Cooking Ideas
glazed Ham
Place Ham in Roasting pan. Leave tin foil on.
6-8 lbs. (Half ham) – Cook 90-120 minutes at 325 degrees f
12-15 lbs. (whole hame_ cook 150-180 minutes at 325 degrees f
12-15 lbs. (whole hame_ cook 150-180 minutes at 325 degrees f
turn ham half way through cooking time
Enjoy! be sure to keep refrigerated!
Homesmoked ham
Place Ham in Roasting pan.
6-8 lbs. (Half ham) – Cook 60-90 minutes at 325 degrees f
12-15 lbs. (whole hame_ cook 120-150 minutes at 325 degrees f
12-15 lbs. (whole hame_ cook 120-150 minutes at 325 degrees f
turn ham half way through cooking time
Enjoy! be sure to keep refrigerated!
Hackenmuellers Own Short Recipes
INSTANT POT BEEF STEW
INGREDIENTS:
2-4 tablespoons olive oil, divided
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon celery salt
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons butter
1 small/medium yellow onion, diced
1 cup sliced celery
6 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons dried thyme
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 cups carrots, chopped into 1-inch pieces
1 1/2 pounds yellow potatoes, cut into 1-inch pieces
2 cups beef stock
2 bay leaves
2 tablespoons cornstarch + 2 tablespoons cold water
1 cup frozen peas
Kosher salt
fresh cracked black pepper
INSTRUCTIONS:
Turn the Instant Pot to sauté mode. In a large bowl, combine flour, garlic powder, celery salt, and a couple pinches of salt, and pepper. Dredge beef cubes in the flour mixture to coat evenly.
Add 2 tablespoons olive oil to the pot. Working in batches, sear the beef on all sides until browned. Add more oil as needed if the pot seems dry. Remove and set aside.
Add butter to the pot. Once melted, add onion and celery. Season with a couple pinches salt and pepper. Sauté for about 5-6 minutes, stirring occasionally, until softened. Stir in garlic, tomato paste, and thyme. Cook for 1 minute, stirring frequently, until fragrant.
Add Worcestershire sauce and balsamic vinegar, scraping the bottom with a spatula to release any browned bits.
Return beef to the pot along with carrots, potatoes, beef stock, and bay leaves. Stir to combine.
Seal the lid and set to high pressure for 40 minutes. Allow a 10-minute natural release, then carefully quick-release any remaining pressure.
In a small bowl, mix cornstarch with cold water to form a slurry. Set the Instant Pot to sauté, stir in the slurry and frozen peas, and cook for a couple minutes until the stew thickens and the peas are heated through.
Remove bay leaves. Taste and adjust seasoning as needed. Serve hot with crusty French bread.
Turn the Instant Pot to sauté mode. In a large bowl, combine flour, garlic powder, celery salt, and a couple pinches of salt, and pepper. Dredge beef cubes in the flour mixture to coat evenly.
Add 2 tablespoons olive oil to the pot. Working in batches, sear the beef on all sides until browned. Add more oil as needed if the pot seems dry. Remove and set aside.
Add butter to the pot. Once melted, add onion and celery. Season with a couple pinches salt and pepper. Sauté for about 5-6 minutes, stirring occasionally, until softened. Stir in garlic, tomato paste, and thyme. Cook for 1 minute, stirring frequently, until fragrant.
Add Worcestershire sauce and balsamic vinegar, scraping the bottom with a spatula to release any browned bits.
Return beef to the pot along with carrots, potatoes, beef stock, and bay leaves. Stir to combine.
Seal the lid and set to high pressure for 40 minutes. Allow a 10-minute natural release, then carefully quick-release any remaining pressure.
In a small bowl, mix cornstarch with cold water to form a slurry. Set the Instant Pot to sauté, stir in the slurry and frozen peas, and cook for a couple minutes until the stew thickens and the peas are heated through.
Remove bay leaves. Taste and adjust seasoning as needed. Serve hot with crusty French bread.
DUTCH OVEN POT ROAST
INGREDIENTS:
3-4 pound chuck roast
3 tablespoons olive oil
1 yellow onion, cut into 1/2″ slices
6 cloves garlic, smashed
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
3 cups beef stock
1 pound carrots, peeled and cut into 2-3″ pieces
1 pound baby gold potatoes, halved if they’re large
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
3 tablespoons cornstarch, optional (for making gravy)
Kosher salt
fresh cracked pepper
fresh chopped parsley for garnish
INSTRUCTIONS:
Heat oven to 325 degrees.
