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I have a pice of thin cut sirloin steak, which I intend to season, dredge, skillet sear and finsh cook in oinion gravy. Would it be adviseable to tenderize (hammer) the steak first ?

I want to duplicate my late mothers skillet steak and onions. She used several pieces of steak, I guess thin cut sirloin would work or round, about 3" squarish. The steak and the chopped onion were cooked in a skillet and when finished it was in an almost black tasty gravy. I guess she added...

I enjoy oven roasted red potatoes, I coat the pieces with olive oil and then shake every spice and pepper in the cabinet onto the individual cubes. I cook on a cookie sheet at 400 for 20 mins then turn each one and cook for another 20 mins. Problem, the outside is nicely baked but the inside is...

I have no interest in starting from scratch on a sphagetti sauce, I just need to add onion, mushroom and ground meat to a store bought bottle of sauce. To that end, does anyone have a reccomendation for the 'tartiest', tomato sharp bottled sauce with a strong marinara bite?

I find lots of receipes for pot roast etc, but I want to cook a straight carvery type roast in the oven, which will be medium with a black crusty outside. I would also like to surround it with potatoes and carrots. I know that I have to season with salt and pepper, but other than that ...

I make a thick sphagetti sauce using ground meat and onions added to a Ragu bottled sauce (plus a little red pepper, Worcester sauce, brown sugar and tomato paste). However, I now find it very bland and eating it is just like spooning down oatmeal. I would like it to have a sharp, biting...