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Steak with Stout Pan Sauce

Steak with Stout Pan Sauce

Ingredients

  • 5 teaspoons Dijon mustard, divided
  • 2 12-ounce New York strip steaks
  • 2 teaspoons olive oil, divided
  • 1 tablespoon butter, room temperature
  • 2 teaspoons all purpose flour
  • 1 large garlic clove, pressed
  • 1/2 cup low-salt beef broth
  • 1 tablespoon (packed) dark brown sugar

Recipe Preparation

  • Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.

  • Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.

  • Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 376.3 %Calories from Fat 40.5 Fat (g) 16.9 Saturated Fat (g) 7.3 Cholesterol (mg) 109.8 Carbohydrates (g) 5.2 Dietary Fiber (g) 0.0 Total Sugars (g) 3.9 Net Carbs (g) 5.2 Protein (g) 46.7 Sodium (mg) 510.4Reviews Section

Recipe Summary

  • 2 pounds round steak, cut into 1/2-inch cubes
  • 1 tablespoon all-purpose flour
  • 3 ounces lard
  • 8 slices bacon, finely chopped
  • 5 onions, minced
  • ¼ pound fresh mushrooms, sliced (Optional)
  • 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon raisins (Optional)
  • 1 teaspoon brown sugar
  • 1 (15 ounce) package double-crust pie pastry, thawed

Preheat oven to 325 degrees F (165 degrees C).

Place steak cubes onto a plate and sprinkle with flour.

Place lard and bacon into a large skillet over medium heat heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.

Transfer steak mixture to a large casserole dish.

Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.

Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.

Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.

Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).

Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.

Spoon cooked steak filling into the partially-baked pie crust.

Cover steak filling with second pie crust pinch the top crust against the bottom crust to seal tightly.

Bake pie until top crust is golden brown, 10 to 15 minutes.


The ingredients needed to cook Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:

  1. You need 1 large of rib eye steak 1-1.5".
  2. Use 1 tbsp of vegetable oil.
  3. Prepare of Rub.
  4. You need 1 tbsp of ground coffee.
  5. Prepare 1 tbsp of kosher salt.
  6. Take 1 tbsp of coarse ground black pepper.
  7. Use 1 tsp of smoked paprika.
  8. Prepare 1 tsp of ground cumin.
  9. Provide 1 tsp of hot red pepper flakes.
  10. Prepare 2 tsp of dark brown sugar.
  11. Take of Sauce.
  12. Prepare 1 cup of chocolate stout.
  13. You need 1/2 cup of beef stock.
  14. Provide 1 stick of thyme.
  15. Take 1 tbsp of unsalted butter.

What You Need for Mini Steak and Stout Pies

Ramekins — You’ll need nine, 4-oz oven safe ramekins. The tasting bowls I used are no longer available, but any oven safe vessel will do the job. You can use larger dishes, and obviously, that will mean you’ll need fewer of them.

Sirloin — This less expensive cut of beef is great for roasting and stews. Because I’ve reduced the cooking time by quite a bit from the original recipe, the meat should be cut into small pieces. For an extra shortcut, sirloin often comes pre-sliced into strips for stir-fry. That’s exactly what I used and simply cut the strips down into smaller, bite-size pieces.

Bacon — What else is better for adding flavor to a stewed dish? Center cut bacon provides just enough fat to brown the sirloin.

Leeks — These members of the onion family resemble spring onions, but are larger, more fibrous and tend to be sweeter. When sliced across, you’ll see tightly bound layers, usually with sand and dirt between. You’ll want to slice and thoroughly clean leeks before cooking them. If you can’t find leeks, one thinly sliced yellow onion is a great substitute.

Mushrooms — Cremini (or baby bella) mushrooms are great for stews as they have a more mature flavor and firmer texture to younger white button mushrooms.

Peas + Carrots — Pick up a bag of frozen peas + carrots! There’s no need to peel, dice or shell.

Stout — Stout is a dark, rich beer that pairs excellently with beef. I went traditional and used Guinness. For fun, try a stout from one of your local microbreweries. If you wish to omit the beer, increase the amount of beef broth.

Puff Pastry — A super simple topper for these mini pot pies. You’ll roll out the pastry just enough to cut nine circles large enough to seal your ramekins.

Seasonings — Raid the pantry for everything else that will bring flavor and texture to the party: butter, flour, beef broth, Worcestershire, tomato paste, fresh thyme and salt + pepper.