Heat olive oil in a Dutch oven or 5 quart braising pan over medium-high heat.
Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
Add roast to the Dutch oven and sear on all sides (including the edges). Remove and set aside.
Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes.
Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple pinches of salt and pepper. Cook for another minute or so.
Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
Nestle seared roast into the onion mixture. Pour in remaining beef stock. Add a few liberal pinches of salt and pepper. Nestle fresh thyme, fresh rosemary, and bay leaves into the pot.
Cover with lid and roast for 2 hours.
Add carrots and potatoes along with a couple large pinches of salt and pepper. Cover with the lid and cook for another 1.5 hours or until the veggies are tender and the beef shreds easily.
To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
Garnish roast with fresh chopped parsley and serve with gravy.
Heat oven to 325 degrees.
Heat olive oil in a Dutch oven or 5 quart braising pan over medium-high heat.
Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
Add roast to the Dutch oven and sear on all sides (including the edges). Remove and set aside.
Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes.
Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple pinches of salt and pepper. Cook for another minute or so.
Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
Nestle seared roast into the onion mixture. Pour in remaining beef stock. Add a few liberal pinches of salt and pepper. Nestle fresh thyme, fresh rosemary, and bay leaves into the pot.
Cover with lid and roast for 2 hours.
Add carrots and potatoes along with a couple large pinches of salt and pepper. Cover with the lid and cook for another 1.5 hours or until the veggies are tender and the beef shreds easily.
To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
Garnish roast with fresh chopped parsley and serve with gravy.
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More Short Recipes from our collection
SHORT RIB CHILI
INGREDIENTS:
1 tablespoon olive oil
1.5 pounds beef short ribs
1 red onion, diced
1 green pepper, diced
5 cloves garlic, minced
1 jalapeno, ribs and seeds removed, minced
2 tablespoons chili powder
1 tablespoon cumin
2-3 teaspoons diced chiles in adobo, (adjust based on spice preference)
2 teaspoons worcestershire sauce
1 teaspoon cocoa powder
1 teaspoon granulated sugar
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz.) cans kidney beans, drained and rinsed
1 (15 oz.) fire-roasted diced tomatoes
28 oz. can tomato sauce
1-2 cups tomato juice, adjust based on preferred thickness
1 tablespoon apple cider vinegar
Kosher salt
fresh cracked pepper
1 tablespoon olive oil
1.5 pounds beef short ribs
1 red onion, diced
1 green pepper, diced
5 cloves garlic, minced
1 jalapeno, ribs and seeds removed, minced
2 tablespoons chili powder
1 tablespoon cumin
2-3 teaspoons diced chiles in adobo, (adjust based on spice preference)
2 teaspoons worcestershire sauce
1 teaspoon cocoa powder
1 teaspoon granulated sugar
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz.) cans kidney beans, drained and rinsed
1 (15 oz.) fire-roasted diced tomatoes
28 oz. can tomato sauce
1-2 cups tomato juice, adjust based on preferred thickness
1 tablespoon apple cider vinegar
Kosher salt
fresh cracked pepper
INSTRUCTIONS:
Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side.
Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set ribs aside.
Reduce heat to medium and add onions and green pepper to the pot (without wiping it out) along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently.
Add garlic and jalapeno and sauté for another minute.
Add chili powder, cumin, chiles in adobo, wocestershire sauce, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine.
Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer.
Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.
Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.
Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper.
Serve with sour cream, cheddar cheese, tortilla strips and sliced green onions.
Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side.
Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set ribs aside.
Reduce heat to medium and add onions and green pepper to the pot (without wiping it out) along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently.
Add garlic and jalapeno and sauté for another minute.
Add chili powder, cumin, chiles in adobo, wocestershire sauce, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine.
Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer.
Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.
Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.
Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper.
Serve with sour cream, cheddar cheese, tortilla strips and sliced green onions.
CROCK POT POT ROAST
INGREDIENTS:
3-4 pound chuck roast, fat trimmed
3 tablespoons olive oil
1 yellow onion, cut into 1/2″ slices
6 cloves garlic, smashed
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
32 ounces beef stock
2 pounds carrots, peeled and cut into 2-3″ pieces
2 pounds baby gold potatoes, halved if they’re large
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
3 tablespoons cornstarch, optional (for making gravy)
Kosher salt
fresh cracked pepper
fresh chopped parsley for garnish
3-4 pound chuck roast, fat trimmed
3 tablespoons olive oil
1 yellow onion, cut into 1/2″ slices
6 cloves garlic, smashed
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
32 ounces beef stock
2 pounds carrots, peeled and cut into 2-3″ pieces
2 pounds baby gold potatoes, halved if they’re large
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
3 tablespoons cornstarch, optional (for making gravy)
Kosher salt
fresh cracked pepper
fresh chopped parsley for garnish
INSTRUCTIONS:
Heat olive oil in a large saute pan over medium-high heat.
Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
Add roast to the large saute pan and sear on all sides (including the edges), cooking for about 4-5 minutes per side. Place in slow cooker.
Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes.
Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple pinches of salt and pepper. Cook for another minute or so.
Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
Add the onion and garlic mixture, carrots, and potatoes to the large crock pot. Pour in remaining beef stock. Add a few liberal pinches of salt and pepper.
Nestle fresh thyme, fresh rosemary, and bay leaves into the veggies.
Put the lid on and cook on high for 5-6 hours or on low for 8-10 hours or until the roast shreds easily.
To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
Garnish roast with fresh chopped parsley and serve with gravy.
Heat olive oil in a large saute pan over medium-high heat.
Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
Add roast to the large saute pan and sear on all sides (including the edges), cooking for about 4-5 minutes per side. Place in slow cooker.
Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes.
Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple pinches of salt and pepper. Cook for another minute or so.
Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
Add the onion and garlic mixture, carrots, and potatoes to the large crock pot. Pour in remaining beef stock. Add a few liberal pinches of salt and pepper.
Nestle fresh thyme, fresh rosemary, and bay leaves into the veggies.
Put the lid on and cook on high for 5-6 hours or on low for 8-10 hours or until the roast shreds easily.
To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
Garnish roast with fresh chopped parsley and serve with gravy.
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BRAISED BEEF CHUCK ROAST
INGREDIENTS:
2 tablespoons olive oil
2.5 pound beef chuck roast
1 yellow onion, roughly chopped into 1″ pieces
1 cup carrot roughly chopped into 1″ pieces
1 cup celery roughly chopped into 1″ pieces
8 cloves garlic, smashed
1 tablespoon Italian seasoning
2 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
14.5 ounce can beef stock
2 bay leaves
Kosher salt
fresh cracked pepper
fresh parsley for garnish
mashed potatoes for serving
2 tablespoons olive oil
2.5 pound beef chuck roast
1 yellow onion, roughly chopped into 1″ pieces
1 cup carrot roughly chopped into 1″ pieces
1 cup celery roughly chopped into 1″ pieces
8 cloves garlic, smashed
1 tablespoon Italian seasoning
2 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
14.5 ounce can beef stock
2 bay leaves
Kosher salt
fresh cracked pepper
fresh parsley for garnish
mashed potatoes for serving
INSTRUCTIONS:
Heat oven to 325 degrees.
Heat oil in a large saute pan over medium-high heat.
Pat chuck roast dry and season with salt and pepper on all sides.
Sear chuck roast until a dark golden-brown crust forms. Remove from the pan and set aside.
Without wiping out the pan (alway, ALWAYS save that delicious fond on the bottom of the pan!), add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring occasionally, for 6 minutes.
Reduce heat to medium and add smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce along with a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
Move veggies to the outside of the pan and add seared beef chuck roast along with any juices that accumulated on the plate, beef stock, bay leaves, and another couple of large pinches of salt and pepper.
Cover and place in the oven to cook for about 3 hours or until it falls apart tender and shreds easily. This is a great time to make those mashed potatoes or mac and cheese.
Let the roast rest for about 10 minutes. Serve chuck roast on top of my super easy garlic mashed potatoes and garnish with fresh parsley. Enjoy!
Heat oven to 325 degrees.
Heat oil in a large saute pan over medium-high heat.
Pat chuck roast dry and season with salt and pepper on all sides.
Sear chuck roast until a dark golden-brown crust forms. Remove from the pan and set aside.
Without wiping out the pan (alway, ALWAYS save that delicious fond on the bottom of the pan!), add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring occasionally, for 6 minutes.
Reduce heat to medium and add smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce along with a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
Move veggies to the outside of the pan and add seared beef chuck roast along with any juices that accumulated on the plate, beef stock, bay leaves, and another couple of large pinches of salt and pepper.
Cover and place in the oven to cook for about 3 hours or until it falls apart tender and shreds easily. This is a great time to make those mashed potatoes or mac and cheese.
Let the roast rest for about 10 minutes. Serve chuck roast on top of my super easy garlic mashed potatoes and garnish with fresh parsley. Enjoy!
