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North Woods Beef N' Beer Casserole*
Ingredients:
4 SLICES THICK CUT BACON (SLICED ABOUT 1/2 THICK IN STRIPS)
1 - 1 1/2 LBS. BEEF OR VENISON STEAK CUBED
1 TBS EXTRA VIRGIN OLIVE OIL
2 TBS BUTTER
2 TBS FLOUR
1 12OZ. BOTTLE RED BEER (LIKE KILLIANS)
1 CAN 4OZ. CANNED MUSHROOMS
5 GREEN ONIONS (GREEN PARTS TOO - SLICED ABOUT 1/2 THICK)
1 SMALL ONION DICED
1 TSP SALT
1/2 TSP BLACK FRESH GROUND PEPPER
1 TBS CHOPPED SWEET BASIL
1 TBS PARSLEY FLAKES
2 LG CLOVES GARLIC (SLICED THIN)
1 TBS SUGAR
1 CAN 14.5 OZ. BEEF BROTH
1 TBS CIDER VINEGAR
EGG NOODLES OR RICE
PREHEAT OVEN TO 300F. FRY BACON IN SKILLET REMOVE AND DRAIN RESERVING 1 TBS OF FAT AND RETURN FAT TO PAN. ADD OLIVE OIL
TO FAT AND SAUTE' BEEF IN THE FAT & OIL MIXTURE UNTIL BRONED. REMOVE BEEF ONLY LEAVING OIL AND PUT BEEF & BACON IN
A LG CASSEROL DISH STE ASIDE.
FOR THE ROUX: TURN THE HEAT ON OIL MIXTURE TO VERY LOW. ADD BUTTER TO SKILLET AND MELT. PLACE FLOUR AND 1/3 CUP OF BEER
IN A TIGHT CAPPED CONTAINER, SHAKE UNTIL MIXTURE IS SMOOTH (WATCH THAT LID DOES NOT BLOW OFF FROM PRESSURE). GRADUALLY ADD
FLOUR MIXTURE TO OIL TO MAKE ROUX. THEN GRADUALLY STIR IN THE REST OF THE BEER.
PLACE MUSROOMS, GREEN ONIONS, ONIONS, SALT, PEPPER, BASIL, PARSLEY, & GARLIC INTO THE CASSEROL DISH WITH THE MEAT
AND STIR TO MIX. SPRINKLE THE SUGAR ON TOP. POUR ROUX OVER THE INGREDIENTS IN THE CASSEROLE DISH THEN THE BEEF BROTH.
COVER CASSEROLE DISH AND PLACE IN THE OVEN @ 300F. COOK FOR 2 - 3 HOURS CHECKING OCCASIONALLY. STIR ABOUT ONCE EVERY HOUR.
IF IT SEEMS DRY YOU CAN ADD A LITTLE MORE BEER OR WATER TO THE CASSEROLE.
LAST REMOVE CASSEROLE FROM OVEN AND STIR IN THE VINEGAR, THEN SERVE OVER EGG NOODLES OR RICE OR JUST ENJOY BY ITSELF.
Roast Tenderloin of Beef
two 750 ml bottles dry red wine, such
as Cabernet Sauvignon
one 750 ml bottle tawny Port
4 cups canned beef broth
6 tablespoons butter
1˝ pounds onions,
chopped
2 tablespoons chopped fresh thyme
2 pounds mixed fresh wild mushrooms, such as shiitake and crimini, shiitake
stems removed, all thickly sliced
2 tablespoons all purpose flour
two 2 to 2 1/4 pound well trimmed beef tenderloins
2
tablespoons olive oil
Boil wine, Port and broth in heavy large Dutch oven until reduced to 6 cups, about 40 minutes.
Meanwhile, melt 4 tablespoons butter in heavy large skillet over medium high heat. Add onions and sauté until tender, about
15 minutes. Mix in thyme and sauté until onions are deep brown, about 10 minutes longer. Transfer onions to bowl. Melt 2 tablespoons
butter in same skillet. Add mushrooms and sauté until tender, about 15 minutes. Return onions to skillet. Add flour and stir
3 minutes. Stir mushroom mixture into wine mixture. Simmer over medium heat until thickened and reduced to 6 cups, stirring
occasionally, about 1 hour. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Preheat
oven to 400F. Rub tenderloin with olive oil. Season with salt and pepper. Place in roasting pan. Roast until thermometer inserted
into thickest part of meat registers 125F., about 40 minutes for rare. Remove from oven and let stand 10 minutes. Rewarm sauce
over low heat; mix in any juices from roasting pan. Slice tenderloins crosswise into ˝ inch thick slices. Overlap beef slices
on platter. Spoon some sauce over. Serve, passing remaining sauce separately. 10 servings.
Herb Crusted Rib Roast
1 3 rib beef rib roast, small end, about
5 1/2 pounds, well trimmed and with chine bone removed
1 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4
teaspoon ground black pepper
1 medium lemon
1 1/2 cups fresh bread crumb
1/2 cup chopped fresh parsley leaves
1
tablespoon olive oil
2 garlic cloves, minced
2 tablespoons Dijon mustard
rosemary sprigs for garnish
Preheat
oven to 325F. In a medium roasting pan, place beef rib roast, fat side up. Rub salt, dried rosemary and pepper over roast.
Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef
1 1/2 hours. After beef has roasted 1 1/2 hours, prepare coating: From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon
juice. In small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, olive oil and garlic. Remove roast from oven;
evenly spread mustard on top. Press bread mixture onto mustard coated roast. Roast 1 hour longer or until coating is golden
and meat thermometer reaches 140F. Internal temperature of meat will rise to 145F, medium rare upon standing. When roast is
done, place on warm large platter, and let stand at room temperature 15 minutes to set juices for easier carving. Garnish
with rosemary sprigs.
Pan-Seared Steak Au Poivre
4 small filets mignons, 1 inch thick
1 tablespoon cracked black peppercorns
1 tablespoon olive oil
1/2
cup beef broth
1/4 cup cognac (optional)
2 tablespoons butter
Pat each filet mignon dry with paper towels, then sprinkle
each side with the pepper. Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops
of water dance across the surface. Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as necessary
so that the oil stays hot but does not smoke. Turn the steaks and cook until small drops of red juice come to the surface
of the meat, about 5 minutes for medium. Remove to a platter and keep warm.
Increase the heat to high. Add the beef broth to the skillet and scrape up any browned bits from the bottom.
Pour in the cognac, if using, and boil 1 to 2 minutes to burn off the alcohol. Remove skillet from heat. Whisk in the butter,
1/2 tablespoon at a time, until melted. Pour the sauce over the steaks.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 362(1% from fat); FAT 23g (sat 10g); PROTEIN 36mg; CHOLESTEROL 121mg; CALCIUM
36mg; SODIUM 170mg; FIBER 0g; CARBOHYDRATE 1g; IRON 3mg
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