Reader Interactions

Comments

I know what you mean, I made some demi, which I am very proud of, and added some reduced pomegranate juice, over filet mignon, my kids loved it, not counting my wife and mother-inlaw.
Good demi is hard to make, time consuming, but very rewarding when you use it.
“In the orchestra of the kitchen, the Saucier is the soloist”
-Fernand Point

Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.

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‘Steak’ and Stout Pie

1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup water
1 lb. vegan steak strips, chopped (try Morningstar Farms Meal Starters Steak Strips)
6 Tbsp. vegan margarine
1 large onion, chopped
1 garlic clove, minced
1 pkg. veggie bacon, chopped (try Lightlife brand)
1 Tbsp. vegetable oil
2 pastry crusts
1 tsp. brown sugar
1 Tbsp. raisins (optional)
Fresh parsley, chopped, to taste
1 large carrot, chopped
1 bell pepper, seeded and chopped
1 1/4 cups dark beer
1/4 cup vegetable stock
Salt and pepper, to taste

• In a large bowl, combine the flour with the salt and pepper. Set aside.
• In a separate bowl, combine the soy sauce and the water. Add the “steak” strips and toss to coat.
• In a large skillet over medium heat, melt the margarine and cook the onion until golden brown. Quickly sauté the garlic.
• While the onion is cooking, brown the “bacon” in the oil in a large skillet. Drain on paper towels and crumble.
• Lightly grease a deep-dish pie pan and line with 1 of the pastry crusts. Bake at 350°F for 10 minutes, until lightly browned.
• Add the “steak” and “bacon” to the onion-garlic mixture. Add the brown sugar, raisins, parsley, carrot, bell pepper, beer, and vegetable stock. Season with salt and pepper. Stir and cook for 5 minutes, until thick. If too thick, add more beer or vegetable stock. Taste and adjust the seasonings.
• Spoon into the pie crust. Cover with the remaining crust. Bake for 25 minutes, or until the pastry is browned.


How To Make Beef Dripping Sauce / Roast Beef Gravy Dark Rich And Savory Glenda Embree

How To Make Beef Dripping Sauce

Ever notice how the beef at chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Beef sauce ingredients • 1 kg beef • 2 red bell peppers • 2 green bell peppers • 4 carrots • 1/3 cup green peas • 1 bulb onion • 1 teaspoon garlic paste • ½ teaspoon ginger • 1 teaspoon paprika • ½ teaspoon curry • 1. Cover and leave out of the fridge to reach room temperature. Peel and cut each potato into 3 circles, it's best to slice each one into thirds, then cut out circles using a pastry cutter.

Use beef dripping to cook authentic sunday roast potatoes. Get these exclusive recipes with a subscription to yummly pro. Ever notice how the beef at chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Sometimes beef drippings can be really salty so add the seasoned salt only after tasting the bored of corned beef or bolognese sauce? Easter dinner ideas without ham (or lamb). Homemade easy recipe of special beef in sauce ever for kids & all. Making pan sauce is super easy, just about anyone can handle creating one from scratch in the kitchen. For the beef dripping potatoes.

Easy Pan Sauce Gravy Recipe from www.thespruceeats.com That's why we avoid vegetable oils for cooking. Typically made with beef dripping. Making pan sauce is super easy, just about anyone can handle creating one from scratch in the kitchen. Peel and cut each potato into 3 circles, it's best to slice each one into thirds, then cut out circles using a pastry cutter. How to make beef gravy (with or without beef drippings).

How to make beef gravy (with or without beef drippings).

How to make homemade beef gravy with drippings ehow. Fat has a bad reputation. How to make a brown sugar ham glaze. Side dishes to serve with lamb. Add the tendon pieces and stir through for another 30 seconds, caramelising the sauce around the meat. At butcher magazine hq, we try to eat wisely. Beef drippings, trying to get the clear fat on top of other liquids, into a skillet or saucepan. Traditional fats make a comeback. I added mint leaves to the tripe about 5 minutes before eating. Two easy gravy recipes with photos and how much flour or cornstarch to use to make gravy. How to make diamond muscle beef with ayrshire beets, artichoke, shallot, broccoli and madeira sauce. That's why we avoid vegetable oils for cooking. How to make tasty and easy special best beef in sauce recipe ever by real recipes. If you have a beef belly then you are morally obligated to make beef bacon. Cover and leave out of the fridge to reach room temperature.

