It's hard to cook in a flash if you can't get the ingredients you need.
-- Heidi Brewton, a reader from Augusta, Ga., can't locate bottled minced ginger at her supermarket.-- F. Clay Weekley of Waco, Texas, is having trouble finding quick-cooking barley.
-- Several readers are still looking for demi-glace mix, which quickly adds depth to soups and stews.
All three of these ingredients are worth searching out. Here are some ideas.
First, visit the customer-service desk at your supermarket and chat with a manager. If you're armed with brand names, sometimes the store can order the ingredients you need. Quick-cooking (10-minute) barley is made by Quaker Oats. The ginger we use is located in the produce department and is distributed by Spice World of New Orleans, Miami and Orlando.
Demi-glace mix is made by Knorr under the Classic Sauces series. Most stores stock it with the packaged gravy mixes, but we've also seen it shelved in the specialty-foods section and with the dry soup mixes.
If your regular store can't help, sometimes all it takes is to try a different store, such as gourmet and specialty shops.
As a last resort, you can sometimes use a substitute. Instead of demi-glace, you can use au jus mix. Knorr also makes au jus under its Gravy Classics series, but many other companies make au jus as well. Au jus is thinner, so you might need to thicken a gravy or soup with a little cornstarch mixed with water. Also be aware that au jus is saltier than demi-glace, so you might not want to use the entire package.
For quick barley, substitute quick-cooking brown rice. Unfortunately, we do not know of a good substitute for bottled ginger. Powdered ginger just doesn't have the zing. Fresh ginger, although a pain, is the best bet.
Menu:
Onion Chopped Steak with Easy Gravy
Steamed rice
Broccoli spears
ONION CHOPPED STEAK WITH EASY GRAVY
1 pound ground sirloin
1/2 cup plain fine dry bread crumbs
1/4 cup skim or low-fat milk
1/2 envelope (1 1/2 tablespoons) dry onion soup mix
1 package (about 1 ounce) demi-glace mix or au jus mix
1 1/4 cups water
Combine the beef, bread crumbs, milk and dry onion soup mix in a 2-quart or larger bowl and mix thoroughly with your hands. Place a 12-inch nonstick skillet that has a lid over medium heat. Shape the meat into four 3 1/2-inch patties about 1/2-inch thick, adding them to the skillet as you make them.
Cook, uncovered, for 5 minutes on the first side. Reduce the heat if the meat begins to brown too quickly. Meanwhile, empty the demi-glace or au jus mix into a 2-cup or larger measure to make a gravy mix. Add the water and whisk until well-blended. Set aside.
Turn the patties over, cover the skillet and cook for 5 minutes. Uncover the skillet, reduce the heat to low and add the gravy mix. Cook for 5 minutes or until the gravy reaches the desired consistency and the patties are no longer pink in the center. Serve at once or simmer until ready to serve. Serves 4.
Note: Au jus brands other than Knorr may make more than 1 1/4 cups finished gravy. But this recipe only uses 1 1/4 cups, so make the gravy according to package directions and reserve leftovers for another use. And be sure to wash your hands thoroughly with warm water after handling raw beef.
Approximate Values Per Serving with demi-glace: 273 calories (28 percent from fat), 8.3 g fat (2.6 g saturated), 75.2 mg cholesterol, 29.5 g protein, 18 g carbohydrates, 1 g dietary fiber, 1,080 mg sodium.
Approximate Values Per Serving with au jus: 259 calories (28 percent from fat), 7.77 g fat (2.74 g saturated), 75.49 mg cholesterol, 28.9 g protein, 16.5 g carbohydrates, 1 g dietary fiber, 1,440 mg sodium.
Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016; or e-mail: ddinners@aol.com. United Feature Syndicate Inc.
