[ MEAT ]
Saucy Beef & Broccoli Stir-Fry
Sizzling Sweet & Sour Sirloin Steak
Grilled Lemongrass Flank Steak with Peanut Sauce
Herb-Crusted Beef Tenderloin with Mushroom Red Wine Sauce
The Ultimate French Dip Sandwich
Saucy Sloppy Joes with Memphis Slaw
French Onion Soup Cheeseburgers
Mozzarella-Stuffed Meatballs in Red Wine Tomato Sauce
Veal Scaloppini with Mushrooms & Apple Cream Sauce
Grilled Tuscan Veal Chops with Herb Gremolata
Whenever I have a yen for Chinese food (Sunday night staple of my youth), I remember my deep-fried days are behind me. What’s a middle-aged gal to do? Wok this Way and whip up this healthy and easy version of Saucy Beef and Broccoli. Quickly cooked at high heat, tender steak and fresh vegetables get caramelized, making this simple, sizzling stir-fry a family favorite that trumps greasy, fat-laden takeout, every time.
SERVES 4–6
PREP 10 minutes (+20 minute marinade)
COOK 10 minutes
MARINADE
2 tbsp oyster sauce
1½ tbsp cornstarch
1½ lb sirloin steak, thinly sliced
SAUCE
¼ cup beef broth
2 tbsp soy sauce
2 tbsp sherry wine
1 tsp brown sugar
¼ tsp crushed red pepper flakes
1 tsp grated fresh ginger
1 tbsp cornstarch
2 tbsp water
3 tbsp vegetable oil
6 cups broccoli florets
1 medium yellow onion, thinly sliced
1 small garlic clove, minced
1 yellow pepper, cut in strips
1 red bell pepper, cut in strips
1. FOR THE MARINADE, in a medium bowl, combine oyster sauce, cornstarch and sliced steak. Toss well and set aside for 20 minutes to marinate.
2. FOR THE SAUCE, in a small bowl, whisk beef broth, soy sauce, sherry wine, brown sugar, red pepper flakes and ginger. In another small bowl, dissolve cornstarch into water and whisk into sauce. Set aside.
3. HEAT A LARGE WOK over high heat. Add 1 tablespoon vegetable oil and let it get very hot. Add broccoli, onions, garlic and yellow and red peppers. Stir-fry until vegetables are tender but still crisp, continuously tossing the vegetables, 2–3 minutes. Remove from heat and transfer to a plate. Heat 1 tablespoon vegetable oil over high heat, add half the steak slices and stir-fry until no longer pink, about 2 minutes. Remove from wok and heat remaining 1 tablespoon vegetable oil to cook the rest of the uncooked steak. Once the remainder of the steak is cooked, return first batch of steak, vegetables and reserved sauce to the wok. Toss to coat and cook a few minutes, until sauce comes to a boil and thickens. Serve immediately.
A single cup of broccoli has over 200% of your daily vitamin C needs.
As the expression goes, we’re all “as busy as popcorn on a skillet.” With that in mind, we’re grabbing our skillet, our steak and just a half hour to cook up a delectable dinner. Juicy strips of sirloin steak are quickly seared and mixed in with a chunky, sweet and tangy tomato onion sauce. A crowd-pleaser for sure, this fast and flavorful dish delivers the steak and the sizzle in no time at all.
SERVES 4–6
PREP 10 minutes
COOK 20 minutes
STEAK
1½ lb sirloin steak, thinly sliced
½ tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp olive oil
TOMATO ONION SAUCE
1 tbsp olive oil
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp cayenne pepper
2 tbsp tomato paste
6 plum tomatoes, cut in half, seeded and coarsely chopped
1 cup water
¼ cup rice vinegar
¼ cup sugar
2 tbsp soy sauce
Freshly ground black pepper, to taste
1. SEASON SLICED STEAK with salt and pepper. In a large skillet, heat oil over high heat. Add half the steak, making sure not to crowd the pan. Cook 1 minute per side, remove and cook remaining steak. Set aside while preparing the sauce.
