Most dinner recipes are for two or four. It’s too much food for one person. Making extra is fine at times (especially for soup or chili), but extra servings aren’t always ideal. These dinner recipes for one person make just enough for a single serving.
No leftovers. No fussing. And every recipe has links to similar recipes (so that you have ideas for the rest of the package of chicken, the carton of eggs, or the eggplant you bought. I, for one, hate having food go bad because it didn’t get used.
Need something simple, yet elegant for dinner? This feta brined roast chicken is easy to make, but looks like something from a fancy restaurant. Brine the chicken, let it sit overnight, and then mix a few ingredients together and bake.
The brine helps infuse the chicken with flavor, and (as a bonus) keeps it from drying out. It works just like the brine for a turkey, except this will taste much better! Feta cheese is particularly effective as a brine since it is packed in water, so it’s already moist. Blending it together creates a smooth, creamy brine that penetrates the chicken, keeping it tender and moist, even under high heat. The finished chicken doesn’t have a strong feta taste, but it will be rich, tender, and delicious.
Once the chicken is brined, you create a quick and easy spice rub from lemon zest, pepper, and oregano, blend that together, and spread it all over the chicken. The feta cheese adds salty savor, the lemon a hint of tartness, and the oregano and spinach give the dish a fresh, bright flavor. The original dish called for arugula, but I’m not a fan, so I used spinach instead.
Taking the chicken out early before you cook it helps it dry out and allows the skin to become crisper when the chicken is roasted.
Huddled up in the cold? Want dinner that’s both comforting and easy? Kielbasa with Sauerkraut and Apples is just the thing. It’s filling, it’s quick, and it’s dinner all by itself. All in one pot. Some say this dish is German, others call it Polish. Whichever, it’s delicious!
I adapted this recipe from one I found online. That recipe called for first cooking the kielbasa on a grill, then putting them in the oven, while starting the onions on the stove, and making the rest of the recipe. That would leave you with a grill, a baking sheet, and a frying pan to clean. No! No! No! Not doing that way.
Plus, it’s too cold to grill anything here. Even if I had a grill. This way is much easier.
My version only uses a single pan. And, it’s ready in about 20 minutes. Much better!
The kielbasa makes this dish filling, while the sauerkraut adds a little bite. Cooking it mellows out the sharpness (a bit like cooking onions or garlic), and the apples give it a bit of sweetness and balance the richness of the sausage and the sourness of the kraut. The honey mustard horseradish sauce is also sweet/spicy so it complements the rest of the dish perfectly.
Use apples that are slightly tart (I had Crimson Topaz, but a tart apple such as Granny Smith would work fine).
I just learned to cook this Jewish chicken curry chitarnee recipe recently from an online cooking friend Azlin Bloor.It’s (to the best of her knowledge) a Sephardic Jewish recipe, but it doesn’t have the usual flavor or ingredients we tend to associate with “Jewish” cooking in America. Here “Jewish” cooking is usually Ashkenasi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.
Ashkenasi food is generally flavorful, but the spiciest ingredients are onions and garlic.Not too many chilis! And definitely no cardamom. But Jewish people are part of every continent’s and every country’s population.So, local recipes get adopted, and adapted (if needed) to make them conform to the dietary rules (for those that follow them). Pork gets replaced by chicken, oil is used with meat instead of butter, and so on. And voilà, some local Indian dish gets transformed into Jewish chicken curry chitarnee.
This recipe, for example, has a bit more snap than standard Ashkenaski fare. It’s not super-spicy though.There’s onion, garlic, ginger, mild chilis, and cardamom. The garlic, onion, and ginger get cooked down slowly so they become more sweet and mellow than sharp.The cardamom is aromatic and herbal rather than strong or spicy. Lots of fresh lemon juice and some white wine vinegar add a piquant tang.
Azlin suggested a variation on this recipe to make it vegetarian, by replacing the chicken with bell peppers, eggplant and potatoes.
