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RECIPE OF THE WEEK
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Spanish Style Steak
2 12-ounce New York strip steaks
8 ounces sliced mushrooms
1 large clove garlic, minced
1 tsp paprika
2 Tbs chopped parsley
3/4-1 cup sherry wine
salt and pepper to taste
olive oil for sauteing
Season the steak with salt and pepper to taste and cook it in a heavy bottomed pan (like a cast iron skillet), with a little olive oil, on medium high heat. Depending on the thickness of the steak, it could take about 5 minutes per side to cook to medium. When the steak's cooked to your liking, put it on a clean plate to rest, add a little more olive oil to the pan and add the sliced mushrooms. After about 5 minutes, when the mushrooms have started to brown, add the minced garlic and sprinkle the top of the mushrooms with paprika. Stir the mushrooms around, let the garlic soften up a minute and then stand back and add a good splash of sherry wine. Season the mushrooms with a little salt to taste, throw in the chopped parsley and you're ready to serve the steak!
Serves 2
Irish Lamb Stew
2 pounds cleaned and cubed leg of lamb meat
all-purpose flour for dredging
vegetable oil for sauteing
1 large white onion, rough chopped
1 Tbs chopped fresh rosemary
4 cups beef broth
1 can Guinness Stout
2 large parsnips, peeled and rough cut
2-3 large carrots, peeled and rough cut
1 large turnip, peeled and rough cut
approx. 1 pound baby potatoes, unpeeled
salt and pepper to taste
Season the cubed leg of lamb meat with salt and pepper and then dredge it in all-purpose flour. Sear it in batches, in a deep, heavy bottomed pot, in a little vegetable oil, until it's browned on all sides. When the second batch is mostly browned, add all the browned meat back to the pan and add the chopped white onion and chopped fresh rosemary. Let the onions soften up for a few minutes, then add the beef broth and Guinness stout. Since the leg of lamb is such a tough cut of meat, let the stew simmer for about 2 hours with just the lamb meat. Then add the carrots, parsnips, turnips and potatoes to the pot. (Make sure all the vegetables are the same size, including the potatoes, so they'll cook the same.) Let it simmer for another 45 minutes to an hour until the vegetables are soft. Season with salt and pepper to taste and it's ready to serve.
Serves 6-8
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