Category Archives: BEEF RECIPES

MARINATED FLANK STEAK

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I just love being able to prepare part of what I plan to serve for dinner earlier in the day. And then, like with this entrée, ask Mr. C. to finish the dish by throwing it on the BBQ. This leaves my hands free to whip up or put the finishing touches on the side dishes. And who doesn’t love wonderfully tender and delicious steak? OK, if you’re a vegetarian, you might not feel the same way I do. But then, you wouldn’t be reading this post in the first place. So, assuming that you too are a marinated steak fan, may I highly recommend this recipe.

And I know. Not everyone has the luxury of slowly reading the paper in the morning sipping on an Americano. And then casually fixing breakfast, cleaning up the kitchen and making a marinade in which to allow the flank steak that you defrosted in the refrigerator overnight soak up all the flavors as it once again spends some quality time in the fridge. But there is a solution even if you are still gainfully employed. Make the marinade the night before. Then before leaving for work the next morning, slip the meat into the marinade, cover, put in the fridge, and walk away knowing a good portion of that night’s dinner is well on its way to being marvelous. Sounds easy, right? But, having been a working mom and not an early riser, every blessed minute of my morning ritual did not include anything more than putting breakfast on the table and getting myself out the door in time to not be late for work. So, you might just want to save this recipe for weekends.

But regardless of when you plan to serve this lovely steak, do it. It truly is yummy.

Well, that’s it for today. It has been very rainy the last couple of days because of an “atmospheric river”. And from everything I have read, atmospheric rivers are quite interesting. And no, atmospheric rivers are not a new phenomenon. They were only given this pretentious new name sometime in the 1990s.

This is what I learned about these “rivers” by going to the USGS site. I thought you might also find this interesting.

  1. Atmospheric rivers transport water vapor from the tropics towards the poles.
  2. Atmospheric rivers are the largest “rivers” of fresh water on Earth.
  3. There’s a rating system for atmospheric rivers like there is for hurricanes.
  4. Though an atmospheric river can help extinguish fall fires, they can increase the hazard of past and future wildfires.
  5. An atmospheric river mega-storm could be California’s other “Big One.”
  6. Atmospheric rivers are expected to increase in intensity in California due to climate change.

So, there you have it. But I’m not going to worry. Climate change is not a real thing.

At least that is what certain politicians are espousing even though there is a near-universal consensus among scientists that climate change is happening and is caused by human activity. So, la la la, I’m going to bury my head in the sand too. Not! I’m simply going to keep hoping and praying that congress can put their differences aside and just do the job of serving their constituents by making a better world for not just Americans but by becoming a positive influence for other nations. And that means both sides coming together for the betterment of all. And no, I don’t care if you’re republican or democrat. Do the job you were hired to do. And do it right! Dammit!

Only by congress standing up for “we the people”, and not caving to the whim of certain newly elected officials with only their own interests at heart, can any real, beneficial work get accomplished. Or any possibility for the return of hope rather than despair that many of us feel. We will make it through this. But we must all represent decency, humility, gratitude, and uppermost – civility. If we, as individuals can’t be civil, then we can’t expect it of others.

Peace and love to all.

4 tsp. Montreal Steak Seasoning (made by McCormick)

1 T. Italian seasoning

freshly ground black pepper

1 T. Worcestershire sauce

1 tsp. granulated garlic

¼ tsp. granulated onion

¼ c. extra virgin olive oil

¼ c. red wine

1-2 lb. flank steak, fat and silver skin removed and lightly scored.

Combine the Montreal Steak Seasoning, Italian seasoning, black pepper, Worcestershire sauce, granulated garlic, granulated onion, olive oil, and red wine together in a glass pan. Place the flank steak in the marinade and turn several times to coat every bit of the steak. Refrigerate for at least 2 hours or longer for extra flavor and tenderness.

Remove the steak from the fridge about 45 minutes before grilling over medium-high heat for about 6 minutes. (Discard the marinade.)

Then flip the steak and grill until cooked medium-rare. (About 130-degrees when poked with an instant read thermometer.)  

Remove from the grill, cover for about 5 minutes, then thinly slice on the diagonal. Serve immediately.  

GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE

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As I have written several times in my posts, I am getting lazier and lazier. And the other day I was in no mood to cook dinner. I’m currently recovering from cataract surgery, and it hasn’t gone as easily as predicted. Oh, not to worry. My eyes will eventually be just fine. They are just taking their own sweet time to stop being swollen. My eye doctor isn’t really concerned. (Of course he isn’t! They’re not his eyes!) But I trust him, and he is keeping a close eye (so to speak) on my progress.

But in the meantime, my “condition” is enough to keep me less than energetic when it comes to spending time in the kitchen. Or any other room besides my bedroom, for that matter. But I am getting better and I’m positive my energy will return after I stop feeling sorry for myself. But while I get my equilibrium back, I’m not terribly interested in trying new and amazing ways to tantalize our taste buds.

But dinner still must happen. So, with that in mind, I came up with the recipes you find below.

All three are easy to prepare, relatively inexpensive to make, and highly flavorful. And honestly, I have been making a variation of every one of these dishes for decades now. So, it was very easy for me to prepare this dinner combination.

After dinner, and I realized how yummy every part of our dinner had been, I decided I better pass the recipes along to you. Even if at most you would call them elementary efforts.  

None the less, below you will find three recipes that, as described above, would never be considered haute cuisine, but are perfect for a cold, fall repast. And I think everyone in your family would find this comfort food meal very tasty.

Well, that’s it for today. We are off to enjoy Village Theater’s production of Camelot this evening in Everett. This has turned out to be a week of cultural events. Last Sunday – ACT theaters Sunday matinee production of Mrs. Loman is Leaving. (Fantastic BTW). Tonight – Camelot. And this Sunday, we will be attending a ballet at McCaw Hall in Seattle. And no, we don’t always have weeks like this. But when they do happen, it’s like being on holiday.

