posted on October 28, 2013 08:00
There's nothing like a nice hot meal to come home to on these chilly nights. Look no further than this hearty beef, squash and Brussels sprouts combo to jump start your fall dinner menu. It couldn't be easier, faster to prepare or more delicious. Look for the beef eye round in the specialty meat case. Heinen's butchers have done all the work for you.
Stuffed Beef Round Steak with Orange Spaghetti Squash and Bacony Brussels Sprouts
Start to finish: 20 minutes
Hands on time: 10 minutes
4 slices bacon
12 oz steamed Brussels sprouts from the to-go case, halved if small, quartered if large
1 tablespoon vegetable oil
4 slices beef eye round steak stuffed with broccoli and mushrooms from specialty meat case
Salt and freshly ground black pepper
1 small onion, diced
3/4 cup chicken broth
1 1/4 lb spaghetti squash with orange marmalade from the to-go case
Heat a large skillet over medium-high heat and cook the bacon until crispy. Transfer the bacon to a plate and add the Brussels sprouts to the hot fat in the pan. Saute the sprouts for about 3 minutes or until they’ve browned lightly. Transfer the sprouts to the plate with the bacon.
Add the vegetable oil to the hot pan and season the meat with salt and pepper. Brown the meat for about 2 minutes per side. Add the onion and sauté for about 1 minute or until it begins to soften. Add the broth and bring the mixture to a simmer scraping up any brown bits on the bottom of the pan. Cover and cook for 10 minutes on low.
Nestle the spaghetti squash and sprouts into the liquid and around the meat in the pan. Crumble the bacon over the top, cover, raise the heat to medium and cook another 3 or 4 minutes or until the vegetables are hot. Taste and season with more salt and pepper if it needs it. Cut the strings from the beef rounds before serving.
Serve on heated plates.
Download Recipe PDF | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.