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Lean ground meats such
as Tony’s Ground
Round, Sirloin and Bison offer the same great
nutrition as beefsteak, but at a very family
friendly price!
Cook Tony’s natural
ground meats with confidence – they’re
ground fresh from our in-house steak and roast
trimmings. Some of the best meals start with
a pound of ground round - here are some truly
comforting dishes that can become suppertime
favorites with your clan. Buon Appetito – Salute! -
Chef Mick
Salisbury
Steak w/ Shiitake Gravy & Dill Potatoes
A classic Salisbury Steak with panache! This
one is good enough for company, and great
leftover.
2 lb Beef Ground Round, Sirloin, or Bison
2/3 cup finely chopped onion
1 egg, beaten
3 TBS milk
2 TBS horseradish
2/3 cup fine Croissant, Ritz, or Club cracker
crumbs - plus more for dusting
Tony’s Steak and Roast Seasoning
2 TBS butter
24 shiitake mushrooms, chopped or sliced
2 TBS butter
3 TBS all-purpose flour
3 cups rich beef stock – suggested:
More Than Gourmet’s ‘Glace di Viande’
Combine ground round, onion, egg, milk, horseradish,
cracker crumbs, and ¼ tsp seasoning
salt; then gently mix in MOST of the cracker
crumbs. If the mixture seems too sticky,
add more crumbs – take care not to over
mix!
Shape and pack loaf into a log and cut with
a knife into 4-6 equal portions. Shape
and pack tightly into oval patties. If
desired, sprinkle lightly with additional seasoning,
or roll in additional cracker crumbs. Patties
can be prepared ahead and refrigerated to this
point. Remove from refrigerator one hour
before cooking.
Heat a large nonstick skillet over a medium
flame, add a drizzle of oil and sauté until
done (155 degrees), about 14-18 minutes. Remove
from skillet and keep warm.
Drain excess fat and brush browned crumbs
from pan, then refresh with butter. Add
mushrooms and sauté until tender, 3
to 5 minutes. Sprinkle in flour, cooking
and stirring for two minutes longer. Whisk
in stock, bring to a boil, and reduce heat
and simmer, adjusting to taste with herbs and
seasonings.
Serve steaks and gravy over dilled mashed
potatoes with steamed veggies on the side. – Chef
Michaelangelo (mick) Rosacci, Tony’s -- www.TonysMarket.com
- www.TRcatering.com
Dilled Mashed Potatoes
2 pounds Russet potatoes, peeled
1 tsp kosher salt
8 TBS (1 stick) salted butter
1/2 cup milk
1/2 cup sour cream
1-2 TBS fresh dill weed, to taste
fine sea salt and white pepper to taste
Place the potatoes in a large saucepan with
kosher salt and enough water to cover by one
inch. Bring to a boil, reduce to a simmer,
cover and cook until tender – test by
piercing into the center with a fork, if the
potato falls easily from the fork, they are
done. Rinse pot and potatoes in hot water
and place back onto warm stove to dry up water.
Meanwhile, warm the butter, and milk in a
second saucepan.
Mash or whip potatoes with the sour cream
and dill, slowly stirring in the warm milk
mixture as needed. Season to taste with sea
salt and white pepper and serve immediately. – Chef
Michaelangelo (mick) Rosacci, Tony’s -- www.TonysMarket.com
- www.TRcatering.com
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Shepherd's
Pie
Originally made with Lamb, this dish
is also great with beef or a combination
of beef and lamb.
2 1/2 pounds Ground Round, Ground Lamb, or
a combination
olive oil
1 onion, diced
1 green pepper, diced
1/2 cup corn kernels
1 cup roasted red peppers, chopped
seasoning salt or steak sauce
2 diced tomatoes
4 cups Tony’s mashed potatoes, or homemade
1 cup grated English or Irish cheddar
Preheat the oven to 350 degrees F.
Cook ground beef in a skillet with a drizzle
of oil until well done. Drain fat and
remove to paper towels, placing the skillet
back on the stove. Refresh pan with a drizzle
of oil and sauté onion and green pepper,
finally adding corn and roasted peppers.
Mix veggies with beef, add tomatoes, then
taste and adjust with seasoning salt, or steak
sauce. Spoon into individual ceramic
dishes, large pie pans, or casserole. Cover
with warm mashed potatoes (use a pastry bag
for a fancy finish, or spoon over) and sprinkle
with cheese. Roast on a lined pan in
the top of the oven until browned and heated
through.