In between caring for my eyes and attending cultural events, I have also managed to get in a bit of reading. I just finished reading Castle Skull by author John Dickson Carr. What a romp! The story is set in a castle on the Rhine River that happens to look like a skull from afar. Three inexplicable murders lead world-famous sleuth Bencolin into a strange case of twisted revenge. And to make things really fun, the characters include a fascinating list of suspects: a mad duchess, an actor with a Hamlet complex, a virtuoso who likes to play his violin in the dark, a glamorous young lady who paints in the modern manner, a dynamic Belgian financier and his beautiful, weak-willed wife, and a newspaperman whose job is to report on Europe’s haunted castles. Would I classify this work of fiction as a tour de force? Heck no! Is it a fun read? Absolutely!

And for maybe the last time before the 5th of November, please vote. If you have already voted – our nation thanks you. If you haven’t voted yet, get off your duff and do your civic duty.

But regardless, as always, peace and love to all.

GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE

1 lb. lean ground beef

1 T. + ¼ tsp. Montreal Steak Seasoning, divided

1 T. extra virgin olive oil

1 T. unsalted butter

1 onion, finely chopped

1 T. flour

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef Base)

2 tsp. Worcestershire sauce

¼ tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

⅓ c. sour cream

Combine the ground beef and 1 tablespoon of Montreal Seasoning in a mixing bowl. Divide into 4 balls and then form into four patties.

Heat the olive oil and butter together in a small frying pan. Add the ground beef patties and cook just until done. Remove from pan and set aside.

Using the same pan, cook the onion until soft and beginning to caramelize. Stir in the flour and cook for a couple of minutes.

Slowly add the water until smooth and no flour lumps remain. Then stir in the beef base, Worcestershire sauce, granulated garlic, seasoned salt, and pepper. Let simmer for a couple of minutes before stirring in the sour cream.

Place the cooked ground beef patties back in the pan and cook until they are once again warm.

The patties and gravy are just wonderful served with Easy Mixed-Rice Pilaf and Oven Baked Acorn Squash. (See recipes below.)

EASY MIXED-RICE PILAF (for 4)

The rice blend I used. (I like it a lot!)

2¼ c. water

2 tsp. beef base

2 tsp. dehydrated onion pieces

¼ tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

1 T. unsalted butter

1 c. mixed rice (not instant) (I used a blend of aromatic purple, red, and brown rice because that’s what I had on hand)

Combine all ingredients in a heavy, covered pan. Bring to a boil, stir, reduce heat, cover pan, and simmer for about 45 minutes. Stir occasionally.

Great served anytime you need a savory rice side dish.

OVEN BAKED ACORN SQUASH (for 2)

1 acorn squash, cut in two along the stem and all seeds removed

water

2 T. unsalted butter

2-4 T. brown sugar

kosher salt

freshly ground black pepper

Place the squash, cut side down, in a baking pan. Pour in enough water to bring the water to about ½-inch deep.

Bake the squash for 60-75 minutes in a pre-heated 400-degree oven.

Remove from oven when the squash is very soft. Turn off the oven.

Turn each half over and add a tablespoon of butter and 1-2 tablespoons of brown sugar to each. Then lightly sprinkle with salt and pepper. Place back in the cooling oven for about 5 minutes. (This allows the butter and brown sugar to melt together.)

STEAK WITH CREAMY PEPPERCORN SAUCE  

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Peppercorn Sauce

Mr. C. has this wonderful habit of bringing lovely cuts of meat into our home. Since Covid, he mostly buys our groceries, and believe me, he is much less frugal than I am. So, when he brings home a steak, it’s a good one. And last night, I decided to cook one of his recent purchases.

And because I know how much he loves peppercorn sauce; I decided to try out the recipe I found on recipetineats.com. (One of my favorite cooking sites BTW). Of course, I made a couple small changes because, yes, I know, I never can leave well enough alone! And I used this new recipe, because I wanted to change things up a bit from my other recipe on this site entitled Pepper Steaks with Bourbon Sauce which he also loves.   

And since Mr. C. had unfailingly adhered to my last grocery shopping list, I had 4 small Yukon Gold potatoes to put to good use. But then, I had to find a new recipe for these beautiful potatoes too. Which I did. And of course I had to mess with this recipe too. So, thank you and apologies to another one of my favorite cooking sites – spendwithpennies.com.

Now, having confessed my sins, I can proceed with unabashedly telling you why you should give both recipes a try. Both the steak with sauce and the roasted potatoes were absolutely delicious. Not just good. Totally fabulous. As Mr. C. commented, “this sauce is as good, if not better, than I have ever had in a restaurant”. Plus, he liked the potatoes. And that is saying something because Mr. C. is not a potato lover.

Well, I have nothing more to say on the subject. And I have a few chapters left in my book to finish before we go off to Oak Harbor for one of Mr. C’s gigs.

The book I am currently reading, for the second time, (which should tell you something), is by John Sandford – entitled Dead Watch. Great story about dirty politics and greed. Sound familiar? This after just reading Heather Cox Richardson’s latest post. But at least in this book, the good guys win. Oh, that real life mimicked fiction. Especially in the upcoming November election.

Before my current book, I read 4 books by Harlan Coben, including Gone for Good and Tell No One. Any of Mr. Coban’s books are worth reading. In my humble opinion.

I also almost made it through Donna Tartt’s (winner of the Pulitzer Prize) book entitled The Goldfinch. But after 595 pages of poverty, drugs, horrid behavior, characters I came to detest, and lifestyles that I could not in any way relate to, I said, I’m done! There is enough retched behavior documented daily in the news. I don’t need to read the fictional equivalent.

