. Reduce to a simmer, stirring every few minutes. Taste and adjust seasoning with salt and pepper, as needed.
Return patties back to skillet and spoon gravy mixture over the top. Cover the skillet with a lid and cook for a few minutes; until patties are cooked through and cheese is melted. Remove cooked patties (topped with mushroom mixture), to a plate and serve immediately.
The Results:
These were really, really yummy. I think Claire's version may be a little easier, since my list of ingredients is a bit longer. Although, I did try to keep mine contained to cooking all in one pan...so I have that going for me. I added the additional spices, because I was going more for the flavors of salisbury steak. The spices were a good idea; the taste turned out exactly how I wanted it. Yum!
This was very easy to put together and so satisfying. All in all, we loved this new use for ground turkey.
Smothered Turkey Burgers
Ingredients:
2 tablespoons of oil (I used grapeseed oil)
1 package (1.25 lbs.) of lean ground turkey
2 cartons (6 ozs.) of sliced mushrooms (I used button and crimini mushrooms; one carton of each)
1 onion, sliced (I actually used half of a red onion, and half of a white onion)
1 envelope of dry gravy mix (I used an organic variety I found at Whole Foods Market)
1/2 carton of beef broth
1 tsp garlic powder
1 tsp onion powder
2 tsp dried thyme or rosemary, divided
2 tsp paprika, divided
4 slices of low-fat 2% provolone cheese
1 tablespoon of additional oil for meat
salt and pepper to taste
Directions:
In a medium sized bowl, combine turkey, salt, pepper, onion powder, garlic powder, 1 tsp of thyme (or rosemary, if using), 1 tsp of paprika, and 1 tablespoon of oil. Form into 4 patties and set aside.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add turkey patties and brown on both sides, about 5 minutes per side (patties do not have to be cooked through). Remove patties to a platter. Top each patty with a slice of cheese and set aside.
In the same skillet, add onions and mushrooms with a big pinch of salt. Use a wooden spoon to stir and scrape up the browned bits on the bottom of the pan as the mushrooms and onions sweat. When onions and mushrooms are slightly browned and softened, sprinkle dry gravy mix, 1 tsp of paprika, 1 tsp of thyme (or rosemary) over the mixture. Stir to combine. Add beef broth and bring to a boil. Reduce to a simmer, stirring every few minutes. Taste and adjust seasoning with salt and pepper, as needed.
Return patties back to skillet and spoon gravy mixture over the top. Cover the skillet with a lid and cook for a few minutes; until patties are cooked through and cheese is melted. Remove cooked patties (topped with mushroom mixture), to a plate and serve immediately.
The Results:
These were really, really yummy. I think Claire's version may be a little easier, since my list of ingredients is a bit longer. Although, I did try to keep mine contained to cooking all in one pan...so I have that going for me. I added the additional spices, because I was going more for the flavors of salisbury steak. The spices were a good idea; the taste turned out exactly how I wanted it. Yum!
This was very easy to put together and so satisfying. All in all, we loved this new use for ground turkey.
October 29, 2010
Slow Cooker Round Steak with Vegetable Gravy
This recipe reminds me so much of my grandmother's beloved pot roast recipe...except this dish is a lot more simple to make. I love yummy slow cooker recipes on busy weeknights, and this one was great!
Slow Cooker Round Steak with Vegetable Gravy
From: the Eat At Home blog
Ingredients:
3 carrots, peeled and diced
onion, diced
small green pepper, diced
2 stalks celery, diced
2 lb. round steak
1/2 cup ketchup
1 Tbs. vinegar
1/3 cup water
salt and pepper
2 Tbs. flour
1/2 cup water
Directions:
Place the meat in the crockpot. Put the diced veggies on top. Mix the ketchup, vinegar, water and salt and pepper together. Pour over the meat and veggies. Cook on low for 8-10 hours or high for 5-6 hours.
Remove the meat from the slow cooker. Turn it up to high. Mix the flour and 1/2 cup water together in a container with a tight-fitting lid. Shake it to combine until smooth. Whisk into the broth in the slow cooker and let it cook just a few minutes until it’s thickened a bit.
The Result:
I don't usually have round steak on hand, but maybe I will start stocking it for this recipe. This was such a homey and comforting recipe. I served some baked potatoes on the side with a salad and this was the perfect autumn meal.