2. FOR THE SAUCE, in the same skillet, heat olive oil over medium heat. Add onion and cook 3 minutes, stirring frequently. Add garlic, ginger and cayenne and cook 1 minute. Stir in tomato paste until combined. Add tomatoes, water, rice vinegar, sugar and soy sauce. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Reduce heat to low, add steak to skillet and stir until coated with sauce. Season to taste with freshly ground black pepper.
Try with Balsamic Roasted Carrots, Parsnips & Beets.
Place leftover steak with bell peppers, mushrooms, tomato sauce and provolone cheese in a crusty bun for a satisfying sandwich.
You may know all about sirloins, rib eyes and roasts, but are you flummoxed by flank steak? We’re here to help decode this flavorful and inexpensive cut of meat, an oft-overlooked but delicious way to satisfy your meat tooth. The secret to transforming flank steak from tough to tender is all in the marinade—here, we let the lean steak sit in an aromatic blend of sweet lemongrass, lime juice, garlic, soy and fish sauce. After readily absorbing the Vietnamese-inspired marinade, the flank steak is grilled until crusty on the outside and juicy on the inside, thinly sliced and served with a crunchy peanut sauce. No confusion here—flank is one scrumptious, sizzling steak.
SERVES 6
PREP 10 minutes (+2–24 hour marinade)
COOK 15 minutes
CRUNCHY PEANUT SAUCE
½ cup chunky peanut butter
¼ cup chicken broth
1 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp brown sugar
1 small garlic clove, minced
1 tsp fish sauce
¼ tsp cayenne pepper
¼ cup chopped roasted peanuts
LEMONGRASS MARINADE
2 stalks lemongrass, inner core only, finely chopped
2 large garlic cloves, minced
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp fresh lime juice
1 tbsp fish sauce
½ tsp ground cumin
½ tsp ground ginger
2 lb flank steak
Chopped green onions, for garnish
1. FOR THE PEANUT SAUCE, in a blender, combine peanut butter, chicken broth, lime juice, soy sauce, vegetable oil, brown sugar, garlic, fish sauce and cayenne. Blend until almost smooth. Transfer to a small bowl, stir in chopped roasted peanuts, cover and refrigerate until serving.
2. FOR THE MARINADE, in a small bowl, whisk lemongrass, garlic, soy sauce, olive oil, brown sugar, lime juice, fish sauce, cumin and ginger. Pour into a wide, shallow dish, add flank steak and toss to coat well. Cover and refrigerate at least 2 hours or overnight. Let flank steak come to room temperature before cooking.
3. PREHEAT GRILL to medium-high heat and lightly oil grill grates. Remove meat from marinade and place on grill. Grill 6 minutes, flip and cook 5 minutes more, until cooked through. Transfer meat to a cutting board and let rest 5 minutes. Slice flank steak thinly against the grain. Top steak slices with peanut sauce and chopped green onions.
Try with Thai Coconut & Ginger Chicken Soup.
To cut against the grain, look which way the muscle fibers run in the meat and cut perpendicular to them.
Clearly, “showboat” is not a description of Lisa—while she’s a gold- medaler in cooking, she’s humble and understated. I, on the other hand, am all about the razzle-dazzle, and this recipe is my showstopper. Not only is this rosemary and thyme–crusted beef tenderloin tender (as its name suggests) and delicious, but it’s also super-simple to make while off-the-charts impressive. Perfectly paired with a hearty red wine and mushroom sauce, this tenderloin is as flawless and crowd-pleasing as my touchdown dance.