Anyway, that is the beauty of books. If you don’t like what you are reading, you can simply close the pages and walk away.

Unfortunately, that is not the case in the real world.

If you don’t like what is happening in the real world, you often need to take some sort of action. Even if that action is as simple as voting. Which I sincerely encourage everyone to do in the upcoming November election.

And as always, peace and love to all.  

STEAK WITH CREAMY PEPPERCORN SAUCE

2 thick (at least 1-inch thick) tenderloin, filet-mignon, or ribeye steaks (about 16- 20 oz. of meat)

kosher salt

freshly ground black pepper

1 T. veggie oil

¼ c. cognac or brandy

½ c. water

1 tsp. beef base (I use Better Than Bouillon Beef Base)

½ c. half & half

1-2 tsp. coarsely ground black pepper

Take the steaks out of the fridge 20 minutes before sprinkling both sides generously with salt and black pepper. Set aside for an hour.

Hint: while the steaks are resting, get all the ingredients for the sauce ready.

When ready to cook, heat the oil in a small, heavy skillet over high heat until the oil is very hot. (I use my small cast iron skillet.)

Add the steaks and cook the first side for about 2 minutes until it is dark brown, then flip and cook the other side for 2 minutes, more or less depending on how you like your steaks cooked. (130-degrees internal temp. for medium rare.)

Transfer to a plate, cover loosely with foil, and let rest while you make the sauce.

Add cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until the cognac has mostly reduced. Add the water and beef base, bring to a simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.

Turn the heat down to medium. Add the half & half and coarsely ground black pepper. Stir, and let simmer for about 2 minutes or until it thickens. Taste and adjust salt and pepper if needed.

Cut the steak into thick, diagonal pieces and spoon the sauce over each serving.

This lovely savory entrée is perfect when served with Oven Roasted Potatoes. (see recipe below)

OVEN ROASTED POTATOES  

1 lb. unpeeled yellow or gold potatoes, cut into 1-inch pieces

1 T. extra virgin olive oil

freshly ground black pepper

¼ tsp. seasoned salt

¼ tsp. paprika

½ tsp. granulated garlic

1 tsp. Italian seasoning

Soak the potatoes in cold water for about 30 minutes. (This removes some of the starch and makes for fluffier potatoes.) Drain and dry the potato pieces with paper towels.

Whisk the olive oil, pepper, seasoned salt, paprika, granulated garlic, and Italian seasoning together in a mixing bowl.

Toss the dried potato pieces in the oil mixture.

Transfer to a small, rimmed baking sheet and bake the potato pieces in a pre-heated 425-degree oven for 30-35 minutes or until golden brown and tender.

Serve hot out of the oven.

GRILLED TERIYAKI MARINATED/SAUCED FLANK STEAK  

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I love teriyaki. I don’t care if it’s chicken or beef, as long as the meat has lots of flavor and hasn’t been cooked to death. (Isn’t that a stupid statement. Anything you cook, be it meat or vegies, is already dead. But I digress.)

Anyway, I am currently on a mission to use up the meat in our freezer that Mr. C. has deemed “obviously abandoned”. And included in that category were two small packages of mystery meat. One contained a small piece of sirloin steak (as it turned out), and the other, half a flank steak.

So, while the meat was thawing, I went to work finding a new and exciting way to give this meat the respect it deserved. And I landed on this teriyaki marinade recipe from the heartnaptime.net site. (Great site BTW.)  

And OMG, what a wonderful teriyaki dinner we had last evening. Along with steamed brown rice, I prepared Teriyaki Salad Dressing over Romaine, Carrot, Celery, and Green Onions. (Recipe to be published in the next few days.) (But get a preview by scrolling down to find the recipe below.)

Now, this is not a wimpy marinade/sauce recipe. It is bold, brazen, and any other word you might think of to mean “holy moly powerful”! So, go slowly into that good sauce when it comes time to decorate the grilled meat before serving.

Well, that’s all I have to say today. Mr. C. has a gig in Anacortes at 3:00 this afternoon. So, I am going to keep this preface short and sweet. Which reminds me, this teriyaki marinade/sauce is not too sweet. A taste of honey, as the old song title goes, but not in the least bit overpoweringly sugary. Perfectly balanced.

So, next time you get a hankering for teriyaki, give this recipe a try. Easy, and relatively inexpensive to make. And better than most beef teriyaki you can find in restaurants.

Happy Saturday to all. And of course, peace and love from our home to yours.

½ c. low-sodium Tamari or soy sauce  

¼ c. water

2 T. toasted sesame oil

2 T. honey 

2 T.  Worcestershire sauce

2 garlic cloves, finely minced

2-3 tsp. minced fresh ginger

1½ lbs. flank steak, fat and silver skin removed 

sliced green onions, garnish   

Combine the soy sauce, water, sesame oil, honey, Worcestershire sauce, garlic, and ginger in a glass bowl. Whisk until combined. Pour 1/3rd of the marinade in a small pan. Set aside.

Add the flank steak to the remining marinade, cover, and place in the refrigerator for at least 30 minutes. (Best when marinated for 4-6 hours.) Remove from fridge at least 30 minutes ahead of grilling.

Preheat grill to medium-high heat.  

Place the steak on the hot grill and cook for 3-4 minutes. Turn the steak over and grill another 2-3 minutes. For medium-rare (135-degrees). 

Remove from grill and let rest for about 5 minutes before thinly slicing on the diagonal. Serve with remaining marinade (now teriyaki sauce) which has been brought to a boil, reduced to simmer, and cooked for about 5 minutes.

TERIYAKI SALAD DRESSING FOR ROMAINE, CARROT, CELERY, AND GREEN ONIONS

For the dressing:

½ c. mayonnaise  

1 T. rice vinegar  

2 tsp. granulated sugar  

1 tsp. soy sauce

tiny pinch granulated garlic  

1 tsp. toasted sesame oil

freshly ground black pepper (not too much)

Whisk together the mayo, rice vinegar, sugar, soy sauce, granulated garlic, sesame oil, and black pepper in a covered container. Refrigerate before serving.

For the salad:

3-4 c. chopped romaine or iceberg lettuce

½ c. shredded carrot

½ c. thinly sliced celery or cabbage

2 finely chopped green onions

Place in a bowl and toss lightly with salad dressing just before serving.

MEATLOAF

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If there is one dish that everyone from a gourmet to a person who favors simple food can agree upon, it’s meatloaf. Now, the ingredients may differ a bit from one category of eater to the other, but the fact remains. Almost everyone loves a good meatloaf.

So, when I woke up yesterday morning wondering what to make for dinner, meatloaf immediately came to mind. It’s easy to prepare, and there are a wide variety of side dishes that compliment this entrée. One especially came to mind (Risi E Bisi – Italian Rice and Peas) since I had just read about the dish in the book I am currently reading.    

The book takes place in Venice and what the family of the protagonist eats for lunch or dinner is often included in the narrative. Not the recipes unfortunately, but enough of a description to make me either reluctant to even think about fixing it or eager to go directly to my kitchen and make like a cook.

The mystery series is written by Donna Leon and the protagonist is Commissario Guido Brunetti. The title of the book I am currently reading is “Unto Us a Son Is Given”. (Great reading BTW. I highly recommend this series if you are a mystery nut like me!) (And Risi E Bisi turned out to be as delicious as suggested by the author. I will be sharing this recipe with you in the near future.) But back to meatloaf.

This is not a new recipe. In fact, it is already on this site under the tantalizing title – Old Fashioned Meatloaf.

But never-the-less, I thought it might be a good idea to remind you of the merits of meatloaf lest you had forgotten this simple dish in your quest for new and exciting taste sensations. Not that I don’t go that route myself at every opportunity. But sometimes it’s just nice to sink your teeth into an old favorite.

May you too have many favorite dishes from which to choose.  

And as always, peace and love to all.

1 c. finely chopped onion

½ c. dried breadcrumbs (I use Italian breadcrumbs)

1 T. dehydrated parsley

1 tsp. seasoned salt

1 tsp. granulated garlic

freshly ground black pepper

¼ tsp. ground savory

1 lg. egg

¼ c. milk

1 lb. bulk sausage (breakfast or sweet Italian)

1 lb. lean ground beef

2 T. brown sugar

⅓ c. ketchup

In a medium sized mixing bowl, stir the onion, breadcrumbs, parsley, seasoned salt, granulated garlic, pepper, savory, egg, and milk together. Gently stir in the sausage, then the ground beef. (Don’t overwork the mixture.) Form into 2 loaves and place on a small, rimmed baking sheet.

Bake for 30 minutes in a pre-heated 350-degree oven. Remove from oven and spread with brown sugar and ketchup that have been stirred together. Return pan to oven and bake for another 20 – 25 minutes. (Don’t over bake.) Internal temperature should be 155-160 degrees.

SWEDISH MEATBALLS

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Staying on the theme of Christmas and my favorite recipes, I again offer you my recipe for Swedish Meatballs. Which BTW, was one of my kids’ favorite dishes. (Probably still is!) They would gobble the meatballs up every time I made them. And for me, they were easy to build. Especially if I’d made the meatballs ahead and either refrigerated them overnight or hid them in the freezer.

So, even on a work night, I could throw this dish in the oven and dinner would be ready in about an hour. That left me time to start a load of laundry, make a salad or steam a green veggie, and slowly unwind from my workday. And I often needed that little bit of time to transition from managing people at work, to managing kids at home. (Not that different BTW!) It also left me time to talk with the kids about their day, even though we would be sitting down to dinner together and every subject imaginable would be fodder for our conversations. With 4 kids there were always stories to be told. Sometimes even more information was provided than I wanted or felt I needed to know. But the discussions were always lively. And I learned a lot about what the kids were experiencing just by these easy and relaxed exchanges. But I bet you are wondering why Swedish Meatballs would be considered a Christmas dish.

Every Christmas Eve my sister-in-law Evelyn and brother-in-law Dan and their kids feast on homemade lefsa and Swedish Meatballs. They spend the day making the lefsa and the meatballs and it is a tradition cherished by one and all. So, I too think of Swedish Meatballs as a part of what makes Christmas special.

So, if you too are still making Christmas traditions, I offer this recipe for your consideration. But don’t stop at Christmas time to serve this dish to family and friends. Meatballs are good any old time of year.

Well, enough posting for today. There are presents still to be ordered. And Christmas goodies to be baked.

But before I leave you today, just a hint about making cookies. Especially if you are crazy like me and insist that there be several different types of cookies for family and friends to enjoy. Make all the dough one day and bake it off the next. Most cookies profit from time spent in the fridge anyway. And make refrigerator cookies whenever possible. Much easier slicing the dough rather than shaping it. And making all the dough in one day only makes sense.

I place all the ingredients I will be using that day on a kitchen counter or sometimes on my kitchen table. Then any recipe calling for room temperature butter, vanilla, all-purpose flour, etc. etc., is right at hand. No putting ingredients away just to have to get them out again for the next recipe.  Plus, you only make a mess one time. And measuring cups and spoons if used for dry ingredients can be used repeatedly thus saving time for cleanup. And yes, it took me years to figure this out. But there is no looking back now. This system just plain makes cookie baking easier and faster.

OK Patti, enough pontificating. Let these fine folks get back to their real lives. And the real reason they are reading this post in the first place!

As always, may you find peace and love in your life. And Merry Christmas.