How to use beef dripping, stock and other tasty extras. How do i render beef fat into tallow or dripping? Honey, peanuts, garlic, peanut butter, ginger, soy sauce, rice. How to make beef au jus. Vegan brown gravy the hidden veggies : Spice with stock cubes, garlic and salt. Fear not, because you can turn that pan of drippings into a tasty sauce for your steaks with a little broth or wine, a few aromatics, mustard, and. Beef drippings, trying to get the clear fat on top of other liquids, into a skillet or saucepan. Yeah i love dripping , my dad makes the really good stuff some pork joints are better than others, they have to have a good piece of fat on the top, then he. Many cooks insist that it is difficult to make a decent gravy.

How To Use Beef Stock Dripping And More from www.telegraph.co.uk Add the cooked rice and thai fish sauce. It is smooth and creamy when solidified—almost like 4. How to make homemade beef gravy with drippings ehow. How to make beef gravy (with or without beef drippings). Your cheerful local chinese restaurant is using economical stewing beef to make stir fries with ultra however, i'm fine with that because stir fries always have great sauces! How do i render beef fat into tallow or dripping? Use beef dripping to cook authentic sunday roast potatoes. Honey, peanuts, garlic, peanut butter, ginger, soy sauce, rice. How to roast a leg of lamb. The problem is that animals these days are bred to be lean, so the meat doesn't give up so much fat. Cooked properly they are tender and delicious.

Beef tripe is a type of.

How to make tasty and easy special best beef in sauce recipe ever by real recipes. If you're like me, you've probably been cutting the fat off meat and throwing it away. However, there is a way to consistently make a delicious gravy each time. Making pan sauce is super easy, just about anyone can handle creating one from scratch in the kitchen. Side dishes to serve with lamb. How to roast a leg of lamb. The answer was you don't. At butcher magazine hq, we try to eat wisely. How to make diamond muscle beef with ayrshire beets, artichoke, shallot, broccoli and madeira sauce. Ever notice how the beef at chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? For each cup of gravy you when you cook a roast, whether it's turkey, chicken, beef, or lamb, you should end up with plenty of browned drippings.

Easter dinner ideas without ham (or lamb). Next, move onto your beef! If you have a beef belly then you are morally obligated to make beef bacon. How to make homemade beef gravy with drippings ehow. Vegan brown gravy the hidden veggies : How do i render beef fat into tallow or dripping?

How To Make A Great Steak With Pan Dripping Gravy 4 Steps Instructables from content.instructables.com How to make homemade beef gravy with drippings ehow. Making pan sauce is super easy, just about anyone can handle creating one from scratch in the kitchen. 1 beef rump cap, weighing approximately 1.5kg, beef dripping, or oil, salt. Add the tendon pieces and stir through for another 30 seconds, caramelising the sauce around the meat. Refined beef dripping has a high smoke point of 210°c. How to make beef dripping sauce : Delicious on its own or with a sunday roast. In the time it takes to rest your this is a traditional recipe yorkshire pudding made with beef dripping. How to make diamond muscle beef with ayrshire beets, artichoke, shallot, broccoli and madeira sauce. At butcher magazine hq, we try to eat wisely. Preheat the oven to 120°c/gas mark ½.

Get these exclusive recipes with a subscription to yummly pro.

Honey, peanuts, garlic, peanut butter, ginger, soy sauce, rice. Ever notice how the beef at chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Beef ribs can be both tough to eat and difficult to prepare. Typically made with beef dripping. The problem is that animals these days are bred to be lean, so the meat doesn't give up so much fat. Spice with stock cubes, garlic and salt. Making stock from bones and scraps of beef is a great way to get extra value from the remains of a sunday roast. 1 beef rump cap, weighing approximately 1.5kg, beef dripping, or oil, salt. Side dishes to serve with lamb. See all recipes using beef dripping (39).

Thicken into a rich gravy by adding corn starch into 1/4 water and stirring into.

Sometimes beef drippings can be really salty so add the seasoned salt only after tasting the bored of corned beef or bolognese sauce?

I added mint leaves to the tripe about 5 minutes before eating.

If you're like me, you've probably been cutting the fat off meat and throwing it away.

Side dishes to serve with lamb.

Yeah i love dripping , my dad makes the really good stuff some pork joints are better than others, they have to have a good piece of fat on the top, then he.

Anyway, this yields about 1 cup of drippings at the end, which i use to make my au jus.

Chop the beef tendons into rough chunks and dice the brisket into large cubes, both around 3cm long.

Beef dripping is also more stable than vegetable oils and fats when used for frying.

When i find a perfectly marbled roast, with not too much fat around the outside edges, i find that the note:

Fear not, because you can turn that pan of drippings into a tasty sauce for your steaks with a little broth or wine, a few aromatics, mustard, and.

