Meaty Menu Options

by Michele Cheplic | More from this Blogger

12 Apr 2009 10:58 PM

I didn't grow up in a meat and potatoes household, though I have friends who can't survive a day without dining on the classic combo. They require having meat and potatoes at least once a day, be it sausage and hashbrowns at breakfast, a hamburger and fries at lunch or steak and potatoes at dinner.

If you are a die-hard meat and potatoes fan, then consider the following hearty recipes. They don't feature potatoes as the starch option, but I guarantee you won't miss them.

NOT YOUR MAMA'S BEEF STROGANOFF

Ingredients:

2 pounds beef tenderloin or sirloin, cut 1-inch pieces

Salt and pepper

1/2 cup flour

2 tablespoons oil

3 tablespoons butter

1 1/2 cups chopped onions

8 ounces sliced mushrooms

1 tablespoon tomato paste

2 cups beef broth

1 1/2 cups cup sour cream

2 tablespoons chopped flat leaf parsley

Directions:

Season beef well with salt and pepper and dredge in flour.

In a large skillet heat oil and brown in beef on both sides in batches, adding more oil if needed. Remove beef to a plate.

Add butter, onions and mushrooms to skillet and season with a little salt and pepper. Cook until onions start to get soft. Add tomato paste and beef broth. Simmer for a few minutes until sauce starts to thicken. Whisk in sour cream until smooth. If sauce gets too thick, add a little milk. Add beef to heat for a few minutes.

Serve immediately over warm noodles. Garnish with fresh parsley.

CLASSIC FRENCH DIP

Ingredients:

1 (4 to 5 pound) beef chuck roast

1 envelope dried Italian salad dressing mix

1 envelope au jus mix

3 cups beef broth

1 1/2 cups dry white wine

1 cup water

Butter

Crusty hard rolls

Directions:

Spray crock-pot with cooking spray and place beef roast into it.

Sprinkle dry ingredients over roast and then pour broth, wine and water over top. Turn on low and cook for to 10 hours or cook on high for 4 to 6 hours. Roast will be falling apart. Shred beef.

Serve on buttered hard rolls with the extra juice for dipping.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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