Rachael Ray's 30-Minute Get Real Meals (22 page)

This meat and spinach casserole hits the same flavor notes as lasagna, hold the noodles: No-sagna Lasagna! Serve it with a simple salad of mixed greens.

4
SERVINGS

MEATBALLS

SPINACH

Preheat the broiler.

Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the
Parmigiano or Romano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined yet not overmixed. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes. Scoot the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.

Heat a medium-size skillet over medium-high heat with the EVOO. Add the onion, salt, and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick. Spread the spinach mixture over the bottom of a baking dish. Top with the meatballs and the tomato sauce. Top that with the shredded provolone or Italian four-cheese blend. Place under the preheated broiler about 6 inches from the heat to melt and evenly brown the cheese, about 3 minutes.

Remove the no-sagna from the broiler and garnish with lots of torn or shredded basil.

If you are looking to save a few bucks and a little time, you can buy 2 pounds of pepper steak strips and cut that into bite-size pieces. The beef won’t be quite as tender but the flavor will be great.

4
SERVINGS

Fill a large skillet with 1 inch of water. Place the skillet over high heat and bring to a boil for the cauliflower “noodles.”

Preheat a large skillet with 2 tablespoons of the vegetable oil (twice around the pan) over high heat. You will be searing the meat in this pan, so you want it to be screaming hot.

Thinly slice the meat and cut into 2-inch-long very thin strips. Season the meat with salt and pepper and add to the hot oil, spreading the meat out in an even layer. Sear the meat, caramelizing it, for about 2 minutes without touching it, then toss and continue to cook for another 2 minutes.

Remove the meat from the pan and reserve on a plate. Reduce heat on the burner to medium low. Cool the pan for a minute, then add 2 tablespoons of the butter to the skillet, melt, and add half of the sliced onion. Cook for 2 to 3 minutes, then add the flour, stirring to distribute. Cook the flour for 30 seconds. Whisk in the beef consommé and the Dijon mustard and turn the heat down to low, gently simmering for 10 minutes.

While the stroganoff sauce is cooking, prepare the cauliflower “noodles”: With a paring knife, remove the stem of the cauliflower, trying to keep the head intact. With the cut side down on the cutting board, slice the cauliflower into ¼-inch-thick slices. Stack those slices and cut them in half, lengthwise. Add some salt and the cauliflower “noodles” to the skillet with the boiling water. Cook for 2 minutes. Drain the cauliflower in a colander. Return the pan to the heat and add the remaining 2 tablespoons of vegetable oil, the remaining onion, salt, and pepper; cook for 1 minute.

Add the cauliflower and chicken stock to the onion, stir to coat, and cook for 3 minutes, or until the cauliflower is tender. Turn the heat off and add the remaining 3 tablespoons of butter and ½ cup of the chopped parsley. Toss to coat and reserve while you finish off the stroganoff.

Add the meat back to the pan with the stroganoff sauce. Add the sour cream, stirring to combine. Turn the heat back up to medium high and simmer for 2 to 3 minutes, to finish cooking the meat. Taste the dish, checking for seasoning, and arrange the beef stroganoff on a bed of the cauliflower “noodles.” Garnish with the remaining ¼ cup chopped parsley and the chopped cornichons.

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SERVINGS

Place the cauliflower in a medium shallow pot or pan. Add the stock, cover, and place the pot over high heat. When the liquid boils, reduce the heat to medium low and simmer, covered, for 8 minutes. Start the steak (see below) while the cauliflower cooks. After 8 minutes, remove the cover, raise the heat to medium high, and allow the broth and vegetable juices to reduce by half, 1 to 2 minutes. Add 2 tablespoons of the butter and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with salt, pepper, and nutmeg to taste.

Turn the broiler on. Brush the meat with Worcestershire and season with salt and pepper. Broil the steak on the top rack for 6 minutes on each side, for medium-rare to medium doneness.

While the steak and cauliflower cook, heat a second large skillet over medium-high heat. Add the oil and the ham. Sear the ham and caramelize at edges, 2 minutes.

Add the chard and wilt the greens into the pan, then season with salt, pepper, and a dash of nutmeg, if you like. Cook 5 to 7 minutes more, turning frequently with tongs, then add the vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning, and transfer to a serving dish.

Remove the meat from the broiler and let it rest 5 minutes under a foil tent.

Place a small skillet over medium heat. Melt the remaining 2 tablespoons of butter, add the shallot, and cook for 2 minutes, then whisk in the flour and cook for 1 minute. Add the beef stock to the pan and bring to a bubble. Reduce the stock for 2 minutes, then add the steak sauce and black pepper, to taste.

Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree of thinness will determine how tender it is to cut and chew, so make sure the carving knife is sharp—the thinner the better!

Serve the sliced steak with the steak sauce gravy all over it and the smashed cauliflower and red chard with ham piled up alongside the meat.