Food Processor Perfection by America's Test Kitchen

Food Processor Perfection by America's Test Kitchen

Author:America's Test Kitchen
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2017-05-02T04:00:00+00:00

1 Arrange beef in single layer in rimmed baking sheet and freeze until very firm and starting to harden around edges but still pliable, 45 to 60 minutes.

2 Working in batches, use food processor fitted with slicing disk to process onion and mushrooms until thinly sliced; set aside. Process beef against grain in now-empty processor until thinly sliced.

3 Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook until softened and lightly browned, about 10 minutes; transfer to colander set over bowl.

4 Heat 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add half of beef in even layer and cook, without stirring, until well browned on one side, about 5 minutes. Stir and continue to cook until beef is no longer pink, about 2 minutes; transfer to colander with onion and mushrooms. Repeat with remaining 1 tablespoon oil and remaining beef.

5 Drain onion mixture and beef and return to again-empty skillet with ½ teaspoon salt and ⅛ teaspoon pepper. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Reduce heat to low. Sprinkle beef mixture with Parmesan and shingle with American cheese. Allow cheeses to melt, about 2 minutes. Using heatproof spatula or wooden spoon, fold melted cheese into meat mixture until thoroughly combined. Serve in rolls.


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