Post by JJ Judkins on Aug 16, 2008 15:56:08 GMT -6
* Exported from MasterCook *
Steak Au Poivre - 1
Recipe By :LHJ
Serving Size : 4 Preparation Time :0:15
Categories : *Beef French
Main Dish Steak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sirloin or round tip steaks* -- 1/2 inch thick
2 tablespoons cracked black pepper
salt
1 tablespoon olive oil
1 tablespoon butter or margarine
1/3 cup shallot -- minced
1/4 cup brandy
1/2 cup beef broth
1/4 cup heavy or whipping cream
2 tablespoons fresh flat-leaf parsley -- chopped
* boneless
1. Coat both sides of steaks evenly with pepper; sprinkle with salt.
2. Heat oil in large skillet over medium-high heat. Add beef and cook 1 1/2 to 2 minutes per side for medium-rare. Transfer to serving platter; cover and keep warm.
3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately.
NOTES : This thin-sliced cut of beef with a coating of cracked pepper cooks fast and looks elegant, served with a splash of brandied cream sauce.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 6g Fat (67.3% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Stuffed Grape Leaves (Dolmades)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Beef Greek
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 large grape leaves in brine
1/2 cup lean beef -- cooked and chop
1 clove garlic -- chopped
1 tablespoon tomato paste
1 tablespoon lemon juice
1/8 teaspoon cinnamon
1 cup cooked rice
2 tablespoons scallions -- chopped
1/2 teaspoon oregano
2 tablespoons parsley -- chopped
salt and pepper
shredded lettuce for
garnish
2 tablespoons olive oil
1 tablespoon wine vinegar
1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 minutes Drain well.
2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well. Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper.
3. Spread the vine leaves on a clean, flat surface. Remove any stalks without tearing the leaves.
4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired.
5. Place the oil and vinegar in a small bowl and blend well with a wire whisk. Sprinkle the rolls with the remaining parsley.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 188 Calories; 11g Fat (52.6% calories from fat); 7g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 49mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Steak Au Poivre - 1
Recipe By :LHJ
Serving Size : 4 Preparation Time :0:15
Categories : *Beef French
Main Dish Steak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sirloin or round tip steaks* -- 1/2 inch thick
2 tablespoons cracked black pepper
salt
1 tablespoon olive oil
1 tablespoon butter or margarine
1/3 cup shallot -- minced
1/4 cup brandy
1/2 cup beef broth
1/4 cup heavy or whipping cream
2 tablespoons fresh flat-leaf parsley -- chopped
* boneless
1. Coat both sides of steaks evenly with pepper; sprinkle with salt.
2. Heat oil in large skillet over medium-high heat. Add beef and cook 1 1/2 to 2 minutes per side for medium-rare. Transfer to serving platter; cover and keep warm.
3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately.
NOTES : This thin-sliced cut of beef with a coating of cracked pepper cooks fast and looks elegant, served with a splash of brandied cream sauce.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 6g Fat (67.3% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Stuffed Grape Leaves (Dolmades)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Beef Greek
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 large grape leaves in brine
1/2 cup lean beef -- cooked and chop
1 clove garlic -- chopped
1 tablespoon tomato paste
1 tablespoon lemon juice
1/8 teaspoon cinnamon
1 cup cooked rice
2 tablespoons scallions -- chopped
1/2 teaspoon oregano
2 tablespoons parsley -- chopped
salt and pepper
shredded lettuce for
garnish
2 tablespoons olive oil
1 tablespoon wine vinegar
1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 minutes Drain well.
2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well. Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper.
3. Spread the vine leaves on a clean, flat surface. Remove any stalks without tearing the leaves.
4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired.
5. Place the oil and vinegar in a small bowl and blend well with a wire whisk. Sprinkle the rolls with the remaining parsley.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 188 Calories; 11g Fat (52.6% calories from fat); 7g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 49mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0