Slow Cooker Round Steak with Vegetable Gravy
From: the Eat At Home blog
Ingredients:
3 carrots, peeled and diced
onion, diced
small green pepper, diced
2 stalks celery, diced
2 lb. round steak
1/2 cup ketchup
1 Tbs. vinegar
1/3 cup water
salt and pepper
2 Tbs. flour
1/2 cup water
Directions:
Place the meat in the crockpot. Put the diced veggies on top. Mix the ketchup, vinegar, water and salt and pepper together. Pour over the meat and veggies. Cook on low for 8-10 hours or high for 5-6 hours.
Remove the meat from the slow cooker. Turn it up to high. Mix the flour and 1/2 cup water together in a container with a tight-fitting lid. Shake it to combine until smooth. Whisk into the broth in the slow cooker and let it cook just a few minutes until it’s thickened a bit.
The Result:
I don't usually have round steak on hand, but maybe I will start stocking it for this recipe. This was such a homey and comforting recipe. I served some baked potatoes on the side with a salad and this was the perfect autumn meal.
September 22, 2009
New Recipe Alert: Crock Pot Chops and Gravy
Hello, out there! I betcha thought I forgot all about this little ol' blog o' mine, didn't you???? Well, I didn't! You see...I told you I would be back someday, and here I am. I am finally starting to feel like a normal person again! (Well, as normal as I can feel being pregnant with twins.) The good news is that I finally hit my second trimester! My energy has somewhat returned, and I am not feeling as nauseated as I once was. Although, I am not completely "morning sickness free", I am beginning to feel much, much better. I still have tummy issues, but it is certainly less than what is was at it's peak. Hooray!!! The best part is that food is starting to interest me again. I just need to make sure the recipes are simple to prepare and not too exotic; due to the still lingering, aforementioned, tummy issues. I am all about quick and easy these days. Hopefully, I will be back into the full swing of things very soon.
During my hiatus, I have fallen in love with my slow cooker again. I really appreciate being able to throw ingredients into the crock pot early in the day, and not have to worry about pulling together a dinner when I am feeling at my worst during the late afternoon. Also, I like that the slow cooker produces home cooked flavors with minimal effort. All in all, the slow cooker is my new BFF.
Another one of my new finds is the Tasty Kitchen website. Ree, from The Pioneer Woman, created this cooking/recipe index site for home cooks. Just like her original site, Tasty Kitchen is fabulous!!!! I just did a quick search this morning for "pork chops" and found this new recipe. I had everything on hand, so I thought I would give it a go. I think I will serve this with some Jasmine rice and some of my steamed, glazed carrots. I sure hope this dish is a keeper. I would hate for the first official recipe back on the blog to be a dud!
Crock Pot Chops and Gravy
By: realmomkitchen (From: Tasty Kitchen)
Ingredients:
4 whole Lean Pork Chops
1 whole Medium Onion, Sliced Or Diced
1/2 cups Cup Sliced Mushrooms
2 cans (10 3/4 Oz Size) Mushroom Soup
4 Tablespoons Soy Sauce
2 Tablespoons Worcestershire Sauce
1 teaspoon Dried Parsley
1 teaspoon Garlic Salt
1/4 teaspoons Pepper
Directions:
Place pork chops in a crock pot (or in a baking dish for the oven). Lay onions and mushrooms over the pork chops.
Mix the rest of ingredients in a bowl and pour over the pork chops. Cook on low in the crock pot for 5 to 6 hours (or in the oven on 350F for 1 hour). Serve with mashed potatoes or over rice.
Note: After baking, I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you used them) for those who like them so they can put them on their chops.
Jen's Notes:
I made a couple of quick substitutions for this dish. First, I used bone-in pork chops, since that is what I had on hand. Then, I used low-sodium cream of mushroom soup and canned mushroom slices. Last, I reduced the cooking time to 3 1/2 hours on high, since I know my slow cooker runs really hot. So far, it smells really yummy! I will let you know how it all turns out later in my review.
