BEEF BOLOGNESE WITH LINGUINE RECIPE: HOW TO MAKE IT
After much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of guests. —Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 00 minutes
Prep Time 30 minutes
Cook Time 03 hours 30 minutes
Yield 18 servings.
Number Of Ingredients 20
Steps:
- In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef., In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef., Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking., Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.
Nutrition Facts : Calories 269 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 938mg sodium, CarbohydrateContent 17g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 20g protein.
CHICKEN-FRIED STEAKS RECIPE: HOW TO MAKE IT
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. —Denice Louk, Garnett, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
Nutrition Facts : Calories 537 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 186mg cholesterol, SodiumContent 865mg sodium, CarbohydrateContent 64g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 43g protein.
More about "beef drippings substitute recipes"
BEEF BOLOGNESE WITH LINGUINE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 04 hours 00 minutes
Category Dinner
Cuisine Europe, Italian
Calories 269 calories per serving
- In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef., In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef., Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking., Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.
CHICKEN-FRIED STEAKS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 537 calories per serving
- In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
BEEF BOLOGNESE WITH LINGUINE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 04 hours 00 minutes
Category Dinner
Cuisine Europe, Italian
Calories 269 calories per serving
- In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef., In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef., Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking., Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.
CHICKEN-FRIED STEAKS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 537 calories per serving
- In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
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