I didn’t want to make it fully vegetarian (though you certainly can if you want).But, I thought, well why not just add potatoes to the chicken version. Then it’s a one pot dinner. That way, there’s no extra rice to make on the side and it will all cook in the same pot in the same amount of time. Fewer pots to clean is always a good thing!
Not your usual "Ashkenasi" fare, this dish has onion, garlic, ginger, and cardamom. It's fragrant, and mellow, not spicy since the onions cook slowly. Easy to make too. Once everything is in the pot, you can leave it alone to cook.
1 tsp vegetable oil
1 onion, sliced
1 pinch sugar
1 clove garlic, peeled and minced
1 small piece (about 1/3 inch) fresh ginger, peeled and minced
1 jalapeño pepper, seeded, and cut into large chunks
1/2 tsp turmeric powder
1/2 tsp ground coriander
1/3 tsp cumin
pinch red pepper flakes
2 green cardamom pods
1 large chicken thigh
1 potato, cut up into chunks (you can peel it or scrub it and leave the peel on)
1 cup chopped tomatoes in puree
2 1/2 tsp fresh lemon juice (divided in half)
1 tsp white wine vinegar
salt and pepper to taste
Start by heating the oil in a deep frying pan, or dutch oven on medium heat. Then add the onions and the sugar. Cook until the onions start to wilt and soften, about three minutes.
Now add the garlic, ginger, and the rest of the spices and cook that for half a minute.
Put the chicken in the pan and turn it over a few times so that it gets thoroughly coated with the spices and the onions. Cook it for a minute or two.
Add the potato pieces, tomatoes, vinegar and 1 1/4 tsp of the lemon juice. Bring the chicken mixture to a boil. Once it starts to boil, lower the heat, put a cover on the pot, and simmer for 40 minutes. The chicken and the potatoes should be soft and tender by then. Test with a knife to make sure it’s all cooked through.
Remove the pan from the heat and set aside on a cutting board. Add the remaining lemon juice and stir to combine it with the rest of the sauce. Remove the cardamom pods and serve.
Note: You might want to put the cardamom pods in a tea ball (or cheesecloth) to make it easier to fish them out when you're ready to serve.
Tools and Ingredients for Jewish Chicken Curry Chitarnee
Garam Masala is a blend of warm, aromatic spices that gives a great flavor punch to many recipes. It’s not spicy though. It’s made with nutmeg, coriander, cumin, cloves, and seven other spices. It’s great on eggs, chicken, or to make your own chai (spiced tea). You can also add it to desserts (think pumpkin spice with a bit more flair), or hot drinks.
I confess when I first heard of cardamom I thought it would be spicy and overpowering. It isn’t! Instead, it adds an aromatic, slightly minty, herbal flavor to your food. Put it in your coffee as a “sweetener” without sugar. Or add it to dessert recipes (I’m thinking it would be great in a pear tart). Or toss one or two pods in with your rice for a flavor boost.
This is technically supposed to be used for brewing tea. However, I find they’re great for cooking. Trying to fish out a bay leaf is a pain.
With the tea ball, instead of splashing through a pan of chicken, or a pot of soup to find a bay leaf, cardamom pods, or whole cloves you aren’t going to eat, put them in a tea ball, and drop that into the pan, and hook the end on the side of the pot. That way, the spices are easy to remove, and you don’t have to worry about biting down on a clove!
These Turkish lamb burgers are flavorful, filling, and just a little bit messy, so keep plenty of napkins handy. It’s worth the mess though. The burgers are rich from lamb, slightly salty from the feta and spicy/warm from cumin and garlic. Adding mint to both the burgers and the yogurt cucumber sauce adds a fresh, cool flavor to balance out the spices.
I adapted this recipe from one I found online so long ago I can’t remember where I found it. It does require a bit of pre-planning, since the meat mixture has to sit for a while for the flavors to blend. So, it’s probably best for a weekend, rather than a Tuesday dinner. However, once that’s done, the rest of the recipe comes together pretty quickly. And, it’s practically a meal all by itself.
