Ale-Braised Short Ribs

                                   

Ale-Braised Short Ribs

While picking up beers for the weekend make sure to buy a couple of flavorful, dark ales to use for the ribs. If there are any leftover ribs you can use the meat to make a delicious ragu sauce for pasta. Shred the cooked beef and add to your favorite tomato sauce with a handful of fresh basil. Serves 4
Ingredients:
3½ lbs (1.75 kg) beef short ribs cut 2- to 3-inches thick (5- to 8-cm) and sliced into pieces with 1 to 2 bones in each (for meatier pieces use 1 bone, if smaller use 2 bones)
Salt and pepper to taste
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) onions, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
2 tbsp (25 mL) fresh sage, coarsely chopped
2 tbsp (25 mL) tomato paste
2 cups (500 mL) dark ale
1 cup (250 mL) beef stock

Directions:
Heat oven to 350°F (180°C). 

Generously season short ribs with salt and freshly ground pepper. 

In a large ovenproof pot, heat oil over medium heat. Sear the short ribs in oil until well browned on all sides, work in batches to avoid overcrowding the pot. Place browned ribs aside on a plate. 

Discard excess oil from pot, add onions, garlic and sage and sauté until onions are nearly tender, about 10 minutes. Add tomato paste and cook for 1 minute longer. 

Place ribs back in pot along with ale and beef stock. Bring to a simmer, cover and then place in preheated oven. Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork. Remove from oven. 

Set ribs aside and pour the pan juices through a strainer to remove the solids; reserve liquid. Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency, about 10 minutes. 

Season to taste and place everything in a transportable and oven-friendly dish. When ready to serve, place in a 350°F (180°C) oven and warm through. Serve ribs covered with sauce.

Carne Asada

Carne Asada Recipe Notes:
If making under the broiler, save any pan juices to pour over leftovers during storage to help keep the meat moist.

This recipe calls for 1 1/2 to 2 pounds of meat, which will serve 4 to 6 people when served as a main dish, but the marinade can be stretched to cover a little over 3 pounds of meat, or whatever will comfortably fit in a gallon bag.

I’ve included stovetop instructions in the recipe just in case you don’t have a grill and don’t want to use the broiler, but it’s not my favorite way to cook carne asada since you have to do it in batches, and the high heat tends to make things smokey after a little while. Make sure to turn on your kitchen fan and open a window before starting or you might set off your fire alarm. (Don’t ask me how I know this… 😉 )
You might also enjoy Carnitas Tacos, Chipotle Chicken Tacos, and Basil and Garlic Steak Marinade.
A 
Special Equipment:
Liquid measuring cup optional, but nice to have
Instant-read thermometer optional, but nice to have
Foil if cooking under the broiler. 

Ingredients:
Marinade
1/2 cup orange juice bottled is fine
1/2 cup soy sauce low-sodium is fine
1/4 cup lemon juice bottled is fine
1/4 cup olive oil
2 tablespoons lime juice bottled is fine
2 cloves garlic pressed or diced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon black pepper
1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed.

Meat
1 1/2 to 2 pounds skirt, flank, or flap steak

Directions:
Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.

In the Oven
Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.

On the Stovetop
Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.

On the Grill
Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.

Serve and enjoy!

Notes

Approximate nutritional information is for 2 pounds of skirt steak divided into 6 servings and assumes 10% marinade retention.

Meat Sauce Traditional Genoa Style

Meat Sauce ~ Traditional Genoa Style

A single piece of meat cooked for hours in tomatoes to obtain a tasty meat sauce for pasta and super springy main courses. Tocco Genoese, called 'u tuccu in Ligurian dialect, is a typical Ligurian meat sauce  that takes its name from the fact that when cooked flavors the tomato and can be enjoyed as a second course. This traditional Genoese meat sauce needs a fairly long preparation but the recipe to prepare it is really quite simple. Usually a fairly lean cut of meat, beef or veal is used. What’s the best way to enjoy this tasty meat sauce? Tradition denotes ravioli, filled with meat or borage, depending on taste.