SERVES 6
MAKES 2 cups mushroom sauce
PREP 10 minutes
COOK 45 minutes
BEEF TENDERLOIN
2½ lb center-cut beef tenderloin
½ tsp kosher salt
2 tbsp olive oil
2 tbsp Dijon mustard
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
½ tsp freshly ground black pepper
MUSHROOM RED WINE SAUCE
2 tbsp butter
1 large shallot, minced
1 package (8 oz) sliced mushrooms
1 garlic clove, minced
1 tsp finely chopped fresh rosemary
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 tbsp flour
½ cup dry red wine
1 cup beef broth
1. PREHEAT OVEN to 400°F. Line a baking sheet with aluminum foil and coat with nonstick cooking spray. Season the tenderloin on both sides with salt and place on baking sheet. In a small bowl, combine olive oil, Dijon mustard, rosemary, thyme and black pepper. Rub tenderloin with the mustard mixture. Roast tenderloin for 35 minutes until an instant-read thermometer reads 130°F–135°F for medium rare. Remove from oven and let rest on a cutting board for 10 minutes. Cut beef into slices and serve with mushroom red wine sauce.
2. WHILE THE BEEF IS ROASTING/RESTING, PREPARE THE SAUCE, in a large saucepan, melt butter over medium-high heat. Add shallot and mushrooms, cooking for 3 minutes. Add garlic, rosemary, salt and pepper, cooking 1 minute more. Sprinkle flour and continue to stir. Add the red wine and cook for 2 minutes, stirring. Add beef broth and once mixture comes to a boil, reduce heat to a low simmer for 6 minutes. Serve over cooked tenderloin.
Try with The Perfect Scalloped Potatoes.
The tenderloin can be covered with mustard-herb mixture, refrigerated and roasted just before serving for even quicker prep.
“showboat n. A person, especially an athlete, who performs in an ostentatiously sensational manner calculated to draw attention; show-off.”
The French dip is the Holy Grail of sandwich lovers everywhere, a dreamy combination of beef, bread and a license to double-dip. Popular across the country (Palm Beach Grill is our fave restaurant dip), the classic French dip is a spectacularly snazzy hot beef sandwich that’s so simple it can be replicated at home. Tender and juicy roast beef (the eye of round cut is lean and inexpensive but ends up as succulent as prime rib) is sliced thin, piled atop a soft bun and repeatedly dunked in a rich homemade onion sauce, making this one magnificent, mile-high and sacred sandwich.
SERVES 6–8
PREP 10 minutes (+30 minute seasoning)
COOK 1 hour, 30 minutes
ROAST BEEF
1 eye of round roast (3 lb)
1 tsp kosher salt
1 tsp freshly ground black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp sugar
½ tsp paprika
1 tbsp olive oil
2 tbsp butter
1 large yellow onion, thinly sliced
1 small garlic clove, minced
1 tbsp sherry vinegar
1 tsp sugar
½ tsp dried thyme
1 bay leaf
1/3 cup port wine, or bold red wine
4 cups beef broth
1 tbsp Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
6–8 soft hoagie rolls
1. TO PREPARE THE ROAST BEEF, preheat oven to 375°F. Place roast beef in a shallow baking pan. In a small bowl, combine salt, pepper, onion powder, garlic powder, sugar, paprika and olive oil. Rub herb mixture over the entire roast. Let stand at room temperature for 30 minutes before baking.
2. FOR THE ROAST, bake for 1 hour or until a cooking thermometer inserted in the thickest part registers 135°F. Remove from oven and let stand 15 minutes before slicing.
3. WHILE THE ROAST COOKS, prepare the sauce. In a medium saucepan, melt butter over medium heat. Add onion and cook until golden, 6–8 minutes. Add garlic and sherry vinegar and cook for 1 minute, stirring continuously. Stir in sugar, thyme and bay leaf. Deglaze saucepan with port wine. Add beef broth and Worcestershire sauce and bring to a boil. Reduce heat to low and simmer 35–40 minutes. Remove from heat, strain and reserve onions. Return sauce to saucepan and keep warm until serving. Season to taste with salt and pepper.
4. TO ASSEMBLE SANDWICHES, slice beef thinly and pile on sandwich rolls. Spoon sauce over beef, top with onions and serve individual dishes of sauce for dipping.
Try with Cajun Oven Fries.
When cooking roast beef at 375°F, allow 20 minutes per pound.
This isn’t your average Joe. It isn’t the cafeteria classic from a can. It isn’t made from a preservative-laden spice packet. This sloppy Joe is exceptional and easy. Healthy and hearty, sweet and tangy sloppy Joe mixture is piled high on toasted buns and topped with creamy and crunchy Memphis coleslaw. One (albeit messy) bite and you’ll already start asking for some scrumptious sloppy seconds.
SERVES 6
PREP 20 minutes
COOK 45 minutes
MEMPHIS SLAW
5 cups coleslaw mix
¾ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 tbsp sugar
½ tsp celery seeds
¼ tsp kosher salt
¼ tsp freshly ground black pepper
SLOPPY JOES
1½ lb lean ground beef
1 small yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
1 large garlic clove, minced
½ tsp dried oregano
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
2 cups canned crushed tomatoes
½ cup water
½ cup ketchup
1 tbsp brown sugar
1 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp Worcestershire sauce
6 hamburger buns
1. FOR THE SLAW, place coleslaw mix in a large bowl. In a small bowl, whisk mayonnaise, Dijon, cider vinegar, sugar, celery seeds, salt and pepper. Pour over coleslaw mix and toss well to coat. Cover and let stand while preparing sloppy Joes.
2. FOR THE SLOPPY JOES, in a large skillet, brown beef and onion over medium heat. Cook 6–8 minutes, stirring frequently. Drain off any fat. Add green peppers, celery, garlic, oregano, salt, pepper and red pepper flakes. Cook 4 minutes more. Add crushed tomatoes, water, ketchup, brown sugar, apple cider vinegar, Dijon mustard and Worcestershire sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally.
3. TO ASSEMBLE, toast hamburger buns under the broiler. Top with a generous scoop of sloppy Joe mixture followed by coleslaw. Serve immediately.
Try with Creamy Corn & Butternut Squash Chowder.
“Have some more sloppy Joes. I made ’em extra sloppy for youse.
I know how youse kids like ’em sloppy.”
Lunch Lady, Billy Madison
Lisa has always been the doyenne of deliciousness, so it comes as no surprise that she’s taken the classic soup-and-sandwich combo to soaring (and scrumptious) heights. This French Onion Soup Cheeseburger, a most creative and cheesy comfort food collision, serves up the best bistro bites between buns. A juicy, onion-flavored hamburger is covered with Gruyère cheese, piled high with sweet caramelized onions and nestled between two toasted buns slathered with zesty lemon thyme spread. A true pairing pro, Lisa’s mash-up of a melty crock of onion soup and a hearty burger is turning all of us into chowing-down champs.
MAKES 6 burgers
PREP 10 minutes
COOK 40 minutes
CARAMELIZED ONIONS
1 tbsp butter
1 tbsp olive oil
2 large yellow onions, halved and thinly sliced
½ tsp sugar
½ tsp kosher salt
¼ tsp dried thyme
½ cup mayonnaise
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1½ tsp chopped fresh thyme
½ tsp lemon zest
¼ tsp kosher salt
BURGERS
1½ lb lean ground beef
2 tbsp onion soup mix
¼ tsp freshly ground black pepper
½ tsp kosher salt
6 slices Gruyère cheese
6 hamburger buns or rolls
Large handful of baby arugula leaves
1. FOR THE CARAMELIZED ONIONS, heat the butter and olive oil in a large skillet over medium heat. Add the onion slices and cook 3 minutes, stirring occasionally. Reduce heat to low and add sugar, salt and thyme. Continue cooking 15–20 minutes, until onions are golden and tender.
2. FOR THE LEMON THYME SPREAD, in a small bowl, whisk mayonnaise, lemon juice, Dijon mustard, thyme, lemon zest and salt. Cover and refrigerate until ready to assemble.
