Category Archives: BEEF RECIPES

HUNK OF BEEF CHILI

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This is my answer to the age old question – “what to do with half a grilled London broil steak when the flavor of the new rub you tried rendered the final product almost inedible”? Yes ladies and gentlemen, I too try new recipes that look sensational in print and turn out to be, well how do I say this politely – not worth the ink used to print the recipe! And that’s exactly what happened when I tried a new recipe that appeared in our local paper. The steak rub/paste sounded oh so good, but unless you have only about 9% of your taste buds left, the taste of fresh herbs knocked your socks clear into next Tuesday! And you know how I feel about blended flavors. Each ingredient should compliment all the other ingredients. The only analogy I can draw is that the steak was like Wile E. Coyote, and the rub had the same characteristics as the Road Runner. And you know how that always turned out! – the steak, I mean  Wile E. never had a chance!

So, back to my original question; what to do with half a pound of highly spiced cooked beef on a cold and rainy spring day? And of course, the only answer that made perfect sense was chili. So after thinking on it for a few minutes, I came up with this recipe. And low and behold, it was good! No, not just good, it was really good.

So next time you get a hankering for chili, give this simple and tasty recipe a try. Serve it with corned bread and a good hearty beer, and life will become a bed of roses. (Just don’t over spice the chili, or you’ll end up like I did when I tried the rub recipe. Your bed of roses will have thorns large enough to use as knitting needles!)

  • 1 T. extra virgin olive oil
  • ½ lb. lean beef such as London broil, round steak, top sirloin (raw or cooked*), diced into bite sized pieces
  • kosher salt
  • freshly ground black pepper
  • 1 garlic clove, finely minced
  • ½ red pepper, chopped
  • 1 (28-oz. can) diced/chopped tomatoes (preferably Italian tomatoes)
  • 1 heaping tsp. beef base
  • 1 can black beans
  • pinch marjoram
  • pinch dried rosemary
  • 2 T. chili powder
  • 1 tsp. Mexican oregano
  • ¼ tsp. crushed aleppo pepper or pinch crushed red pepper flakes
  • 1/8 tsp. ground guajillo pepper, opt.
  • thinly sliced green onions, garnish, opt.
  • Mexican sour cream, garnish, opt.

Heat the olive oil in a medium large covered pan. Add the raw meat* that has been dried with paper towels and sprinkled with salt and pepper. Fry until brown on all sides. Add the onion and cook for about 3 minutes. Add the garlic and red bell pepper and cook for about a minute or until you can smell the garlic. Add the canned tomatoes, beef base, black beans, marjoram, rosemary, chili powder, oregano, Aleppo and guajillo peppers. Bring mixture to a boil. Reduce heat to low, cover pot, and cook for about 2 hours or until the beef is fork tender. Stir often during the cooking time. Adjust seasoning along the way. Serve sprinkled with green onions and sour cream.

*if you are using already cooked meat, add along with the black beans

Note: aleppo and guajillo peppers are both new to me, but both have quickly become near and dear to my heart. Finding them ground can be kind of an adventure, but if you live in the Seattle area, visit PFI (Pacific Food Importers). Heck, even if you live in Portland you should visit PFI! It’s worth the trip. And if you don’t live in the area, go on line and order a bit of each. They are simply head and shoulders more tasty than crushed red pepper flakes.

 

GRILLED MEATLOAF WITH BACON FLAVORED RED GRAVY

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We were in Salt Lake City visiting my son earlier this spring, and since it happened to be Mother’s Day, Sven and Mr. C decided to take me out for dinner at one of Sven’s favorite restaurants. So off we went to Ruth’s Diner, located in historic Emigration Canyon. (It’s a new little place; only been around since the 1930s.) And OMG – what a wonderful time and meal we shared that day. I felt like I had just been chosen queen for a day. First of all, I was with my two favorite men in the whole world. (What could be better than that?) And to top things off, my entrée choice was off the charts delicious!

