Tag: Beef
Roast Beef
Beef “Wellington” Ring
This recipe is a fun play on a world class dish
We all know the traditional Beef Wellington which is typically a filet mignon topped with mushrooms (sometimes a liver pate as well) wrapped in a pastry
Who doesn’t like the sound of that
Well let’s take that general idea and make it more family friendly as well as a bit easier on our wallets
For the outside we will need 2 sheets of puff pastry
Since these typically are in the frozen section of the market make sure to take them out ahead of time and remove them from the package
Set aside to thaw
Preheat your oven to 350 F
As I mentioned above this is going to be a less expensive version so we are using 2 pounds of ground beef
Add the ground beef to a pan over medium heat and sprinkle with some kosher salt and ground black pepper
Cook the meat breaking it up for 8-10 minutes or until nicely browned
At this point, I like to remove the meat from the pan and set aside
Pour off any excess grease and add a tablespoon of olive oil to the pan
Next, we will need 1 onion, 6 ounces of mushrooms and 3 garlic cloves
Peel and chop the onion
Brush off any excess dirt from the mushrooms and chop them along with the garlic
Add these to the pan over medium heat and sprinkle with kosher salt and ground black pepper
Cook for 6-8 minutes or until the onions are soft and translucent
Next, we will need 1 cup of frozen peas
Add these to the pan and cook for 2 minutes
Add the beef back in and mix to combine
Measure out 1 cup of beef stock, 2 tablespoons of Gravy Master and 2 tablespoons of Worcestershire Sauce
Click on our link to make Homemade Beef Stock
Add the stock to the pan
Then the Gravy Master
And the Worcestershire Sauce
Bring this to a boil then reduce heat and simmer for 3-4 minutes
Let’s make a roux to thicken this up a bit
We’ll need 2 tablespoons of butter and 1/4 cup of flour
Add the butter to a pan over low heat
Sprinkle in the flour
Continuously whisk this until lightly browned to cook out the flour flavor
Stir this into the meat mixture and allow to cook and thicken 2-3 minutes
Remove from the heat and set aside to cool slightly as it will be easier to work with
Now I’m going to break the Wellington rules here and add some cheese
One, the cheese will help bind the mixture better and two, cheese just makes everything taste better
We are using 4 ounces of shredded sharp cheddar
Add this to the meat mixture
Mix the cheese in to incorporate
Chop about a tablespoon of fresh parsley
Sprinkle over the meat
Mix the parsley in and season to taste
Now it’s time to re-visit the puff pastry
Lay a sheet out on an oil sprayed piece of parchment paper
Roll out the pastry until it covers most of the parchment
Starting with a half cup measure start dropping the meat mixture onto the sheet of puff pastry forming a circle
Once you have gone around once repeat with any remaining mixture trying to keep it even
Using your hands form the mixture into a nice ring
Roll out the second sheet of puff pastry and lay it over the ring
I use a little biscuit cutter to punch a hole in the center of the ring
Press and seal the inside
Press the pastry snugly in and around the meat mixture
Cut off some of the excess pastry around the outside
Starting on one side using your fingers fold the dough over and repeat
Or have your wife do it. I did because quite frankly she’s just better at it
Continue until you form a nice crust
Next we will need 1 egg whisked
Brush all the pastry with the egg wash
Once you have egg washed the whole pastry slide it along with the parchment into a sheet pan
Sprinkle the outside with a little kosher salt (optional)
Place in the oven and bake for 25-30 minutes or until golden brown
Remove from the oven and allow to rest 10 minutes before slicing
Slice, serve and dig in!
Enjoy!!!
