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Appears in
By Richard Sax
Published 1997
- Filet Mignon with Wild Mushroom Sauce
Techniques: sautéing/deglazing/making a pan sauce
- Beer-Braised Beef with Mushrooms
Techniques:
sautéing/deglazing/oven braising/seasoning bag/thickening with browned flour - Skillet “Steak” au Poivre
Techniques: cracking peppercorns/sautéing/deglazing/making a pan sauce
- “Sloppy Joes” from Scratch
Techniques: sautéing/simmering
- Diner-Style Meat Loaf
Techniques:
mixing ground meats/using bread crumbs for texture - Boiled Beef Dinner with Vegetables and Horseradish
Techniques: stove-top braising/Flame Tamer
- Beef and Black Bean Chili
Techniques: sautéing/cooking spices/simmering/cooking with a pressure cooker
- Seared Double Lamb Chops
Techniques: roasting garlic/searing cross-hatch grill marks/deglazing/making a pan sauce
- Braised Lamb Shanks with White Beans and Gremolata
Techniques: oven braising/tight seal for pan/reducing several liquids to concentrate flavor/making gremolata
- Pork Chops with Mustard-Onion Gravy
Techniques: deglazing/stove-top braising/reducing liquid
- Grilled Marinated Pork Tenderloin with Warm White Bean-Pepper Compote
Technique: searing/roasting/grilling
- Easy Choucroute with Smoked Pork Chops or Weisswurst
Techniques: baking in casserole
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