⅓ c. dehydrated chopped onion

½ tsp. granulated garlic

2 T. parsley (dried or fresh)

½ tsp. ground savory

¼ tsp. paprika

½ tsp. dried thyme leaves

¼ tsp. dried rosemary

pinch nutmeg

½ tsp. seasoned salt

freshly ground black pepper

2 eggs

2 T. milk

¾ c. uncooked oats

1 lb. ground beef

1 lb. pork sausage

1 can cream of mushroom soup

1 tsp. beef base

2 c. sour cream

Combine the onion, garlic, parsley, savory, paprika, thyme, rosemary, nutmeg, salt, pepper, eggs, and milk in a bowl. Add the oats, ground beef, and pork sausage. Form into balls with a small ice cream scoop. Place on a low sided baking pan and bake in a pre-heated 350-degree oven for 20 minutes or until cooked through.

Meanwhile whisk the cream of mushroom soup, beef base, and sour cream together. When meatballs are out of the oven, layer them with the sour cream mixture in a covered casserole.

Cover dish and bake at 350-degree for 30 minutes. Remove the cover and continue baking an additional 15 minutes.

Great served with thick al dente egg noodles.

SLOPPY JOE STUFFED GREEN PEPPERS

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There is just something about stuffed green peppers that practically brings me to my knees. First of all, I am a veggie lover. Have been my entire life. My parents often told the story that as a toddler I preferred green onions to ice cream. I’m not sure I believe them, but I stole veggies out of the garden as a child, (especially peas and tomatoes) so, my parents may have been telling the truth. (They usually did!) Anyway, I have loved stuffed green peppers from my earliest recollection. What I didn’t have as a child, however, were sloppy Joes. And there’s a good reason for that.

Some attribute the original Sloppy Joe to a cafe in Sioux City, Iowa, where, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name.

Well, I didn’t grow up anywhere near Iowa, and Manwich, a portmanteau of man and sandwich, was the brand name for a canned sloppy joe sauce produced by ConAgra Foods and Hunt’s, introduced in 1969. And that was long after I had gone away to college.

Apparently, this canned product contained seasoned tomato sauce that was to be added to ground beef. It was marketed as a quick and easy one-pan meal for the whole family. Which, BTW, you can still buy at your local grocery store. But please don’t!

Sloppy Joes are just so much better made from scratch and don’t contain ingredients that no one can pronounce and require a PhD in food chemistry to analyze. So, if you are so inclined to make a real sloppy Joe some evening for dinner, you will find my recipe under the captivating title – Sloppy Joes. But back to these stuffed green peppers.

Since I already had several recipes for stuffed peppers on this site but am always up for changing things up a bit, I thought using meaty sloppy Joe sauce as the filling for stuffed peppers would make a nice change of pace. And boy howdy, were these babies tasty. And just the right amount of filling for 3 halved peppers. (And how often does that happen? In my case, never!) Anyway, we thoroughly enjoyed our dinner last night. Along with half a baked sweet potato each, we feasted in style.

And tonight, for dinner, I am going to serve the leftover peppers with Cheesy Grits (see recipe below) and Fried Zucchini (also find recipe below). So, another opportunity to eat like kings.

And isn’t that the way it should be. Good homemade food with just a minimum of processed ingredients. Of course, a true food snob  would look askance at store-bought ketchup and bottled Worcestershire sauce. But you know, there is being reasonable and then there’s being crazy. And to the best of my knowledge, I haven’t reached the “crazy” classification yet. (I don’t make homemade mayonnaise either.) (But I do make homemade hollandaise, but then that’s entirely different!)

Anyway, for every person there is what works for them in the kitchen. And a lot of it depends on time, monetary, and physical constraints. For me, I can still make most things from scratch. But that doesn’t mean that in 5 years (or less), I won’t be eating the words I wrote above about serving only homemade this and that. We can only do what we can do.

So, if taking shortcuts here and there gets delicious and nutritious food on your table, then go for it. We are after all, only human.

Peace and love to all.  

1 T. extra virgin olive oil

1 lb. lean ground beef

1 med. white or yellow onion, diced

2 lg. clove garlic, minced

1 tsp. dried marjoram

½ tsp. chili powder

1 tsp. kosher salt

freshly ground black pepper

¾ c. water

3 T. tomato paste

2 tsp. beef base (I use Better Than Bouillon Beef Base)

¼ c. ketchup

2 T. packed brown sugar

3 T. Worcestershire sauce

2 T. red wine vinegar

1 T. yellow mustard (don’t even think about using a fancy mustard)

3 green bell peppers, cut lengthwise (or red, yellow, or orange bell peppers)

1/3 c. beef broth (or water and beef base)

1 c. grated Mozzarella cheese

paprika

In a large, covered pan, heat the oil over medium-low heat; add ground beef and sauté until browned. Add onion and garlic and continue cooking until onion translucent. Add marjoram, chili powder, salt, pepper, water, tomato paste, beef base, ketchup, brown sugar, Worcestershire sauce, vinegar, and mustard.

Bring to a boil, reduce heat, and let simmer until filling is thick, about 20 minutes.

Place the cut pepper halves in a large baking dish. Divide the beef mixture evenly between the 6 halves. Pour the beef broth into baking dish (to help peppers steam) and cover with foil.

Bake in a pre-heated 400-degree oven until peppers are tender, about 60 minutes. Uncover, and top with the mozzarella cheese. Bake another few minutes until the cheese is melted.

Remove from oven and lightly sprinkle with paprika. Serve immediately.

CHEESY GRITS

1½ c. whole milk  

1 c. water

¾ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic  

½ c. + 2 T. stone ground corn grits – not instant or quick-cooking grits 

3 T. unsalted butter

1 c. grated sharp cheddar cheese (or half cheddar, half pepper Jack)

Mix the milk, water, salt, black pepper, and granulated garlic in a covered sauce pot. Set over medium-high heat and bring to a boil.