Make the meat mixture for the burgers first, let it sit overnight or a few hours in the fridge, and then make the cucumber yogurt sauce while the burgers are cooking.
I did make this for two servings, rather than one, because half an egg isn’t so bad, but a quarter of an egg is ridiculous, even for me.
How to get half an egg, you ask? What you do is break the egg, beat it lightly, and then pour half of it out into a separate container. You should end up with about 3 1/4 T of egg total. Use half that for the burgers, or approximately 1 2/3 T (5 teaspoons). Save the rest of the egg to make a cherry tomato basil frittata or a spinach and feta omelette in a day or two. Don’t worry if it’s not exact, we’re not baking!
I broiled the burgers in my toaster oven, and put the pita on top for a minute or so to warm it up. If you have a grill, you could use that instead.
Serve the burgers in pita bread topped with the yogurt dill sauce, then add garnishes to suit your taste.
Rich, savory and full of sweet/salty and warm spices, plus a jolt of mint to cool it all down.
1/2 lb. ground lamb
2 1/2 T (which is 7 1/2 tsp) bread crumbs
1/2 egg, beaten lightly
1/3 C onion, minced
1/2 tsp garlic, minced (about one small clove)
2 oz. feta cheese, crumbled
1/3 tsp dried oregano
1 T fresh mint
1 tsp cumin
2 tsp lemon juice
generous pinch salt
generous pinch pepper
Yogurt Dill Sauce
1/3 C Greek yogurt
1/3 C diced cucumber
1/3 tsp dried dill
2/3 tsp fresh mint
salt and pepper to taste
Get a medium size bowl and add all the burger ingredients together. Mix it all thoroughly. It's best to use your hands for this (like a meatloaf) until all the ingredients are completely incorporated.
Refrigerate the mixture for a few hours, or overnight for better flavor.
Preheat your toaster oven to broil.
Separate the meat mixture into two patties and brush lightly with olive oil on both sides.
Cook for about 4 minutes, turn patties over, and then cook another 4 minutes until lamb is medium. When the burgers are nearly done (about 7 minutes in), put the pitas on top of the hot toaster oven to warm.
Yogurt Cucumber Sauce
While the lamb is cooking, make the sauce by combining all the ingredients together in a small bowl.
Place the burgers in the pita and top with the sauce.
Note that the prep and cooking time are short, but you'll need inactive time of a few hours. If you have a grill, you can use that to cook the burgers, rather than the toaster oven.
Turkish Lamb Burgers Substitutions and Variations
Garnish with some extra crumbled feta cheese
Top with thinly sliced red onions
Add sliced tomatoes and extra chopped cucumber on top of your lamb burger
Make the burgers with half lamb and half ground turkey (use dark meat if you can find it); or if you don’t like lamb, just use the turkey
I spotted this wonderful merguez sausage (spicy sausage made with lamb) while shopping online and then went looking for some ideas on what to do with it. I found a lamb merguez tagine recipe but I had no squash, no chickpeas and no couscous (also no tagine, but a saucepan fixed that).Time to adapt and improvise! I’m calling it lamb merguez sausage with rice and vegetables.
First I replaced the couscous with rice.Then, instead of squash or zucchini (which I didn’t have, and didn’t think ideal with the lamb anyway) I used the rest of a white eggplant I already had at hand. I am a firm believer in using what you have whenever possible (especially with all those steps, I’m not going up and down for one can or two items)!
The result was this delicious lamb merguez sausage with rice and vegetables. It only takes about 35 or 40 minutes to cook. Plus, I reduced the original three pots to only two (one for the rice and another for the lamb and veggies). I wasn’t going to clean three pots!Not to mention, the ingredients are now in the order you use them.
If you’re not familiar with merguez sausage, it’s a bit spicy, but not overwhelmingly so. It’s flavored with chili peppers and cumin, but that’s tempered by the cinnamon, coriander, onions, and garlic, which mellow as you simmer them. The richness of the eggplant and the sweet carrots also make an excellent foil for the spicy lamb.
A hint of Morocco without leaving your kitchen. The colorful vegetables and warm spices make a wonderful foil for the spicy lamb sausage.
1/4 C rice
1/2 cup water
Salt to taste
1 T olive oil
1/4 tsp cinnamon
1 pinch coriander
1/4 tsp paprika
1/2 tsp cumin
1 pinch turmeric
1 generous squeeze lemon juice (about 1 tsp)
4-5 green olives
1 clove garlic, sliced
1/4 onion, sliced
1 lamb Merguez sausage, cut in chunks
1/2 C chicken stock
1/2 tsp flour
1 carrot, peeled and cut in chunks
1/4 cup eggplant, cut in chunks
1 heaping T raisins
First get the rice started. Boil the water first, then add the rice.
Heat the oil in a medium saucepan on medium heat. Once it’s hot, add the cinnamon, coriander, paprika, cumin, and turmeric. Let the mixture cook for a few seconds.
Add the lemon juice, fennel, garlic, onion, and green olives, and cook on medium, about 10 minutes, until the vegetables start to soften.
Add the sausage to the pot, and cook 5 minutes to brown it. Mix in the flour and then add the chicken broth. Let the mixture cook for a few minutes until it starts to simmer (you’ll see bubbling).
Add the carrots, eggplant, and raisins and cook for 15-20 minutes until the carrots are soft, the eggplant browns, and the sausage is fully cooked through.
Serve over the rice.
If you are using brown rice, it will take about 40 minutes to cook once the water boils. White rice needs about 18 minutes. Stir the rice when you add it to the boiling water, and then again right before serving. This will make it fluffier.
Lamb Merguez Sausage with Rice and Vegetables Substitutions and Variations
If you have the chickpeas, add them to the dish
Or substitute some lentils for the eggplant
Try it with couscous instead of the rice
Or serve it over some pasta
If you can’t find the merguez, you can approximate the flavor by using ground lamb, increasing the garlic, cumin, and coriander and adding some harissa or sriracha or chili garlic sauce for kick
Want something quick and easy for dinner with very little cleanup? Salmon in foil packet with potatoes to the rescue! You just slice up the potatoes, chop the tomatoes, and then layer everything into a piece of aluminum foil, folded into a packet. Then just pop it in the oven. When you’re done, just toss the foil . No cleanup!
Since this is cooked in foil, there are no pots to scrub after dinner. I do like cooking, but I’m not that mad about cleaning up afterward, so this is a big bonus as far as I am concerned.
If you can, get the salmon at Trader Joe’s. Their frozen salmon is considerably cheaper than the fresh salmon at the usual market. You will have to defrost it first, but that’s easy enough (just stick it in the fridge in the morning). Other than that, there’s very little effort involved in making this dish. It’s flavorful, it’s one pot (er, foil packet), and it’s an entire dinner in one simple package.
The citrus adds zest, the tomatoes are sweet, and the potatoes are baked right in the package with the salmon. Plus, the foil keeps the salmon from drying out. Because nobody wants to eat hard, dry fish!
I don’t like freshly-cooked tomatoes (even though I love tomato sauce and soup), so I added them at the end. If you don’t have that weird problem, put them in the packet with the rest of the ingredients.
Purists call this dish white ragu pappardelle pasta; others call it white bolognese (which makes the purists mad). The point isn’t the name (it tastes just as good no matter what you call it). And, much as I love tomato sauces, the white sauce is a tasty change from the usual red one.
It starts with onions and carrots, then adds ground beef and sausage, which is simmered gently with porcini mushrooms, white wine, and a touch of cream. Soooo good.
