Acadian Swiss Steak With Asiago Mashed Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 4 |
|
Well I said Swiss Steak in 2 hours. I love Swiss Steak, my mom used to make if when I was a kid all the time. I had a craving for it the other day and the recipies I saw said 6 hours....4 hours....8 hours...OMG. Read more ...i had 2 hours to put this together. So this is what I did Ingredients:
2 pounds sirloin steak. (up here in canada i prefer the top sirloin to the sirloin tip...i have no idea what you call it in the us) |
1 small onion |
1 carrot |
1 stalk of celery |
1 tablespoon of oil |
1/4 cup of red wine |
2 cups of beef stock |
worchestershire sauce to taste |
1 red pepper quartered with seeds removed |
6 cloves of garlic |
2 pints of cherry or grape tomato |
1 tablespoon of oil |
5-6 medium sized potatoes |
1/3-1/2 cup of grated asiago cheese |
milk |
Directions:
1. Welcome to this recipe...it is a wonderful way to introduce some exotic flavours to the meat and potato crowd. And yes they will thank you.
2. about two thirds down the ingredient list you will notice 2 pints of cherry tomato and a tablespoon of oil....toss those tomatoes in that oil and put into a roasting pan. I have a selection of Pampared Chef baking stones....my 12 round dish with a 1 lip works perfectly for this.
3. Put the tomatoes in a 350 degree oven for about 40 mins then remove and set aside
4. take your steak, cut it up into 4 equal size pieces...you may want to buy a bigger steak if the folks you are feeding can handle more than 1/2 pound each. Add that steak to a heated stainless steel pan with high sides. Try not to use a non stick pan for this as flavoring the pan is what this dish is all about
5. Brown the steak on all sides in this pan and then remove
6. Add onions, carrot, celery and oil and saute on medium to low heat for about 2 mins.
7. Add wine and simmer till wine is reduced by half
8. Add stock and steak.
9. Cover the pan and let gently simmer for about an hour and a half
10. At this time start preparring the potatoes as if your were going to make mashed potatoes
11. In the mean time, put the red peppers and unpealled garlic cloves on a roasting pan and stick into the oven with the tomato pan
12. Now this is the time in the recipe that you can field questions from the audience because you sort of have to wait for a bit. Dont forget about the potatoes.... Try to time the cooking of the potatoes to the finishing of the steak.
13. Now that all that this time has elapsed you can try and put this thing together. First take all the stuff out of the oven and set aside
14. Take the steak out of the pan and set aside.
15. Take the garlic cloves from the roasting pan, peel and add the gooey mess to the beef stock mixture in the pan.
16. Add the tomatoe and peppers to the beef stock shortly there afterwards. Then take a hand blender and make a sauce out of the entire mixture. If you do have a hand blender, put all the hot stuff out of the pan into a food processor and puree.
17. Once the puree is complete, marry it to the steak and let sit for few minutes while you finish the potatoes.
18. Mash the potatoes as you normally would with the milk you normally would add and then add the Asiago cheese. Some may call you a genius for the potatoes, but you will now how easy it was to put them together.
19. Serve on plates as you normally would when serving steak with mashed potatoes and sauce.....the flavors will make your taste buds say what was that?
20. oh if you dont own a hand blender or a food processor, I guess you are going to have to use a potato masher. Sorry about not mentioning that at the begining....I will know better next time
|
|