The Result:
This was really good! I was skeptical about putting 4 tablespoons of soy sauce and 2 tablespoons of Worcestershire sauce into the gravy mix, because I thought it was going to be way too salty. On the contrary, it turns out that it was not too salty (especially since I used all low-sodium products), but pretty well balanced. The gravy ended up being really savory and yummy! I am glad that I used the bone-in pork chops and reduced the total cooking time, as well. The chops were juicy and tender. Sometimes I have serious issues with meat drying out in the slow cooker; but thankfully, that didn't happen with tonight's dinner. I would recommend this recipe because it was super-easy to put together...made wholly with ingredients that are typically stocked in the freezer and pantry. My son and husband really liked it, too. Certainly not too shabby for my first dinner attempt in over a month!!!
During my hiatus, I have fallen in love with my slow cooker again. I really appreciate being able to throw ingredients into the crock pot early in the day, and not have to worry about pulling together a dinner when I am feeling at my worst during the late afternoon. Also, I like that the slow cooker produces home cooked flavors with minimal effort. All in all, the slow cooker is my new BFF.
Another one of my new finds is the Tasty Kitchen website. Ree, from The Pioneer Woman, created this cooking/recipe index site for home cooks. Just like her original site, Tasty Kitchen is fabulous!!!! I just did a quick search this morning for "pork chops" and found this new recipe. I had everything on hand, so I thought I would give it a go. I think I will serve this with some Jasmine rice and some of my steamed, glazed carrots. I sure hope this dish is a keeper. I would hate for the first official recipe back on the blog to be a dud!
Crock Pot Chops and Gravy
By: realmomkitchen (From: Tasty Kitchen)
Ingredients:
4 whole Lean Pork Chops
1 whole Medium Onion, Sliced Or Diced
1/2 cups Cup Sliced Mushrooms
2 cans (10 3/4 Oz Size) Mushroom Soup
4 Tablespoons Soy Sauce
2 Tablespoons Worcestershire Sauce
1 teaspoon Dried Parsley
1 teaspoon Garlic Salt
1/4 teaspoons Pepper
Directions:
Place pork chops in a crock pot (or in a baking dish for the oven). Lay onions and mushrooms over the pork chops.
Mix the rest of ingredients in a bowl and pour over the pork chops. Cook on low in the crock pot for 5 to 6 hours (or in the oven on 350F for 1 hour). Serve with mashed potatoes or over rice.
Note: After baking, I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you used them) for those who like them so they can put them on their chops.
Jen's Notes:
I made a couple of quick substitutions for this dish. First, I used bone-in pork chops, since that is what I had on hand. Then, I used low-sodium cream of mushroom soup and canned mushroom slices. Last, I reduced the cooking time to 3 1/2 hours on high, since I know my slow cooker runs really hot. So far, it smells really yummy! I will let you know how it all turns out later in my review.
The Result:
This was really good! I was skeptical about putting 4 tablespoons of soy sauce and 2 tablespoons of Worcestershire sauce into the gravy mix, because I thought it was going to be way too salty. On the contrary, it turns out that it was not too salty (especially since I used all low-sodium products), but pretty well balanced. The gravy ended up being really savory and yummy! I am glad that I used the bone-in pork chops and reduced the total cooking time, as well. The chops were juicy and tender. Sometimes I have serious issues with meat drying out in the slow cooker; but thankfully, that didn't happen with tonight's dinner. I would recommend this recipe because it was super-easy to put together...made wholly with ingredients that are typically stocked in the freezer and pantry. My son and husband really liked it, too. Certainly not too shabby for my first dinner attempt in over a month!!!
July 15, 2009
Jen's Swiss Steak and Garlic Mashed Potatoes with Steamed Broccoli
I made one of our traditional, family favorites last night for dinner. I was too worn out to do a post, so I am playing catch up this morning. This is a comforting, familiar dish that I served with some garlic mashed potatoes and steamed broccoli. Yum! I love this meal! It just reminds me of my grandma and good childhood memories.
Jen's Swiss Steak
And don't forget the mashed potatoes...
Jen's Garlic Mashed Potatoes
Comfort food is sooooo my friend!
Jen's Swiss Steak
And don't forget the mashed potatoes...
Jen's Garlic Mashed Potatoes
Comfort food is sooooo my friend!
March 8, 2009
Pork Schnitzel
I finally got my game plan together for our meals this week. Due to my little shopping spree yesterday, I need to take it easy on the ol' food budget this week. I was able to craft a menu plan that allows me to stick with what I already have in my stores and skip a big grocery shop this week. My wallet thanks me, since it is still smokin' from being over-used at Le Creuset.
