Chopped Sirloin in Mushroom Gravy

 

This recipe comes from my very good friend, Judy.  She probably makes this weekly. I love it too.
It always smells so good while it's cooking.

Ingredients

2 Chopped Sirloin Fillets from Harter House
Olive oil
1 Pkg.  Sliced Mushrooms
1 Can Campbell’s Golden Mushroom Soup
Salt & Pepper – not too much salt
Red Bell Pepper – cut in strips (optional)
Onion (optional)
Beef Broth – if additional liquid is needed

Optional
Baby Carrots & Potatoes can be added for last 20-30 minutes.

Drizzle Olive oil in a Pyrex or Corning dish.
Flatten Sirloin Fillets just a little.
Place uncooked Sirloin Fillets in dish. 
Salt and Pepper meat.
Top with golden mushroom soup – undiluted – Plenty on top.
Top with sliced mushrooms.

 

Cook, Covered, in a 350 degree oven for 1 hour.  Check liquid in dish after 30-40 minutes.
Optional Baby Carrots & Potatoes can be added for last 20-30 minutes.

I like mashed potatoes with this meal too.

 

Perfect Homemade Macaroni and Cheese

Use a 1½ Quart Casserole dish

Serves 6

3 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2.75 cups milk
1/4 cup all-purpose flour
1 teaspoons kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2.25 cups (about 9 ounces) grated sharp white cheddar
1 cups (about 4 ounces) grated Gruyere OR 3/4 cups (about 2.5 ounces) grated pecorino Romano
1/2 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon  butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1½  cups cheddar, and ¾  cup Gruyere OR ½ cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining ¾ cup cheddar and ¼ cup Gruyere OR 1/8 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

From:

https://www.marthastewart.com/271998/perfect-macaroni-and-cheese

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/