3. FOR THE BURGERS, in a medium bowl, combine ground beef, onion soup mix and pepper. Form beef mixture into 6 patties and sprinkle burgers with kosher salt. Heat a grill pan or griddle over medium heat and cook burgers 4 minutes per side for medium-rare. Top each burger with 1 slice of cheese and cook 1 minute longer until cheese melts.
4. TO ASSEMBLE, toast the buns on the grill pan or under a broiler until golden. Spread lemon thyme sauce on top and bottom buns. Place arugula leaves on the bottom of each bun. Place cooked burger over arugula, a generous serving of caramelized onions and the top bun. Serve immediately.
Try with Balsamic Roasted Carrots, Parsnips & Beets.
To ensure juicy burgers, don’t compress or overwork the meat, don’t press on the patty as it grills (you’ll lose juice) and let burgers rest for 5 minutes before serving to seal in juices.
We did a little experiment with word association, and when we said “brisket,” responses included “shoe” and “leather.” While we aren’t meat marketers, we’re prepared to sell the heck out of brisket, an inexpensive cut of beef that gets a bad rap. Tough? Nothing could be further from the truth with this incredible and easy recipe, a Beer-Braised Brisket that’s so meltingly tender, it’s like cutting through butter. Cooked low and slow (four hours), brisket is braised in beer, surrounded by flavor-packed vegetables and then put in the refrigerator overnight to allow all the richness and succulence to develop. Once sliced, the brisket is smothered in rich braising liquid, resulting in some serious meat magic. Now, when we say “brisket,” you say “tender.”
SERVES 8–10
PREP 10 minutes
COOK 5 hours (+overnight refrigeration)
3 tbsp olive oil
1 flat cut brisket (5 lb), trimmed, leaving a thin layer of fat
1 tbsp kosher salt
2 tsp freshly ground black pepper
2 large yellow onions, sliced
2 large carrots, peeled, cut into large chunks
2 celery stalks, cut into large chunks
½ tsp kosher salt
3 cups light beer (we love Stella Artois)
2 cups beef broth
1. PREHEAT OVEN to 325°F. In a heavy-bottomed pot or large Dutch oven, heat olive oil over medium-high heat. Season both sides of the brisket with salt and pepper. Add brisket to pot, fat side down, and sear 4–5 minutes, until browned. Flip and cook the other side until browned, 4–5 minutes more. Remove from pot and set aside. Add onions, carrots, celery and salt to the same pot and set over medium heat. Cook, stirring often, until vegetables are golden brown, 8–10 minutes. Add beer and beef broth, bringing to a boil. Remove from heat and return brisket to the pan. Cover tightly with aluminum foil and place in oven until brisket is tender, about 4 hours. Remove from oven, keeping covered, and cool to room temperature. Refrigerate overnight.
2. TO SLICE AND REHEAT, preheat oven to 350°F. Trim fat cap from beef and discard. Thinly slice beef across the grain and lay the slices in a 13- × 9-inch baking dish. Strain braising liquid into a large saucepan, removing and discarding vegetable pieces. Let liquid reduce over medium-high heat for 10 minutes. Adjust seasoning if necessary. Pour over sliced brisket, cover with aluminum foil and place in oven until heated through, about 20 minutes.
Try with Buttermilk Ranch Mashed Potatoes.
You can buy brisket either point cut or flat cut. Point cut is thick and marbled with fat, while flat cut, the easy-to-slice cut used here and when making corned beef, has only a thin layer of fat along the bottom to keep the brisket moist.