Meat Sauce Genoa-Style: 

 Ingredients:
250 g of beef leg or rump steak (scamone),
300 g of tomato sauce,
20 g of dried mushrooms,
1 onion,
1 carrot,
1 clove of garlic,
1 stalk of celery,
rosemary,
bay leaves,
salt,
extra virgin olive oil,
1/2 glass of red wine.

Directions:

The first thing to do for the Tocco Genoese meat sauce recipe is to sauté the onion, carrot, chopped celery, oil and garlic on which the whole piece of meat needs to be browned, then add the red wine to soften. When all the liquids have evaporated it’s time to add the tomato sauce and, after soaking them in a little warm water, the mushrooms. Then add salt and continue cooking over a low heat adding water or broth if needed, bay leaves and a little pepper. The cooking time should last for a long time, at least three hours, until the meat is very tender.

Beef Bourguinone

Beef Boourguinone

Ingredients:

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter

Directions:

Traditional Oven Method.

Preheat oven to 350°F (175°C).

Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

In the last 5 minutes of cooking time, prepare your mushrooms:

Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). 

Discard the herbs

Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.

You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 

If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
Garnish with parsley and serve with mashed potatoes, rice or noodles.

To serve the following day, allow the casserole to cool completely, cover and refrigerate.  The day of serving, remove from refrigerator for at least an hour before reheating.  Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

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Beef-Broccoli Fried Rice

Beef - Broccoli Fried Rice

Ingredients:
4 servings

1 lb flank steak, sliced into strips
¼ cup soy sauce, plus 3 tablespoons, divided
2 tablespoons sesame oil, divided
2 tablespoons minced garlic, divided
1 tablespoon brown sugar
½ cup of water
1 tablespoon cornstarch
2 teaspoons oil
½ cup onion
1 cup broccoli floret
3 eggs, beaten
2 cups cooked white rice
pepper, to taste
sliced scallions, for garnish


Directions:

Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.

In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.

Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.

Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.

Serve garnished with scallions.

Filet Mignon with Peppercorn Sauce

Filet Mignon with Peppercorn Sauce

Ingredients

4 filet mignon steaks
Vegetable oil spray
1/2 teaspoon black peppercorns, coarsely crushed
1 tablespoon cornstarch
1 tablespoon cold water
14 ounces of beef bone broth or beef stock
1 small bay leaf
1/8 teaspoon dried thyme, crumbled
1/3 cup dry red wine
1/4 teaspoon black peppercorns, coarsely crushed

Directions:

Put the cornstarch into a cup. Add the water, stirring to dissolve.
In a medium saucepan, whisk together the cornstarch mixture and the broth.
Bring to a broil over high heat; cook until slightly thickened, stirring occasionally.
Stir in the bay leaf and thyme.
Reduce the heat to medium-high and cook for 10 to 12 minutes, or until the sauce is reduced to about 1 cup.
Stir in the wine and peppercorns.
Reduce the heat and simmer for 5 minutes.
Remove the bay leaf.

Filet Mignon / Three Sauces

FILET MIGNON WITH CARAMELIZED 

ONION AND BLUE CHEESE SAUCE

1/2 cup unsalted butter, divided use 1 large onion, sliced
1 cup heavy whipping cream
3 to 4 T. Worcestershire sauce
3/4 cup crumbled blue cheese
4 (6 to 8 oz. each) filet mignon steaks 
Salt and pepper to taste
4 tsp. minced chives

Serves 4.

1. To make the sauce, melt 1/4 cup butter in a large skillet over medium high heat. Add onions and cook until golden brown, about 10 minutes. Add the cream and a bit of salt and pepper as well as the Worcestershire sauce. Simmer the sauce for a few minutes until it thickens.
2. For steaks, preheat grill or grill pan. Season steaks with salt and pepper; smear both sides of the steaks with remaining butter. Grill steaks 4 minutes per side or to desired doneness.
3. Reheat sauce and stir in the blue cheese. Place steaks on plates and spoon the sauce over the top; sprinkle with chives and serve.

