Round steak with potatoes, corn, and gravy

 

Ingredients

3-4 lbs of Round Steak (eye, top, bottom)
2 Pouches of Onion Gravy
2 C of Hot Water
1 Medium Yellow Onion, Sliced
3 Cloves of Garlic, Peeled and Smashed
2 T of Butter

Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.

In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.

Add the slices of meat to the pot.

Add the two pouches of the gravy to 2 C of hot water and dissolve.

Pour over the meat and onions.

Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.

Release the steam and you are ready to serve.

This recipe is best served on top of creamy mashed potatoes and with buttery corn. You can also use rice or egg noodles. But in my opinion, the gravy needs to be with mashed potatoes. If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions and mushrooms in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours. Remember to keep the lid on your crock or it will take longer. If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours. You can also add mushrooms to this recipe if you like. Another option is to add in one can of Cream of Mushroom Soup to make it a creamy gravy.

Silky Sicilian Penne

 

One Pan Beef Enchiladas Verdes

 

Rosemary Demi-Glace Pork Chops

 

Oysters with Sherried Garlic Butter

 

6 tablespoons salted butter (3 ounces), divided

3 large garlic cloves, grated (about 2 teaspoons)

1/2 cup dry sherry

1 1/2 teaspoons sherry vinegar

3 tablespoons chopped fresh flat-leaf parsley, plus more for serving

2 dozen oysters on the half shell 

Lemon wedges, for serving

Preheat your grill for medium-high heat (400°F to 450°F).

Melt 3 tablespoons butter in a small skillet over medium-high. Add garlic; cook, constantly stirring, 30 seconds. Carefully add sherry and vinegar; cook, occasionally stirring, until reduced to about 1/4 cup, 8 to 10 minutes. Reduce heat to low. Add remaining three tablespoons of butter, stirring until butter melts. Stir in parsley.

Arrange oysters on a rimmed baking sheet; top each oyster with a scant one teaspoon butter mixture. Place oysters on unoiled grates and grill, covered, just until oyster juices begin to bubble vigorously, 3 to 4 minutes. Serve warm with parsley and lemon.

Oysters Kilpatrick

2 tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
1 to 2 dashes Tabasco sauce
2 slices bacon
12 to 24 oysters, shucked

In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined.  Remove from the heat and set aside.

In a frying pan, cook the bacon slices until crispy.  Transfer to a paper towel to drain.  Once cooled, dice the bacon and set aside.

Place the oven shelf in the topmost position under the broiler and set the oven to broil. On a baking sheet, using aluminum foil, create pockets for the oyster shells to sit in without toppling over.

Arrange the shucked oysters in the foil pockets.  Top each oyster with a spoonful of sauce.  Scatter each with diced bacon.

Broil for 50 to 60 seconds, watching carefully.  Arrange on a serving platter and enjoy. 

Oysters Rockefeller

Ingredients

48 fresh, unopened oysters

1 ½ cups beer

2 cloves garlic

7 black peppercorns

seasoned salt to taste

½ cup butter

1 onion, chopped

1 clove garlic, crushed

1 (10 ounce) package frozen chopped spinach, thawed and drained

8 ounces Monterey Jack cheese, shredded

8 ounces fontina cheese, shredded

8 ounces mozzarella cheese, shredded

½ cup milk

2 teaspoons salt, or to taste

1 teaspoon ground black pepper

2 tablespoons fine bread crumbs

Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.

Preheat the oven to 425 degrees F (220 degrees C.)

Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.

Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach,

Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper.

Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes