Or, I mean, an excuse to drink some wine.
Well I mean I don't drink drink wine, I just sip it here and there right now.
Ok, I mean the closest I get to an alcoholic beverage these days is when it's cooked down and boiled off and flavoring my ground beef. Sigh.
I might not have to tell you that my desire for margaritas this weekend will be twice as fierce as normal. I'm prepared to live vicariously through you people via sombrero and a little salted-rim action, but there's only so much guacamole and chips a girl with a bun in the oven can house in substitute. I know, who would have thought there'd be a limit? Trust that there is.
I am trying hard to see the forest for the trees lately, but sometimes it's hard. Sometimes my work day is long and stressful. Sometimes I want to insert myself into an episode of Mad Men and pretend it's 1955 and Don Draper is doing the pouring. But I also really don't want to give birth to a deformed child, so there's that.
Gosh, why do I say these things? I promise I'm going to be a good mother. Don't be worried.
I recently made this delicious and different version of meatloaf topped off with sauteed onions and simmered in a red wine sauce. It made me excited to open a bottle of red again, and it didn't disappoint. Very little goes into the making of these little french onion steaks besides fresh herbs and some salt and pepper. And who can say no to stovetop meatloaf simmered in red wine, beef broth, tomatoes and onions? It's just so easy and so delicious. I served this with long-grain brown rice and steamed asparagus. You should do it.
And if the overwhelming desire to sample your ingredients hits as you cook, let's be friends. Swigs happen.
French Onion Steaks
Red Wine Sauce
Red Wine Sauce
Adapted from Cuisine At Home
1 lb ground sirloin (I used 90% lean)
1/4 c fresh parsley, chopped fine
2 tbs scallions, chopped fine
2 tbs all-purpose flour
1 tbs extra virgin olive oil
2 c onion, sliced vertically
1 tsp sugar
1 tbs minced garlic
1 tbs tomato paste
2 c low-sodium, fat-free beef broth
1/4 c dry red wine
1/2 tsp dried thyme
Additional parsley for garnish (optional)
Combine the ground beef, parsley, scallions, and salt/pepper in a medium bowl. Divide the mixture evenly into 4 portions, and shape each into 3/4-inch to 1-inch thick oval patties. Place the flour in a shallow dish, and dredge each patty in the flour. Reserve 1 tsp of the flour.
Heat the oil in a large saute pan or skillet over medium-high heat. Add the patties and cook for 3 minutes per side, or until browned. Remove from the pan and set aside.
Add the onions and sugar to the hot pan, and saute for 5 minutes, stirring often. Stir in the garlic and tomato paste, and saute until the paste begins to brown, about 1 minute. Sprinkle the mixture with the reserved flour, and cook an additional minute. Stir in the broth, wine, and thyme.
Return the meat to the pan, and bring the sauce to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes.