Yum. Simple. Tasty. That's what this recipe is. I pulled this recipe out of Cuisine at Home, which is one of my FAVORITE magazines. Enjoy!
Pork Cutlets Diane
Makes 8 cutlets
- 3/4 c chicken broth
- 1/4 c onion, chopped
- 2 garlic cloves
- 2 T Brandy (optional- but recommended)
- 1 T Dijon mustard
- 1 T Worcestershire Sauce
- 1 T Tomato Sauce
- 1 lb pork tenderloin, trimmed and cut at an angle into 8 slices (2 oz each)
- Salt and pepper
- 2 T vegetable oil
Blend the broth, onion, garlic, brandy, mustard, Worcestershire and tomato paste in a food processor or blender until onion is minced.
Season pork slices with salt and pepper. Heat oil in a large sauté pan over high. Add cutlets and sear 2-3 minutes per side, or until browned. Remove pork from the pan and keep warm.
Add the broth mixture to the pan, scraping up any brown bits. Bring to a boil and simmer 3 minutes or until slightly thickened. Return pork to the pan along with any drippings, simmer to warm through. Season to taste. Serve cutlets with sauce spooned over the cutlets.
I've been kicking through my recipe bowl as I've been doing 3 recipes a week. Its amazing how much stuff I already have on hand in my kitchen and so doesn't require too much to purchase at the store. I've been taking a weekly trip to buy what's needed for the three recipes. Averaging $50 for all three recipes...that's not bad. Not to mention if I actually take the left overs...which I'm working on.
This week on the menu we have:
Fettuccine with Sausage, Garlic and Mushrooms
Kung Pao Chicken
Orange Cashew chicken....mmmmm
So this past week I made:
Roast Chicken with Olive Relish
Indonesian Beef and Pasta
Chicken Stew with Biscuits
The ONLY one that was worth saving was the Indonesian beef and pasta. The other two were, well, not quite right.
The Chicken Stew with Biscuits...Ick. I'm accustomed to the "stew" part to be something of a gravy. This particular recipe had me using jarred Alfredo sauce (which I'm not a fan of) as the gravy. It just didn't mix with the chicken.
The Roast chicken with olive relish, it was just okay. I love me some good olive relish (aka tapanade) but I like it on a hard piece of crusty bread.
Indonesian Beef and Pasta
Serves:4
- 1.25 lb boneless beef top sirloin; sliced
- 5T teriyaki sauce, divided
- 2T creamy peanut butter
- 1T Water
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp ground ginger
- 6 oz spaghetti
- 2 T Vvgetable oil
- 1/2 cucumber; seeded and chopped
Cut steak into 1/8 inch strips; place in shallow baking dish. Add 2 T teriyaki sauce and to coat evenly. Set aside.
In small bowl, combine remaining 3 T of teriyaki sauce, peanut butter, water, red pepper flakes, and ginger. Set aside.
Cook spaghetti according to package. In medium bowl, toss spaghetti with peanut butter mixture to coat well.
In large nonstick skillet or wok over medium-high heat, heat oil until hot. Add beef, half at a time; stir fry 1-2 minutes. Add cooked beef to pasta; toss lightly to combine.
Sprinkle with chopped cucumbers.