Once boiling, gradually whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions), stirring occasionally.

Once the grits seem soft and thick, stir in the butter and grated cheese. Taste, then adjust seasonings as needed.

If the grits are thicker than desired, stir in ¼ – ¾ cup hot water. The grits will continue to thicken as they cool.

FRIED ZUCCHINI

1 egg, or more as needed

½ c. cornmeal, or more if required

butter

zucchini, cut into 1/3 inch thick slices

seasoned salt

freshly ground black pepper

Beat the egg in a shallow container. (I use an 8-inch round cake pan.) Pour cornmeal in another shallow container. (You got it, I use another cake pan.)

Melt as much butter as it takes to cover the bottom of a griddle or fry pan.

Dip the cut zucchini in the egg (both sides), then the corn meal (both sides), and place on the griddle.

Sprinkle on seasoned salt (don’t be shy) and a nice sprinkling of pepper. Using a paring knife, cut off small amounts of butter and tuck them in between each of the pieces of zucchini on the griddle. (This dish requires a bit more butter than is usually associated with a fried veggie dish. Thank you, grandma!)

Fry the zucchini until it is crispy brown on the bottom side. Carefully flip the pieces and fry the second side until crispy brown. Serve hot off the griddle. 

     

PEPOSO – TUSCAN BRAISED BEEF WITH CHIANTI AND BLACK PEPPER OVER CREAMY PARMIGIANO-REGGIANO POLENTA  

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Peposo in the pan.

Peposo plated. (Over polenta, of course!)

Well, as promised in a recent post, this is my take on Peposo, a traditional Tuscan braised beef and black pepper dish. And as you will soon learn if you make, or should I say, WHEN you make this dish, this amazing preparation should probably have been christened – Braised Beef on Steroids! Because this is not a wimpy, ho/hum, what’s all the fuss about, kind of beef preparation. This dish is a full on, in your face, magnificent use of relatively inexpensive beef, Chianti (or other inexpensive Tuscan red wine containing at least 60% Sangiovese varietal), and a prodigious amount of black pepper. (FYI – Sangiovese is the predominant grape grown in Tuscany. So, if a Tuscan red would pass your lips, then that same wine would be perfect in this recipe.) But on to more great things you should know about this recipe.

It’s bloody easy to prepare. Yes, it takes time to burble its way to perfection. But while it simmers away, you can be doing other amazing things with your time. Like making a lovely green salad to go with this dish. Or start a load of laundry. Or clean your bathroom. Or my personal favorite, put your feet up and read a few chapters in your book. Speaking of books, if you have never read any of Michael Dibdin’s books starring Aurelio Zen, get with it! Fabulous reading if you are an avid mystery lover. If you don’t enjoy mysteries, then never mind. But if you are, and haven’t, then you are in for a treat! But, again, back to this recipe.

I basically made this recipe because I had a hunk of beef that I had found on sale that had been in the freezer since before Covid. Well, maybe not that long, but definitely would be deemed a bit long in the tooth if it were anything other than a piece of meat! So then, what to do with this hunk of beef that is starting to show signs of freezer burn? Well, trim off the offending part and go from that directly to the internet to try and find a recipe that would be perfect for chunks of beef. And easy to make also. And luckily for me, up sprung several recipes for Peposo. I took what I considered to be the best parts of several recipes, and the result you find below is what I came up with.

So, I hope you enjoy this recipe. As I stated above, Peposo is ever so easy to build and absolutely scrumptious. Especially when it’s served over polenta.

Well, that’s it for today. The sun is trying to break through the marine onshore flow that has been obscuring our view of Port Susan Bay and the Cascade Mountains. But if you live near the water, then you take what you get! And I’ll take this part of the world over almost anywhere else any day of the week!

May you too love where you are and who you are with. Because, like me, if you are happy with both, we are among the luckiest people on earth!  

Peace and love to all.

2 T. extra virgin olive oil   

1½ – 2 lbs. lean beef (like top round or sirloin), trimmed of excess fat and cut into 1½-inch cubes

½ tsp. kosher salt

freshly ground black pepper (more pepper added further down the recipe)   

3 cloves garlic, finely chopped 

1 c. Chianti or other Tuscan wine, divided  

1½ c. beef broth

1 (14.5-oz.) can petite diced tomatoes (preferably Italian tomats)

1 T. tomato paste (again preferably Italian)

1 tsp. dried thyme  

1 bay leaf

1 T. freshly ground black pepper, or more to taste  

Heat the oil over medium-high heat in a heavy-bottomed pan that has a tight-fitting lid. (I use my large Le Creuset Dutch oven.) Sprinkle the beef cubes with salt and pepper, then place in the fry pan. Cook beef cubes until each side is a deep, dark brown. Add the garlic and cook for 1 minute.

Add ¾ cup of the Chianti to the pan and let it cook down a bit, scraping the bottom of the pan to loosen any of the brown bits. Add the beef broth, diced tomatoes, tomato paste, dried thyme, and bay leaf. Return to a boil.

Cover the pot, reduce heat to very low, and simmer for about 2 hours, or until the beef is tender.

Stir in the remaining Chianti and the tablespoon of pepper, raise the heat to medium, and simmer for about 20 to 30 minutes uncovered, or until the sauce is quite thick. Taste and adjust seasoning. Remove the bay leaf.

Serve over Creamy Parmigiano-Reggiano Polenta. (See recipe below.)  

Leftovers are wonderful!