Use beef dripping to cook authentic sunday roast potatoes.

Get these exclusive recipes with a subscription to yummly pro.

Beef drippings, trying to get the clear fat on top of other liquids, into a skillet or saucepan.

Making pan sauce is super easy, just about anyone can handle creating one from scratch in the kitchen.

Peel and cut each potato into 3 circles, it's best to slice each one into thirds, then cut out circles using a pastry cutter.

See all recipes using beef dripping (39).

Yeah i love dripping , my dad makes the really good stuff some pork joints are better than others, they have to have a good piece of fat on the top, then he.

I added mint leaves to the tripe about 5 minutes before eating.

How to roast a leg of lamb.

Easter dinner ideas without ham (or lamb).

See all recipes using beef dripping (39).

Beef tripe is a type of food derived from the lining of one of a cow's four stomach chambers.

How to make beef dripping sauce :

How to make beef dripping sauce :

Sometimes beef drippings can be really salty so add the seasoned salt only after tasting the sauce.

How to make beef dripping, the guilty pleasure that's actually good for you.

I once saw a question on the internet that asked, how do you make beef dripping sauce like miller & carter?.


Stout Brined Pan Seared Flank Steak with Sage Chimichurri

I’m going to tell you why I’m not a good person, at least not at first.

I was late a few days ago, trying to get to a place that had me stress-rushing but wasn’t important enough to remember now, three days later. The car in front of me, a Volvo station wagon as old as I am was making very slow forward progress, slightly swerving, down a winding back road in the Wine Country of King County. I’m annoyed, irritated, wondering if Seattle drivers do this on purpose. Do they see that you’re in a rush and slow down to make a point? Everyone in LA was always in a hurry and driving less than the speed limit wasn’t even physically possible. What the hell was this guys problem? At the first opportunity I speed past him, out of the corner of my eye I see his car slow to a stop in the middle of the road, his hazards flip on, and his body slump over the steering wheel.

I stop, my I-Need-To-Get-There-Now destination on hold. I turn around and go back to check on him. I pull off on the soft shoulder of the road, my tires scrapping a few blackberry bushes that have just gone dormant. I see his old, frail body shaking a bit.

I grab the thick black handle on the faded blue door of his car and pull it open with a loud creak, “Are you OK?” he looks up, smiles. He is easily 80 years old. He tells me that the car has been acting funny, but he thought he would be able to make it to the store, but then it just stopped. He’s shaken, unsure what to do. This is the man I though was an asshole for going so slow just three minutes earlier. I feel awful.

A small market is right across the street and a few employees have come outside to see what the action is. I wave them over. We push the car out of the road for him, and help him call a tow truck.

When I leave, he’s fine, his car problem assessed and fixed. But I wondered why I do that. Why do I first assume the worse about strangers? Maybe the guy in traffic is having car problems. Maybe the rude waitress isn’t a bitch, maybe she just got the worst news of her life and she’s only trying to hold it together. Maybe we should all just give each other a break and assume the best until proven otherwise. Maybe I need to stop driving like I still live in LA, and stop freaking out when I’m late.


We Don’t Need No Stinkin’ Corned Beef and Cabbage

Corned beef and cabbage? Bah, humbug! Wait, I think that saying is for a different holiday, Is Saint Patrick’s Day even a holiday? I don’t get a day off for it. Of course, many people call in sick the day after it.

If you tell someone from Ireland that you are making corned beef and cabbage because it is Saint Patrick’s day, their reaction is likely to be, “Um, huh?”

I’m led to believe that Steak and Stout pie is something you might actually be able to find in Ireland, at least in the pubs. And if I ever visited Ireland, most of my time would most likely be spent in pubs, so I would probably come across this quite often.

In this in-depth article (really, really in depth) it is explained that there is some corned beef in Ireland, but it isn’t even close to being the national dish. Though, some places do serve corned beef and cabbage on St. Patrick’s day, they are serving it for tourists.

What the heck am I going on about corned beef for? This recipe isn’t for corned beef. I guess the point I am trying to make is that there are other things you can make for your St. Patrick’s day party. Take this Dublin Coddle recipe I posted last year, for example. Or this Steak and Stout Pie I hope to eventually get around to talking about.

You can use any stout you like, but I don’t recommend anything labeled as “extra stout” or “imperial stout”. These are higher in alcohol, and since the pressure cooker doesn’t let any steam escape once it reaches pressure, it will be too strong of a flavor and these stronger ones can also result in a bitter flavor.