I first made this right after Pesach, when the urge to eat starch (and lots of it) is strong, so I splurged for fresh pappardelle pasta. Being on an involuntary low-carb diet is no fun! Since I was using fresh pasta, it takes less time to cook than the dried version. If you use dried pasta, allow 10 minutes or so to boil the water and another 8 minutes or so to cook the pasta. Fresh pasta only needs a couple of minutes. If you can’t get pappardelle, rigatoni will work fine. You want a substantial pasta with bite (angel hair won’t do here).
The original recipe calls for dried porcini mushrooms, which I didn’t have. So, I substituted fresh ones. If you use the dried version, add the soaking liquid to the sauce instead of the water. The pasta water at the end thickens the sauce (with the starch from the cooked pasta).
I made a few other changes too. As a commenter rightly pointed out, the onions and carrots take different amounts of time to cook, so they shouldn’t be added all at once. First the onions, then the carrots. Also, I never have beef bouillon cubes (the ingredients make me wince) so I used beef stock instead.
White ragu papardelle is a fun and delicious change from the usual red sauce.
2 T olive oil
2 T onion, diced
1 carrot, peeled and cut into small chunks
2-3 porcini mushrooms, sliced
Salt and pepper to taste
1 mild Italian sausage (you can use pork sausage or chicken sausage), chopped up (take the casing off)
1/4 pound ground beef
1/3 cup dry white wine
1/2 C beef stock
3/4 C water
1 1/4 T heavy cream
1/4 pound pappardelle (plus 2 quarts of water to boil the pasta)
2 T freshly ground Parmigiano cheese
Add the oil to a wide, deep frying pan (the wider the better, so there’s more surface area to reduce the liquids faster) on medium-high heat. When the oil is hot, add the diced onion. Cook for a minute.
Then add the carrots, and the mushrooms, and sauté about five minutes or so. The veggies should be slightly tender, but not soft. Add salt and pepper to taste.
Then add the cut up sausage and the ground beef (break up the beef into small pieces, so there are no clumps of meat; you want it distributed throughout the pan). Cook that until the meat is all thoroughly browned.
Add the wine and let the liquid cook down until it is nearly dry. Now add the beef stock and lower the heat from medium-high to medium. Let it simmer (just bubbling) until the stock has practically evaporated and then add the 3/4 cup of water. Let the sauce simmer for about 10 minutes.
Taste it and add more salt and pepper if necessary. The sauce should be slightly runny, (think stroganoff, but Italian).
Take the pan off the stove, away from the heat, and add the cream (folding it into the sauce). Cover the pot to keep it warm.
Put two quarts of water in a medium size saucepan and bring it to a boil. Then add the pasta. Cook 2-3 minutes for fresh pasta, 8-10 for dried. When the pasta is nearly cooked, remove a ladleful of the pasta water and set it aside in a bowl.
Drain the pasta, and return it to the pot you used to cook it. Add the ragu sauce and stir it gently. Add the pasta water you set aside in the last step.
Serve with grated cheese.
Note: if you use dried mushrooms, soak them in the 3/4 C water and add them (and the water you soaked them in) after you add the stock.
White Ragu Papardelle Pasta Substitutions and Variations
Substitute bacon or pancetta for the sausage
Swap ground veal and pork for the beef and sausage
If you like venison or boar, those would work too
Add a few cloves of garlic and top with basil when you serve it
Don’t want sausage or beef? Use ground turkey instead (add a bit more fat to the pan)
This easy and delicious fish in peppery tomato sauce is flavored with garlic, coriander, harissa, and piquant capers, bathed in a slightly spicy tomato sauce. It’s another one of those “Jewish” recipes you may not recognize as Jewish. In America we tend to think of “Ashkenazi” food as Jewish, call it a day, and forget about the Sephardim. This is a terrible mistake, since Sephardic food (Spanish, Middle Eastern, Portuguese, and North African) is spicy, flavorful, and has much more variety than its Eastern European cousins. In fact, one day, I want to skip the Eastern European Passover and have a Sephardic one instead! Goals!
I’ve adapted this recipe from The Book of Jewish Food , which says that fish is considered a symbol of abundance, making it a favorite dish for Friday night (Sabbath) meals. Fish was also popular in Morocco and Italy for weddings, as it was thought to symbolize fruitfulness. For Rosh Hashanah, it was served with the head left on, so Jews would be “ ‘ahead with good deeds and serve as a model of goodness. ’ ” I think this dish certainly fits the bill.
The nice thing is that you don’t have to wait for a holiday or a special occasion to make it. It’s ready in about 25 minutes, so it’s perfect for a weeknight dinner.
If you’re not familiar with harissa, it’s a hot chili garlic sauce used for fish, chicken, and lots of other dishes in North Africa. As I am writing this, it occurs to me that it’s a bit like African sriracha sauce.If you have some, or can get some, use it. If not, a mixture of cayenne and paprika will work just fine.
I also saw another, similar recipe (called chraime) that referred to this as Sephardic “gefilte fish.” Never having been a big fan of gefilte fish, I’ll take this recipe in a New York minute!
The dish will work with any firm fish, such as grouper, red snapper, or cod. I used cod from Trader Joe’s (the frozen fish is inexpensive and good quality). Serve it with rice (as I did), or make it with couscous.
A Sephardic Jewish fish dish that's festive enough for a special occasion, but easy enough for a Tuesday. Works with any firm fish and it's ready in about 25 minutes.
1/2 medium onion (about 1/2 C), chopped
1 T neutral oil, such as canola or sunflower
1 garlic clove, crushed
1/2 tsp harissa or 1/4 tsp paprika plus a generous pinch of cayenne)
2/3 cup crushed tomatoes
Salt to taste
1/4 tsp sugar (depending on how sweet the tomatoes are, you may not need this)
1 1/2 tsp capers (drained and patted dry)
1-2 fish steaks (about 1/2 lb. total)
1 tsp ground coriander (or a sprig of fresh if you have it)
Heat the oil in the frying pan on medium heat. Add the onions and gently cook for a few minutes until they soften and start to turn color (don’t let them burn!). Add the crushed garlic and cook for a minute (until it too starts to change color). Add the harissa (or cayenne/paprika) and stir.
Pour the tomatoes into the pan, then add the salt, sugar, and the drained capers.
Now add the fish steaks and spoon the tomato mixture over them in the pan.
Cover the pan and let it all simmer for 10 minutes. Then remove the lid, and flip the fish over on the other side. Spoon more sauce over it and add the coriander. Put the lid back on the pan and cook for another 5 minutes.
You’ll want to use a larger skillet so you have enough room to turn the pieces of fish over without breaking them.
Fish in Peppery Tomato Sauce Substitutions and Variations
Try sriracha or chili garlic sauce instead of the harissa paste (with a bit more coriander added this is similar to a Tunisian version of this dish)
Use cumin, tomato paste, and both sweet and hot peppers in the sauce
Add olive oil, then the fish, then top that with one or two whole garlic cloves, more salt and pepper, and more coriander, and let it cook on a grill for half an hour (if you like fresh cooked tomatoes, put them under and over the fish
When I was little, everyone served ham with pineapple. That’s good, but I think this apple glazed ham steak is better. There’s an enzyme in pineapple that breaks down protein and tends to make it a bit mushy. Plus you have to get a good pineapple, wonder what to do with the rest of it, or settle for canned. Apples on the other hand, add a touch of sweetness, plus a hint of tartness. It’s less overpoweringly sweet and it complements the salty ham better.
The other good thing about this recipe is that it’s fairly quick. Sauté the ham steak, set it aside, make the apple topping, and you have dinner in about 15-20 minutes.
Score! There are more quick dinner recipes at the bottom of the post.
If you can, get the ham steak from a butcher. The pre-packaged kind tends to be bulked up with water and additives. I’m lucky enough to have a butcher nearby that sells them frozen, so I can buy it and use it when I’m ready.
I made this with brandy, but if you don’t have that, apple cider will work too. For a more intense apple flavor, try it with apple brandy, such as Calvados, or a hard apple cider.