It may be called a “slow cooker,” but the prep time for this easy dish is anything but. Not only does it take less than 10 minutes to get all the ingredients prepared for this tasty beef chili, but with a quick turn of the dial, you can run away while it spends hours developing a rich and intense flavor. In this classic game-day (and everyday) delight, chipotle chili peppers lend a spicy kick while molasses adds sweetness, making this hearty beef chili perfect in a bowl, topping a baked potato, blanketing a hot dog …
SERVES 6–8
PREP 15 minutes
COOK 6–8 hours
1 tbsp olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large garlic cloves, minced
1 canned chipotle pepper in adobo sauce, chopped
1 tsp adobo sauce
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
½ tsp freshly ground black pepper
2 lb lean ground beef
2 cups beef broth
2 cups tomato purée
1 (15 oz) can diced tomatoes
1 (15 oz) can red kidney beans, rinsed and drained
2 tbsp apple cider vinegar
1 tbsp molasses
TOPPINGS
Shredded cheddar cheese
Sour cream
Crushed tortilla chips
1. IN A LARGE SKILLET, heat olive oil over medium-high heat. Add onion and green and red peppers and cook, stirring, for 4–5 minutes. Add garlic, chipotle pepper, adobo sauce, chili powder, cumin, oregano, salt and pepper. Cook 1 minute longer. Transfer to slow cooker. In the same skillet, add beef over medium-high heat and cook, stirring occasionally, until the beef has browned. Drain fat and add beef to slow cooker, along with beef broth, tomato purée, diced tomatoes, red kidney beans, apple cider vinegar and molasses. Cook 6–8 hours on low setting. Serve warm, topped with shredded cheese, sour cream and crushed tortilla chips.
For less heat in your chili, remove the seeds and white membranes from the chipotle pepper.
When I complain about a bad hair day, Lisa often humors me by reminding me, “It’s what’s inside that counts.” While I know she utters this cliché to quiet me, what I didn’t know was that she takes this expression quite literally. I mean, how else would she have conceived the greatest surprise of all, juicy meatballs stuffed with melty mozzarella cheese? In a superb twist, these meatballs stuffed with mozzarella are baked until tender and finished in a rich red wine tomato sauce. Mamma mia, this easy recipe takes the Italian classic (and inner beauty) to new heights.
MAKES 20 large meatballs
PREP 20 minutes
COOK 1 hour, 10 minutes
RED WINE TOMATO SAUCE
1 tbsp olive oil
1 small red onion, chopped
2 garlic cloves, minced
½ cup dry red wine
3 tbsp tomato paste
1 tsp sugar
½ tsp kosher salt
½ tsp freshly ground black pepper
1 cup beef broth
2 cans (28 oz) San Marzano whole tomatoes
MOZZARELLA-STUFFED MEATBALLS
1 cup panko (Japanese breadcrumbs)
1 cup freshly grated
Parmesan cheese
1 cup ricotta cheese
2 eggs
1 tsp dried Italian seasoning
1 tsp kosher salt
½ tsp freshly ground black pepper
1 large garlic clove, minced
1½ lb lean ground beef
1 lb ground veal
4 oz mozzarella cheese, cut into bite-sized cubes
Fresh basil leaves, for garnish
1. FOR THE TOMATO SAUCE, in a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 3 minutes, until softened. Add wine and cook for 2–3 minutes to reduce. Stir in tomato paste, sugar, salt and pepper until well combined. Add beef broth and tomatoes, breaking up tomatoes with a wooden spoon. Bring to a boil, reduce heat to low and simmer, partially covered, for 20 minutes.
2. FOR THE MEATBALLS, preheat oven to 400°F and line 2 baking sheets with parchment paper. Set aside.
3. IN A LARGE BOWL, combine panko, Parmesan cheese, ricotta, eggs, Italian seasoning, salt, pepper and garlic, mixing well to combine. Add ground beef and ground veal, mixing thoroughly by hand. Scoop out ¼ cup of the meat mixture and roll into a ball. Press one mozzarella cube in the center and roll again to seal in the cheese. Repeat and place meatballs on prepared baking sheets. Bake for 12 minutes, flip meatballs and bake 12 minutes more. Remove from oven, place meatballs in sauce and simmer for 20 minutes more. Serve with spaghetti and garnish with fresh basil leaves.
Create the ultimate Italian meatball sub by placing warmed meatballs with sauce in a hoagie roll topped with cheese and basil.