SALISBURY STEAK
INGREDIENTS:
Salisbury Steak:
1/4 cup breadcrumbs
1/4 cup whole milk
1/4 cup finely minced or grated yellow onion
3 cloves garlic, grated
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg yolk
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 pound ground beef
1 tablespoon olive oil
Kosher salt
fresh cracked pepper
Mushroom Gravy:
3 tablespoons butter
1 small yellow onion, petite diced
8 ounces sliced mushrooms
3 cloves garlic, grated
1 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons all-purpose flour
1.5 cups beef stock
2 teaspoons Worcestershire sauce
Kosher salt
fresh cracked pepper
Salisbury Steak:
1/4 cup breadcrumbs
1/4 cup whole milk
1/4 cup finely minced or grated yellow onion
3 cloves garlic, grated
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg yolk
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 pound ground beef
1 tablespoon olive oil
Kosher salt
fresh cracked pepper
Mushroom Gravy:
3 tablespoons butter
1 small yellow onion, petite diced
8 ounces sliced mushrooms
3 cloves garlic, grated
1 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons all-purpose flour
1.5 cups beef stock
2 teaspoons Worcestershire sauce
Kosher salt
fresh cracked pepper
INSTRUCTIONS:
Add 1/4 cup breadcrumbs to a large bowl. Pour 1/4 cup heavy cream over the breadcrumbs and stir to combine well.
Add 1/4 cup grated yellow onion, 3 cloves grated garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 egg yolk, 2 tablespoons ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, and a few large pinches of salt and pepper. Use your hands to mix thoroughly until the mixture is well combined and has an even texture throughout.
Add ground beef and use your hands to mix until just combined.
Heat 1 tablespoon olive oil in a large saute pan over medium-high heat.
Separate the meat mixture into 6 equal balls. Carefully form each ball into an oval disc.
Add hamburger steaks to the oil in the pan and cook on each side for 2-3 minutes. It’s okay if they’re not quite cooked through. Set aside.
Add 3 tablespoons butter to the pan without wiping it out. Turn heat down to medium.
Add 1 petite diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for about 4 minutes. Try to gently scrape the yummy brown bits off the bottom of the pan as you stir the onions every minute or so.
Add mushrooms, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and cook for 4 minutes, stirring occasionally.
Stir in 3 tablespoons flour and cook, stirring frequently, for about a minute.
Carefully whisk in about a 1/2 cup of beef broth until it cleans the bottom of the pan. Be sure to scrape all the yummy bits off the bottom of the pan.
Whisk in remaining beef broth and 2 teaspoons Worcestershire sauce. Add a couple pinches of salt and pepper. Whisk until smooth and creamy.
Bring to a simmer over medium heat. Return the steaks to the pan along with any juices, reduce heat to low, and simmer for 3-4 minutes or until the sauce thickens and coats the back of a spoon and the steaks are cooked through. Season to taste with salt and pepper.
Garnish with fresh chopped parsley and serve over mashed potatoes!
Add 1/4 cup breadcrumbs to a large bowl. Pour 1/4 cup heavy cream over the breadcrumbs and stir to combine well.
Add 1/4 cup grated yellow onion, 3 cloves grated garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 egg yolk, 2 tablespoons ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, and a few large pinches of salt and pepper. Use your hands to mix thoroughly until the mixture is well combined and has an even texture throughout.
Add ground beef and use your hands to mix until just combined.
Heat 1 tablespoon olive oil in a large saute pan over medium-high heat.
Separate the meat mixture into 6 equal balls. Carefully form each ball into an oval disc.
Add hamburger steaks to the oil in the pan and cook on each side for 2-3 minutes. It’s okay if they’re not quite cooked through. Set aside.
Add 3 tablespoons butter to the pan without wiping it out. Turn heat down to medium.
Add 1 petite diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for about 4 minutes. Try to gently scrape the yummy brown bits off the bottom of the pan as you stir the onions every minute or so.
Add mushrooms, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and cook for 4 minutes, stirring occasionally.
Stir in 3 tablespoons flour and cook, stirring frequently, for about a minute.
Carefully whisk in about a 1/2 cup of beef broth until it cleans the bottom of the pan. Be sure to scrape all the yummy bits off the bottom of the pan.
Whisk in remaining beef broth and 2 teaspoons Worcestershire sauce. Add a couple pinches of salt and pepper. Whisk until smooth and creamy.
Bring to a simmer over medium heat. Return the steaks to the pan along with any juices, reduce heat to low, and simmer for 3-4 minutes or until the sauce thickens and coats the back of a spoon and the steaks are cooked through. Season to taste with salt and pepper.
Garnish with fresh chopped parsley and serve over mashed potatoes!