I saw this recipe on a blog I read called Simply Recipes. The author always features really accessible recipes and yummy looking food photos. She includes a lot of her personal favorites-usually passed along from family and friends-which I love about her posts. Almost every dish has a neat little story, and I drool over her recipes on a daily basis. This recipe for Pork Schnitzel caught my eye, as it looks to be a great variation on the veal classic. I think I will serve this with a side dish of Broccoli Cauliflower Casserole. I can't wait to eat!!!
Pork Schnitzel
adapted from Simply Recipes; serves 4
Ingredients:
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon Lawry's seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil /
3/4 cup chicken stock
1/2 teaspoon dried dill
1/2 teaspoon salt
1/2 cup of sour cream or plain yogurt
Lemon wedges or some lemon juice (optional)
Directions:
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3 Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and a squeeze of lemon (or sprinkle of lemon juice) if needed.
Jen's Notes:
I don't have boneless pork chops, so I am going to cut up a whole pork loin, and use half for this recipe and half on another night. Really, boneless pork chops usually come from the loin anyway...so no big deal. I need to substitute plain yogurt for sour cream, and lemon juice for the lemon wedges. I strained my plain yogurt earlier today, so the consistency would be more like sour cream. I just put it in a fine mesh colander, wrapped in cheese cloth, over a bowl. I let it sit in my fridge to drain all the excess water out to thicken it up. (Really this is closer to "Greek" style yogurt.) Hopefully, the sauce will still work okay with the yogurt. I will post the casserole recipe in a separate post.
The Result:
This was very good. The pork was tasty and crispy, and the sauce was a nice creamy contrast. I love dill, so I really appreciated the slightly pickled taste that the dried dill lent to the dish. Also, the squeeze of lemon did give all the flavors a bright little pick-me-up. We really liked this recipe!
I did have some issues while preparing the sauce. I could not get it to thicken appropriately. I ended up adding a small amount of butter/flour roux to fix it. Otherwise, it would have been way too watery. Also, I think the pork and the sauce could have both used a sprinkle of salt and pepper. I usually season as I go, but for some reason, I did not do it on this dish...and I missed it. The flour mixture indicates adding salt and pepper, but I don't think I added enough. Totally my fault! I don't like to season my food once it is served, but that is a personal preference. It was a super-easy fix to adjust the seasoning; I had to break down and bring salt and pepper to the table. Once it was seasoned properly, it was delicious!
Also, the pork did not cook all the way through on the stovetop. The browned bits were burning (I think my pan was too hot)(I think this was another reason I had sauce issues; I had to wipe out the charred bits in the pan before making the sauce), so I moved the cutlets to a baking sheet with a rack and threw them in the oven with the casserole. I like cooking breaded meats on a rack, so they stay nice and crispy...no soggy-bottoms. I think the cook time ended up being about 10 minutes at 350 degrees. I am glad I finished the pork in the oven, because it turned out perfectly cooked.
This is a total keeper meal, I just need to tweak it a bit more to my liking.
I saw this recipe on a blog I read called Simply Recipes. The author always features really accessible recipes and yummy looking food photos. She includes a lot of her personal favorites-usually passed along from family and friends-which I love about her posts. Almost every dish has a neat little story, and I drool over her recipes on a daily basis. This recipe for Pork Schnitzel caught my eye, as it looks to be a great variation on the veal classic. I think I will serve this with a side dish of Broccoli Cauliflower Casserole. I can't wait to eat!!!
Pork Schnitzel
adapted from Simply Recipes; serves 4
Ingredients:
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon Lawry's seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil /
3/4 cup chicken stock
1/2 teaspoon dried dill
1/2 teaspoon salt
1/2 cup of sour cream or plain yogurt
Lemon wedges or some lemon juice (optional)
Directions:
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3 Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and a squeeze of lemon (or sprinkle of lemon juice) if needed.
Jen's Notes:
I don't have boneless pork chops, so I am going to cut up a whole pork loin, and use half for this recipe and half on another night. Really, boneless pork chops usually come from the loin anyway...so no big deal. I need to substitute plain yogurt for sour cream, and lemon juice for the lemon wedges. I strained my plain yogurt earlier today, so the consistency would be more like sour cream. I just put it in a fine mesh colander, wrapped in cheese cloth, over a bowl. I let it sit in my fridge to drain all the excess water out to thicken it up. (Really this is closer to "Greek" style yogurt.) Hopefully, the sauce will still work okay with the yogurt. I will post the casserole recipe in a separate post.
