The road trip back to Platte City was wonderful and this week I return to work at Silver Dollar City. Need to get busy writing new recipes as we open the spring season. My husband and I took a delayed Valentine weekend and went back to Mcpherson, Kansas to hear Jim Brickman, in concert. For those who don’t know, he is a well-known contemporary pianist who writes for lots of different genres. I enjoy his smooth artistic styles.
It looks like spring here in the Ozarks. I fear a few of our plants and trees may be in for a bit of a shock, in the next few weeks. This week I’m presenting a recipe that was re-written, from my first cookbook, ‘Simply Yours’. Writing styles and dietary needs have changed so much since my first publication. Originally the beef tips over rice was made with commercially canned golden mushroom soup.
In the past ten years we have totally gravitated away from the use of canned soups. Well, at least many of our culinary guests have, along with my household, just too much sodium.
The recipe as presented, is very fresh and will please the palates of many. You may have to omit the mushrooms depending upon your family. Let me give you one funny thing that happened while I was writing this recipe. I wanted the look of pearl onions in the presentation. When pearl onions are cooked in a pressure cooker they totally, and I mean totally, dissipate. There isn’t a sign left of them, after they’ve been cooked under pressure. If you want pearl onions in the dish I would sauté them in oil or butter and add after the meat is cooked. I don’t think you’ll find this happening if the recipe needs to be cooked in an oven.
One thing I would definitely do is use the merlot in the recipe versus the pomegranate juice and vinegar. The flavor outcome is wonderful with this application. It’s not a ‘bad’ dish without the use of the merlot, but it is totally a different dish with it.
With spring upon us many are probably doing multiple tasks, on the home-front. I’ve noticed that I seem to make more progress, at times, if I don’t take it all on at once. Each day have a ‘short’ list to get accomplished after work, not one with multiple tasks. Our family is gradually working on the garage and the basement. Oh, it is such a joy! Yes, I am being a bit caddy! With our walk in closet I do one area every few days. The shoes are done, now I’m moving to scarves. Like most of you I would rather be reading a good book or watching a movie.
If there are just two of you at home I highly recommend making the dish and having leftovers for another meal. Or, freeze a couple of portions for a night you don’t feel like cooking.
Have an outstanding week, keep your mind focused on ‘balance’. When portions of the day are tipping the scales it’s time to re-examine our lifestyles. This has become my motto for 2020. Simply Yours, The Covered Dish. www.thecovereddish.com
Beef Tips over Rice
2 lbs. stew meat or meat of choice
2 tablespoons butter
Black kettle or substitute seasoning salt
8 ounces chunked portabella mushrooms
1/3 cup pomegranate juice
1 tablespoon red wine vinegar
1/2 cup finely chopped sweet onion
3/4 teaspoon black pepper
1 teaspoon thyme leaves
3 cups beef stock
1/4 cup cornstarch
1/3 – 1/2 cup cold water
1 additional teaspoon red wine vinegar
Melt butter in large saucepan or cast iron skillet. Place meat in skillet and sprinkle with seasoning salt of choice. Sauté on both sides, remove from skillet and drain on paper towel. If the meat was previously frozen there can be excess liquid released during the sauté. Place onion and mushrooms into skillet and begin to
brown. Stir in pomegranate juice and 1 tablespoon red wine vinegar and reduce liquid amount down to half.
When vegetables are reduced pour into pressure cooker along with the seasoned meat. Add black pepper, thyme and stock to the cooker; stir to blend. Put cooker lid, lock on and set on cooking level #2. Over medium-medium high heat bring the pressure cooker under pressure. When cooker begins to ‘sizz’ lower the temperature as low as possible while still maintaining the ‘sizz’. Cook under pressure for 15-17 minutes. Remove from heat and release manually, or cook under pressure for only 12 minutes and allow cooker to depressurize naturally.
Make a wet slurry with cornstarch and cold water to thicken the au jus. Add additional 1 teaspoon of red wine vinegar at this time.
If this recipe were done without a pressure cooker it would take around 1 – 1 1/2 hours to tenderize the meat.
For those enjoying a traditional red wine reduction, 1/3 cup of merlot is recommended in place of the pomegranate juice and vinegar.
If you do not own an Insta-pot or regular pressure cooker this dish can still be prepared. Simply bake it inside a Dutch oven. I like to do mine ‘slow’ in the oven perhaps around 300 degrees for 2-3 hours. Then it will melt in your mouth. It could be done before this time. I would begin monitoring at about 1 1/2 hours.
