Try it out: Hellofresh 50

Reviewing:

Brown sugar bourbon steak with creamy Dijon pan sauce, scallion mashed potatoes and roasted brussel sprouts

1 serving prepared

Here's what you get:

Yukon Gold potatoes

Scallion

Brussel sprouts

Sour cream

Ranch steak

Beef stock concentrate

Dijon mustard

McCormick Grill mates brown sugar bourbon seasoning

The potatoes:

After boiling a pot of water the potatoes were cooked for about 20 minutes. These would be finished off with half of the sour cream and half a tablespoon of butter before adding half the scallion greens.

The protein:

After seasoning the steak with the McCormick Grill make brown sugar bourbon seasoning a drizzle oil is heated up in a non-stick pan. The steaks were cooked for 4 minutes per side. Once the steaks are cooked they were set aside to rest.

The brusselsprouts:

The oven was preheated to 425°.

Brussel sprouts were rolled and a little bit of oil salt and pepper and roasted for 18-22 minutes.

The sauce:

To make the sauce, the scallion whites were cooked in a little bit of oil and the rest of the McCormick seasoning was added to the pan the stock concentrate was stirred into the pan along with a quarter cup of vegetable broth. At the end the mustard and sour cream or mixed into the saucepan.

The plate:

The sauce in this one was really strong and went well with both the steak and mashed potatoes. Since you can get the seasoning pretty easily this would be a good one to try with a different veggie and meat lineup.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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