Welcome to home cooking Guide
Julia Jacques Cooking At Home Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
Home Cooking Meat Beef Steak Recipes
from:There are wonderful recipes involving home cooking meat beef steak. Individuals have several options they can choose from when selecting a great home cooking beef steak recipe. The following recipes provide great home cooked beef steak meals.
STUFFED FLANK STEAK
1 1/2 lbs. flank steak with a pocket
MARINADE:
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
2 tbsp. Worcestershire sauce
1/2 tsp. ginger
STUFFING:
1/4 c. bread crumbs
1 tbsp. butter, melted
1 1/2 c. onions, sauteed
Some Parmesan cheese
EXTRAS:
3 tbsp. butter, melted
2 tbsp. flour
1/2 c. red wine
1 c. water
1 bouillon cube (beef)
Mix all marinade ingredients together. Marinate steak for at least 2 hours (keep in refrigerator).
Mix all stuffing ingredients together. Stuff the pocket of the steak then roll and tie the steak (with unwaxed dental floss or button thread). In a Dutch oven: Melt 3 tablespoon of butter, add 2 tablespoon of flour. Brown the steak in this.
Mix 1 bouillon cube and 1 cup boiling water and 1/2 cup red wine together and pour over steak. Cover the pan and bake in the oven for about 1 hour at 350 degrees.
BEEF TENDERLOIN WITH PEPPERCORNS
2 tbsp. butter
Multicolored peppercorns, cracked or black peppercorns, cracked
2 beef tenderloin steaks cut 1 1/4" thick (about 10 oz. total)
2 tsp. butter
1 tsp. all-purpose flour
Dash salt
Dash pepper
1/3 c. light cream or milk
1 tbsp. horseradish mustard
Cooked green beans, optional
Sauteed mushrooms, optional
In heavy 8 inch skillet melt 2 tablespoons butter. Meanwhile, generously sprinkle the cracked peppercorns over both sides of steaks. (Use about 1 teaspoon pepper for each steak.) With your fingers, press pepper into steaks.
Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. If steaks brown too quickly, reduce heat to medium. Turn steaks over. Cook 3-4 minutes more for medium-rare to medium doneness. Transfer steaks to 2 dinner plates. Keep warm while preparing sauce.
In a small saucepan melt the 2 teaspoons butter. Stir in flour, salt and pepper. Add cream or milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in horseradish mustard. To serve, pour sauce over the steaks. Serve steaks with cooked green beans and sauteed mushrooms. Makes 2 servings.
To Saute Mushrooms: Cook halved mushrooms in a little butter and red wine over medium heat until tender and the liquid evaporates.
These great home cooked meat beef steak recipes are just a few of the many ways to enjoy home cooked meat beef steak.
Julia Jacques Cooking At Home News
She shares her lessons about life and food - Chicago Daily Herald
She shares her lessons about life and food Chicago Daily Herald, IL - Most people at home don't cook like restaurant chefs do. As long as people are cooking at home, that's great. It's only strengthening the industry. ... |
Preschool to Grade 4 - School Library Journal
Preschool to Grade 4 School Library Journal - While not a must-buy for every collection, this is a fun book that may inspire "from scratch" cooking for family celebrations. ... |
Pépin Is Fast, Not The Food - Hartford Courant
 Hartford Courant | Pépin Is Fast, Not The Food Hartford Courant, United States - Whether it's on the set of his new public television show ("More Fast Food My Way"), in his home kitchen in Connecticut or in a cooking session at the end ... |
Science chef started with a Big Bang - Atlanta Journal Constitution
Science chef started with a Big Bang Atlanta Journal Constitution, USA - Before long, food editors and luminaries such as Jacques Pepin and Julia Child were phoning her for insights into the chemistry behind their craft. ... |
So Saucy: Chef Jacques Pepin - Express from The Washington Post
 Express from The Washington Post | So Saucy: Chef Jacques Pepin Express from The Washington Post, DC - He grew up in France, living through a world war and cooking for top restaurants. Once stateside, he whipped through plenty of cooking assignments, ... |