Last night was a fun filled night of accounting homework…right…
I spent four hours, count them one, two, three, four, on it and I’m still not finished.
It’s amazing how much other stuff I manage to get done when I know that I’ve got a paper or a case study or homework to get done.
For example, take last night. I decided to get a little crazy and make this big meal using the bottom round beef from my freezer and two, yes two side dishes: turnip gratin and sweet and sour cabbage.
And I swear it had nothing to do with the amount of homework I needed to get done, really.
Although on the plus side my awesome husband broke down four chickens and portioned them out all by himself (I made our snacks for the week but then went back to homework). Although he did vow he’d never do that again.
Obviously, I’d probably not recommend that you go all out like I did on a weeknight, but I could see this being an excellent Sunday dinner.
Or you could pick and choose between any of the dishes. In fact I’d recommend that you not serve the cabbage dish with the beef. It would have been much better served had I done a fun pork loin (which was also in my freezer) since the flavors would have matched better.
But what are you going to do when you’ve got a head of over a week old cabbage waiting to be used up?
The beef itself does have a longer cooking time but it’s very hands off. I ended up adjusting the recipe I typed in reaction to what I actually did since I left the beef to rest wrapped in the foil – a definite doh! moment when I cut into it and realized the beef was well done instead of medium. Hello, carryover cooking!
It still ended up super tasty though which is why I decided to post it, but I’m just imaging the actual deliciousness of a nice medium rare to medium versus the well done it turned out to be. So don’t be turned off by the photos of the well done beef roast – if you follow the typed directions I promise it’ll end at a nice medium.
- 1 lb beef roast, trimmed
- 1/3 cup whole wheat panko
- 1 tsp dried thyme
- 12 tsp dried rosemary
- ½ tsp dried marjoram or oregano
- ½ tsp garlic powder
- 1/2 tsp pepper
- Salt, so taste
- 2 tsp Dijon mustard
- 1/3 cup nonfat greek yogurt
- 2 ½ Tbsp nonfat buttermilk
- 1 oz low fat blue cheese (about ¼ cup)
- 2 green onions, thinly sliced (only white and light green part), dark green part reserved for garnish
- 1 tsp white wine vinegar
- Pepper, to taste
- Preheat oven to 325 degrees F. Combine panko, thyme, rosemary, marjoram, garlic powder, salt and pepper. Rub Dijon mustard all over roast and then coat in panko/herb mix. Place on lined baking pan with a large enough piece of foil to wrap over the roast.
- Spray roast with cooking spray. Wrap foil around roast being careful not to let foil touch sides or top of roast. Bake at 325 for 35 minutes. Increase heat to 400 and continue to bake until internal temperature reads 155 (for medium). Let rest for at least 15 minutes.
- To make the sauce, combine yogurt, buttermilk, blue cheese, green onion (white and light green parts), vinegar and pepper and blend until combined.
- Slice roast and serve with sauce. Garnish sauce with dark green parts of green onions if desired.
If you're making this and the gratin, when you turn up the heat on the roast to 400, you can put this in at the same time, that way it'll finish when the roast is resting.
- 3 3/4 cups (1/8-inch-thick) slices peeled turnip (I used about 1 1/4 lb of turnips)
- 3 cups water
- Cooking spray
- ½ cup fat free evaporated milk
- 2 ¾ Tbsp chicken stock
- 1 Tbsp all-purpose flour
- Salt and Pepper, to taste
- 1/2 cup (2 ounces) shredded Fontina or Swiss Cheese
- 1 Tbsp butter
- 2 Tbsp whole wheat panko
- Preheat oven to 400°.
- Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes.
- Combine milk, broth, flour,butter, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth.
- In an 8 x 8 baking sheet make a layer of turnips, spread some of the cheese sauce lightly. Layer more turnips, top with more cheese sauce, repeat until turnips and sauce are gone. Top with whole wheat panko. Bake at 400° for 20 – 25 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
- ½ Tbsp unsalted butter
- 1 cup thinly vertically sliced onion (about 1 large)
- 1 ½ cups chopped peeled Granny Smith apple (about 2 small or 1 large)
- 5 cups thinly sliced red cabbage (about 1 pound)
- 1/2 cup apple cider
- 2 Tbsp red wine vinegar
- 1 Tbsp sugar
- 1/2 tsp kosher salt
- 1/8 tsp ground cloves
- 1 bay leaf
- Heat ½ Tbsp butter in large skillet. Add onion to pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.