CREAMY PARMIGIANO-REGGIANO POLENTA

4 c. chicken broth

1 tsp. kosher salt

freshly ground black pepper (just a smidge)

1 c. polenta (not instant)

2 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano* or Pecorino-Romano**

Bring broth, salt, and pepper to a boil in a large saucepan; pour polenta slowly into boiling broth, whisking constantly until there are no lumps.

Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. (Mixture should still be slightly loose.)

Cover and cook for 30 minutes, stirring periodically. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy, and the individual grains are tender.

Turn off heat and gently stir in the butter and the Parmigiano-Reggiano cheese. Cover and let stand for 5 minutes to thicken.

Stir polenta before serving.

*Parmigiano-Reggiano is aged longer than Pecorino-Romano, so it is harder, drier, and has more of a nutty, sweeter flavor profile, often with mellow caramel notes. 

**Pecorino-Romano, which is a younger cheese, tends to be softer and creamier, with a brighter, grassier, tangier, and saltier flavor profile. (We love both these cheeses!) (And use them interchangeably.)

 

HAMBURGER PATTIES WITH MUSHROOM ONION GRAVY OVER SAVORY CREAM CHEESE POLENTA

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ground beef patties in gravy

polenta for under the Ground Beef Patties

I believe I have stated many times that I love ground beef. Good ground beef that is. The kind that looks like it just came out of an old-fashioned meat grinder. (I don’t care for the mushy stuff that I am finding more and more at my local grocery stores. So, I am about to rebel and tell the fine folks in the meat departments just exactly what I think of the product they are currently passing off as “ground beef”.) (I’ll let you know how that turns out!)

Anyway, I had a package of really good ground beef (wagyu) in the freezer that I believe my good friend Jim gifted me several weeks ago, that I had been waiting to use for something special. (It was so long ago I might have bought the meat myself. But Jim often gives me unique and delicious food items that he has discovered. So, even if the ground beef wasn’t from him, he is getting the credit.) But back to what I was saying about waiting to use this beef. (And really, for what I was waiting, I really don’t know. But none-the-less, I was conscientiously determined not to use this wonderful meat for something like tacos. (Too plebeian for words!} The meat had to be used for a special dish.)

And I do believe this recipe for beef patties and gravy fits my criteria. Because these beef babies, when served over polenta and smothered in gravy are good enough to serve to even the pickiest gourmand. Really!

Now, I am not going to tell you that this is a quick and easy meal to prepare. Because that would be a lie, and I refrain from lying unless it is absolutely necessity. (Yes, those pants make you look 20 pounds lighter. That kind of little white lie.)

So, when you decide to serve this to your nearest and dearest, give yourself time to make the patties, gravy, polenta, and either a side salad or a steamed green veggie. And of course, do not forget appetizers and dessert. This recipe demands that appetizers come first with dessert to follow the meal. (OK, not necessary if you are only serving it to your family. But to guests, there MUST be appetizers and dessert.)

(Patti’s rules of hosting guests demand appetizers and dessert. Even if your guests are bringing one or both!)

Well, that’s it for today. I have Candied Ginger Molasses Cookies in the oven, and I must see to them. If the recipe works, you will know all about it in the next couple of days. If it doesn’t work, you won’t hear a thing from me!

Peace and love to all. And do try this recipe. It is FABULOUS!!!!  

For the hamburger patties:

½ c. yellow onion, very finely minced

3 T. grated frozen unsalted butter

2 cloves garlic, finely minced

2 tsp. Dijon mustard

2½ tsp. Worcestershire sauce

1-1¼ lb. lean ground beef

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

Gently combine the minced onion, butter, garlic, Dijon mustard, Worcestershire sauce, and ground meat. Don’t overwork the meat or it will make the meat tough.

Form into 4 or 5 round, plump patties. Refrigerate for at least 30 minutes. (Several hours is better.) Remove meat from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the hamburger patties and sear on each side for 2-3 minutes. Remove from pan and set aside. (The patties will not be cooked through. That will come later.) (Save the pan, plus grease, for the gravy.) 

For the onion and mushroom gravy:

1 yellow onion, peeled, halved, then halved again, and thinly sliced

8-10 button mushrooms, thickly sliced

5-6 tsp. all-purpose flour

2 c. beef stock (I use 2 cups water and 2 healthy teaspoons Better Than Bouillon Beef base)

1 tsp. Dijon mustard

1 tsp. dried thyme 

3 T. Worcestershire sauce

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Heat the pan and the remaining oil used to cook your beef patties and add the onion. Stir over low heat for several minutes or until the onion is soft and starting to brown. Add the mushrooms and cook until they too are starting to brown. 

Add the flour and stir for 1 minute or until the onions and mushrooms are coated.

Slowly add the beef stock, whisking the whole time. Then add the mustard, thyme, Worcestershire sauce, salt, and pepper. Simmer for 8-10 minutes or until thickened. Taste and adjust seasoning.

Add the seared hamburger patties back to the pan and cook uncovered until the patties are cooked through.  

Serve with Savory Cream Cheese Polenta (see recipe below) or mashed potatoes, pasta, or rice. (It’s all good!)

SAVORY CREAM CHEESE POLENTA   

4 c. water

1 tsp. beef base

¾ tsp. kosher salt

freshly ground black pepper

scant 1/8 tsp. dried thyme

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) low fat, Neufchatel, or regular cream cheese

Bring the water, beef base, salt, pepper, and dried thyme to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Lower the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for 25 minutes.

Stir occasionally so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Stir in the butter and cream cheese. Taste and add more salt if necessary.

    

FRENCH DIP SANDWICHES MADE WITH EASY SOFT FRENCH BAGUETTES, SEASONED GROUND BEEF PATTIES, CARAMELIZED ONIONS, AND HOMEMADE AU JUS (NO DRIPPINGS REQUIRED)

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(Now, there’s a recipe title if there ever was one!)