Apparently Ruth’s Diner is famous for several dishes they serve, among them Grandma Claire’s Baked Mac and Cheese, Chicken Fried Steak, and Ruth’s Meat Loaf. So never one to argue with success, I ordered the meatloaf.

The grilled meatloaf (who ever heard of grilling meatloaf slices?) came lightly dressed with a delicious, not too highly seasoned reddish gravy. Nestled up to the meatloaf all cozy and warm, were creamy mashed potatoes, sautéed veggies, and a warm from the oven biscuit. Oh my. It was simply heaven on a plate.

So yesterday, even though everyone knows it is just plain wrong to serve meatloaf in late Spring/early Summer, I flew in the face of convention and attempted to reproduce my Ruth’s Diner experience.

Well boy howdy, I am here to tell you, once in awhile I create a blue ribbon winner. (OK, no one actually awarded me a blue ribbon, but I know a winner when I taste one!) So even though it is not technically “meatloaf season”, I’m going to recommend giving this new spin on meatloaf a try. (And yes I know, you may have known about grilling meatloaf for decades, but for me it was like waking up and realizing I’m no longer in Kansas!) Note to self: no more sneaking into the TV room late at night and watching The Wizard of Oz!

I hope you enjoy this different and delicious way to prepare and serve an all-American classic.

Grilled Meatloaf:

  • 2 T. chopped dehydrated onion
  • 1 T. dried parsley
  • 1 tsp. granulated garlic
  • 1 tsp. Montreal Steak Seasoning (comes in bulk in the dried herbs and spices section)
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ¼ tsp. dried savory
  • ½ c. dry bread crumbs (I use the Italian bread crumbs – also come in bulk at many grocery stores)
  • 2 eggs
  • ¼ c. milk
  • 1 lb. bulk sausage
  • 1 lb. not so lean ground beef

In a large mixing bowl combine the onion, parsley, garlic, Montreal Seasoning, salt, pepper, savory, bread crumbs, eggs, and milk. Stir in the sausage and then the ground beef. I use a table knife for this purpose. Cuts through the mixture like a knife! (Pardon the pun….)

Form into 2 rectangular loaves. Place in a baking pan and bake for 1 hour in a pre-heated 350 degree oven. Remove from oven and let sit for at least 30 minutes. Just before ready to serve, cut into ¾-inch thick slices and fry on a lightly greased griddle or fry pan, just until each side is nicely browned and slightly crispy.

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Serve lightly spread with gravy. Great served with Cheesy Grits (recipe below) or mashed potatoes and sautéed veggies.

Bacon Flavored Red Gravy:

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  • 3 slices thick meaty bacon, chopped
  • ½ small onion, finely chopped
  • 2 T. flour
  • ½ tsp. smoked paprika
  • freshly ground black pepper
  • ½  c. strong coffee or ½ tsp. espresso powder and ½ c. water
  • ¾ c. beef stock or 1 heaping tsp. beef base and ¾ c. water
  • 1 T. tomato paste
  • ¼ c. half and half
  • milk – if needed to thin the gravy to desired consistency

Fry bacon until crisp. Remove cooked bacon from pan reserving bacon grease. Add onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Whisk in flour, paprika, and pepper; stir well to combine. Cook for 1 to 2 minutes. Whisk in coffee, beef stock, and tomato paste. Cook sauce until thickened, about 6 minutes. Add half & half and reserved bacon*; cook for an additional 5 minutes. Thin to desired consistency with milk.

*If you don’t want little bits of bacon in your gravy, save the bacon and add to scrambled eggs the next morning.

Bonus Meal Idea for Leftovers:

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Grill up some more of the meatloaf. Also warm up the leftover gravy, toast up some bread, and serve the grilled meatloaf on the toasted bread liberally slathered with gravy. Yum!

Cheesy Grits: (see picture at top of post)

  • 1½ c. whole milk
  • 1½ c. water
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¾ c. quick-cooking grits
  • 1 c. grated white cheddar cheese

Bring milk, water, salt, and pepper to a boil in a saucepan over high heat. Gradually whisk in grits. Reduce heat to low, and simmer uncovered, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the cheese. Adjust seasoning. If you like thinner grits, add a little more milk. Serve immediately.

