Salisbury Steak

Salisbury Steak is made with just one pound of
Harter House Ground Round and a few simple ingredients so it’s not only crazy good, budget-friendly too.
If you prefer ground chuck, that’s fine too but drain any excess grease from the skillet after you sear the meat.

Ingredients

Salisbury Steak:

• 1 pound ground round
• ⅓ cup Italian flavored breadcrumbs
• 1 egg
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons parsley finely chopped

Gravy:

• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 1 medium onion sliced
• 2 cloves garlic grated
• 4 ounces mushrooms sliced
• 2 tablespoons flour
• 3 cups beef stock
• 1 package McCormick Au jus gravy mix
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Instructions

1. In a medium bowl combine the beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon and parsley.
2. Divide the meat forming 5-6 oval-shaped patties about 3/4" thick then season them with salt and pepper on both sides.
3. Heat the oil and one tablespoon of butter in a skillet over medium-high heat. Add the patties to the skillet, searing on both sides then transfer to a plate.
4. Add the onions, garlic and mushrooms to the skillet and sauté allowing them to lightly brown then season with salt and pepper. 
5. Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. When the butter melts whisk in the flour and cook over low heat 1 minute then pour in the beef stock,  Au jus seasoning, Dijon, Worcestershire and thyme. Scrape up any browned bits from the bottom of the skillet.
6. Once the gravy thickens, nestle the Salisbury Steaks into the skillet including any leftover juices left on the plate. Cover and cook over low heat about 10 minutes or until the Salisbury Steaks are cooked through.
7. Taste and adjust salt and pepper as necessary and if the gravy is too thick, splash in more beef stock 2 tablespoons at a time. 
8. Serve over mashed potatoes or egg noodles.

This recipe comes from

http://www.agoudalife.com/best-salisbury-steak/

Easy Slow-Cooker Pork Tenderloin:

Delicious and lean, Hormel Marinated Tenderloins and Loin Fillets are on sale this week at 6 Harter House Supermarkets, Buy One Get One Free. (Sept 5 - 11, 2018)

I love recipes for my slow cooker. I can put it on early and have it ready when I come home.

What could be easier?

2 pounds of Pork Tenderloin

1 cup of water

1 pack of Lipton Onion Soup Mix

2 tbsp minced garlic

3 tbsp soy sauce

3/4 c red wine

fresh ground black pepper

Put pork loin in the slow cooker and sprinkle contents of soup mix over it. Combine all liquid ingredients and pour over meat–make sure to coat all sides. Spread garlic over top of meat–leave as much as possible on the top during cooking. Sprinkle with pepper. Cover and cook on low for about 4 hrs. When done, pour drippings and juices into a bowl to use as a ‘gravy’.

Craig Claiborne's Beef Stew

Yield:  8 servings

Time: About 2 hours

It would be hard to find a simpler meal than Mr. Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike.

Ingredients

• 4 pounds lean, boneless chuck steak
• ¼ cup olive oil
• Salt and freshly ground pepper to taste
• 1 tablespoon finely chopped garlic
• 2 cups coarsely chopped onions
• 6 tablespoons flour
• 4 cups dry red wine
• 2 cups water (or beef stock) 
• 4 whole cloves
• 1 bay leaf
• ½ teaspoon thyme
• 6 sprigs parsley, tied in a bundle
• 6 large carrots, about 1 1/2 pounds, trimmed and scraped

Preparation

1. Cut the meat into two-inch cubes.
2. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
3. Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
4. Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
5. Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

NOTES from other cooks

Trust your instincts on this one. Cook the beef in batches, cook the onions and garlic alone and then add the flour to the onions and cook to make a well browned roux before returning the beef to the pot. Allow most of the alcohol to cook off after adding the wine as it thickens. I went for adding rich flavor and used a cup of beef stock in place of the water.

I made the following changes to the base recipe:

I used 3 cups of wine (cab sauv) and 1 cup of beef stock

I let the alcohol burn off for quite a while (maybe 15+ mins)

I roasted some mushrooms and added them when I added the water

I cooked the whole thing about 30-60 mins longer than directed

I added potatoes and celery when there was 30 mins left

I added some extra thyme at the very end

Add fresh cranberry beans at the same time as the wine.

Add dumplings on top.

Serve this over mashed potatoes.

Add some tomato paste and more liquid if it's too thick.

Use a DASH of cloves, rather than whole cloves.

Enjoy!

from New York Times Cooking
https://cooking.nytimes.com/recipes/1321-craig-claibornes-beef-stew

Marcella Hazan’s Bolognese Sauce

Yield:  2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Time:  At least 4 hours

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The NY Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “The Essentials of Classic Italian Cuisine,” and one reader called it “the gold standard.” Try it and see for yourself.

Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons butter plus 1 tablespoon for tossing the pasta
• ½ cup chopped onion
• ⅔ cup chopped celery
• ⅔ cup chopped carrot
• ¾ pound ground beef chuck OR you can use 1 part pork to 2 parts beef 
  (Harter House Boston Burger is 60% beef and 40% Pork)                
• Salt
• Black pepper, ground fresh from the mill
• 1 cup whole milk
• Whole nutmeg
• 1 cup dry white wine
• 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 ¼ to 1 ½ pounds pasta
• Freshly grated Parmigiano-Reggiano cheese at the table 

Preparation

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Notes:  Lisa added garlic and basil and used San Marzano tomatoes. (San Marzano canned tomatoes are available at Harter House in the World Flavors section.) Those always make a difference when it’s not tomato season. It was delicious. I simmered it for a very long tine. Probably closer to 4 hours than 3.

Recipe from the New York Times Cooking 
https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce?q=bolognese