Having already posted a recipe for an easy, delicious homemade au jus – Homemade Au Jus (no drippings required) and my recipe for Caramelized Onions, I thought I should also provide you with the other culinary parts that I consider to be required for the perfect French Dip Ground Beef Sandwich. (Of course, each of these components could be used in other dishes, but I’m sure you would have figured that out for yourself!)  

1 – Easy Soft French Baguettes, 2 – Seasoned Ground Beef Patties, 3 – Caramelized Onions, and 4 – Homemade Au Jus (No Drippings Required)

But seriously, all 4 used in combination for these sandwiches make for one tasty dining experience. Perfectly seasoned ground beef patties, placed on the bottom half of a soft and tasty baguette, then topped with caramelized onions, the top half of the baguette placed lovingly over the whole mess, and before each bite taken, dipped in a marvelous tasting au jus. (Please no bad marks from academics who might take umbrage at that last sentence. I penned it fully aware of what I was doing, including length, grammatical errors, and all!)  

To continue, I made these sandwiches the other night for dinner. And every part of the sandwich was a success.

Now I’m not going to expect those of you who aren’t retired to arrive home in the evening and whip up these tasty sandwiches for your adoring family. That would be going above and beyond the call of duty. But on a weekend? Even then that might be asking a bit much. So, cheat. (That’s what I would have done while I was still gainfully employed.) Delight in buying baguettes and au jus in package or liquid form. But the seasoned ground beef part is easy. So are the caramelized onions. So, if you are going to expend any effort in the making of these sandwiches, do so on the parts (patties and onions) that can’t be purchased at your local grocery store.  

But, if you are like me, a lover of all things homemade and with adequate time to spend on meal preparation, make every bit of this sandwich from scratch. It will be totally worth your effort. Let the fun begin.

And as always, peace and love to all.  

EASY SOFT FRENCH BAGUETTES

1 c. warm water

1 tsp. granulated sugar

1½ tsp. active dry yeast

1 tsp. kosher salt

1½ tsp. extra virgin olive oil, plus more for greasing the mixing bowl

2½ – 3 c. unbleached all-purpose flour

1 sm. egg

Combine the warm water, sugar, and yeast in the bowl of your stand mixer. Let sit for 5 minutes or until you see the yeast starting to bubble. Add the kosher salt, olive oil, and 2 cups of the flour to the mixing bowl. Using your dough hook, mix on low speed until thoroughly combined.

Add in enough of the remaining flour to form an elastic, smooth dough ball that pulls away from the sides of the bowl. This will take about 5-6 minutes.

Add a small bit of olive oil to the bowl, and using a stiff rubber spatula and your clean hands, form the dough into an evenly greased ball. Cover with a clean kitchen tea towel and allow to rise in a warm place until doubled in size, between 60-90 minutes.  

Divide the dough into fourths. Place a small amount of flour on a clean surface and flour your hands. Stretch and pat each piece of dough until it is about 5-inches long.

Place the formed baguettes onto a parchment paper lined baguette pan* or a greased baking sheet. Make a few slashes diagonally across each baguette. Cover with your tea towel and allow to rise another 30 minutes.

Preheat the oven to 425-degress after the first 15 minutes of rising time. Also, place about 8 ice cubes in a small cake pan. 

After the dough has risen for 30 minutes, place the pan in the pre-heated oven on the middle rack and the pan containing ice cubes on the bottom rack. Then quickly close the oven door.

Bake the baguettes for a total of 20 minutes. After placing the baguettes in the oven, whisk the egg in a small bowl. At minute 12, pull the bread out of the oven, and spread the baguettes lightly with the egg wash. Return the pan to the oven for an additional 8 minutes or until the bread is a deep golden brown and the internal temperature reads between 190 and 200-degrees. Remove from oven and transfer to a wire rack to cool.

This recipe can easily be doubled.

*See a picture of the type of baguette pan I use under my recipe for Thin Sourdough French Baguettes.

SEASONED GROUND BEEF PATTIES

1 lb. lean ground beef

1½ tsp. Monterey Steak Seasoning

freshly ground black pepper (just a bit)

extra virgin olive oil

Mix the ground beef, Monterey Steak Seasoning, and pepper together. Divide the meat into 4 equal portions (about 4-oz. each). Shape each portion into a rounded rectangular patty a little less than ½-inch thick, to match the shape of whatever roll you are using.

Pour just a bit of olive oil in a frypan and let the oil heat until it begins to shimmer. Place the formed meat in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.

Remove the burgers from the pan. Scrape any juices or brown bits left in the frypan in with the au jus you are using. (The more flavor in your au jus, the better.)

CARAMELIZED ONIONS

1 T. extra virgin olive oil

1 T. unsalted butter

1 lg. yellow onion, halved and thinly sliced

pinch kosher salt

freshly ground black pepper

pinch dried thyme leaves

Heat the olive oil and butter in a heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 30 minutes. Season with salt, pepper, and thyme and continue to cook for 3 minutes.

Caramelized onions can be made ahead and refrigerated. Warm before serving.

HOMEMADE AU JUS

1 T. extra virgin olive oil

½ c. chopped onion

2 garlic cloves, finely minced  

¼ c. dry red or white wine (I’ve used both, and either one is great)

2 T. Worcestershire sauce

½ tsp. Kitchen Bouquet, or more to taste

freshly ground black pepper

4 c. water

2 T. Better Than Bouillon Beef base, or more to taste

Heat the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.

Deglaze the pan with wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.

Add water and beef base; bring to a light boil. Reduce heat and simmer uncovered for about 30 minutes.

Can be made ahead and warmed just before serving.

PUTTING THE SANDWICH ALL TOGETHER

Place the burgers on the bottom half of the baguette. Top with a good spoonful of the caramelized onions and the top half of the roll. Serve with the warm au jus on the side for dipping.