Want to know the hardest thing about veal scaloppini? The divide between spelling it “scaloppini” or “scallopini.” We fall into the double p camp—scaloppini is both palatable and perfect. In this amazingly reliable recipe, the delicate, thin veal cooks quickly (three minutes total), yet remains super-tender and tasty, especially when paired with earthy mushrooms and sweet sautéed apples. Finished with a sherry and cider-infused cream sauce, this elegant and easy dish is impressively fancy without being fussy.
SERVES 4–6
PREP 10 minutes
COOK 20 minutes
VEAL
2 tbsp butter
1 tbsp olive oil
1½ lb veal scaloppini
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp flour
APPLE CREAM SAUCE
2 tbsp butter
2 medium shallots, minced
8 oz sliced white mushrooms
2 Granny Smith apples, peeled and sliced
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup sherry wine
1 cup apple cider
¼ cup heavy cream
Fresh chives, for garnish
1. FOR THE VEAL, heat butter and olive oil in a large skillet over medium heat. Season both sides of veal with salt and pepper. Dust each side lightly with flour, shaking off excess. In 2 batches, brown veal in skillet, about 1–1½ minutes per side. Remove from skillet and set aside.
2. FOR THE SAUCE, using the same skillet, melt 2 tablespoons of butter over medium heat. Add shallots, mushrooms and apple slices, sauté 5 minutes and season with salt and pepper. Turn heat to high and deglaze pan with sherry. Add apple cider and cook, stirring occasionally, for 4 minutes. Reduce heat to low, stir in cream and add veal back to skillet. Cook 2 minutes more. Garnish with fresh chives.
Try with Winter Couscous Salad.
To keep mushrooms from getting slimy, store them in their original packaging. If you’re buying loose ones, place them in a small container and instead of a lid, cover with plastic wrap with a few tiny holes poked through it to let mushrooms “breathe” and cool air circulate.
What’s the first thing you should do after you brew your morning coffee? Quickly answer the “What’s for dinner?” question by getting a jump-start on these fantastic Grilled Tuscan Veal Chops with Herb Gremolata. In mere minutes, you can get these veal chops marinating in a savory and zesty combination of olive oil, parsley, garlic and lemon. Then, you can go about your day knowing that at the end of it, you’ll be able to grill up these tasty marinated chops to perfection, smother them in a fresh herb, garlic and lemon gremolata, and put an incredible meal on the table in 20 minutes or less. How’s that for a glory day (and dinner)?
SERVES 4
PREP 10 minutes (+6–24 hour marinade)
COOK 20 minutes
MARINADE
4 veal chops, each about 1 inch thick
3 tbsp olive oil
3 tbsp fresh lemon juice
2 tbsp chopped fresh flat-leaf parsley
1 tbsp lemon zest
1 large garlic clove, minced
1 tsp dried oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper
HERB GREMOLATA
3 tbsp chopped fresh flat-leaf parsley
2 tbsp olive oil
1 tbsp chopped fresh mint
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 small garlic clove, minced
¼ tsp kosher salt
Lemon wedge, for garnish
1. FOR THE MARINADE, place veal chops in a glass baking dish. In a small bowl, whisk olive oil, lemon juice, parsley, lemon zest, garlic and oregano and pour over veal chops. Turn chops to coat well, cover and refrigerate, turning occasionally, for 6–24 hours.
2. REMOVE VEAL CHOPS from marinade and season with salt and pepper. Preheat barbecue to medium-high heat and lightly oil grill grate. Grill veal chops 6–8 minutes per side for medium doneness. Remove from grill and let rest 5 minutes before serving.
3. FOR THE GREMOLATA, in a small bowl, combine parsley, olive oil, mint, lemon zest, lemon juice, garlic and salt. Once the veal chops are cooked, transfer to a serving platter and top each chop with a spoonful of gremolata. Serve with a wedge of lemon.
Try with Sweet Potato Risotto.
“My tongue is smiling.”
