Tag: dinner

Hearty Salisbury Steak with a Mushroom and Onion Gravy

On By Isobar ExpeditionsIn Germany, RecipesLeave a comment

Salisbury Steak with Mushroom and Onion Gravy

Like many recipes that are considered to be traditional American dishes, this recipe is actually a variation of Hamburg Steak that comes from Germany. Although it could be served with something else, mashed potatoes are the natural accompaniment, especially with the rich brown gravy. It s an inexpensive way to feed a crowd, but that doesn't mean that it isn't packed with flavor and something that people will truly enjoy.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, German
Servings 4 people

Equipment

  • Skillet

Ingredients
  

  • 1 lb Ground Beef
  • 2 tbsp Bread Crumbs or Panko
  • 1 large Egg
  • 2 cloves Garlic minced
  • 10 oz Mushrooms sliced into quarter-inch slices
  • 1/2 Onion sliced thin
  • 2 cups Beef Stock or Broth
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Vegetable Oil
  • 3 tbsp Unsalted Butter
  • 1 tbsp Fresh Thyme
  • 3 tbsp All-Purpose Flour
  • 2 tsp Worcestershire Sauce
  • Salt and Pepper to taste
  • Parsley for garnish

Instructions
 

  • Combine the bread crumbs, ground mustard, paprika, and 1 minced clove of garlic in a large bowl
  • Add the egg and hamburger to the bowl and mix by hand until thoroughly combined
  • Make four oval patties, about one-inch thick, with the meat mixture
  • Heat the vegetable oil in a large skillet over medium-high heat and then brown the hamburger patties, cooking them about 3 to 4 minutes per side
  • Transfer the patties to a plate, they will finish cooking in the gravy
  • Turn the heat down to medium, add the thyme and mushrooms, and cook until the mushrooms are browned, about 8 minutes
  • Add the butter, onions, and remaining minced clove of garlic and cook until the onions are translucent, about 10 minutes
  • Whisk the flour into a 1/4 cup of the beef stock to make a slurry
  • Add the beef stock, flour slurry, and Worcestershire sauce to the skillet and turn the heat up to medium-high in order to bring it up to a slow boil to allow the sauce to thicken
  • Nestle the patties into the mushroom and onion sauce and cook until the hamburger is fully cooked, about 10 minutes
  • Plate the individual patties and spoon the mushroom and onion gravy over the top, serve with mashed potatoes
Keyword gravy, hamburger, mushrooms, onions

Delicious Coconut Curry Shrimp Recipe

On By Isobar ExpeditionsIn India, Recipes2 Comments

Coconut Curry Shrimp

We certainly enjoyed a variety of curry and other dishes during our time in Chennai, India. This has a mild flavor and the coconut certainly compliments the shrimp. Because shrimp cooks so quickly, this is perfect dish for a weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Cuisine Indian
Servings 2 People

Equipment

  • Skillet

Ingredients
  

  • 1 lb Shrimp peeled and deveined
  • 2 tbsp Unsalted Butter
  • 2 cloves Garlic minced
  • 1/4 cup White Onion finely diced
  • 1 tbsp Curry Powder
  • 8 oz Coconut Milk
  • 2 tbsp Honey
  • 1/4 tsp Kosher Salt
  • Fresh Juice from Half of a Lime
  • 1 tbsp Parsley for garnish
  • Basmati Rice cooked according to package directions

Instructions
 

  • Heat the butter over medium-high heat in a large skillet. Add the shrimp and cook until pink and tender, about 2 to 3 minutes on each side.
  • Remove the shrimp and set aside. Add the garlic and onion to the skillet and cook for about 2 minutes to soften the onion.
  • Stir in the curry powder and cook for another 2 to 3 minutes.
  • Reduce the heat to low and add the coconut milk, honey, salt, and lime juice and bring to a gentle boil. Let the sauce thicken slightly.
  • Add the shrimp to the pan to allow them to absorb some of the flavor and to let them come up to temperature.
  • Server over rice and garnish with parsley and a lime wedge.
Keyword coconut, curry, shrimp

Asian Chicken and Asparagus Dinner

On By Isobar ExpeditionsIn RecipesLeave a comment

Asian Chicken and Asparagus

When we get Asian food, more often than not it is either chicken or pork. One of the things that we like about this dish is that you can vary the amount of spice to make have a little tang or you can turn up the heat if you want. We chose to keep it on the milder side this time, but if you make extra marinade, you can always make that a little spicier and allow people to choose how much of the sauce to add to their finished dish. Asparagus is in season at the moment, so we chose to pair it with the chicken, but broccoli would work equally well. We also chose to serve it over white rice, but if you prefer brown rice, it will pair nicely as well. We made it for just the two of us, but obviously it is easy enough to increase the size to make it for more people.
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Prep Time 1 hour
Cook Time 30 minutes
Servings 2

Equipment

  • Skillet

Ingredients
  

  • 2 Chicken Thighs Preferably deboned
  • 8 stalks Asparagus Cut into 1 1/2 inch pieces
  • 1/4 cup Potsticker Sauce
  • 1/3 cup Low Sodium Soy Sauce
  • 1 tbsp Hot Chinese Mustard
  • 1 tbsp Chili Paste (Sambal)
  • 2 tbsp Vegetable Oil
  • 1 package Quick Cooking Rice cooked to the package directions

Instructions
 

  • Combine the potsticker sauce, soy sauce, Chinese mustard, and chili paste
  • Marinade the chicken for at least an hour or overnight
  • Heat the vegetable oil in a large skillet over medium heat
  • Place the chicken in the hot pan, skin-side down
  • Sear the chicken for about 10 minutes or until the skin is golden brown
  • Turn the heat down to medium-low and turn the chicken over and continue to cook until firm, about 15 minutes
  • Remove the chicken and let rest while the asparagus cooks
  • Turn the heat back to medium
  • Add the asparagus to the same skillet that the chicken was cooked in
  • Cook the asparagus until tender, the time will depend on the thickness of the asparagus. Ours were thin, so it only took 4 to 5 minutes
  • Cut the chicken into bite size pieces and serve with the asparagus over rice