Hamburger Steak with Asparagus & Carrots

I grew up eating hamburger steak pretty often as a kid, but nowadays I don't make it enough. Every time that I do, Hubs & I agree that I should more. It is so good, super quick & easy, & totally fulfills a burger craving while sparing all the carbs. And it goes with really any vegetables. All around win.

Start by seasoning the hamburger meat with Montreal steak seasoning and Worchershire sauce then forming it into patties. Cook in a cast iron skillet for best results over medium-high heat for 5 minutes each side. If it starts smoking a lot turn it down to medium. Smash the burgers with a spatula once as soon as you flip it. Set them aside but don't clean the cast iron.

Add the mushrooms and onions to the cast iron with just a small dollop of butter. Cook over medium heat, stirring occasionally, for about 20 minutes. As the mushrooms release their juices, make sure to scrap up all the browned bits from bottom of the pan because that is where all the flavor is. When everything is nice and caramelized, add the meat back to the cast iron to warm them up.

Once you start cooking the mushrooms and onions, get the rest of the veggies roasting. To know where to cut the asparagus, bend one and where it breaks is where to cut the rest of them. Spread the asparagus on one side of a baking sheet and the carrots on another. Drizzle both with olive oil and season with salt and pepper. Roast in a 400 degree oven for 15 minute, stirring once halfway.

All together this entire meal takes less than 30 minutes to prepare making it a perfect weeknight meal. Smother the hamburger steaks with onions & mushrooms and serve with the other veggies on the side. You could always omit the onions and/or mushrooms for those who do not like them. 

Hamburger Steak with Asparagus and Carrots 

2-4 servings, 250-425 calories per serving

5 minutes prep, 25 minutes cooking time

• 1 lb lean ground beef 
• 8 oz. mushrooms, sliced
• 1 small yellow onion
• 1-2 tbspWorcheshire sauce
• 1-2 tsp Montreal seasoning
• 1 cup baby carrots 
• 1 lb. asparagus 
• 1-2 tbsp olive oil
• salt & pepper to taste

Grits and Grillades

I wanted to make something reminiscent of our recent New Orleans trip (which was full of amazing food) and the first meal I ate there was Grits and Grillades for brunch on Christmas day. I had never experienced this dish before.but it was a recommendation from our server at the Creole House restaurant. I could not have been happier with this selection. It is tender slow cooked beef in this incredibly flavorful brown gravy with peppers & onions over creamy grits, and it is delicious. So I set out to recreate this rich meal.

Season the beef with creole seasoning then dredge each piece in flour. 

Brown the beef in a cast iron skillet and set aside. 

Saute the trinity (peppers, onions, & celery) in the drippings until soft, 5-10 mins. Add a tbsp of the seasoned flour and stir to coat the vegetables. Cook over medium heat for 3-5 minutes stirring frequently.

Add the garlic and tomato and cook for 5 more mins then deglaze the pan with the red wine getting all of the browned bits. Add the beef broth or base & water, the Worcheshire, and the hot sauce and bring to a boil. Stir in the beef, cover, and reduce heat to simmer. Cook for 1.5-2 hours, stirring occasionally, until meat is fork tender. 

When the meat is almost done, cook the grits according to their package, stirring occasionally. I always use at least half milk (or cream or half & half) in place of water when cooking mine to make them creamier. When the grits are done, remove from the heat and stir in the butter and cream cheese. This kind I used today really is not my favorite but was shockingly my only option that wasn't "instant" or "quick-cooking" so I used it. We much more prefer Trader Joe's grits which have a much larger grit, or Lakeside Stone ground yellow grits. 

Serve the grillades and gravy over the grits and garnish with green onions. All the flavor in this sauce with the tender meat & creamy grits make this one decadent meal to indulge in.

Grits and Grillades 

4 servings, 550 calories per serving

20 mins prep, 2.5 hours cooking time 

• 1.5 lbs thin sliced beef, top round or sirloin
• 1 small or 1/2 large onion
• 2 celery stalks
• 1/2 green bell pepper
• 1/2 yellow, orange, or red bell pepper
• 1 tbsp chopped garlic
• 1 small can diced tomatoes 
• 3 cups beef broth
• creole seasoning 
• all purpose flour
• 2 tbsp hot sauce
• 1 tbsp worcheshire 
• 1-2 bay leaves
• 1/4 cup red wine
• 1 cup grits
• 4 cups milk
• 2 tbsp butter
• 2 tbsp cream cheese