Trisha Yearwoods Creamed Beef Food

CREAMED SPINACH

Steps:

• In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
• In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
• Serve immediately or hold in a low oven.

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

SHRIMP CROQUETTES WITH CREAMED GREEN PEAS

Steps:

• For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat. Add the shallot and saute until softened, about 4 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then add the shrimp. Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice and some salt and pepper.
• Allow the croquette mixture to cool completely before shaping into small meatball-sized balls. Place the breadcrumbs in a shallow dish. Mix the beaten eggs with 2 tablespoons water. Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside.
• For the creamed green peas: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until smooth and lightly browned, about 1 minute. Slowly whisk in the milk and continue cooking on medium heat, stirring often. Season with salt and pepper. Cook until the mixture is smooth and thick, about 6 minutes. Stir in the peas, and keep warm while you fry the croquettes.
• Heat the oil to about 375 degrees F in a deep, heavy pot. Preheat the oven to 150 degrees F.
• Add the croquettes to the hot oil in batches, making sure not to crowd the pan. Cook until golden brown, about 3 minutes. Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes. Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy.

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

GWEN'S OLD FASHIONED POTATO BEEF CASSEROLE (TRISHA YEARWOOD)

Steps:

• Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
• In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
• Preheat the oven to 350 degrees F.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
• Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
• Cook's Note.
• Because all the ingredients are fully cooked, if they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.

CREAMED BEEF ON TOAST

Steps:

• Brown ground beef in a medium sized skillet. Drain off fat.
• In a medium sized sauce pan or pot melt the stick of butter. Add the flour and cook over medium/medium-low heat to make a thick paste or rue. Keep stirring till it is a smooth consistency. Takes just a few minutes or so.
• Add the milk and stir till thickens to the consistency of cooked pudding. When this mixture cools down it thickens even more, so don't overcook or it will be too thick!
• Add in the ground beef and stir till incorporated well.
• Toast your bread. Serve with ground beef mixture on top of the toast. Salt and pepper to taste.