Friday, May 7, 2010
This meal is both delicious, as it is fairly easy to prepare and the only inconvenience would be waiting for the potato to bake because once you have the potato ready, pulling it all together is a matter of seconds.
Of course, one could add a salad to this dinner and that should make it even better. I'm personally thinking of some sliced fennel with grape tomatoes that would just burst into your mouth as you eat them.
1 lb of beef or as much as you think you will need
1 to 2 dashes Chicago steak seasoning
3 TBSP oil
2 medium size baking potatoes
2 TBSP mozzarella cheese
2 TBSP sour cream
salad, if you wish
Preheat the oven to 400 F and cut 2 square pieces of aluminum foil.
Wash the potatoes, pat them dry and prick with a fork for any steam to escape during baking.
Wrap in foil and set the baking timer for 1 hour and 15 minutes.
When you have 5 minutes left of baking, start on your steak.
Do not remove the potatoes from the oven before having the steak ready to serve, as they will not over-bake.
In a non-stick skillet warm up the oil, then add the meat and seasoning
and cook on medium-high for 5 to 10 minutes, depending on how fast the water evaporates and how much meat you are cooking.
Look at how the meat changes appearance as the minutes pass by.
Make sure you constantly stir.
1 minute later...
and a few minutes later....
later...when the meat starts to brow up and pick up all those delicious bits left on the bottom of the skillet.
Now you are ready to plate.
Cut the potato in 2 and top it with mozzarella and sour cream and sprinkle any other seasoning you might like.
Looks delicious !
Posted by Cat at 6:49 AM