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Appears in

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