Northeast Times

Quick and easy beef

Did you for­get about Valentine’s Day din­ner? Here’s your solu­tion.

Since Eve made that un­for­giv­able mis­take, tra­di­tion­ally, wo­man has labored by the sweat of her brow in the kit­chen, among oth­er places.

Long gone is The Garden of Eden and the talk­ing worm, but the mod­ern-day Eve is daily plagued with the ques­tion, “What’s for din­ner?” Fre­quently, today’s an­swer must be something that doesn’t take too long to pre­pare, but is healthy, de­li­cious and eco­nom­ic­al.

Some­times, a meal can be pre­pared ahead of time, frozen and is ready to heat and eat, when needed. Leftover meats of­ten can be util­ized and in­cor­por­ated in­to a new dish rather than be­come just “leftovers.” A salad made from fresh greens, to­mato, car­rot, red pep­per, leftover chick­en, tur­key or beef with cheese strips and sliced hard-boiled egg, when served with your fa­vor­ite dress­ing and crusty bread, makes a good, quick meal. An om­elet to which you’ve ad­ded a hand­ful of sliced mush­rooms, leftover ham strips, cheese and leftover spin­ach or as­paragus may just do the trick.

There are also quite a few dishes that don’t re­quire a great amount of pre­par­a­tion time, yet taste like they do. Here is one of my quick fa­vor­ites. It was giv­en to me by Rose, a former co-work­er, who nev­er bat­ted an eye­lash when asked, “What’s for din­ner?” Here is her ver­sion of, “Oh, you just…,” which I first used one night when I for­got to de­frost the meat. Luck­ily, I had some frozen minute steaks on hand. 

When I make this re­cipe now, I buy thinly sliced round steak. Usu­ally, this is avail­able in the meat sec­tion of the su­per­mar­ket. If you don’t see it, ask the butcher to slice the round steak about 1/8-inch thick. You can make the same re­cipe us­ing thin-sliced chick­en breast, sub­sti­tut­ing white wine for the red wine and chick­en cubes for the beef cubes. It’s won­der­ful both ways. Also, any leftovers are great the next day on a roll, with lettuce, to­mato and a little may­on­naise.

ROSE’S BEEF (CHICK­EN) 

¾ lb. thin-sliced round steak cut 1/8-inch thick

1 Tb­sp. oil

2 Tb­sp. but­ter, di­vided

Salt and pep­per to taste

2 beef (Herb-Ox) season­ing pack­ets or beef cubes

1 cup red wine – in­ex­pens­ive, not sweet

1 me­di­um onion, chopped

¼ lb. mush­rooms, sliced (more if you like mush­rooms)

1 Tb­sp. minced pars­ley

- Melt oil and 1 Tb­sp. but­ter in skil­let over me­di­um heat. 

- When oil/but­ter mix­ture is hot, saut&ea­cute; meat quickly, ap­prox­im­ately one    minute per side, or un­til meat is no longer red and be­gins to brown. Sea­son meat lightly with salt and pep­per.

- Re­move meat from the skil­let and keep warm.

- Add the ad­di­tion­al 1 Tb­sp. but­ter to pan and saut&ea­cute; onions and mush­rooms for a few minutes un­til onions are trans­lu­cent and mush­rooms are softened. 

- Re­move and set aside with the beef.

- Crumble and mix the two beef cubes in­to the pan.

- Stir in one cup of wine.

- Turn heat high and al­low wine to cook down un­til re­duced by half, about 2 minutes.

- Add minced pars­ley.

- Re­turn meat, onion and mush­rooms to pan for one or two minutes on low heat.

Serves two.

Good ac­com­pan­ied with rice, ve­g­gie and a salad.

So re­mem­ber: don’t listen to worms. Try Rose’s re­cipe and give your oth­er half a little food for thought while en­joy­ing din­ner. Let him know why you’re cook­ing so well. 

Quote Brown­ing:

“Grow Old along with me!

The best is yet to be,

The last of life, for which the

First was made.

Our times are in his hand.”

Maybe you’ll get a kiss! At worst, it sure will make him think, “What has she been read­ing lately?”

Happy Valentine’s Day!

Eat well, live long, en­joy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at Whats­cook­in­NEPhilly@gmail.com or in care of the North­east Times, 2512 Met­ro­pol­it­an Drive, Tre­vose, PA 19053.)

comments powered by Disqus