When you run out of time this dish is quick and easy to make at the end of the day.
I had dreams of making a chicken parmesan last Sunday. But as I went through my daily chores, the time for doing that dwindled. So next I thought, I’ll make a roast beef. That’s easy and quick to throw together. But by the time I went to the supermarket, there wasn’t enough time in the day left to cook it in a 350 oven for 1-2 hours.
So I grabbed what looked good. And what looked good that day in the meat section was eye of the round steaks. And they were reasonably priced too. So I threw them in the cart and headed back to the produce section with thoughts of a scallion and mushroom sauce to pour over them.
And here’s the result:
- 6-8 1/4-inch thick eye of the round steaks.
- 1-2 cloves of garlic (crushed with the palm of your hand)
- 12 oz of mushrooms
- 6-8 scallions
- 1/2 cup of red wine
- Dab of butter
- 1 tbsp. olive oil
- 2 tbsp. of veal or beef demi-glace (available at Williams Sonoma). Or 1 beef or porcini mushroom bouillion cube.
What I did:
Drizzle olive oil in a pan cook scallions and mushrooms until mushrooms are soft and scallions are translucent. Remove and set aside.
Add garlic and steaks (after garlic cooks a little, pick up with a fork and rub each piece of steak on both sides as it cooks)
Flip steaks over, cook until done. Remove and set aside.
Deglaze the pan with the wine (turn up heat if necessary) and scrape all of the beef renderings at the bottom.
Add the demi glaze or bullion cubes and stir. Stir in a dab of butter. Reduce mixture to about half.
Turn heat down. Add the steaks, mushrooms and scallions and cover. Cook on low for just a minute or two.
And serve with your favorite side dish (brown rice, fresh string beans, mashed potatoes, broccoli, whatever.)
This dish is quick and easy enough to make on a weeknight too.
Find more quick and easy recipes in the Food section.