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Pork Wellington

August 15th 2009 05:45

My husband has been asking me to try cooking a wellington recipe. Not really a traditional southern dish, but I thought I could give it a try. I looked some up online, and didn't think I'd like them. Wellington is a beef or pork loin wrapped in puff pastry. So far, nothing I don't like.

Traditionally, between the pastry and the meat, there is a liver pate, or foie gras. I don't think I'd like that. Alternative recipes I found used chopped mushrooms instead. I'm not really crazy about mushrooms either. I can usually tolerate most recipes made with cream of mushroom soup, though. (And it is traditional southern cooking to make anything with cream of mushroom soup!)

I came up with this super simple recipe (and quite tasty, too) for pork wellington.

1 pork tenderloin
1 puff pastry
1 can cream of mushroom soup
1 egg, beaten
salt & pepper

Lay out the puff pastry on parchament paper, and spread the soup over it. Salt and pepper both sides of the tenderloin. Place the tenderloin in the center of the pastry and use the parchament paper to wrap the pastry around, pinching it closed. Tuck in the sides. Brush the egg over the pastry. Place on baking pan and bake at 350F about 1 hour.

This recipe was a big success with my family, even for the picky eaters!

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Posted By: DeAnne - Category: Meat

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Spicy Hamburger Steak with Mushroom Gravy

July 25th 2009 20:05

My husband loves hamburger "steak" with onions and brown gravy. For a twist, I added diced jalapeno peppers to the patties, and topped with mushroom gravy.

The gravy was made by melting 3 tablespoons of margarine in the same pan the patties were cooked in. Add about two large slices of onion - separated into rings - and about a cup of chopped mushrooms. Let these cook until tender. Mix two tablespoons of flour in warm water, and add to pan. Add water to reach desired thickness.

Top the patties with the gravy and serve with salad and other vegetables.

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Posted By: DeAnne - Category: Meat

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Chicken Fried Steak

July 11th 2009 01:14

Tonight's supper is chicken fried steak -- a Texas tradition.

Chicken fried steak with green beans and red potatoes, and roasted corn on the cob.

I don't use round steak for my chicken fried steak. It's too tough for me. I prefer to use veal cutlets, but I can rarely find them at local supermarkets, so I normally use beef cutlets. I used to pan fry chicken fried steak, but had a problem with sticking -- I would lose half the breading on the bottom of the pan. Now I use my deep fryer. This makes it slow, however, because I cook each steak separately. Luckily, it only takes a few minutes for each to fry in the fryer, and they look so pretty.

I soak the cutlets in milk, then mix flour, salt, pepper, and just a bit of crushed red pepper. As I take a cutlet out of the milk bath, I lightly salt and pepper it, then dredge it in the flour mixture, drop it in the fryer for about 4-5 minutes -- until lightly browned. I keep them warm in the oven while I cook the rest. It's really pretty simple, and it tastes so good!

Of course, it's not chicken fried steak without the gravy.

For cream gravy, I melt about 4 tablespoons of butter or margarine in a skillet. I then add 3 tablespoons of flour and whisk till smooth. Rather than using cold milk, I normally mix up some powdered milk (about 2 cups). First, it's fat free. Also, I make it with warm water, so it just makes the gravy easier to cook to a creamy smoothness. (Plus, my kids won't drink powdered milk, so I don't like to use up the milk they will drink for cooking.) Season with salt and pepper, and simmer till smooth and thick. To serve, top each steak with a good drizzle of the creamy gravy.

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Posted By: DeAnne - Category: Meat

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