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Beef Tenderloin Steaks with Gorgonzola - Tricia N,
Wausau
4 (1 1/2 inch thick) Beef
Tenderloin Steaks
1T Extra-Virgin Olive Oil (aprox.)
Montreal Steak Seasoning (or salt and pepper) to taste
3/4lb Gorgonzola
4 Fresh Sage Leaves, Thinly Sliced
Let meat rest 10 minutes before beginning dinner preparation.
Preheat broiler to high
Place a large, flat griddle or skillet over high heat. When hot, using
a pair of tongs and a folded paper towel, wipe cooking surface with oil and
place steaks on hot pan. Caramelize the steaks, 2 minutes on each
side. Reduce heat to moderate. Season meat with Montreal Steak
Seasoning (or salt & pepper) and cook 4 to 5 minutes longer on each side.
Arrange steaks on baking sheet. Top each steak with 3 ounces
Gorgonzola. Place baking sheet 6 inches from broiler heat just long
enough to melt the cheese. Remove meat from the oven and top with
slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve
immediately. |
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Beef Paprika – Sarah P, Wausau
¼ cup shortening
2# chopped beef (chuck or round)
1 clove garlic, crushed
1 cup sliced onions
½ tsp dry mustard
½ cup ketchup
2 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tsp salt
2 tsp paprika
1 ½ cups water
2 tbsp water
¼ c flour
Heat shortening in skillet. Add meat, onions & garlic. Cook & stir until
meat is brown and onions are tender. Add ketchup, Worcestershire sauce,
brown sugar, salt, paprika, dry mustard & ½ c water. Stir until blended.
Simmer 2 to 2 ½ hours, adding water as needed. Blend flour & remaining
water. Add to meat, stir & boil for 1 minute. Serve over cooked noodles.
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Iron Mountain Michigan Pasties – Sarah P,
Wausau
Dough:
3c flour
1 tsp salt
1c lard
¾ c cold water.
Sift flour & salt. Cut lard into dry ingredients. Add water & blend.
Lightly shape into a ball & refrigerate a few minutes. Cut into 8 pieces &
shape each into a ball. Roll each on floured surface to about 10" in
diameter. Lay on 10" plate & trim the edges.
Filling:
1# hamburger
3 onions finely chopped
4 medium carrots cut into ¼" cubes
6 medium potatoes cut into ¼" cubes
½ rutabaga cut into ¼" cubes (optional but tastes best with it)
2 ½ tsp salt
½ t pepper
Blend all ingredients. Put about 1 cup filling on lower half of dough.
Fold the other half of crust over the filling & pinch dough to seal. Flute
the edges.
Place pasties on a pie plate or shallow pan. Bake at 375 degrees for about 1
hour. Cool pasties. When cooled wrap in aluminum foil & freeze. To reheat
place pasties in oven, still in aluminum foil, & cook at 350 degrees for 1
hour if frozen or 30 minutes if thawed.
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