*BraisedBeefwith a Peppercorn Sauce*. Tender Beef, with a delicious sauce. Every now and again I toy with the idea of becoming a vegetarian and then I think of eating a nice piece of tender beef, or some perfectly roasted chicken, some succulent pork with crackling
If you read this blog frequently, you will notice that I tend not to make a lot of dishes with cream sauces as I'm trying to avoid obvious ingredients known to be extremely high in fat since my last cholesterol check was a little high, but luckily I had purchased some heavy cream for a dessert I needed to make and had some left over to use in this dish
whisk into sauce. In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes. simmer until sauce is thickened, about 2 minutes
With potatoes still coming in from the allotment, and fresh spinach and chives growing at home, I thought that there was no better way to prepare wild mushrooms than by including them in a hearty dish of homemade gnocchi
I had pasta noodles on hand too, and after the women in the group mixed their zoodles with this rich sauce filled with slow roasted tomatoes, fresh herbs and ground beef, the men chimed in and did the same
This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
Before I really got interested into cooking the only corned beef that I know of is the canned version and I do love it specially the Palm’s Brand the taste is just addictive, it’s like KFC or New York Style pizza where you know it’s not healthy but you still kept on eating it