|A bit of comfort on a plate!|
Chopped Steak with Vinegar and Mushroom Gravy
Create 2, 3, or 4 patties from one pound of high-grade Hamburger Meat - we used Novy Ranches 90/10 that we bought at the Farmers' Market at the Channel Islands Harbor.
Sprinkle with salt, pepper, and garlic powder.
Place the steaks on a plate and cover them with foil.
Reduce heat to medium.
Stir 8-ounces White Mushrooms, washed and quartered
2 Tablespoons Shallots, minced
Cook, stirring occasionally until the mushrooms started to shrink.
De-glaze the pan with 3 Tablespoons White Vinegar.
1 cup Beef Broth
1 Tablespoon Beef Demi-glace
When thoroughly combined,
Whisk in 1 - 3 Tablespoons Wondra Flour until sauce thickens
Then, return meat to pan.
Continue to simmer, spooning sauce over meat for about 8 minutes until meat is warmed through.
Place steaks on plate and spoon mushrooms and sauce over them.
Cream Cheese Mashed Potatoes
Boil in salted water for about 15 minutes until potatoes can be easily pierced with a fork.
Strain potatoes and return to warm pan.
3 ounces Cream Cheese
3 Tablespoons Butter
1/4 cup Milk
Salt and Pepper, to taste
Mash with a potato masher to desired consistency.
|Just from the oven|
Turn Broiler on high.
Line a baking sheet with foil.
In a small bowl, mix together with a fork
3 Tablespoons Bread Crumbs
3 Tablespoons Parmesan Cheese, shredded
1/2 teaspoon Italian Herb Mix
1 Tablespoon Olive Oil
Slice 2 Tomatoes in half horizontally.
Mound topping onto them and press it firmly.
Place under the broiler until browned.
|Red Flame Grapes ripening in our garden|