Tag: Onions

Loco Moco

Ingredients

Patty

  • 1 Lb Lean Ground Beef – 4 (4 Oz) Patties
  • Garlic Powder
  • Onion Powder
  • Ground Black Pepper
  • Salt

Gravy

  • 8 Oz Baby Bella Mushrooms – Sliced
  • 1/2 Large Onion – Sliced
  • 3 Tbs Butter – Unsalted
  • 3 Tbs Flour
  • 3 Cups Beef Broth
  • 1 1/2 Tbs Low-Sodium Soy Sauce
  • 1 Tsp Worcestershire
  • 1 Tbs Olive Oil

Rice

  • 4 Cups Cooked White Rice

Eggs

  • 4 Eggs
  • 1 Tbs Olive Oil

Directions

  1. Divide the ground beef into 4 equal sized patties and press them out, almost smashed. Season the patties well on both sides with the garlic and onion powder, ground black pepper, and salt.
  2. In a large high-sided sauté pan, heat the olive oil over medium heat and add the mushrooms and onions. Sauté until the mushrooms are cooked and the onions become translucent, about 5 to 7 minutes. Stirring occasionally. Add the butter and stir.
  3. Once the butter has melted add the flour, stir, and continue to cook for another 2 to 3 minutes to get as much of the flour taste out of the gravy.
  4. Pour in the beef broth, Worcestershire, and soy sauce. Bring to a simmer, stirring occasionally. Simmer between 14 and 16 minutes. The gravy will start to thicken.
  5. While the gravy thickens, heat a cast iron pan or another pan on medium heat. Spray with cooking spray and cook the patties two at a time if you have room. Cook the patties for 4 to 5 minutes on each side, you want to get a good sear on each side. Cook through to at least 160 degrees or there is no more pink.
  6. Remove the patties, spray with additional cooking spray or butter, and cook your 4 eggs, sunny-side up, in the same pan. NOTE: You can add your patties to the gravy to keep them warm as you finish cooking the patties and the eggs.
  7. To cook your eggs, warm 1 Tbs of olive oil over low heat. Crack your eggs into the pan, if you can fit all four, go for it, if not add more olive oil for each instance. Cover the eggs and cook until the whites set. Season with salt and ground black pepper.
  8. Build your loco moco starting with 1 Cup of cooked white rice. Top with the patty and then add the gravy. Finish off with a nice sunny-side egg on the top. Enjoy!

Breakfast Casserole

Ingredients

  • 20oz Hashbrowns
  • 9oz Breakfast Sausage – cooked
  • 10oz Rotel – drained
  • 2 Cups Cheddar Cheese – shredded
  • 1 Green Pepper – finely diced
  • 1/2 Medium Onion – finely diced
  • 10 Eggs
  • 1/2 Cup Milk
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Paprika

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
  3. In a large bowl, beat the eggs and the milk.
  4. Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
  5. Top with the remaining 1/2 cup cheese.
  6. Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
  7. Remove the casserole and let cool for 5 to 10 minutes before serving.
  8. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.

Shredded Braised-Beef Melt With Caramelized Onions, Mushrooms and Horseradish Cream Sauce

Ingredients

  • 2 1/2 Lbs Beef – Short rib or Denver steak cut into 2 inch pieces
  • 3 Garlic Cloves – smashed
  • 1 White Onion – quartered
  • 1 Cup Carrots – 1 inch pieces
  • 1 Cup Celery – 1 inch pieces
  • 2 Cups Beef Broth
  • 1 Cup Water
  • Fresh Thyme – 4 sprigs
  • 2 Tbs Olive Oil
  • 8 Oz Mushrooms – sliced baby bella
  • 1 Sweet Onion – halved and sliced
  • 2 Tbs Butter
  • Sourdough Loaf – cut into 10 sandwich slices
  • Swiss Cheese – 10 slices
  • Salt
  • Ground Black Pepper

Horseradish Cream Sauce

  • 1/2 Cup Sour Cream
  • 1 Tbs Chives – diced
  • 1 Tbs Dijon
  • 1 Tbs Horseradish
  • 2 Tsp Worcestershire
  • 1 Tsp Louisiana Hot Sauce
  • 1 Tsp Garlic Paste
  • 1/8 Tsp Paprika
  • 1/8 Tsp Ground Black Pepper
  • 1/8 Tsp Salt

Directions

Beef

  1. Preheat the oven to 300 degrees F.
  2. Heat up the olive oil in a dutch oven over medium-high heat.
  3. Season the beef with salt and pepper and brown the beef in batches on all sides in the dutch oven. Place the browned beef on a plate.
  4. Sauté the white onions in the dutch oven for 3 to 5 minutes.
  5. Deglaze with the beef broth and scrape up all of the tasty bits (fond) on the bottom of the dutch oven.
  6. Add the smashed garlic, carrots, celery, and water.
  7. Add the beef on top of the vegetables and top with the thyme.
  8. Place in the oven and cook for 3 hours.
  9. Remove the beef from the dutch oven and shred the beef via your preferred method (i.e. two forks, tongs, etc.)

Caramelized Onions and Mushrooms

  1. Place the sweet onions, mushrooms, and butter in a large sauté pan over medium-high heat.
  2. Season with a pinch of salt and ground black pepper.
  3. Sauté for 20 to 25 minutes until the onions are brown.

Horseradish Cream Sauce

  1. Combine the ingredients for the horseradish cream sauce in a small bowl and mix well.
  2. Chill in the refrigerator until the beef is complete.

Sandwich Compilation

  1. Toast the sourdough slices of bread.
  2. Spread the horseradish cream sauce on the bottom piece of bread.
  3. Add the beef, sauteed onion and mushrooms, top with two slices of swiss cheese. Enjoy!

NOTE: You can wait until the end to toast the bread like a grilled cheese is preferred or use a panini press if you have one.