Abigail Trillin
What’s elegant and easy and straight from Milan? No, not that little black dress but something just as glamorous—this Classic Veal Milanese with Arugula Salad. In this classic Italian dish, veal chops are pounded thin, coated in Parmesan breadcrumbs, lightly sautéed until a crisp crust forms and topped with a fresh arugula and tomato salad. Tender and super-tasty, this delicious dish can be done pronto, making it perfect for casual yet impressive entertaining that’ll never go out of style.
SERVES 4
PREP 15 minutes (+20 minute refrigeration)
COOK 10 minutes
VEAL MILANESE
¼ cup flour
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 eggs
1 tbsp Dijon mustard
1 cup plain breadcrumbs
½ cup freshly grated Parmesan cheese
½ tsp dried oregano
¼ tsp dried basil
½ tsp kosher salt
¼ tsp freshly ground black pepper
4 veal chops, pounded to ¼-inch thickness
2 tbsp olive oil
1 tbsp butter
ARUGULA SALAD
2 cups baby arugula
12 cherry tomatoes, halved
1 tbsp fresh lemon juice
1 tbsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper
Fresh Parmesan cheese shavings, for garnish
1. FOR VEAL MILANESE, in a shallow bowl, combine flour, salt and pepper. In a second medium-sized bowl, whisk eggs and Dijon mustard together. In a third bowl, combine breadcrumbs, Parmesan cheese, oregano, basil, salt and pepper. Dredge veal chops in the flour and shake off excess. Dip in egg mixture, allowing excess to drip off. Coat in breadcrumb mixture and press gently to adhere. Place coated veal chops on a large plate, cover and refrigerate for 20 minutes.
2. IN A LARGE SKILLET, heat olive oil and butter over high heat. Add 2 veal chops and cook 2 minutes per side. Transfer to a serving plate and repeat with remaining 2 veal chops. Top each veal chop with arugula salad and serve immediately.
3. FOR THE SALAD, in a large bowl, toss arugula, tomatoes, lemon juice, olive oil, salt and pepper. Garnish with Parmesan cheese shavings.
Try with Spaghetti with Chunky Marinara.
“You may have the universe if I may have Italy.”
Giuseppe Verdi
Lisa’s a meat martyr. While she knew she’d have to endure endless wisecracks about frenching lamb, she also knew that the benefits and beauty of these Pistachio-Crusted Lamb Chops far outweighed having to ignore her sister. Instead of fussing with a rack of lamb, Lisa has taken tender chops and coated them in zesty Dijon mustard and a pistachio, honey, thyme and lemon crust. Taking only a few minutes to cook, this flavor-packed, succulent and superb meat on a stick is guaranteed to rack up some major dinnertime kudos.
MAKES 12 lamb chops; serves 4–6
PREP 10 minutes
COOK 15 minutes
PISTACHIO CRUST
1 cup shelled unsalted pistachio nuts
1/3 cup olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1 large garlic clove
1 tsp chopped fresh thyme
1 tsp lemon zest
¼ tsp kosher salt
2 tbsp olive oil
12 lamb rib chops, trimmed, about 1 inch thick
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp Dijon mustard
1. PREHEAT OVEN to 400°F. Line a baking sheet with parchment paper.
2. FOR THE PISTACHIO CRUST, in a food processor, combine pistachios, olive oil, lemon juice, honey, garlic, thyme, lemon zest and salt. Process until it combines and forms a paste. Set aside.
3. IN A LARGE SKILLET, heat 2 tablespoons of olive oil over high heat. Season the lamb chops with salt and pepper. Add to skillet and sear 2 minutes per side. Remove from skillet and place on baking sheet. Rub Dijon mustard over one side of each chop and pat with 1 tablespoon of pistachio crust. Bake 4 minutes for medium-rare. Turn broiler to high and broil lamb chops for 1½ minutes, until crust is golden, watching carefully to make sure crust doesn’t burn. Remove from oven and let lamb chops rest 5 minutes before serving.
Try with Twice-Baked Sweet Potatoes.
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
Julia Child