Phillis Carey’s Recipe of the Week 12/15/17 -- page 1

Peppered Ribeye Roast With Roasted Garlic Sauce

Roasted Ribeye Roast With

Roasted Garlic Sauce

Ingredients:

1 beef Ribeye Roast boneless, small end, (about 4 to 

   6 lbs.)

1 tablespoon chopped fresh parsley

2 teaspoons coarse grind black pepper

2 medium heads garlic

2 teaspoons olive oil

1 cup reduced sodium beef broth

2 tablespoons dry sherry

1/2 cup 1/2 + 1/2

1/4 teaspoon salt

Chopped fresh parsley

Directions:

Preheat oven to 350*F.  

Combine 1 tablespoon parsley and pepper in a small bowl.  Press evenly onto all surfaces of beef roast.

Place roast, fat side up, on rack in shallow roasting pan.  Insert oven proof meat thermometers tip is centered in the thickest part of beef, not resting in fat.  Do not add water or cover.  Cut about 1/4" off top of each garlic head exposing cloves.  Remove outer papery skin, leaving head intact.  Place in center of 12-inch square heavy duty aluminum foil, drizzle each with 1 teaspoon oil.  Bring two opposite sides of foil over garlic; seal with double fold.  Fold in open ends to seal.  Place alongside roast in pan.  Roast beef in 350*F oven 1 3/4 to 2 hours for medium rare,  2 to 2 1/2 hours for medium doneness.  Roast garlic for 1 1/4 to 1 1/2 hours or until very soft.

Remove roast when thermometer registers 135*F for medium rare, 150*F for medium.  Transfer roast to carving board. tent loosely with foil.  Let stand for 15 to 20 minutes.  (Temperature will continue to rise about 10 degrees.

Meanwhile, squeeze garlic cloves from skins into small bowl, mash with back of spoon.  Combine broth and sherry in medium saucepan, bring to a boil.  Cook 10 to 11 minutes or until reduced by half.  Add 1/2 + !/2, reduce heat anad bring to a gentle boil.  Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup stirring occasionally.  Keep warm.

Carve roast into slices, serve with sauce.  Serve with additional parsley as desired.

  

Pepper Steak

Pepper Steak

Pepper steak is quick, easy and perfect to whip up any night of the week. Strips of beef and bell peppers are stir fried in a wok to create a delicious main dish, ready in no time! I love it with brown rice, but cauliflower rice would also be great on the side. 

Ingredients:

• 12 oz top round beef, trimmed
• 4 teaspoons plus 3 tablespoons soy sauce (liquid aminos for paleo or whole30)*
• 1 tbsp rice wine
• 3 tsp cornstarch (or arrowroot for paleo or whole30)
• 1 tbsp vegetable oil
• 1 large onion, sliced into thin strips
• 1 bell pepper, sliced into thin strips
• 1/2 tsp black pepper
• crushed red pepper flakes (optional)  
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• Directions:

Slice beef into thin slices with the grain.  Cut each strip across the grain about 1" long so you have several thin slices.  Place in a bowl and add 1/4 teaspoons soy sauce, 1 tablespoon of rice wine, 1 teaspoon cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Filet Mignon Steaks

Filet Mignon Steaks

Ingredients:

Serves 6.
2 T. mayonnaise or as needed 
1 tsp. Dijon mustard
Pinch cayenne pepper
1/4 cup panko crumbs
6 (6 to 8 oz.) filet mignon steaks (1 inch thick)
1 1/2 tsp. dried thyme
Sea salt and pepper to taste

Directions:
Heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side

Filet Mignon With Truffled Mushroom Ragout

FILET MIGNON WITH TRUFFLED 

MUSHROOM RAGOUT Serves 6.

Ingredients:
1/2 cup unsalted butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1 1/2 lbs. button mushrooms, quartered 
1/2 cup low sodium chicken broth
1/2 cup low sodium beef broth

1 cup Merlot
1/2 cup heavy whipping cream
2 T. grapeseed or vegetable oil
6 (6 oz. ea.--1 1/2 inch thick) filet mignon steaks
1 1/2 tsp. white truffle oil

Directions:

Mushroom Ragout, melt butter in large nonstick skillet over medium heat. Add garlic and thyme and sauté 30 seconds. 

Add mushrooms and toss to coat with butter. Sprinkle with salt and cover. Cook until mushrooms have released their juices, about 10 minutes. 

Add broth, wine and cream and bring to a boil. Cook, uncovered, until mushrooms are tender and sauce coats mushrooms about 5 minutes. 

Season with salt and pepper.

Preheat oven to 400 degrees. For steaks, heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side. Transfer steaks to a baking sheet and roast for 8 to 10 minutes for medium rare to medium.

3. To serve, place steaks on serving plates and top with Mushroom Ragout. Drizzle mushrooms on each plate with 1/4 tsp. truffle oil.

Filet Mignon With Crab Cake Topping And Tawny Port Sauce

FILET MIGNON WITH CRAB CAKE 

TOPPING AND TAWNY PORT SAUCE

Filet:
2 T. grapeseed or vegetable oil, divided use
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper 
1 T. finely chopped parsley
1 T. finely chopped green onions
1/2 lb. lump crabmeat, broken into small pieces

Crab cake topping, heat 1 tablespoon oil over
medium heat. Add the onions, celery and red bell peppers; season to taste with salt and pepper and cook until tender, about 5 minutes. Remove from heat and transfer to a bowl. Toss in parsley and the green onions and cool completely.

When cool toss crab with the vegetables. Add the mayonnaise, mustard, cayenne and panko crumbs; stir gently to combine adding more mayo if needed.

Preheat oven to 425 degrees. Season steaks well with thyme, salt and pepper and then brush with 1 tablespoon oil. Sear in a hot pan for 3 minutes per side. Transfer (save skillet to make the sauce) to a parchment-lined baking sheet pan.

Divide the crabcake mixture between the steaks. Pack the topping on top of each steak, gently molding to the steak’s shape to form a crust. Roast the steaks for 8 to 10 minutes for medium rare to medium.

Port Sauce:
3/4 cup tawny Port
3 cups beef broth
1 1/2 tsp. tomato paste

3 T. unsalted butter, divided use
1 T. flour
Directions:

Meanwhile, whisk together the Port, beef broth and tomato paste in a medium saucepan. Bring mixture to a boil and cook down by half. (This can be done the day before or earlier in the day.)

Add the reduced liquid to the hot steak skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together 1 tablespoon butter with flour and add to the boiling liquid, whisking constantly. Simmer until sauce thickens, about 1 minute. 

When ready to serve, bring sauce to a simmer, remove from heat and swirl in the remaining 2 tablespoons butter.

Serves 6.
2 T. mayonnaise or as needed 
1 tsp. Dijon mustard
Pinch cayenne pepper
1/4 cup panko crumbs
6 (6 to 8 oz.) filet mignon steaks (1 inch thick)
1 1/2 tsp. dried thyme
Sea salt and pepper to taste

Heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side

Filet Mignon With Caramelized Onion And Blue Cheese Sauce

Filet Mignon With Caramelized 

Onion And Blue Cheese Sauce

Ingredients:
1/2 cup unsalted butter, divided  
1 large onion, sliced
1 cup heavy whipping cream
3 to 4 T. Worcestershire sauce
3/4 cup crumbled blue cheese
4 (6 to 8 oz. each) filet mignon steaks 
Salt and pepper to taste
4 tsp. minced chives

Directions:
Sauce: melt 1/4 cup butter in a large skillet over medium high heat. Add onions and cook until golden brown, about 10 minutes. Add the cream and a bit of salt and pepper as well as the Worcestershire sauce. Simmer the sauce for a few minutes until it thickens.

Steaks, preheat grill or grill pan. Season steaks with salt and pepper; smear both sides of the steaks with remaining butter. Grill steaks 4 minutes per side or to desired doneness.

Reheat sauce and stir in the blue cheese. Place steaks on plates and spoon the sauce over the top; sprinkle with chives and serve.
Serves 4.

Rouladens

Rouladens

Ingredients:
Round Steak or Sirloin Steak cut 1/4" thick or
  thinner.  Thinner is better.
Grey coupon mustard
Salt and pepper
Pinch or so of nutmeg
Diced onion
Bacon strip cut into halves
Parsley, chopped fine
Butchers cord
Flour

Diced tomatoes

Directions:
You will develop your own style, taste, and technique as the recipe usually stays within families according to the palate of the family members.

Cut your bacon strips in halves.  Gauge the number you will need but the amount of meat.  Fry in skillet to render as much fat as possible but leaving it still pliable so it will roll.

Have your butcher slice or cut the beef as thin as possible.  If it is too thick it will not roll easily.  Lay each piece on a surface and cut into equal pieces and very lightly coat with grey coupon mustard.  Season with salt and pepper and a pinch of nutmeg.  I have a nutmeg mill and use freshly ground nutmeg.  Add diced onion and a small bit of parsley and a piece of bacon on each roll.

Roll tightly and tie at least each end with butchers cord.  (it has no chemicals or plastic).  Sometimes I tie the ends and sometime my rolls are large enough to require three.  You tie the rolls to keep the ingredients in the rolls.

Roll in flour to coat.  Brown in skillet over low flame.  Turn to brown on all sides.  As they finish browning remove to a plate.  Use the lowest heat on your stove and place the diced tomatoes in the skillet and cover with lid.  As the tomatoes cook stir the skillet to deglaze the bottom.  When the tomatoes are cooked, add water to the skillet.  The flour you rolled the meat in will help to make the gravy thicken.  If you have a crockpot you can use it for this final step or place the meat back in the skillet in the sauce which will become your gravy and simmer about 1 to 1 1/2 hours to tenderize.  If the sauce is too thin make a roux with flour and water.

I serve mashed potatoes with the rouladens topped with the gravy.

The true German recipe uses Gerhkin pickles in the center of the roll.  I do not want my meat to taste like a pickle.  This recipe came from a friend from Germany.

Call me if you have any questions.  858-485-8401  remember I am three hours behind your time.
Donna Myers

Beef Stroganoff

Beef Stroganoff ~ Crockpot

Ingredients:
2 pounds of cubed stew meat.

2 cans of condensed Golden mushroom soup.
1 large diced onion.
2 tbsps of worcestershire sauce.
½ cup of water.
8 oz of cream cheese.
1 tsp of garlic salt.
Couple dashes of hot paprika (optional).
Noodles.

Directions:In the crockpot, place the mushroom soup, onion, worcestershire sauce, water, garlic, salt and paprika and mix all together. Add in the meat and mix to combine.

Cook on low for 8 hours.

Once it’s cooked through, cut the cream cheese into cubes and add to the crockpot. Mix to combine and let cook for 10 more minutes on high.
Cook the noodles and serve with the beef!

Simple, easy and delicious! I usually put the noodles and the beef mixture in one big dish and mix all together before serving. You can also add noodles to your plate and spoon the beef stroganoff over the top.

Note:  I do have a recipe for "condensed mushroom soup" on this blog.

Beef Stroganoff

There probably isn’t an easier beef stroganoff recipe in the world – at least not one that will turn out this amazing. The meat is so tender it almost melts in your mouth.

Ingredients:

3 pounds stew beef
1/2 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons unsalted butter
1 large onion, chopped
1 1/2 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 1/2 cup beef stock
1/2 cup port wine (I used a tawny port)
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoon fresh thyme leaves, chopped (or 2 teaspoons dried)
1 tablespoon paprika
Kosher salt
Fresh cracked black pepper
4 ounces low fat cream cheese, cut into chunks
1 cup low fat sour cream
1/2 cup fresh parsley leaves, chopped
Cooked egg noodles

Directions:

Toss beef in a large bowl, with salt, pepper and flour until well coated.

Heat vegetable oil in skillet over medium-high heat, add the meat to brown in batches. Transfer to 6 slow cooker, along with any flour that remains in the bowl.

Deglaze skillet with the beef stock and port, making sure to scrape up all of the browned bits of meat from the bottom of the skillet. Next add the Dijon mustard and Worcestershire. Pour into the slow cooker.

In same skillet add butter, sauté onions, mushrooms, and garlic until softened. Place in the slow cooker.

