I love the brown sauce in this recipe. Made in the Instant Pot on a busy night makes it even better! Enjoy! Diane
Beef & Broccoli Ingredients:
Directions
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I redesigned my French Dip recipe so that we could make it in the Instant Pot. We really liked this version, and the instant pot left the beef super tender! Enjoy! Diane
French Dip *instant pot version Ingredients:
This recipe makes about Eight 6" or Four 12" Sandwiches. I buy French/Steak Rolls or if I have time, I bake NOLA Rolls (recipe here) Directions:
Diane's Hackney Burger
Ingredients: 1/2 pound 85% ground beef 1/2 pound 93% ground beef 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 4 Dark Rye Slices (oblong) Directions: Add all spices to ground beef; lightly knead spices into beef and divide into two (your making two 1/2 pound burgers.) Shape each section into an oblong patty the shape of the bread. Make an indentation in the middle of the oblong patties (a large in width and length indentation - so when beef cooks - the patty stays flat.) Heat some ghee in a non-stick pan large enough to hold both patties. Lay the beef down once pan is hot and do not move patty. Let the beef cook at least 3 minutes before flipping to other side. A "medium" cooked burger will take about 9 minutes *temp meat to ensure doneness. Add cheese slices over the top of patties - turn heat off burner and place lid onto pan; let cheese melt - then serve hot on dark rye. Burger is best served with thinly slices onions and ketchup only. Yield: Two Hackney Burgers Most know that I live in Colorado but, grew up in the Midwest. We had this tiny restaurant that was known for its Greek Gyros. It was a treat to get a gyro from Sam who manned the spits that turned with the cooked gyros lamb meat. We don't have anything comparable here for a gyro (Yeh-roh) so, I decided to grab the flavors I could remember and recreate my own using beef (chuck roast) and my instant pot. I hope you try this recipe - its super easy and all the flavors really work well - just like I remembered!! from the sweet tomatoes, cool raw onions and refreshing cucumber tzatziki sauce - so glad I have this recipe in my arsenal now! Enjoy! Diane
Beef Gyros Ingredients: 2.25 pound beef chuck roast, cut into chunks and fat removed 1/2 cup beef broth or stock 1 large onion, sliced Spice Paste Mix: 1 teaspoon salt 1/2 teaspoon ground pepper 3 Tablespoons olive oil 2 teaspoons garlic powder 1 1/2 teaspoons oregano, dried 1 teaspoon Greek seasoning blend* 2 Tablespoons lemon juice Directions:
Serve: Serve gyros on either warmed pita bread or on warmed flour tortillas with sliced tomato, thin sliced onion and fresh cucumber tzatziki sauce. (Flour tortillas will do if you cannot find pita bread but, keep in mind the tortilla is thinner and will be just slightly harder to handle.) We wrap the ends of our gyros in foil to keep dripping to a minimum. Tzatziki Sauce: You can buy store bought sauce, make your own or doctor up a ranch dressing. I will list below what I do.
*I use The Spice House, Greek Town Seasoning. Who wouldn't want grilled steak without a grill! Did you know you can get a great restaurant "chop house" quality steak just by reverse searing the meat? Yep!! Marinate your cut of beef, bake low until 10 degrees under your desired temperature and finish off with a HOT and quick SEAR on your stove top. Flavorful and "melt in your mouth" tasty - just remember "bake low, sear high"... Enjoy! Diane
Directions: Preheat oven to 275F.
A Meat Thermometer is a MUST for reverse searing. You will be doing a temperature check near the end of bake time to ensure your level of doneness. |