The Result:
This was very good. The pork was tasty and crispy, and the sauce was a nice creamy contrast. I love dill, so I really appreciated the slightly pickled taste that the dried dill lent to the dish. Also, the squeeze of lemon did give all the flavors a bright little pick-me-up. We really liked this recipe!
I did have some issues while preparing the sauce. I could not get it to thicken appropriately. I ended up adding a small amount of butter/flour roux to fix it. Otherwise, it would have been way too watery. Also, I think the pork and the sauce could have both used a sprinkle of salt and pepper. I usually season as I go, but for some reason, I did not do it on this dish...and I missed it. The flour mixture indicates adding salt and pepper, but I don't think I added enough. Totally my fault! I don't like to season my food once it is served, but that is a personal preference. It was a super-easy fix to adjust the seasoning; I had to break down and bring salt and pepper to the table. Once it was seasoned properly, it was delicious!
Also, the pork did not cook all the way through on the stovetop. The browned bits were burning (I think my pan was too hot)(I think this was another reason I had sauce issues; I had to wipe out the charred bits in the pan before making the sauce), so I moved the cutlets to a baking sheet with a rack and threw them in the oven with the casserole. I like cooking breaded meats on a rack, so they stay nice and crispy...no soggy-bottoms. I think the cook time ended up being about 10 minutes at 350 degrees. I am glad I finished the pork in the oven, because it turned out perfectly cooked.
This is a total keeper meal, I just need to tweak it a bit more to my liking.
February 26, 2009
Jen's Swiss Steak
I haven't waxed poetic about my new laptop in at least 24 hours, so here we go...
I heart my new laptop! It's really the little features that I love...the 10-key keypad, the sleek, paper-thin design, the little bingy-bongy chimes it makes, and lastly, the Velcro cord-keeper. Yes, I am excited about the pre-attached Velcro cord-keeper. On the old computer, I would use a large, ugly twist tie or a rubber band from a bunch of asparagus to keep my cord neat and tidy (rubber bands that they put around fresh vegetables are the best because they are thick and sturdy). Now, my new cord comes with a Velcro cord-wrapping strap already attached. It is just a thoughtful little touch that I appreciate dearly. Sigh. It is the little things in life...
Okay, enough about my new PC (please no comments from Mac users, thank you very much).
Tonight's dinner is a family classic. It is a family recipe that got passed down and it has always been one of my very favorites (I know, I know...when it comes to food, I have a lot of favorites). I will reference back to my original post, since I wrote about how the recipe came to be. I think I will take a new photo of this dish, because I don't seem to have one. Swiss steak is purely comfort food, so I think I will serve it with some comfort side items...garlic mashed potatoes and mixed vegetables, baby. (Tangent: When I say the words "mixed vegetables" for some reason, in my head, I always say it like Austin Powers...for example, "Mixed Veg-e-tables, Baby...Yeah!". I don't know why. Pretty kooky, I know.)
Did I just scare you away??? Moving on...
Jen's Swiss Steak
Hooray!!! Swiss Steak!!!! Woo-Hoo!!!
Okay, I am done.
The Result:
Delicious! So savory and yummy...I could easily eat this once a week, for the rest of my life. Yum!
I heart my new laptop! It's really the little features that I love...the 10-key keypad, the sleek, paper-thin design, the little bingy-bongy chimes it makes, and lastly, the Velcro cord-keeper. Yes, I am excited about the pre-attached Velcro cord-keeper. On the old computer, I would use a large, ugly twist tie or a rubber band from a bunch of asparagus to keep my cord neat and tidy (rubber bands that they put around fresh vegetables are the best because they are thick and sturdy). Now, my new cord comes with a Velcro cord-wrapping strap already attached. It is just a thoughtful little touch that I appreciate dearly. Sigh. It is the little things in life...
Okay, enough about my new PC (please no comments from Mac users, thank you very much).
