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Hi, all! I currently have a pound or so of shoulder steak for London broil simmering away in a Dutch oven going on my stovetop (I can smell it from upstairs !). Typically I use this cut of meat in my slow cooker or Dutch oven because it is SO tender and delicious after several hours of cooking. Often I cook it with soups and have it over noodles or rice, but today I want to have it with a simple sauce.
SO: what are some sauces that would go nicely with it? I often have it with Thai sweet chili sauce (that seems to be my go-to sauce for everything), peanut sauce, or even barbecue sauce, but I am open to other suggestions. It just has to be EASY as I have to spend most of my day grading papers (UGH!) so I can't fuss over dinner.
Oh, I will have the beef with my usual half-plate of cooked veggies! Thanks in advance!
That's so funny, Debsi, as that IS what I decided on: beef soft tacos. I then realized I was out of tortillas, which is very unusual for me -- usually I have some in the freezer, but nope. OK, I thought, I'll just have the meat, salsa, cheese, etc. in a bowl -- that would work fine. BUT then I realized I was also out of taco seasoning -- which again is usually something I have on hand (actually, I usually have a LOT of it on hand!).
(How on earth am I out of these basics?! )
So, after I realized I didn't really have what I needed for actual TACOS, I decided to mix the beef (which was fork-tender by then) with some of Newman's Own black bean and corn salsa, one of my favorites, and which (surprise, surprise!), I actually HAD. I heated up the salsa in a bowl, added several ounces of the meat, sprinkled some cheese over it, and nuked it for a minute or so. I had it with about half an avocado on the side.
My phone was upstairs charging so I couldn't take a photo, but it was surprisingly good. So thank you for the suggestion -- next time I go to Hannaford I will have to stock up on "taco basics"!
I always buy many, many pounds of it when it goes on sale! My basement freezer must still have at least a dozen packages of it. It is SO versatile!
Quote:
Originally Posted by mainebrokerman
if I had to do a quick mix....id mix bbq sauce with A-1 ….or A-1 with teriyaki sauce .. then baste the shoulder steak..
Hmmm, I have all 3 of those sauces. Tomorrow I was just going to use bbq sauce for convenience, but I may try A-1 with teriyaki sauce -- that sounds like a good combo! Thanks, MBM!
I often have it with Thai sweet chili sauce (that seems to be my go-to sauce for everything)
BTW, if you like Thai sweet Chile sauce, try Sweet Baby Rays Sweet Red Chili Sauce. It's just delicious on wings and pork spareribs. Hotter than the Thai sweet sauce but not overpowering.
BTW, if you like Thai sweet Chile sauce, try Sweet Baby Rays Sweet Red Chili Sauce. It's just delicious on wings and pork spareribs. Hotter than the Thai sweet sauce but not overpowering.
Sweet Baby Ray's is the barbecue sauce I use so I bet I will love this after I buy some (which I will promptly do, LOL!). Thanks!
Saturday afternoons are hard to get quick responses. sorry I missed the opportunity to share this one I found on a recent post. Mushrooms and beef or pork are a pairing made in culinary heaven. The following recipe sounds perfect ---next time
Mushroom Gravy
Saute lots of sliced mushrooms with some minced onion in olive oil, S&P, perhaps some garlic, and some sage. When mushrooms have softened and darkened, stick it all in a blender or food processor and blitz until smooth. then make a typical roux with flour & olive oil, vegetable broth and add the blitzed mushroom mixture. Taste to adjust seasonings.
Saturday afternoons are hard to get quick responses. sorry I missed the opportunity to share this one I found on a recent post. Mushrooms and beef or pork are a pairing made in culinary heaven. The following recipe sounds perfect ---next time
With the shoulder steak, there is ALWAYS a "next time"!
Quote:
Originally Posted by settled00
Mushroom Gravy
Saute lots of sliced mushrooms with some minced onion in olive oil, S&P, perhaps some garlic, and some sage. When mushrooms have softened and darkened, stick it all in a blender or food processor and blitz until smooth. then make a typical roux with flour & olive oil, vegetable broth and add the blitzed mushroom mixture. Taste to adjust seasonings.
That gravy sounds terrific -- I am going to try it! Thanks!
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!). Typically I use this cut of meat in my slow cooker or Dutch oven because it is SO tender and delicious after several hours of cooking. Often I cook it with soups and have it over noodles or rice, but today I want to have it with a simple sauce.