 

 

 

 

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SLOPPY JOES

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Sometimes I truly miss having young children around. I get over it quickly, believe me, but when the urge to eat “kid food” pops up in my brain, I think about my own children growing up and Sloppy Joes! Not that I ever fed Sloppy Joes to my children; only because I was totally unaware of this culinary delight. Even though what appears to be a “Sloppy Joe” recipe (Barbecued Hamburger Mix) is right there on page 292 of my 1961 edition of Betty Crocker’s New Picture Cook Book, I never gave the recipe more than a cursory glance. And seriously, I must have looked at the recipe hundreds of times since I perused my cookbook on an almost daily basis. I’m still trying to fathom how I could possibly have missed the delicious combination of flavors described right there in front of me? Boggles the mind, I’ll tell you that! (BTW – this is not Betty’s recipe.)

And unfortunately, to the best of my knowledge, none of my close friends were turned on to Sloppy Joes either. Or if they were, they sure as heck never served this culinary wonder to my family or I would have snatched up the recipe faster than it takes to say “do you kids want chili, spaghetti, or Sloppy Joes for dinner”?

So next time you are at a loss as to what to fix for dinner, give this recipe a try.  It is economical, fairly nutritious, easy to prepare and truthfully, really delicious – basically a perfect dinner solution after a long day of work.

After all, what parent doesn’t want to serve a dish that takes hardly any kitchen time and is loved by the entire family? For that matter, what retiree on a fixed income doesn’t want the same dish for the very same reasons? Although in our case, we the retired that is, don’t tend to be exhausted from too much work. If we are tired, it’s usually from too much play! (Did I mention that being retired is one of the best things about growing older? That and not really giving a flying fig what others think about who and what you are.)

And for that very reason, the one about not giving a flying fig, I totally enjoyed eating Sloppy Joes in our TV room last night with Mr. C. We watched the first episode in the Granada television series of Sherlock Holmes starring Jeremy Brett. I’m telling you, there is hardly a better combination to celebrate self indulgence than a toasted ciabatta roll loaded with BBQ flavored meat and watching the scintillating plot unfold in an Arthur Conan Doyle mystery. If you doubt my word, try this magnificent combination for yourself. It’s simply elementary my dear reader!

  • 1 T. extra virgin olive oil
  • 1 lb. lean ground beef
  • 1 large onion, diced
  • 1 large red pepper, diced
  • 2 large cloves garlic, minced
  • 1 tsp. dried marjoram
  •  ½ tsp. chili powder
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 15-oz. tomato sauce
  • 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)
  • 1 tsp. beef base (I use Better Than Bouillon Beef Base)
  • 3 ciabatta, Kaiser, or hamburger rolls, sliced and toasted

In a large covered sauté pan, heat the oil over medium-low heat; add ground beef and sauté until browned. Add onion, pepper, and garlic and continue cooking until onion translucent. Add marjoram, chili powder, salt, pepper, tomato sauce, ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and beef base. Bring to a boil, reduce heat, partially cover and let simmer until sauce is thick, about 30 minutes. When ready to serve, ladle on top of your buns of choice. Serve immediately. Great accompanied by your favorite coleslaw, thick potato chips (if you have kids) and of course, a nice cold beer (not for the kids).

STEAK AU POIVRE (PEPPERCORN STEAK)

The steaks – medium rare
The cognac sauce

So, we don’t eat steak very often but when we do we go all out. And this is one of our favorite ways to enjoy this rare treat. And I do mean rare! I actually used to order or cook my steak very, very rare, in fact almost so rare that you could hear an echo of mooing in the background! But over the years I have learned that the best way to cook or order a steak is medium rare. (Mr. Cs more refined palate preferred medium rare steaks all along. It just took me longer to realize that medium rare was the perfect way to appreciate steak.)

Cooked to an internal temperature of about 125-130 degrees, a good steak is tender, juicy, and full of flavor. Cook it past 160 degrees or higher, and your beautiful cut of meat will become tough, dry, and flavorless, basically fit only for Fido, who might actually reject it, or your compost heap (most likely won’t reject it)!

