This recipe came about because of a foodtv "30 Minute Meals" episode that featured a chicken pot pie made along these lines. I just took the recipe and changed it to meet our taste. Very tasty.....great comfort food.
Cooking for one is often an adventure. Either you make the full recipe and eat the same dish for days, or you end up making sandwiches and eat them standing over the sink. :( Freezing leftovers would seem to be the obvious answer, but sometimes one needs an old-fashioned comfort food meal that doesn't need to be defrosted! This recipe serves 2, or serves 1 with planned-overs for the next day's lunch.
This is a little lighter that traditional Chateaubriand in that I use light margarine instead of butter. I also use a more traditional sauce than the creamy béarnaise a lot more modern recipes call for, although I substitute cognac for the white wine used in traditional Sauce Chateaubriand.
This is a tasty roast for 2 or even 1.
It is just me at home so I cut my roast in half. Will feast on this roast with some heavenly mashed potatoes covered in gravy and a nice veggie to go with it. With the leftovers...well I will saute up some mushrooms to add to the gravy, cube the left over roast to add along with it....and then serve over noodles or rice. I will have another meal for another day without much preparation for it.
This is similar to Hamburger Stroganoff. I was at the grocery store yesterday and was going through their 3 marked down items carts. I found some cans of "Campbell's Beefy Mushroom Soup" in one of them. I have never seen that kind of soup before. I grabbed a couple of cans of it, figuring that I could come up with a recipe to use one of them them in. Even though there is some beef in the soup, I still used it with hamburger. This is very easy to make. It's more like a Stroganoff without added mushrooms. I am allergic to black pepper, so I don't add it to my recipes. Use however much you want to. You can use more onion and garlic if you want to. Prep time and cook time are appx.
A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth