on Apr 30th, 2007Beef twofer
So one day, while Mr. Knife Skills was chopping veggies into a fine dice for bolognese sauce, he suggested I post about what he called “guy food.” I turned off the processor, which was chopping beef without my help, certain the noise had affected my hearing. “Guy food?” Without looking up he said, “Yes. Food for guys.” Forget for a moment, as he obviously did, that a) I am not a guy b) he is a guy and c) we eat the same things.
I thought he meant barbeque and grilling, since there’s a ready market for “guy stuff” relating to outdoor cooking. (I’d also thought he was more of a feminist than this, and told him so.) Turns out he meant an “ella-style” version of meat and potatoes. I’m still not entirely clear what that is; the analytical side of my brain is still wondering about his feminism.
Be that as it may, one of my favorite beef recipes (gender-neutral, thank you) produces two very different meals from one cut. Day One is London broil, Day Two is stroganoff. Better still, it can be started on a make-ahead day. It’s from the wonderful Cookwise, by food scientist Shirley Corriher, one of my culinary heroes. You’re on your own for spuds.
Shirley Corriher’s London Broil & Stroganoff
1 1/2 to 2 lbs. London broil, about 1-1/4 inches thick (see VIP note below)
1 large clove garlic, minced
3 tablespoons beef concentrate (such as B-V in the South, Knorr’s nationwide)
1/4 cup vegetable oil
Juice of 1 large lemon (2-3 TB)
1/4 cup water
2 tablespoons butter
VIP: Corriher stresses to be SURE to use the cut that’s kidney-shaped and has a little indentation. Cuts of beef are called different things around the country; this one is called Top Round in my area.
Preheat oven to 425.
In a large freezer-type zip-top plastic bag, marinate the meat in a mixture of garlic, beef concentrate, oil and lemon juice for about 1 hour at cool room temperature. (I sometimes pop it straight into the freezer, then days or weeks later let it defrost and marinate at the same time in the fridge.) Remove meat and save the marinade.
To roast a 1-1/4 inch thick London broil, place the meat on a roasting rack or cooling rack over an inch-deep pan and place on a rack in the upper quarter of the oven. Roast about 7 minutes, turn over and roast 7 more minutes. For 1-inch thick meat, roast about 6 minutes to a side.
Let the meat stand for 7 minutes before slicing. Drain marinade into a small saucepan. Add water and BOIL several minutes. Add butter. Transfer the meat to a cutting board and very thinly slice at an angle enough to serve everyone. Place uncut London Broil and slices on a serving platter. Reheat sauce and pour over all the meat.
This can also be broiled: place meat on a rack over a broiling pan 4 inches from the heat and cook 5 minutes to a side for 1 inch thick. For 1-1/2 inches thick, broil 5 minutes to a side, turn broiler off, and turn oven down to 350. Leave in oven 3 minutes more. (I’ve done this, works great.)
She also says, “This is an excellent two-meal dish. Buy a steak large enough so that 60 percent will feed your family for the first meal. For the second meal, use the rest sliced thinly with all the remaining sauce. Add a large carton of sour cream and 1/2 pound sliced mushrooms for a marvelous stroganoff.”
Copyright: 1997 Shirley O. Corriher
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