And I know there are those who prefer their steak well done. If you happen to know someone like that and you are doing the shopping and cooking for this person, order lovely cuts of well marbled steak for anyone else. For the person who likes his/her steak well done, buy a cheaper cut of meat. Believe me, they will be none the wiser. Regardless of what you start with, past 160 degrees any superior qualities that were in the meat to begin with are now relegated to history.

Of course, even if you or one of your family members or guests likes massacred meat, the Steak au Poivre sauce will still be a delicious accompaniment. The sauce is easy to prepare and a perfect complement to the peppery crust on the steak.

So however you like your steak cooked, give this recipe a try. And if I have offended you in any way by my opinionated comments regarding your or a loved one’s idea of how a steak should be prepared, please forgive my culinary fervor! It’s just my opinion after all. Well, to be truthful, it’s how most connoisseurs feel about over cooked steak. Oh, never mind!

  • 2 New York, filet mignon, or rib eye steaks, cut 1¼-inch thick
  • kosher salt
  • 1 – 2 T. coarsely ground black pepper (depending on size of steaks)
  • 2 T. butter, divided
  • 1 T. extra virgin olive oil
  • ¼ c. finely chopped shallots
  • ½ c. beef broth
  • ¼ c. Cognac or brandy
  • 1 T. heavy cream

Pat the steaks dry with paper towels. Sprinkle liberally with salt and then press the black pepper evenly on both sides. (If your steaks are quite large, you will probably need 2 tablespoons of cracked pepper. You want a nice “pepper crust” on the steaks.) Heat 1 tablespoon of the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Cook the steaks for 3-4 minutes on 1 side and then for about 3 minutes on the other side, or until the internal temperature is about 125-130 degrees depending on how “rare” you like your medium rare. (See meat temperature chart below.)

Remove the steaks to a serving plate and cover tightly with aluminum foil. Meanwhile, add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cream; cook for 2 more minutes. Off heat, swirl in the remaining tablespoon of butter and adjust seasoning. Serve the steaks with the sauce poured on top.

Meat (Beef)Temperature Chart in Degrees F

  1. Rare                    120-125
  2. Medium-Rare    130-135
  3. Medium             140-145
  4. Medium-Well    150-155
  5. Well done          160 and above

 

STUFFED GREEN PEPPERS

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Ok, I know. I should be blogging about new and wonderful dishes I have discovered, or provide you with in-depth insights regarding subjects about which you have absolutely no interest. (Part of my mission statement.) But last evening I was in the mood for one of my winter dinner favorites. Good old fashioned green peppers filled with savory meat, topped with cheese, and served with a big old baked potato. But unlike the stuffed peppers I grew up with, (ground beef, corn, and tomato sauce) my recipe calls for Italian sausage, beer, several herbs (all dried herbs by the way) and enough cheese to satisfy even a hungry mouse’s appetite.

Now granted, there is nothing gourmet about this dish. (You are probably never going to find stuffed green peppers on a restaurant menu.) And there aren’t any new and trendy ingredients like kale or truffle oil anywhere to be found. But for those of us, who live for savory and comforting food, these peppers are perfect. They are relatively easy and inexpensive to prepare, and fairly nutritious to boot.

So berate me if you must for not offering up anything more interesting for your culinary pleasure, but I don’t want to hear squat diddly from anyone until they have at least given these peppers a try. (And I mean that in the most loving way.)