Note: To refresh leftover mashed potatoes,
warm in microwave, stirring in scant splashes
of half & half as needed. Serves
8-10. – Chef Michaelangelo (mick) Rosacci,
Tony’s -- www.TonysMarket.com
- www.TRcatering.com
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Italian
Stuffed Cabbage or Peppers
Tender cabbage leaves stuffed with a
beef and rice dressing, smothered with sauce
and finished quickly in the oven.
1 small cabbage or 2-3 bell peppers
2 TBS olive oil
1 pound ground round (or 1/2 lb each of ground
round and pork)
Salt, pepper and oregano to taste
1 cup chopped onions
2 cups cooked white or brown rice
1 egg, beaten
1 TBS finely chopped parsley leaves
1 tsp lemon or orange zest
1/4 cup water
prepared tomato sauce
Bring a pot of salted water to boil. Cut
split cabbage head and remove the core and
any ugly outer leaves. Simmer cabbage
in boiling water for 20 minutes or until tender,
drain and cool. Carefully remove 8 nice
leaves, reserving remaining cabbage for another
use. Preheat oven to 375 degrees.
In a large sauté pan over medium heat,
cook the meat in oil, about 3-5 minutes. Add
the onions, season with salt, pepper and herbs
to taste, and continue to cook until the onions
are translucent, about 3-4 minutes longer.
Turn into a mixing bowl and cool slightly. Stir
in the rice, egg, zest and parsley, seasoning
to taste with salt, pepper and herbs.
Place 1/2 cup of the mixture in the center
of each cabbage leaf, rolling up tightly. Place
in a shallow baking pan, add the water, cover
and roast for 20 minutes. Remove cover,
smother with prepared tomato sauce and roast
for an additional 10 minutes or until bubbling
and heated through. Serve with Parmigiano-Reggiano. Serves
4.
Taco
Beef Nuggets w/ Tejano Dipping Sauce
Impossible to resist, these crunchy cheese
stuffed meatballs are great for football
games and guests.
1 pound Ground Round, Sirloin, or Bison
2 TBS taco seasoning mix
1 can (4 ounces) chopped mild green chilies,
drained
16 cubes sharp or mild cheddar (1/2-inch)
1 egg white
1 tablespoon water
2 cups crushed nacho cheese-flavored tortilla
chips
Sauce:
6 tablespoons prepared thick taco sauce
3 tablespoons honey
Heat oven to 400°F. Combine ground beef,
taco seasoning and green chilies in large bowl,
mixing lightly but thoroughly. Divide beef
mixture into 16 portions; shape each portion
around a cheese cube, completely covering cheese.
Beat egg white with water in shallow dish
until blended. Place chips in second shallow
dish. Dip each meatball into egg white mixture,
then into chips to coat completely. Press each
meatball with palm into a flattened nugget
shape, generously coating both sides of nugget
with chips.
Spray large baking pan with nonstick cooking
spray. Place nuggets in baking pan; spray tops
of nuggets generously with nonstick cooking
spray. Bake in 400°F oven 15 to 20 minutes
to medium (160°F) doneness, until not pink
and juices show no pink color.
Meanwhile combine sauce ingredients in small
microwave-safe dish. Microwave on HIGH 30 seconds
or until warm. Serve nuggets with sauce. Makes
4 servings.
‘Veggied-Up’ Sloppy
Joes
Whip up delicious Sloppy Joes that have it all – great taste and great
nutrition! Two variations are offered, easy, and easier.
1 1/2 pounds Ground Round, Sirloin, or Bison
1 TBS olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/4 cup Worcestershire sauce
1/2 cup Ketchup
dashes of hot sauce to taste
1/2 to 1 tsp fine sea salt, to taste
1 cup water or stock
6 slices of cheese, or shredded cheese
2 cups shredded cole slaw blend (with or without
dressing)
6 toasted whole wheat rolls, mini baguettes
(petit pain), or your favorite rolls
1) In a large stick free pan, sauté the
beef in the oil, breaking it up into small
pieces with a wooden spoon – if there
is excessive fat, drain.
2) Add the onions, celery, pepper, seasonings
and water. Cover and simmer, adding
more water if it gets too dry. Correct
the seasoning to taste. Spoon onto toasted
buns and top with a slice of cheese and shredded
fresh cabbage or cole slaw. – Chef
Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Variation: Sauté the
ground round and veggies together until cooked
and tender, add about 1 cup of your favorite
BBQ sauce and simmer, adding splashes of water
if needed.
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