Ingredients
2 sheets of puff pastry (thawed)
2 pounds of ground beef
1 tablespoon of olive oil
1 onion
6 mushrooms
3 garlic cloves
1 cup of frozen peas
1 cup of beef stock
2 tablespoons Gravy Master
2 tablespoons of Worcestershire Sauce
2 tablespoons of butter
1/4 cup of flour
1 tablespoon of fresh chopped parsley
8 ounces of shredded sharp cheddar cheese
1 egg (for a wash)
kosher salt
ground black pepper
Directions
Remove 2 sheets of puff pastry from their packaging and set aside to thaw. Preheat your oven to 350 F. Add 2 pounds of ground beef to a pan over medium heat and sprinkle with some kosher salt and ground black pepper. Cook the meat stirring occasionally for 8-10 minutes or until nicely browned
Remove the meat from the pan and set aside. Pour off any excess grease and add a tablespoon of olive oil to the pan. To the pan add in 1 onion peeled and chopped. Remove any excess dirt from 6 mushrooms and chop along with 3 garlic cloves and add them to the pan as well
Sprinkle with kosher salt and ground black pepper. Cook for 6-8 minutes or until the onions are soft and translucent. Add 1 cup of frozen peas to the pan. Cook for 2 minutes. Add the beef back in and stir to incorporate
Next add in 1 cup of beef stock, 2 tablespoons of Gravy Master and 2 tablespoons of Worcestershire Sauce. Bring this to a boil then reduce heat and simmer for 3-4 minutes
In a small pan melt 2 tablespoons of butter and sprinkle in 1/4 cup of flour. Continuously whisk this until lightly browned. Stir this into the meat mixture and allow to cook and thicken 2-3 minutes. Remove from the heat and set aside to cool slightly as it will be easier to work with
Mix in 4 ounces of shredded sharp cheddar cheese along with 1 tablespoon of fresh chopped parsley to the meat mixture and season to taste. Lay a sheet of puff pastry out on an oil sprayed piece of parchment paper. Roll out the pastry until it covers most of the parchment
Starting with a half cup measure start dropping the meat mixture onto the puff pastry sheet forming a circle. Once you have gone around once repeat with any remaining mixture trying to keep it even. Using your hands form the mixture into a nice ring
Roll out the second sheet of puff pastry and lay it over the ring. Punch a hole in the center of the ring. Press and seal the inside. Press the pastry snugly in and around the meat mixture. Cut off some of the excess pastry around the outside. Starting on one side using your fingers fold the dough over and repeat. Continue until you form a nice crust
Whisk 1 egg and brush all the pastry with the egg wash. Once you have egg washed the whole pastry slide it along with the parchment into a sheet pan. Sprinkle the outside with a little kosher salt (optional)
Place in the oven and bake for 25-30 minutes or until golden brown. Remove from the oven and allow to rest 10 minutes before slicing. Slice and serve
Tools used to make this recipe
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Good Cook Classic Wood Rolling Pin
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2019
All rights reserved
Lula Kabobs
Yes, Lula Kabobs!
I was reading a book and they were serving Lula Kabobs
Although the story had nothing to do with food, I, of course, had to know what this was all about
Step in Google
Now there are Lula Kabobs, Lola Kabobs, Shami Kabobs, I mean all kinds of Kabobs (and the spellings can be Kabob, Kebab, Kabab, etc.,etc.)
