Good for a Movie Night

Is it just me or have the horror movie makers run out of ideas? Seriously, it seems to me that all of the new horror movies are geared towards 14 year olds and are combinations of old horror movies . . . Case in point, A Haunting in Connecticut, seems just like the Amityville Horror combined with Poltergeist and not in a good way. This brings me to the point of this post and this time its compliments of the BF who made me dinner last night.

"French Dip" Sandwiches:
1 package of thin sliced sirloin (it should read - good for sandwiches)
1/2 cup flour
1 tablespoon steak seasoning
1 can beef broth
2 tablespoons worchestershire sauce
1/4 cup red wine (optional)
Salt and Pepper to taste
1 sprig rosemary
sliced swiss cheese
creamy horseradish sauce
crusty rolls
1 package sliced mushrooms
1 onion sliced

In a medium size skillet saute the onions and mushrooms in about 2 tablespoons olive oil. While this mixture cooks down, in another large skillet heat some more olive oil (about 3 tablespoons). Mix the flour with the steak seasoning. Coat the beef in this mixture. Saute in the skillet for one minute per side.

Remove the meat from the skillet and cover with foil. In the skillet where the meat was prepared add the beef broth, wine, red wine, rosemary and salt and pepper. Whisk well and allow to thicken. Add the beef back to the skillet into the sauce mixture.

Place the sandwich rolls in the oven and allow to toast. Spread the horseradish sauce on the toasted rolls. Place the Swiss cheese on the rolls. Add one piece of the meat to the sandwich roll along with the onions and mushrooms. Either top with some of the beef broth mixture or serve it on the side and dunk the sandwich in it.

Baked Potato Chips:
2 large baking potatoes well washed
1 tablespoon steak seasoning
2 teaspoons salt
1 tablespoon pepper
1 tablespoon fresh rosemary finely chopped
3 tablespoons olive oil

Preheat oven to 425. Thinly slice the potatoes so they look like potato chips. Place in a bowl and add the seasonings and oil. Mix well so that the potatoes are evenly covered with the oil/seasoning mixture. Place on a thin layer on a cookie sheet lined with foil. Bake until crispy.

Enjoy!