The Brusssels sprouts, by the way, are tossed with some olive oil, seasoned with salt and pepper and then roasted. My new favorite way to eat them!
Great for a quick fall meal, this glazed ham steak takes only a few minutes to make. Best with crispy apples.
1 slice ham steak
1 T butter
1 small apple, sliced
1 tsp brown sugar
1/4 C brandy (or apple cider or apple brandy or a combination)
Put the ham steak in a frying pan large enough to hold it without crowding. Cook the ham until heated through (about five minutes per side). Remove and set aside.
Melt the butter in a saucepan. Add the sliced apple and sauté them until slightly tender (about 5 minutes). Add nutmeg, brown sugar, cloves, and brandy (or cider or Calvados) and deglaze the pan (stir the sauce with a wooden spoon, scraping the bottom of the pan to incorporate the brown bits from the ham into the sauce). If this sauce is too thin, add a bit of flour or turn up the heat and cook for a few minutes until it thickens.
Apple Glazed Ham Steak Substitutions and Variations
skip the cloves and add a bit of tangy mustard
try some cinnamon
sauté some sweet onions and include them in the sauce (Vidalia onions would work nicely for this)
mix up the apples; I used Gala but Granny Smith would add a bit of extra tartness to the recipe and make a nice complement to the ham
if you don’t have brandy, use Calvados, or apple cider
Sure it’s the holiday season, and there are a lot of parties and fancy meals everywhere. But sometimes (holiday or no) you just want to treat yourself even without a party. Cooking for one doesn’t have to mean dull and boring. Pan-fried steak with mushroom brandy cream sauce is rich, creamy, and just slightly indulgent. The cream is velvety, and the mushrooms add an earthy flavor, while the scallions and garlic bring just a hint of sweetness to the sauce. A funny thing happens to onions and garlic once you sauté them; they transform from spicy to sweet.
All that and it’s still really easy to prepare. You can have a delicious, festive dinner in about twenty minutes. A big payoff without a lot of work!
I’ve made the sauce with pan-fried steak, but it works just as well with a pork chop or a piece of chicken. If you make it with a bone-in chicken thigh, start that about 20 minutes before you begin cooking the sauce, as it takes longer to cook than a steak or a pork chop.
If you’re going with the steak, start that at the same time as the sauce. Then take it off the heat and let it rest while you finish preparing the sauce.
A rich, easy and festive dinner with earthy mushrooms, silky smooth cream, and a splash of brandy.
1 boneless steak, about 4-6 oz.
1 clove garlic, minced
1 scallion, chopped
3-4 mushrooms, sliced
salt and pepper to taste (for both steak and sauce)
1 tsp brandy
1/4 C heavy cream
Season the steak with salt and pepper and start cooking it in a skillet over high heat. Sear on each side, then turn the heat down to medium and cook for 5-7 minutes, depending on thickness and your preferred doneness. If you have grass-fed beef, add some butter or olive oil to the pan, since it's less fatty than standard beef. Remove the steak from the pan to a plate once it's done and let it rest.
Melt the butter in a second skillet on medium heat.
Add the garlic and cook for a few seconds. Then add the scallions and cook another minute or two. Season with salt and pepper.
Add the mushrooms and let them sit, undisturbed, in the pan for 2-3 minutes. When they have developed a nice deep brown color, flip them over and cook another minute or two.
Add the brandy and the cream to the pan and bring the sauce to a boil. Once it's boiling, turn the heat down to a simmer and cook for five minutes.
Pour the sauce over the steak.
I made this with brown jasmine rice and some string beans, but it would work well with potatoes too, or even just some crusty bread to sop up every last bit of the sauce.
Pan-fried Steak with Mushroom Brandy Cream Sauce Substitutions and Variations
Use shallots or chopped onions instead of the scallions (I grabbed scallions because I have a pot of them growing in my windowsill)
Exchange the brandy for white wine and toss the same sauce with pasta