Add the thyme, paprika, and salt and pepper to the slow cooker. Stir, cover and cook on low for 6 to 8 hours, or high 4 to 5 hours.

When there is 20 minutes left on the cooking time, add the cream cheese and replace the lid to allow it to melt.

Stir cream cheese into the sauce and then the sour cream and parsley. Replace lid and cook on low for a few more minutes until heated through.

Serve over cooked egg noodles.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Ingredients:

1 large onion

2 medium carrots, peeled and thinly sliced

2 large potatoes, cut into 1/2" chunks

1 cup fresh green beans cut into bite-sized pieces

1lb stew-meat beef chunks

1 bay leaf

1 teaspoon fresh thyme

1 clove garlic, crushed

3 cups beef stock

2 tablespoons light brown sugar

3/4 teaspoon salt

2 teaspoons Worcestershire sauce

Pepper to taste

3 tablespoons flour

2 teaspoons tomato paste

Directions:

Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.

Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.

Stir the stew once or twice as it cooks if possible.

30 minutes before serving, transfer a ladle-ful of broth to a small mixing bowl.

Add the flour and tomato paste. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

Beef Bourguignon

Beef Bourguignon

Today is the second year anniversary of the passing of my dear husband.  I thought a nice way to honor his memory would be to publish a recipe he really enjoyed.  Well, I couldn't think of any one recipe that I would say was his very favorite but this dish would be eaten with the compliment, Thanks for a nice dinner, I really enjoyed his recipe".  We had a very compatible dietary plan.  It was simply he loved to eat and I loved to cook.  I did not repeat unless by request.  His birthdate is July 29.  I will then publish his favorite birthday treat.

Beef Bourguignon

Ingredients:

6 slices thick cut bacon diced
3 lbs lean stew beef cut into 2" cubes
2 yellow onions, sliced
3 medium carrots, diced
salt and pepper
2 tablespoons flour
3 cups red wine
3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf, crumbled
20 pearl onions peeled/skinned (or use thawed frozen ones)
An herb bouquet of (4 parsley sprigs, one bay leaf, and one quarter teaspoon thyme all tied in cheesecloth)
1lb fresh white button mushrooms sliced

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Directions:

Warm up a skillet, then add bacon.  Cook until the fat has rendered and the bacon is nice and crispy.  Remove the pan from the heat, and transfer the bacon to a plate lined with paper towels.  Pour off all but a tablespoon of bacon fat from pan, reserving the rest of the grease for cooking.

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Return the pan to medium-high heat.  Pat the beef dry and sprinkle with flour salt and pepper.  Just before the bacon fat is smoking, add a single layer of beef cubes.  Sear the meat in batches, flipping the pieces after 1 to 3 minutes.

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After each batch, transfer the seared beef to the slow cooker.  Deglaze the pan with 1/4 cup of wine using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers.  Pour the wine over the seared meat once the pan is cleaned.

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Add 1 more tablespoon of leftover bacon grease to the pan and repeat the searing of the meat and deglazing of the pan until all the meat is seared.

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Wipe the pan clean and warm one more tablespoon of bacon grease (or vegetable oil) over medium heat.  Cook the mushrooms with 1/4 teaspoon salt until the release all of their liquid and the liquid has evaporated.  The mushrooms should end ups nice golden brown (about 8 to 10 minutes).  Transfer the mushrooms to a clean bowl and set aside.

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Add one more tablespoon of the bacon fat and cook the yellow onions with 1/4 teaspoon of salt until soft and browned (6 to 8 minutes).  Add the carrots and cook until softened.  Add the garlic and tomato paste and cook until fragrant.  Transfer the vegetable mixture to the slow cooker.

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Stir together the mixture in the slow cooker with an additional 1 teaspoon salt, the thyme, and the crumbled bay leaf.  Add the herb bouquet to the mixture and pour in the beef broth and remaining wine over the mixture.  Cover the slow cooker and cook on low for 6 to 8 hours.

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Just before serving, stir in the reserved bacon, pearl onions, and mushrooms, then cover and cook for another 10 minutes.  Remove the herb bouquet then serve.