I compared different recipes and decided to make a variation of an Armenian Lula Kabob, based on ingredients that spoke to me
Now typically you would use lamb, I’m using 3 pounds of ground turkey – you can use whatever ground meat you like
3 pounds of meat sounds like a lot, but with kids and all of their activities in full swing, we’ll need some leftovers to keep up
We will need 2 large eggs whisked together, 1 cup of plain breadcrumb, 1 large onion, 2 garlic cloves, 2 tablespoons of tomato paste, the juice from half of a lemon and some fresh parsley
Add the tomato paste to the eggs and whisk them together
Then add to the meat along with the bread crumbs and finely chopped parsley
Since these kabobs are smaller individual servings we wanted the onion and garlic to be small so it doesn’t over power them
So we placed the onion and garlic into a food processor and gave them a chop
Then we added that to the meat mix as well
Next up are the spices
We used 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 2 teaspoons of cumin, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper and around 1/2 teaspoon of freshly ground nutmeg
Place all the ground ingredients into a bowl and then grate the fresh nutmeg in as well
Whisk to combine
Add the spice mix into the meat
Using your hands gently fold all the ingredients together until thoroughly combined
Line a baking sheet with wax paper that has been sprayed with cooking oil
Using a 1/2 cup measure, start scooping the meat mixture onto the pan into balls
Then roll them between your palms (like you would do with clay, only more gently), until you have about 6-7 inch logs
Repeat until the meat mixture is done
This yielded around 14 kabobs
Place these into a refrigerator for at least 30 minutes
This will make them easier to work with
Now I’m not sure if I’m breaking any rules here, but I’m making a sauce for these
You will need 1 cup of plain Greek yogurt, 1/2 cup of ranch dressing, 1 teaspoon of Harissa, 2 grated garlic cloves, 1/2 teaspoon each of kosher salt and ground black pepper
Harissa, by the way is an interesting spicy paste made from chili peppers, paprika and olive oil, it adds a nice bite to the sauce (but not that big of a bite)
Place all of this in a bowl
Whisk until combined, then refrigerate to allow the flavors to meld
Now it’s time to get the kabobs out of the refrigerator
We are using skewers which we soaked in water prior to help them not burn up to quickly on the grill
Push a skewer through each kabob
We are going to grill these over high, direct heat
I’m talking around 450 F, so once you put them on, don’t go mow your lawn or clean the pool
Make sure your grill grates are greased well, also spray the kabobs with some cooking oil
Place them on the grates on an angle to get some nice grill marks and cook 6-8 minutes
Flip and cook another 4-6 minutes, (remember, we’re using turkey here, which needs to be cooked through. If using another meat, judge accordingly)
Once cooked, remove and let rest 10 minutes
Remember to remove the skewers
We served these family style with warm flat breads, sliced onion, cucumbers and tomatoes with our spicy yogurt sauce on the side!
Dig in!!!
Enjoy!!!
Simply Sundays! ~ Lula Kabobs
Ingredients
3 pounds of ground turkey
2 large eggs
1 cup of plain bread crumb
1 large onion
2 garlic cloves
2 tablespoons of tomato paste
1/2 of a lemon juiced
2 tablespoons of chopped fresh parsley
1 tablespoon of smoked paprika
1 tablespoon of chili powder
2 teaspoons of cumin
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of kosher salt
2 teaspoons of ground black pepper
1/2 teaspoon of freshly ground nutmeg
For the sauce
1 cup of Greek yogurt
1/2 cup of ranch dressing
2 grated garlic cloves
1 teaspoon of Harissa (Or more if you like it spicier)
1 pinch each of kosher salt and ground black pepper
For serving
flat breads (warmed)
sliced red onion
sliced cucumbers
sliced tomato
Directions
Place the meat in a large bowl. Add the tomato paste to the eggs and whisk them together. Add to the meat along with the bread crumbs and finely chopped parsley. Place the onion and garlic into a food processor and finely chop. Add them to meat as well
Next add in 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 2 teaspoons each of cumin, garlic powder, onion powder, kosher salt and ground black pepper. Also add in 1/2 teaspoon of freshly ground nutmeg
Using your hands, gently fold all the ingredients together until well combined. Line a sheet pan with wax paper, sprayed with cooking oil. Using a 1/2 cup measure, start measuring out scoops of the mixture. Roll the mixture between your palms, until you form logs of 6-7 inches. We yielded 14 kabobs. Cover in cling wrap and chill at least 30 minutes to an hour
Heat your grill to high heat, around 450 F. Cook the kabobs 6-8 minutes then flip and cook another 4-6 minutes or until cooked through. Let rest for 10 minutes before serving
For the sauce
In a bowl whisk together 1 cup of Greek yogurt, 1/2 cup of ranch dressing, 2 grated garlic cloves, 1 teaspoon of Harissa and a pinch each of kosher salt and ground black pepper
Serve family style with warmed flat breads, sliced onion, cucumbers and tomatoes with the spicy yogurt sauce on the side
Tools used to make this recipe
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2018
All rights reserved
