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FareShare Gazette -- July 2012 Recipes

FareShare Gazette -- July 2012 Recipes is built on Beef Round Steak Cut Inch Thick, Vegetable Oil, Tomato Ketchup, Water, and Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 2 tbsp
• 1 cup
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 6 tbsp
• 1 1/2 cup
• 4 tsp
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Thinly slice beef diagonally across grain into 1/2-inch strips.

2. 2

   Heat oil in large skillet.

3. 3

   Brown beef in two batches and remove.

4. 4

   Stir in ketchup, water, vinegar, bay leaf, salt cinnamon, nutmeg, pepper, cloves and raisins.

5. 5

   Add browned beef; cover and simmer 1 hour or until beef is tender, stirring occasionally.

6. 6

   Tip: For easier slicing, place round steak in the freezer until it becomes slightly frozen.

7. 7

   Skillet must be hot before adding beef.

8. 8

   The addition of too much beef at once will cause the temperature to drop and beef will simmer and lose juices instead of browning.

9. 9

   Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot.

10. 10

    Add the mussels, cover the pot and cook over medium heat for 5 minutes, until the mussels open.

11. 11

    When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open.

12. 12

    Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

13. 13

    Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat.

14. 14

    Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes.

15. 15

    Reduce the heat to low, cover and cook for 20 minutes.

16. 16

    Add the tomatoes and cook for another minute.

17. 17

    Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat and simmer uncovered for 5 minutes.

18. 18

    Add the reserved mussels, the half-and-half, and the cream.

19. 19

    Heat until just heated through but not boiling.

20. 20

    Stir in the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

21. 21

    Serve hot.