BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
- While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
- Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
- Fluff rice with fork and serve with the beef and mushrooms.
SHERRY WITH OLIVES
Pour a glass of chilled sherry, and throw in a couple of Spanish olives.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 6
Number Of Ingredients 2
Steps:
- Pour sherry into 6 small glasses; add 2 or 3 olives to each.
CEL-RAY AND SHERRY
Sometimes you need a slightly savory cocktail to cut through all the holiday sweets. This one relies on celery-flavored Dr. Brown's Cel-Ray soda, in production since 1868.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 5
Steps:
- Combine sherry, soda, and lemon juice in a 2-quart pitcher. Fill 6 glasses with ice. Divide cocktail among them, and garnish with celery leaves.
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