Seen a few kabob threads recently and I've posted one or two. We used to make these regularly but for some reason let them go by the wayside until a few months ago. With this new found love affair with an old flame I decided to ratchet it up a bit and make something a bit more elevated a few days ago. It was still a quick and easy meal but a notch or two above what one would consider a shishkabob. I did whole sirloin filets that had been bacon wrapped and seasoned. Also did some pasta shells tossed with homemade beef gravy.
Here are the filets. An 8 oz. for me and a 6 oz. for Tracy
Start the gravy. First thing, you gotta make a roux. Butter and flour
Roux darkening up. Time to add the rest of the stuff
All the goodies into the gravy pan. Now just need to let it simmer and thicken up
The steaks. Seasoned and bacon wrapped. Just salt and pepper
Onto the grill to sear real quick. Was afraid the veggies would burn before the steaks hit temp. They are pretty thick
Veggies all cut up
Gravy all done. This stuff is amazing!! About the best gravy I've ever made
Steaks lightly seared
Skewer all the goodies
Back on the grill to finish the steaks and char the veggies a bit. Brushed with copious amounts of garlic butter
Coming along nicely
Mix the gravy into the pasta shells
And here's the money shot. Dinner plated and ready to eat
This was a fun and very tasty adaptation of a shishkabob. As good as the steaks and veggies were, the star was the pasta and gravy. Man oh man that stuff was good!! I know Ryan ( Brokenhandle ), gravy is a food group in and of itself After all the meat and veggies were gone from the skewer, we both went back for more of the pasta and there's wasn't a nibble left. I didn't write down anything or measure anything, but here's what went into the gravy:
-Butter and flour for the roux
-Beef broth
-Beef bouillon
-Black pepper
-Minced onion
That's it. So simple yet so delicious. Next time though I won't pre-cook the steaks. They were still nice and pink but leaning toward medium whereas I'd prefer them medium rare. No shot of the sliced steak because the plate went really ugly when I started slicing. Stuff was getting pushed all over the plate so I stopped taking pics where I did. Now the cogs are turning to see what other dastardly things I can run a bamboo shoot through and cook up. These were a smash hit and on the rotation now, just gotta think of how to make them better...or tastily different. So many different variations of things you can do like this you'll never run out of options. What fun this one was!!
Thanks for dropping in. Stay safe out there everybody!!
Robert
Here are the filets. An 8 oz. for me and a 6 oz. for Tracy
Start the gravy. First thing, you gotta make a roux. Butter and flour
Roux darkening up. Time to add the rest of the stuff
All the goodies into the gravy pan. Now just need to let it simmer and thicken up
The steaks. Seasoned and bacon wrapped. Just salt and pepper
Onto the grill to sear real quick. Was afraid the veggies would burn before the steaks hit temp. They are pretty thick
Veggies all cut up
Gravy all done. This stuff is amazing!! About the best gravy I've ever made
Steaks lightly seared
Skewer all the goodies
Back on the grill to finish the steaks and char the veggies a bit. Brushed with copious amounts of garlic butter
Coming along nicely
Mix the gravy into the pasta shells
And here's the money shot. Dinner plated and ready to eat
This was a fun and very tasty adaptation of a shishkabob. As good as the steaks and veggies were, the star was the pasta and gravy. Man oh man that stuff was good!! I know Ryan ( Brokenhandle ), gravy is a food group in and of itself After all the meat and veggies were gone from the skewer, we both went back for more of the pasta and there's wasn't a nibble left. I didn't write down anything or measure anything, but here's what went into the gravy:
-Butter and flour for the roux
-Beef broth
-Beef bouillon
-Black pepper
-Minced onion
That's it. So simple yet so delicious. Next time though I won't pre-cook the steaks. They were still nice and pink but leaning toward medium whereas I'd prefer them medium rare. No shot of the sliced steak because the plate went really ugly when I started slicing. Stuff was getting pushed all over the plate so I stopped taking pics where I did. Now the cogs are turning to see what other dastardly things I can run a bamboo shoot through and cook up. These were a smash hit and on the rotation now, just gotta think of how to make them better...or tastily different. So many different variations of things you can do like this you'll never run out of options. What fun this one was!!
Thanks for dropping in. Stay safe out there everybody!!
Robert
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