Tonight's dinner is a family classic. It is a family recipe that got passed down and it has always been one of my very favorites (I know, I know...when it comes to food, I have a lot of favorites). I will reference back to my original post, since I wrote about how the recipe came to be. I think I will take a new photo of this dish, because I don't seem to have one. Swiss steak is purely comfort food, so I think I will serve it with some comfort side items...garlic mashed potatoes and mixed vegetables, baby. (Tangent: When I say the words "mixed vegetables" for some reason, in my head, I always say it like Austin Powers...for example, "Mixed Veg-e-tables, Baby...Yeah!". I don't know why. Pretty kooky, I know.)
Did I just scare you away??? Moving on...
Jen's Swiss Steak
Hooray!!! Swiss Steak!!!! Woo-Hoo!!!
Okay, I am done.
The Result:
Delicious! So savory and yummy...I could easily eat this once a week, for the rest of my life. Yum!
October 19, 2008
Biscuits and Gravy
So, I finished my book at 4pm today. Don't worry...I went to church. Yeesh. Like I would really ditch. Anyway, since I was so busy reading, I did not thaw anything for dinner again. Oops! So, in a pinch the husband has offered to make his Biscuits and Gravy for dinner. This will give me some transition time to get back to reality. Sigh. I am sad my book(s) are over, but it's for the best. I can only neglect my family for so long before they start complaining.
Since this is the husband's concoction, I can't really post a recipe. Be advised that these are really yummy. I can only say that I am glad to have an extended sabbatical, and that I will be back to cooking real dinners soon. Scout's honor.
Since this is the husband's concoction, I can't really post a recipe. Be advised that these are really yummy. I can only say that I am glad to have an extended sabbatical, and that I will be back to cooking real dinners soon. Scout's honor.
September 4, 2008
Jen's Swiss Steak
Nothing new and/or exciting at the homestead for dinner tonight. I am making Jen's Swiss Steak (see previous post), which is good...but it does not exactly make my skirt fly up. It is something that we have quite frequently, so I am a bit bored with it. Alas, I have cube steak in the freezer that needs to be used so that is what we are having. My side dishes are a little boring tonight too. We are having the usual glazed carrots, and I might make some sort of potato. I can't decide if I want to be lazy or not. If I am not lazy, I will make Jen's Garlic Mashed Potatoes (see previous post). If I am lazy, it is microwave city (for the potatoes, at least). Either way, I probably won't post results since my deeply devoted blog readers (actually, the three people I know who read my blog) have all seen these recipes before and already know that I love them (albeit, a little bored with them).
August 19, 2008
Jen's Pork Chop and Mushroom Gravy Surprise
Tonight's dinner will be a total surprise. This is one of my creative concoctions that is born out of necessity. My nieces are with me again today, and we are going to have to take them back to my in law's later this afternoon (probably around dinner time). Since timing is an issue for us this evening, I decided to employ the use of my trusty slow cooker.
I had some pork chops that I found in the freezer (from who knows when) and my friend Laura gave me bag of fresh, sliced, button mushrooms that she couldn't really use. I cooked the mushrooms about two days ago, since I was afraid they would not keep for very long. I sauteed them in olive oil with salt, pepper, and thyme. I added a splash of white wine and about a 1/2 cup of chicken stock in with the 'shrooms and let the mixture reduce down. Once I thought they looked like they were ready, I let them cool, packaged them up, and saved them in the fridge. I was not sure how I was going to use my newly cooked mushrooms, but I knew I would think of something. The pork chops caught my eye this morning, so I figured I could pair the mushrooms with the pork chops somehow. I thawed the frozen pork chops, hoping I would think of a way to prepare them. I really could not think of anything, so I decided I would wing it. I waited until all the kids were sleeping, then I made my move.
There is really no recipe, since I literally threw ingredients into the crock pot that sounded like they would be good together. I will serve my creation with some steamed green beans, as a side dish. Wish us luck! I will report back tonight and let you know how it goes.
Jen's Pork Chops and Mushroom Gravy Surprise
Ingredients:
4 bone in pork chops
1 cup of cooked button mushrooms (see above for details)
1 jar of mushroom brown gravy (I used Heinz brand)
1/4 cup of water
1/3 cup of chicken stock
paprika to taste (a decent pinch)
dry mustard powder to taste (a few shakes)
onion powder to taste (a decent pinch)
minced, dried onions to taste (a decent pinch)
garlic powder to taste (a decent pinch)
salt and pepper to taste (use your imagination)
Directions:
Place all ingredients in a slow cooker and stir lightly to combine. Cook on high for 4 1/2 hours. Add more liquid during cook time, if needed. Keep your fingers crossed and hope for the best.