This recipe is kind of a hybrid recipe, as the filling is made in the pressure cooker but then is cooked in the oven to cook the crust. I use frozen puff pastry for the crust, so it is still a relatively quick recipe. It is best to let the filling cool for an hour or so before putting the crust on top because if the crust becomes too warm it will not be flaky, and as anyone will tell you, I know flaky.

I like to use frozen pearl onions, but if you can’t find them, or already have onions on hand, a large chopped onion will work fine. The onions mostly break down during the cooking time anyway, I just think the pearl ones lend kind of a nice, sweet flavor to this recipe.

Cut about 2 pounds of chuck into 1-inch cubes. Heat a couple tablespoons of oil in the pressure cooker pot over medium heat. Put as much of the meat as will comfortably in the pressure cooker pot and brown on two sides. I usually only brown about half of the meat. That is enough to add the browned flavor and it saves a little time. Remove this to a plate.

Now brown the onions. Add another splash of oil if necessary. Sauté the onions until they start to caramelize. Remove these to a bowl. Do not remove these to a plate unless you would like to chase pearl onions around your kitchen (don’t ask me how I know this).

Next, sauté a chopped shallot and four cloves of pressed garlic until the shallot starts to soften. Add the carrot and sauté for a few minutes until it softens slightly.

Now add a couple teaspoons of Herbes De Provence, a tablespoon of Worcestershire sauce, a tablespoon of tomato paste and some ground black pepper. Don’t add any salt at this point, you can adjust that later. Between the cheese and the beef bouillon, you may not need any additional salt at all.

Add 1/2 cup of stout and stir everything together.

Dump the onions and meat back in.

Add 1 cup water and 2 teaspoons Better Than Bouillon (you can substitute 1 cup of beef stock for the 1 cup of water and the Better Than Bouillon.

Put the cover on the pressure cooker and bring to high pressure.

When high pressure is reached, set the timer for 20 minutes.

While this is cooking, it is a perfect time to grate 8 ounces of sharp cheddar cheese, then after the cheese is grated, make a slurry of two level tablespoons of flour and 1/4 cup of water. Now that you’ve got those two things out of the way, grab what’s left in that bottle (or can) of stout and relax for a few minutes until the timer sounds.

When the timer sounds, quickly down the rest of the beer, then go over and take the pressure cooker off the heat. If you have an electric pressure cooker, turn it off. Let the pressure come down naturally for ten minutes, then do a quick release.

Uncover the pressure cooker, then put over medium heat, or put on “medium” sauté setting on your electric pressure cooker. Stir in the flour and water mixture and continue to stir for a couple minutes. Stir in about half the cheese, stirring in a little at a time. Continue to stir for about five minutes more to cook out most of the flour taste.

Now, at this point you have a pot of Steak and Stout Stew, and if you really want to (or if you are pressed for time) you can stop now and serve over mashed potatoes or with good bread, but you should keep stirring over medium heat for about another five minutes to make really sure that the flour taste is cooked out. But hey, you’ve come this far, you might as well take it all the way and go for the whole pie experience.

Let the filling cool for 60-90 minutes if you have time. This is where a little foresight would have come in handy and you would have bought an extra can of stout. If that is the case, open that baby up and enjoy.

Preheat your oven to 425 degrees. Set a sheet of puff pastry out to thaw. It should be pliable enough to work with but still cold. If it gets too warm, the layers will meld together and your pastry won’t be puffy and flaky. On a floured work surface, roll out your dough until it is an inch or so wider than your pie pan.

Pour filling into a pie pan or au gratin dish about 9 or 10 inches in diameter. Sprinkle the rest of the cheese over the filling. Place the crust on top of the pan. Trim the edges to round it off. Roll the edges up until they only slightly protrude over the edge of the pan. Brush the top with beaten egg. Score the top in a cross-hatch pattern then pierce the top a few times.

Place the pan on a baking sheet (it is certain to bubble over, and better a baking sheet than the bottom of your oven). Set the timer for twenty minutes. Check on it after about fifteen minutes just to be safe. When the timer goes off, check that it looks brown and flaky. If not, give it another few minutes.

Take the pie out of the oven and let it cool for about five minutes. Cut the crust into four pieces and serve.


Recipe Summary

  • 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
  • 1 onion, diced
  • ⅓ cup brown sugar
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons chopped garlic
  • 2 tablespoons hot pepper sauce (such as Crystal®)
  • 3 pounds skirt steak, or more to taste

Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.

Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.