BEEF GOULASH WITH BLUE CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
- Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
- To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
- Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
- Top the goulash with blue cheese crumbles and herbs, and serve.
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
FRUGAL GOURMET'S BEEF WITH BLEU CHEESE
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cooking time on this may vary greatly depending on how well done you like your steak.
Provided by Queen Dana
Categories Steak
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan. Add the olive oil and the steaks to you perfection. (I like mine rare, very rare.) Remove to a warm plate and add the wine and the garlic and onion. Sauté just a minute and deglaze the pan by scrapping the bottom with a wooden spoon. Allow the wine to reduce be half and then add the glace de viande and the rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.
- Place a bit of the sauce on each plate and then a piece of the stake on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish with parsley.
Nutrition Facts : Calories 375.2, Fat 21.3, SaturatedFat 9.7, Cholesterol 114.1, Sodium 167.7, Carbohydrate 2.7, Fiber 0.1, Sugar 0.9, Protein 29.1
FRUGAL GOURMET'S BEEF IN BURGUNDY
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
Provided by Queen Dana
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
- Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
- Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
- Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
- Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.
CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLEU CHEESE
This is a great appetizer! Everyone loves these!I am always asked for the recipe. It will definitely be a hit at your next party. The topping can be made a day ahead. This is from Bon Appetit 2002.
Provided by susie cooks
Categories < 30 Mins
Time 26m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy large skillet over medium high hear. Add all mushrooms and garlic and sauteed until mushrooms are cooked through and brown, about 10 minutes.
- Add cream and boil until liquid is completely absorbed, about 2 minutes.
- Remove from heat. Add bleu cheese and stir until cheese melts.
- Mix in proscuitto. Season with salt and pepper. Transfer to a bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate. If you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.).
- Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes.
- Mound 1 generous tablespoon mushroom topping on each slice of bread. Return to oven and bake until heated through, about 6 minutes.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 712, Fat 22.2, SaturatedFat 11.6, Cholesterol 50.9, Sodium 1377.5, Carbohydrate 107, Fiber 6.7, Sugar 2.4, Protein 20.9
BLUE CHEESE DRESSING
This is another salad dressing that DH and I have been making for years. It is a variation of one by the Frugal Gourmet. We added more blue cheese. We enjoy it and hope you will too! (Jeff Smith's original recipe calls for 1/4 cup bleu cheese and 2 Tablespoons lemon juice. It is part of his Buffalo Chicken Wings recipe and comes from his 1984 book entitled The Frugal Gourmet).
Provided by Acerast
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a small mixing bowl combine the vinegar and milk.
- Allow to sit for a few minutes to curdle.
- Add the remaining ingredients.
- Mix well.
- Serve over your favorite salad greens.
- Refrigerate leftovers for up to one week.
ROAST BEEF SANDWICHES WITH BLUE CHEESE DRESSING
Categories Sandwich Beef Cheese Dairy Leafy Green No-Cook Picnic Lunch Mayonnaise Blue Cheese Arugula Summer Chill Sour Cream Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 sandwiches
Number Of Ingredients 9
Steps:
- Using fork, mash cheese in bowl. Whisk in sour cream, mayonnaise and Worcestershire. Season with salt and pepper.
- Spread 8 bread slices with butter. Spread remaining 8 bread slices with cheese dressing; mound beef atop dressing, dividing equally. Sprinkle with salt and pepper. Top with peppers, if desired, then arugula and buttered bread slices. Cut sandwiches in half. (Can be made 6 hours ahead. Wrap in foil and refrigerate.)
GOURMET BLEU CHEESE BURGERS
Make and share this Gourmet Bleu Cheese Burgers recipe from Food.com.
Provided by HouseDragon
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix ground beef with gourmet sauce, salt, and pepper.
- Form into four patties.
- Divide each patty through the center and flatten.
- Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
- Pinch edges to seal cheese inside.
- Grill or pan fry to desired doneness.
- Serve on buns with lettuce, tomatoes, onions, mayo, etc.
Nutrition Facts : Calories 464.2, Fat 27, SaturatedFat 12.4, Cholesterol 98.4, Sodium 821.7, Carbohydrate 22, Fiber 0.9, Sugar 2.8, Protein 31.2
FRUGAL GOURMET'S BLEU CHEESE AND ANCHOVY DRESSING
Make and share this Frugal Gourmet's Bleu Cheese and Anchovy Dressing recipe from Food.com.
Provided by Queen Dana
Categories Salad Dressings
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.
Nutrition Facts : Calories 146.7, Fat 9.2, SaturatedFat 4.7, Cholesterol 158.6, Sodium 486.6, Carbohydrate 6.6, Fiber 1.8, Sugar 0.8, Protein 10.2
BEEF AND BLUE CHEESE CROSTINI
These little gems are easy, impressive and delicious. They are ridiculously easy and inexpensive to make. Seriously, you will look like a total rock star when you serve these! -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.
Nutrition Facts : Calories 48 calories, Fat 1g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 176mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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