Serve pork chops and gravy over egg noodles or white rice.
Jen's Notes:
At the end of cooking, I am going to try and make a creamy gravy by adding some sour cream. Since I am not sure how I am going to specifically accomplish this little task, I will post the final instructions in my result post later.
I had some pork chops that I found in the freezer (from who knows when) and my friend Laura gave me bag of fresh, sliced, button mushrooms that she couldn't really use. I cooked the mushrooms about two days ago, since I was afraid they would not keep for very long. I sauteed them in olive oil with salt, pepper, and thyme. I added a splash of white wine and about a 1/2 cup of chicken stock in with the 'shrooms and let the mixture reduce down. Once I thought they looked like they were ready, I let them cool, packaged them up, and saved them in the fridge. I was not sure how I was going to use my newly cooked mushrooms, but I knew I would think of something. The pork chops caught my eye this morning, so I figured I could pair the mushrooms with the pork chops somehow. I thawed the frozen pork chops, hoping I would think of a way to prepare them. I really could not think of anything, so I decided I would wing it. I waited until all the kids were sleeping, then I made my move.
There is really no recipe, since I literally threw ingredients into the crock pot that sounded like they would be good together. I will serve my creation with some steamed green beans, as a side dish. Wish us luck! I will report back tonight and let you know how it goes.
Jen's Pork Chops and Mushroom Gravy Surprise
Ingredients:
4 bone in pork chops
1 cup of cooked button mushrooms (see above for details)
1 jar of mushroom brown gravy (I used Heinz brand)
1/4 cup of water
1/3 cup of chicken stock
paprika to taste (a decent pinch)
dry mustard powder to taste (a few shakes)
onion powder to taste (a decent pinch)
minced, dried onions to taste (a decent pinch)
garlic powder to taste (a decent pinch)
salt and pepper to taste (use your imagination)
Directions:
Place all ingredients in a slow cooker and stir lightly to combine. Cook on high for 4 1/2 hours. Add more liquid during cook time, if needed. Keep your fingers crossed and hope for the best.
Serve pork chops and gravy over egg noodles or white rice.
Jen's Notes:
At the end of cooking, I am going to try and make a creamy gravy by adding some sour cream. Since I am not sure how I am going to specifically accomplish this little task, I will post the final instructions in my result post later.
August 13, 2008
Jen's Swiss Steak
I went out to my extra freezer this morning (it is out in our garage) and I saw that I had some cube steak in there from May. May!!!! It is currently August. Ugh.
I typically shop for meat on sale, then package it up with my trusty Food Saver, date, and freeze. I always adhere to the first-in/first-out rule, and I thought I had used up all the meat purchased prior to July. I was wrong. There, toward the top, was the cube steak from May...mocking me and my organizational skills. Sheesh. Obviously, my protein choice for tonight is a no-brainer.
This was my grandma's recipe, that she taught my mom, when my parents were first married back in the early 60's. My mom taught me how to make it when I was pregnant and having a mysterious craving (after not eating it for at least 12 years). We have always called it 'Swiss steak', but I am not sure if it represents true 'Swiss steak'...this is just my families version.
This is the first time this recipe has ever been written down, and since I am the one doing the writing, I am taking credit for it. Despite the fact that there are only 7 simple ingredients, this dish is a bit tricky to master. It has to be watched closely during preparation, but it does becomes easier once you get the hang of it. If done properly, the meat is tender and a sumptuous gravy magically appears.
Anyway, my family and I love it. It is total comfort food and I hope to pass it down someday.
I am going to make glazed carrots and garlic mashed potatoes (see previous post) to go with it. The gravy is a perfect match for mashed potatoes. This dish is traditional food at it's best!
Jen's Swiss Steak
Ingredients:
2-3 tablespoons of canola oil
1 onion, sliced into thin strips
4 pieces of cube steak
1 cup of flour
salt to taste
pepper to taste
water (added in 2 cup increments)
Directions:
1.) In a large skillet, heat oil on stove top over medium-high heat.
2.) Saute onion slices in oil until you see onions start to turn brown.
3.) While onions are browning, put flour in a shallow dish or plate.
4.) Remove cube steak from package, but do not dry (this will help the dredge stick to the meat).
