Dee’s swiss steak and creamed peas

I had been in the mood for making muffins for a week now and since I am hunting for a muffin recipe that would give muffins that look like the ones you buy at the bakery (with beautiful dome tops) I decided to try Nigella’s chocolate muffins.

Everything went well at first. I prepared the batter, and prepped my muffin pan , taking pictures to show you guys.

When I was about to pour it into the pan my gut feeling told me that the batter is too runny.

Did I listen to it?

No!

I placed the pan in the oven looking forward to my delicious muffins that were only 20 minutes away.

I checked on them after 10 minutes, they were rising nicely and beginning to dome.

5 minutes later I smell something burning! I run to the kitchen and I am shocked to find miniature erupting volcanos instead of my muffins!

The batter not only overflowed…oh no..it spread all over the pan and was dripping all over my oven!

My craving cost me 3 hours of scrubbing and cleaning! My hands actually hurt from all the detergent and the scrubbing I did..at some point I considered throwing out my muffin pan and my oven rack ..

So what have I learned from this whole experience?

  1. I should consider adding a category named (disasters)
  2. I should listen to my gut feeling more
  3. I should just buy my muffins from now on I should look for a new muffin recipe.

Now back to the title of this post. My friend Dee of Deelicious sweet was very kind to try one of my recipes. You can click here to check out her delicious take on my Chicken fajita with deconstructed guacamole (I have to warn you that her pictures are not to be watched on an empty stomach…you may risk eating your screen).

I have a dozen of Dee’s recipes bookmarked to try soon but when I came home Saturday with some steak wondering what to do with it Dee provided a delicious answer. She had posted this swiss steak and creamed peas recipe that was too good to miss

Swiss Steak

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Source: Food Network – Alton Brown 

Creamed Peas

2 cups frozen green peas, thawed (I used peas and carrots because that is what I had on hand)
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Source: Allrecipes.com

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