Chopped Steak & Mushroom Onion Gravy

To the surprise of, well, everybody in my life, I've become really interested in cooking. It was a standing joke with my family when I was growing up that I couldn't even make mac-n-cheese. Like the type you just heat up in the microwave. So Marshall had absolutely NO expectation of me being very handy in the kitchen going into our marriage. The only things I knew how to cook were Hamburger Helper and spaghetti. In fact, the majority of our fights arguments during the first year started something like this:

Marsh: What do you want to do for dinner?

Me: Let's just go pick something up.

Marsh: But we just went to the grocery store. And we really need to stop spending so much money on fast food. I'll make us some grilled cheese sandwiches.

Me: I don't want to wait that long to eat. Or have all those dishes to do. I want Wendy's.

Marsh: We had Wendy's last night. And McDonald's the night before. And Sonic the night before that.

You get the idea. Needless to say, he has been pleasantly surprised and a little confused with my new cooking obsession. I think it started when I was on maternity leave. I watched a lot of Food Network all day and wanted to cook everything I saw. Also, cooking has become one of those soothing activities that I've grown to love. It's very motherly and just feels right.

I've been on the hunt lately for good, easy dishes that will feed my growing family. Cooking for two seems pointless, but soon enough, I'm going to have a party of five at my dinner table nightly. I mean, I already do, but 2 of them just drink bottles and one of them eats like a bird because she's two-years-old. You know what I mean, though.

Here's something I recently saw on Food Network's "Down Home with the Neely's." Those two absolutely KILL ME, but everything they make looks absolutely delicious! I tried this and it was a big hit at our house. Marshall loved it and Laney even ate it. She kept saying, "More chicken!" Ha. I'll definitely be making this again. The only substitution I made was red wine instead of brandy in the gravy.

Chopped Steak & Mushroom Onion Gravy

Ingredients

Steak:

• 1 1/2 pounds ground beef sirloin
• 1 egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 3 tablespoons finely chopped parsley leaves
• 1/2 teaspoon ground mustard
• 2 tablespoons panko bread crumbs
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 1 tablespoon canola oil
• 1 tablespoon butter

Gravy:

• 2 tablespoons butter
• 8 ounces crimini mushrooms, cleaned well and quartered
• 1 small onion, minced
• 1 teaspoon finely chopped thyme leaves
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup brandy
• 2 cups low-sodium beef stock

Directions

Preheat the oven to 350 degrees F.

Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.

Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.

Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.

Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

Summer in Photos

What a summer it's been for Miss Laney. Got two cute new brothers, got her first haircut, wore her hair in a REAL pony tail, started gymnastics, swam in her hippo pool, and got dressed up a few times. Here are some pictures to prove that this girl is almost ALWAYS on the move!

Geometry with Mrs. Morris

Well hello! I thought I would check in and update as I’m finally settling into the 2^nd week of the new school year. The past month has been a whirlwind. With Marshall being out of town on business for 2 weeks, the boys starting school with Laney, and me going back to work, we’ve all been doing our best to stay positive and sane while making many adjustments. It’s times like these that make me sure I wouldn’t be able to do this without our wonderful families around. Actually, I take that back. Marsh and I could definitely do it on our own…we just wouldn’t have time to brush our teeth, shower, or eat any meals other than Laney’s left-over mac-n-cheese. Ha.

Despite the fact that it’s still 107 degrees outside, summer is drawing to a close and the school year’s arrival promises that cool fall breezes are on their way. It’s such a bittersweet time for me. I constantly struggle with my decision to go back to work. I’m ready to go back and not ready all at the same time. I feel excited and guilty. I’m sure and I’m unsure. Regardless of my inner struggle, though, one thing is certain – I love my children AND I love teaching.

I laugh when I tell people that I have the 2 hardest jobs in the world – mother and teacher. And neither of them pay well (monetarily, at least). I consider them the hardest because I’m certain they’re the most important jobs in the world. Who else has the lives of children more moldably in her hands than a mother or teacher? And that’s kind of scary to me. It means that if I’m not doing my absolute best at all times from when I wake to when I fall sleep, I’m letting my child down. Or I’m letting someone else’s child down. Or I’m letting a chance to change the world slip away. It’s a heavy burden to carry. And it’s wonderful and exhausting all at the same time. My situation always reminds of what my mom says about motherhood – “A lot of times you go to bed feeling like a failure.” I feel like this a lot. Because no matter how good I feel like I do, it’s not good enough for our children.

As I begin my third year teaching (I can’t believe it’s already my THIRD year!), I feel the weight of what I’m doing more than ever. I think I feel it the most this year because I’m knee-deep in motherhood and am already thinking about the kind of teacher I pray for MY kids to have. And I realize that I’m not that teacher. I’m not good enough. I’m not patient enough. I’m not loving enough. I’m called to love my students the way that I want my children’s teachers to love them. And this year I’m going to remind myself of that every morning. Isn’t it wonderful that I have the chance to have a fresh start each year in my career? I’m so thankful for that!

I found this print on Pinterest (my new addiction) and want to put it on my desk at school. That way, even when I’m tired and cranky from a sleepless night of feeding babies, it will be there staring at me and reminding me to be loving. It will remind me to think about how hard it is to be in high school. I forget that sometimes. And when I’m getting frustrated because my students don’t care about Geometry and aren’t going to ace the TAKS test, it will remind me that there are more important things I teach than math. And it will remind me that if I make them FEEL loved, I can sleep peacefully at night.