5.) Salt and pepper both sides of cube steak generously and dredge in flour. Do not shake off excess flour since this will help form the gravy.
6.) Make room for meat in skillet by moving onions to the sides of the pan with a wooden spoon.
7.) Place floured, seasoned meat in skillet with onions and brown both sides of meat. Make sure there is a dark brown (but not black) crust on both sides of the meat. The browner the meat and onions mixture is, without being burnt, the more flavorful the gravy will turn out.
8.) Add 2 cups of water, and bring to a boil. Reduce heat and let mixture vigorously simmer uncovered until reduced by two thirds. This is the tricky part, because you do not want the water to evaporate completely or the whole thing will burn...but you do want the mixture to thicken/reduce.
9.) Once water reduces by two thirds, add another two cups of water. You need to simmer the meat for a total of 1 hour so the meat gets tender. Keep adding 2 cups of water and let it reduce, as needed. I keep a full glass of water by the stove, and just watch it closely adding water every 10 minutes or so. Taste and adjust seasoning with additional salt and pepper, if needed.
10.) Upon the 1 hour mark, see how much water is in the skillet. If mixture is gravy consistency, pull off the heat and serve. If not, add one more batch of water and let it reduce down until a gravy consistency is obtained. Serve meat with gravy spooned over top.
I typically shop for meat on sale, then package it up with my trusty Food Saver, date, and freeze. I always adhere to the first-in/first-out rule, and I thought I had used up all the meat purchased prior to July. I was wrong. There, toward the top, was the cube steak from May...mocking me and my organizational skills. Sheesh. Obviously, my protein choice for tonight is a no-brainer.
This was my grandma's recipe, that she taught my mom, when my parents were first married back in the early 60's. My mom taught me how to make it when I was pregnant and having a mysterious craving (after not eating it for at least 12 years). We have always called it 'Swiss steak', but I am not sure if it represents true 'Swiss steak'...this is just my families version.
This is the first time this recipe has ever been written down, and since I am the one doing the writing, I am taking credit for it. Despite the fact that there are only 7 simple ingredients, this dish is a bit tricky to master. It has to be watched closely during preparation, but it does becomes easier once you get the hang of it. If done properly, the meat is tender and a sumptuous gravy magically appears.
Anyway, my family and I love it. It is total comfort food and I hope to pass it down someday.
I am going to make glazed carrots and garlic mashed potatoes (see previous post) to go with it. The gravy is a perfect match for mashed potatoes. This dish is traditional food at it's best!
Jen's Swiss Steak
Ingredients:
2-3 tablespoons of canola oil
1 onion, sliced into thin strips
4 pieces of cube steak
1 cup of flour
salt to taste
pepper to taste
water (added in 2 cup increments)
Directions:
1.) In a large skillet, heat oil on stove top over medium-high heat.
2.) Saute onion slices in oil until you see onions start to turn brown.
3.) While onions are browning, put flour in a shallow dish or plate.
4.) Remove cube steak from package, but do not dry (this will help the dredge stick to the meat).
5.) Salt and pepper both sides of cube steak generously and dredge in flour. Do not shake off excess flour since this will help form the gravy.
6.) Make room for meat in skillet by moving onions to the sides of the pan with a wooden spoon.
7.) Place floured, seasoned meat in skillet with onions and brown both sides of meat. Make sure there is a dark brown (but not black) crust on both sides of the meat. The browner the meat and onions mixture is, without being burnt, the more flavorful the gravy will turn out.
8.) Add 2 cups of water, and bring to a boil. Reduce heat and let mixture vigorously simmer uncovered until reduced by two thirds. This is the tricky part, because you do not want the water to evaporate completely or the whole thing will burn...but you do want the mixture to thicken/reduce.
9.) Once water reduces by two thirds, add another two cups of water. You need to simmer the meat for a total of 1 hour so the meat gets tender. Keep adding 2 cups of water and let it reduce, as needed. I keep a full glass of water by the stove, and just watch it closely adding water every 10 minutes or so. Taste and adjust seasoning with additional salt and pepper, if needed.
10.) Upon the 1 hour mark, see how much water is in the skillet. If mixture is gravy consistency, pull off the heat and serve. If not, add one more batch of water and let it reduce down until a gravy consistency is obtained. Serve meat with gravy spooned over top.
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