Saturday, July 12, 2014
Minute Steak With Tomato Sauce
I don't cook everyday like my mom does, but I've been cooking a lot more than a year ago when I got all my meals from the restaurants. I cook at least once a week, but I seldom cook more than twice a week....My mom thinks I'm not doing enough home cooking given the fact that I'm staying at home and doing mostly nothing important. I admire people who cook everyday. I really do. I still haven't developed a passion in cooking like I expected I would. I still feel it's a hassle because I don't like the prep work, and the greasy and dirty kitchen afterwards. I'm just trying my best to cook as often as I can, so my husband won't hold it against me too much every time when he isn't balancing his bank account.
Lately, I'm experiencing less and less enthusiasm in cooking. I therefore often grab a pack of minute steaks on sale at the grocery store, sprinkle them with salt and freshly ground black pepper, and fry them for 2 minutes per side on the skillet with olive oil. After the beef is cooked and set aside to keep warm , I then add chopped onions and 1/2 pint of sweet ripe cherry tomatoes into the greasy skillet and deglaze the pan with beef broth (1/4 yellow onions and 1/4 beef broth per 2 steaks) and a 1/4 cup of Merlot. I sometimes season the reduced sauce with 1 teaspoon of sugar for more taste if necessary, particularly when the tomatoes are more on the sour side. After I pour the reduced tomato sauce on the steaks, I always sprinkle chopped parsley leaves all over to serve because I just love the taste of parsley. The mashed potato on the side is always easy because I always use the same simple recipe from a 1953 cookbook.
Okay, now what am I going to eat tomorrow? The thought of having to cook again is daunting. Thank god there is always Domino's.