Tag: cooking

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.
Print Recipe Pin Recipe
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.
Print Recipe Pin Recipe
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

Pan-Seared Turkey Breast with a Saffron Cream Sauce

On By Isobar ExpeditionsIn morocco, RecipesLeave a comment

Pan-Seared Turkey Breast with a Saffron Cream Sauce

Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Cast-Iron Skillet

Ingredients
  

  • 1 Turkey Breast deboned with the skin on
  • 1 Shallot sliced thin
  • 1 clove Garlic minced
  • 2 cups Turkey or Chicken Stock
  • 1/4 tsp Saffron
  • 1/2 cup Heavy Cream
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 tbsp Parsley for garnish

Instructions
 

  • Heat the olive oil in a cast-iron skillet to medium-high heat
  • Add the turkey to the skillet skin-side down and reduce the heat to medium
  • Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
  • Continue cooking until the internal temperature reaches 160 degrees
  • Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
  • Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
  • Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
  • Add the cream, salt, and pepper. Cook for another minute or two
  • Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta