Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Beef Patties with Mustard Cream Sauce- Low Carbs

Low Carb Beef Recipes 
Yield: 6 servings

2 pounds ground beef
1 tablespoon butter
1 tablespoon olive oil
2 green onions, chopped
2 garlic cloves, minced
1/4 pound mushrooms, sliced
Salt and pepper, to taste

Mustard Cream Sauce:
2/3 cup white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
2 tomatoes, peeled and chopped
2 tablespoons capers

Shape beef into 6 oval patties. Melt butter in large
skillet and add oil. Heat until foaming. Add green
onions and sauté µntil softened; stir in garlic and
sauté ¦or 30 seconds. Add beef patties and cook to
desired degree of doneness. Season with salt and
pepper. Set beef patties aside to keep warm on a hot
platter.

In same skillet, sauté ­ushrooms until limp and add to
the warm beef patties.

To prepare Mustard Cream Sauce, deglaze pan with dry
white wine. Reduce volume by half. Add Dijon mustard,
heavy cream, tomato and capers. Heat slowly until hot
but do not boil.

Pour Mustard Cream Sauce over beef and mushrooms.
Sprinkle parsley over top to garnish, if desired.
 

Here is a really peculiar Google result. 

A webring (one of the most popular webrings on webring.com) which is about Little Rascals is showing up for searches for Famous Recipes simply because the ring owner and hence the ring hub is a famous recipes site.

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October 9, 2007 Posted by | Beef, Beef Recipes, Cooking, Cooking and Food, Dinner, Family, Famous Recipes, Food, Ingredients, Recipe, Recipes | , , , , , , , , , , | Leave a comment

Grilled Peppers & Zucchini Salad with Mint Onion Relish

2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste

Grill peppers (or roast in 400° oven) until skin is chared and blistered.
Place peppers in a bowl and cover with foil to steam skins to help peel.
Remove skins. Peel and remove seeds and ribs.
You should be left with only the roasted meat of the peppers. Cut flesh into
3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt
and pepper. Grill in two different positions to give proper grill marks, a
crisscross effect. Repeat on flip side In a 10″ pan, heat oil and sauté
minced onions until translucent approximately four minutes. Add sugar and
water and season with salt & pepper. Cook until onion mixture is almost dry.
Allow to cool, add
chopped mint. Mix peppers with relish and add lemon dressing. Adjust
seasoning with salt & pepper. Shingle grilled zucchini on platter
and top with peppers

October 9, 2007 Posted by | Dinner, Famous Recipes, Lunch, Meatless Recipes, Recipe, Recipes, Salad Recipes | Leave a comment