Hanger Steak with Mushrooms & Red Wine Sauce

 

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 12 ounces assorted mushrooms, torn or cut into large pieces
• Kosher salt, freshly ground pepper
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1 1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness
• Coarsely cracked black pepper
• 3 garlic cloves, lightly crushed
• 1 6″ sprig rosemary
• 1 cup dry red wine
• 3/4 cup low-salt chicken stock
• 2 tablespoons chopped fresh tarragon

Preparation

• Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
• Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
• Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.
• Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Steak Recipes Slideshow.

• nutritional information

  One serving contains:
  Calories (kcal) 511.9
  %Calories from Fat 72.7
  Fat (g) 41.4
  Saturated Fat (g) 16.6
  Cholesterol (mg) 97.8
  Carbohydrates (g) 3.9
  Dietary Fiber (g) 0.9
  Total Sugars (g) 1.9
  Net Carbs (g) 3.0
  Protein (g) 30.3
  Sodium (mg) 135.5

FOUND AT THE LINK BELOW. NOT MY RECIPE!

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/10/hanger-steak-with-mushrooms-and-red-wine-sauce#ixzz1c0Tt37BG

 

Quest for the Best Side: Loaded Potato Casserole

THIS WAS FOUND AT : http://www.plainchicken.com/2011/01/crack-potatoes.html. I DON’T MAKE CASSEROLES ANYMORE BUT THIS ONE IS DIFFERENT.  THERE IS NO CREAM SOUP!

 

My husband can eat it with his diet so i’ll give it a shot. It would also be good for holidays.

 

Crack Potatoes or Loaded Potato Casserole

 

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind

Combine first 4 ingredients, mix in hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes.  

*I divided the potatoes into 3 small 7×7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil.*

 

Quest for the Best Side: Parmesan Roasted Potatoes

THIS WAS FOUND AT http://www.onelovelylife.com/?p=3192 AND SOUNDS PERFECTLY EASY AND DELICIOUS.

What will I pair with this? It must be beef.  Now, off to find the perfect beef recipe.

Parmesan Roasted Potatoes

Ingredients:
4 medium potatoes, skins on, scrubbed and diced*
2-3 Tbsp olive oil
1/2c grated parmesan
1 tsp garlic salt
1/2 tsp paprika
salt and pepper to taste

Directions:
In a large bowl, toss potatoes with olive oil, parmesan, garlic salt, and paprika. Spread potatoes out on a large baking sheet.

Bake at 425 degrees 30-40 minutes, stirring potatoes every 10-15 minutes for even browning. Sprinkle with salt and pepper to taste and serve warm.

*The most important thing is to keep the potato pieces about the same size so they cook evenly. I like to slice the potatoes in half lengthwise, then slice each half lengthwise again, then dice. I end up with 16-20 pieces per potato. You can end up with more or fewer, just try to keep the pieces the same size.