Now that we have moved up to “Spring Forward” it is time to dig out the grill and clean it up for some good cooking.

Now Charlie would just as soon have homemade ice cream, however, I’d like to have a big juicy rib-eye, a baked potato and some green salad (then you can top it off with ice cream!).

I used to make ice cream every week during the summer months. However, I guess that just got dropped for some reason or another.
If you are going to grill you’ll need a good steak sauce. I found one that sounds like it would be good on just about any meat.

1/4 pound fresh mushrooms or 1 4-ounce can sliced mushrooms
3 tablespoons butter
1 medium finely chopped onion
1 clove minced garlic
1 10-ounce can beef bouillon
1 1/2 tablespoons tomato paste
1 pinch black pepper
2 teaspoons corn starch
1 teaspoon water

Rinse, blot dry and slice fresh mushrooms – making about 1 1/4 cup. If using canned mushrooms, drain and set aside. In a small sauce pan, heat 1 tablespoon butter, add onion and garlic and saute until brown. Add bouillon, tomato paste and black pepper, bring to a boil. Reduce heat, cover and simmer 10 minutes. In small skillet, heat remaining 2 tablespoons butter, add mushrooms, saute until brown and set aside. Blend corn starch with water. Mix some of the hot onion mixture into corn starch mixture and return to sauce pan. Cook stirring constantly until clear and thickened. Add sauted mushrooms. Bring to boiling point and serve over steak or meatloaf etc. Makes about 2 cups. Sounds gooder ‘n syrup. Von.

About Von Broussard