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Old 04-10-2006, 04:23 PM   #11
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So brown the meat (should I coat in flour first?) I don't.
Deglaze with a couple cups liquid - ya think 1 cup red wine and 1 cup consomme? Sounds perfect
Add shrooms and peppers
Cover? Yes cook for how long? Um...couple of hours? When is supper?
when do I add paste? After you deglaze, when you put the other liquid in.

Did I answer all your questions? I think your supper sounds delicious Michelemarie. Can I come over? LOL. We're going to be eating on the run tonight. Both girls have dance rehearsal for their competition then we have to race back across the city to youngest daughters ball practice. WHEW!
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Old 04-10-2006, 04:31 PM   #12
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Alix, thank you so much for your advice -I'm going to cook right now!!!! Girlfriend, it would be great to have you for dinner!! Swing by around 5:30 pm - then off to dance you go! It's a busy night for you, I'll do the dishes!
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Old 04-10-2006, 04:41 PM   #13
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You know...one of these days you are going to hear a knock on your door and I'll be standing there with a bottle of wine and an overnight bag! LOL
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Old 04-10-2006, 04:57 PM   #14
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I got a guest room that is calling your name!
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Old 04-10-2006, 08:51 PM   #15
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WOOHOO!!!!
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Old 04-10-2006, 09:07 PM   #16
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If you have cheese you could do sandwiches. I love sauteed mushrooms and peppers with any kind of beef on toasted bread with melted cheese. Not fancy at all, but I'm a sucker for the quick 'n easy sometimes.
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Old 04-11-2006, 08:36 AM   #17
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collegecook, thanks for the idea. I will have to try that next time. I had already made the roundsteak the way Alix described. It was scrumptious - try it!
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Old 04-11-2006, 08:48 AM   #18
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Quote:
Originally Posted by Michelemarie
Thanks for the fajita idea Alix, but I don't have any tortillas
Ugh.. I am always late!! Here's what we do for a homemade tortilla. It is easy, versatile and delicious!!

3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup lard, preferably, but olive oil can be used, too.
(approx.) 1 cup warm water but not boiling

Combine the flour, salt, and lard (or oil) in a large bowl and mix together until crumbly, as for pie dough. Add water (gradually, testing the texture as you go) and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Divide the dough into 12 equal portions. Roll each portion to make a ball. On a lightly floured surface, roll out each ball into a circle, about 20cm or 8inches.
Toast the flour tortillas, heat a heavy skillet or griddle over high heat. Place a tortilla and cook on both side until slightly puffed and speckled brown, but still soft enough to fold (whole procedure should take about a minute). Remove and continue until all the flour tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.
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Old 04-11-2006, 02:08 PM   #19
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another late entry.

pound out the steaks so they are pretty thin, like when making brasciole like amber suggested.

crush a coupla cloves of garlic, toast quickly in a little evoo, blend into butter with some chopped parsley. spread the butter on one side of the flattened steak. place a few spears of asparagus on the butter, roll and tie. sear in a skillet or on a grill , finish in the oven or in a closed grill on low.

reduce some wine, add and add some of the garlic butter to make a sauce to go with it.


edited:oops, i just realized you have peppers and shrooms. well, slice them long and thin and use them in place of the asparagus.
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Old 04-11-2006, 09:50 PM   #20
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Urmaniac, thank you so much for that recipe. DH will love it.

Buckytom, that sounds wonderful. I may have to go buy more roundsteak while it is still on sale and do it again! Reduce the wine - uh, how long? Also, how long to finish it in the oven?
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