  • 3 large or 4 small green peppers
  • 1 lb. bulk Italian sausage (pork or chicken)
  • ½ c. chopped onion
  • 6-8 fresh mushrooms, sliced
  • 1 c. beer
  • 8-oz. tomato sauce
  • ¼ tsp. fennel seed
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. granulated garlic
  • 1 tsp. dried Italian seasoning
  • 1 T. dried parsley
  • freshly ground black pepper
  • 1 T. Worcestershire sauce
  • 1 c. cooked rice, quinoa, or cooked grain of choice, opt.
  • 1 ½ c. shredded cheese (whatever combination of cheese you happen to have on hand)

After you have sliced the top off the peppers, remove the seeds and membranes. Set aside. Discard the stem, and chop the pepper tops into small pieces. Meanwhile, sauté the sausage until brown; add the chopped pepper tops, along with the onion and mushrooms; cook until onion is translucent. Add beer, turn heat to high and cook off most of the liquid. Reduce heat and add tomato sauce, seasonings, parsley, and Worcestershire sauce. Simmer for a few minutes to blend flavors. Remove from heat and stir in the rice. Meanwhile, bring a pan of water to a boil. Add the green peppers and cook for 5 minutes. Remove from water and drain. Place in a lightly greased baking dish. Fill each pepper half way, add half the cheese; add remaining meat mixture until it reaches the top of the pepper.

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(If you have extra filling, save it and add to scrambled eggs the next morning with a little bit of cheese. Lovely!) Bake in a pre-heated 375 degree oven for about 40 minutes or until the peppers are soft and the meat is starting to brown. Remove from oven, top with remaining cheese and return to oven until cheese is melted. Great served with baked potatoes and a green veggie or salad. Oh, and of course the rest of the bottle of beer.

 

BOEUF à la BOURGUIGNONNE (BEEF BURGUNDY)

I’ll tell you one thing for sure. Julia Child’s Beef Bourguignon recipe has nothing on Margaret Hilty’s version. And who is Margaret Hilty you ask? Well, she was the former wife of one of my former husband’s former physics professors. That’s who! She was also one heck of a wonderful person as well as a fantastic cook. A little story about this amazing woman and this recipe.

For whatever reason, Mrs. Hilty took a liking to me. (Even though Mrs. Hilty was divorced, her former husband (Professor Hilty) used to invite his students and their wives to her house for get-togethers. Apparently they had been married for decades before the divorce, and she still loved having young people in her home.) During these infrequent get-togethers, Mrs. Hilty would serve us the most delicious food.

One night, it was just my husband and I who were invited for dinner and Margaret (by then she had asked us to call her Margaret) served us this amazing dish. I had never tasted anything so good. So right there and then I begged for the recipe. (If possible, I would also have adopted her that evening, but that might have been asking too much!) She was like the perfect white haired grandmother. She enjoyed hearing about my aspirations, was never judgmental, and laughed at my jokes. I made a vow right there and then that when I got older and had a home of my own, I too would always have good food around, not only for my own family but for whoever happened to be in my home at the time.

I also remember thinking that not only was she the best cook I had ever known, she was probably just about the best person I had ever had the privilege to meet. Her way of living life was an inspiration to all of us college age kids. Her ability to keep an open mind and a generous and forgiving spirit was a model for all of us to follow. She was simply an amazing, bright and loving woman. I feel very blessed to have had her in my life, even if it was for only a brief time.

I actually hated when we had to leave her behind after college. But if I ever make it to heaven, I know she will be there waiting with more wonderful recipes to share with me. I hope you enjoy Margaret Hilty’s recipe as much as I do. And thanks for letting me share her story with you.

  • ¼ lb. bacon, chopped
  • 2 lbs. rump roast or other stew type meat cut into 1-inch cubes
  • ½ c. flour
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 carrots cut into ¼-inch thick rounds
  • 2 medium onions, chopped
  • 3 cloves garlic, finely minced
  • 3 c. burgundy wine
  • 2 c. beef stock (I use 2 cups water and 2 heaping teaspoons Better Than Bouillon Beef Base)
  • 1 bay leaf
  • 1 tsp. dried thyme leaves
  • 1 T. tomato paste
  • 2 T. butter
  • 1 lb. small whole mushrooms (button preferably)
  • 2 T. minced fresh parsley

