Bobby Flay’s Salisbury Steak with Mushroom Gravy

Ingredients:
1 lb ground beef
½ lb ground pork
½ cup breadcrumbs
1 large egg
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
¼ cup grated onion
Salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
8 oz mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped (plus more for garnish)
Salt and black pepper, to taste

Instructions:
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, Worcestershire sauce, minced garlic, grated onion, salt, and pepper. Mix until just combined, then shape into four oval patties, pressing slightly in the center of each to ensure even cooking.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the patties for 3 to 4 minutes per side until nicely browned. Transfer them to a plate and set aside.
In the same skillet, add olive oil and butter. Once melted, stir in sliced mushrooms and cook for about 4 to 5 minutes, or until they start to turn golden. Add the chopped onion and continue cooking for 2 to 3 minutes, until softened. Add garlic and cook for 1 minute more.
Sprinkle the flour over the mushroom mixture and stir continuously for 1 to 2 minutes until the flour takes on a light golden color. Slowly pour in the beef broth, whisking to blend and prevent lumps. Stir in the Worcestershire sauce and bring to a gentle simmer, cooking for 5 to 7 minutes until the gravy thickens.
Return the seared patties to the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover, and simmer for about 10 minutes, or until the patties are fully cooked through and the flavors have blended.
Stir in the chopped parsley and adjust seasoning with salt and pepper to taste.
Serve hot with mashed potatoes or rice, spooning the rich mushroom gravy generously over each patty. Garnish with extra parsley if desired.

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Calories: 410 per serving | Protein: 26g per serving

Cheesy Tortilla Meat Bake

Ingredients:
500 g (1 lb) ground beef or turkey
1 small onion, diced
1 tbsp olive oil
1 packet (30 g) taco seasoning or homemade taco seasoning
1 cup (250 ml) tomato sauce or salsa
1 can (400 g) black beans, drained and rinsed
1 cup (250 g) frozen corn, thawed
2 cups (200 g) shredded cheddar cheese
2 cups (200 g) shredded mozzarella cheese
6 large flour tortillas (or corn tortillas for gluten-free)
Must express something to keep getting my recipes.. Thank you.

Enchiladas au bœuf haché

prêtes en 30 minutes ! 🌮🔥
Ingrédients :

500 g de bœuf haché
8 tortillas de blé ou de maïs
1 oignon haché
2 gousses d’ail émincées
400 g de sauce tomate
1 c. à café de cumin
1 c. à café de paprika
1 c. à café d’origan
150 g de fromage râpé (cheddar ou emmental)
Sel et poivre
Huile d’olive
Coriandre fraîche (optionnel)
Préparation :

Préchauffez le four à 200°C.
Faites revenir l’oignon et l’ail dans une poêle avec un filet d’huile d’olive.
Ajoutez le bœuf haché et faites-le cuire jusqu’à ce qu’il soit doré. Assaisonnez avec le cumin, le paprika, l’origan, le sel et le poivre.
Incorporez 200 g de sauce tomate et laissez mijoter 5 minutes.
Garnissez les tortillas avec la préparation et roulez-les. Déposez-les dans un plat à gratin.
Versez le reste de la sauce tomate sur les enchiladas et saupoudrez de fromage râpé.
Enfournez 15 minutes jusqu’à ce que le fromage soit fondu et doré.
Servez chaud, parsemé de coriandre fraîche.
#recettemexicaine #enchiladasmaison #délicerapide

Boeuf stew

Ingredients  

• ▢2 pounds stewing beef trimmed and cubed
• ▢3 tablespoons all-purpose flour
• ▢½ teaspoon garlic powder
• ▢½ teaspoon salt
• ▢½ teaspoon black pepper
• ▢3 tablespoons olive oil
• ▢1 onion chopped
• ▢6 cups beef broth
• ▢½ cup red wine optional
• ▢1 pound potatoes peeled and cubed
• ▢4 carrots cut into 1 inch pieces
• ▢4 ribs celery cut into 1 inch pieces
• ▢3 tablespoons tomato paste
• ▢1 teaspoon dried rosemary or 1 sprig fresh
• ▢2 tablespoons cornstarch or as needed
• ▢2 tablespoons water or as needed
• ▢¾ cup peas

Instructions 

• Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture. 
• Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
• Add beef broth and red wine while scraping up any brown bits in the pan.
• Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
• Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).  
• Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.