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Browsing Tag: beef
As promised last week when I made kimchi, I came up with a radical new dish that uses it. I am taking liberties with my earlier Rouladen recipe by marinating some thin beef round steak in bulgogi marinade that will be wrapped around the kimchi and then seared. Served simply with steamed rice, more kimchi, and green onions as a garnish, I want this rouladen to be the star. Are you ready for a German/Korean fusion dish? I am… so let’s get cooking! Save Print Bulgogi Rouladen Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 1 Ingredients 1 6oz thinly sliced beef round steak, approximately ¼ inch thick 2 tbsp soy sauce 1 tbsp…
I know you all have a friend that reminisces about something from their childhood or neighborhood where they grew up. My friend from Chicago routinely grouses about not being able to enjoy a Chicago-style Italian Beef Sandwich. Being in the Pacific Northwest, he just has not found anything that claims to be Chicago-style Italian Beef compare to what he enjoys back home. So, after a lot of research I decided to take the challenge to silence his fussing and try to satisfy that taste of his hometown. Now I have never been to Chicago so I have no way to compare, but this sandwich was delicious, incredibly delicious, insanely delicious… so I think it was a success. His take on it… a solid thumbs…
As promised, here is the post on how I use leftover sauerbraten and gravy to make a stew. The stew aspect of this recipe is pretty straightforward – cook potatoes, celery, carrot, and onion in beef stock/broth with a little seasoning of summer savory and thyme. Then simply add the cubed leftover sauerbraten and gravy to heat through and meld the flavors. Easy? Yes, indeed. Tasty? Oh you bet! I don’t always do leftovers, but when I do… I want them to be fantastic! Save Print Sauerbraten Stew Prep time: 15 mins Cook time: 3 hours Total time: 3 hours 15 mins Serves: 2 Ingredients 8 oz leftover sauerbraten, cubed 1 cup (more or less) leftover sauerbraten gravy 1…
As promised in my Friday post, here is the rest (and the best part) of the sauerbraten recipe. Today we will cook this flavorful beef roast and create a rich gravy from the marinade/cooking liquid. I paired this sauerbraten with butter fried porcini egg noodles and roasted cauliflower. Other possible sides for sauerbraten are roasted potatoes, sweet and sour red cabbage, spaetzle, mashed potatoes, braised cabbage, and a host of other tasty dishes. Are you ready to enjoy this delicious German roast beef dish? I hope so because I certainly am… Save Print Sauerbraten Prep time: 10 mins Cook time: 2 hours Total time: 2 hours 10 mins Serves: 2 Ingredients 1½ 2 lbs of marinated beef bottom round roast…
Here is my second attempt at Bob Lamson’s challenge. I am using a scaled down and tweaked recipe from the Creative Cuisine ‘Outstanding One Pot Meals’ booklet. Putting this Cuban style beef stew together was fairly easy and letting the Uno control the cooking in my rice cooker made it even easier. The effort is all in the prep and once done, all you do is place it all in your rice cooker and set the Uno for the time and temperature (yes, I actually set the timer this time!). A few hours later I noticed the wonderful fragrance from this dish. It was pretty incredible as I did not have to do anything but go about my business until the time was up…
Today I am preparing sauerbraten. That’s right, you read that correctly… sauerbraten – that delicious German beef roast which is marinated for 3 days in red wine, vinegar, onions and spices. Will it be for one? This time, it will make enough for two meals so either invite a friend for dinner or use the leftovers in an out of this world Sauerbraten Stew. Are you ready to start? I promise with this smaller portion, you will not have to wait for 3 days! Save Print Preparing Sauerbraten Prep time: 25 mins Cook time: 5 mins Total time: 30 mins Ingredients 1½ – 2 lbs beef bottom round roast ½ cup dry red wine (I am using a German pinot noir…
Tonight I made a meatloaf derived from a Mediterranean recipe for koftas. Here is the best way I can describe what koftas are: they are intensely spiced kebabs made from ground meat. I made koftas for some friends one summer on the grill and I did not feel like firing up the barbecue to grill in January just to enjoy those same deep flavors. I was, once again, looking for a flavorful winter comfort food to make and decided to combine koftas with meatloaf. The results speak for themselves… a wonderfully spiced and moist meatloaf for one. I paired this meal with Mashed Potatoes for One and buttered peas. The mushroom gravy was a last minute idea, but worked perfectly with the meatloaf. I really think this…
Do you have a favorite meal you regularly order at your favorite Mexican restaurant? Well, I can’t claim that I do because I have several I typically choose. Arroz Con Pollo is one of them.. and another is tonight’s tasty dish – chili colorado. Beef chunks braised in a deep, rich chili sauce is something magical. But it doesn’t take a magician to make it. It takes a little planning, effort, and time. Shall we get started? Save Print Chili Colorado Prep time: 20 mins Cook time: 90 mins Total time: 1 hour 50 mins Serves: 1 Ingredients 2 new mexico chilis 1 guajillo chili 1 california chili 2 – 3 chili japonese 8 – 10 oz beef chuck…
Tonight I made another robust meal – beef bourguignon. Okay, okay… you can stop rolling your eyes now, this recipe is what I consider my best approximation for a quick and easy beef bourguignon. I did not go through untold number of complicated steps to make this meal. I also did not cook it for 3 hours because I used a shortcut. Of course, I bet you are skeptical… it is only natural. But you can rest assured this dish was stupendous, if I say so myself! Go ahead, make it and see for yourself… your skepticism will be assuaged (and your taste buds rewarded!). Save Print Beef Bourguignon Prep time: 20 mins Cook time: 1 hour 20 mins Total time: 1…
Leftovers… they are going to occur sometime, especially around the holidays or other large group meals. Well, I had mashed potatoes left from the duchess potatoes I made for Christmas dinner, so I was challenged with what to make with them. In contemplating what dish to cook that would use up these delicious mashed potatoes, one thing came to mind… shepherd’s pie. Easy to make and oh so delicious, now I am eager for dinner. Using frozen vegetables like petite corn and a pea and carrot mix just enhances the simplicity of this dish. Of course I had some of my ground beef, pork, and lamb mix in the freezer as well, so all that was left was to put it together. Shall we…