Pepperedbeefwithcaramelisedonions Recipes

PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH

Steps:

• Lets start with all the components and make them one at a time.
• Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
• Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
• Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
• Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
• Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
• Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
• Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
• Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
• ENJOY!

BEEF STEW WITH CARAMELIZED ONIONS AND RED WINE

Steps:

• Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
• Sprinkle with salt and pepper.
• Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
• When oil shimmers, add enough meat to cover bottom in 1 layer.
• Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
• Turn and brown on the other side, about 5 minutes more.
• Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
• When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
• Decrease heat to low and sprinkle the sugar over the onions.
• Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
• Stir in the flour and thyme and increase heat to high.
• Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
• Stir in the tomato paste.
• Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
• Remove from heat and let stand 5-10 minutes before serving to settle flavors.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

PEPPERED BEEF WITH CARAMELISED ONIONS

Steps:

• Heat the oil and butter in a pan over a low heat.
• Add the onions and cook for 10-12 minutes or until the onions are golden brown and caramelised. Add the mushrooms in the last five minutes. Set aside and keep warm.
• Lightly coat both sides of the steak with cracked black pepper; heat extra oil in the pan; and pan fry the steak until it is cooked as you like it.
• Remove the meat from the pan and keep it warm; add the garlic to the pan and sauté it for 1 minute; stir in the tomato paste, water and balsamic vinegar and simmer for 1-2 minutes.
• Place the steak on a serving of mashed potato, top with the caramelised onions and mushrooms and drizzle with the tomato sauce.
• Notes: I have not yet made this recipe, but when I do, since tomato paste disagrees with me (I find it too sharp), I shall be using a can of tomatoes, drained, and a teaspoon of a wonderful Australian spice Bush Tomato. If you can get hold of Bush Tomato, it's wonderfully aromatic and flavoursome without whatever is the ingredient in tomato paste that makes it sharp.