Fry bacon until crisp in a large, heavy covered pan. Remove the bacon and set aside. Dry the beef cubes and place in a large plastic bag along with the flour which has been seasoned with the salt and pepper. Shake well to coat the meat. (Don’t forget to zip the bag first, or you too will be coated with flour!) Fry the cubes in the remaining bacon grease until well browned. (Add additional bacon grease or butter if needed to brown all the meat.) When all the meat is brown, remove to a container and set aside. Add the carrots and onions to the pan. Cook until lightly browned. Add the garlic and cook for another minute. Again, if you need to add more fat to brown the veggies, do so. Add cooked bacon and meat cubes, along with any meat juices that have accumulated back into the pan with the carrots, onions, and garlic. Stir in the wine while scraping the bottom of the pan to loosen the browned bits on the bottom. Add the beef broth, bay leaf, thyme, and tomato paste. Cover and simmer slowly for about 3 hours or until the meat is fork tender. Stir periodically.

Meanwhile, melt the butter in a fry pan and sauté the mushrooms for about 5 minutes. When the beef is tender, add the mushrooms. If the gravy is not as thick as you would prefer, add a couple of tablespoons of flour to about a quarter cup of water and slowly stir into the stew. Bring to a boil and let simmer for about 5 minutes. Taste and adjust seasoning. Serve over Creamy Mashed Potatoes (recipe below) and sprinkle with parsley.

Hint: Don’t ever discard bacon grease after you have cooked bacon. Store it in a covered container in your refrigerator for just such an occasion as browning the meat in this recipe. BTW – bacon fat has about the same shelf life as a Twinkie. (Don’t quote me on this, because I don’t want the Twinkie folks to sue me, but truly, bacon fat can be stored for months.)

CREAMY MASHED POTATOES

  • 2 very large russet potatoes, peeled and cut into about 2-inch pieces
  • kosher salt
  • 6 T. butter, room temperature
  • freshly ground black pepper
  • milk

Place the potatoes and about a tablespoon of salt in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are super tender, about 20 minutes. Drain. Pour back into pan and set on stove using lowest heat setting available. Mash the potatoes and butter together. Add pepper and enough milk to make a creamy, not too stiff mixture. Adjust seasoning. Cover pan, turn off heat and serve immediately. Or, place in oven on low setting until ready to serve.

 

 

 

CARBONNADE à la FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

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If I were asked to choose between the traditional French stew Boeuf à la Bourguignonne (Beef Bourguignon or Beef Burgundy) containing cubed beef, mushrooms, onions, and Burgundy wine, or Carbonnade à la Flamande, the traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme, bay leaves, and mustard, I would be hard pressed to do so. Both are lovely and so perfect for this time of year.

But unlike Beef Bourguignon, which was made popular in America by Julia Child, Carbonnade is not as well known. So I plan to right that wrong immediately by posting this recipe. (If only Agatha Christie would have had the forethought to make Carbonnade Hercule Poirot’s favorite food, we could all have been enjoying this amazing stew for years. Plus, I wouldn’t have to be going to all the trouble of revealing the dishes merits. Poor planning on Agatha’s part, I must say!)

Regardless, it is time you learned about this easy to prepare and delicious braised stew. And if you have been fixing Carbonnade for years, please excuse me for preaching to the choir. But having directed a choir for many years, it’s just hard for me to stop instructing!

  • ½ lb. lean bacon, cut into small pieces
  • 1 ½ lbs. boneless beef chuck roast, cut into 3/4-inch cubes
  • kosher salt
  • freshly ground black pepper
  • bacon fat or butter, if necessary
  • 2 lg. yellow onions, chopped
  • 2 carrots, cut into ¼-inch rounds
  • 3 T. all-purpose flour
  • 2 ½ c. beef broth
  • 12-oz. bottle beer (see note about beer below)
  • 2 tsp. fresh thyme leaves or ¾ tsp. dried
  • 2 bay leaves
  • 1 tsp. whole grain mustard
  • 1 T. brown sugar
  • chopped parsley, opt.

Fry the bacon until crisp in a large heavy bottomed Dutch oven. Remove bacon to a medium sized bowl and set aside. Do not remove the bacon grease from the pan. Pat beef cubes dry with paper towels; season well with salt and pepper. Place pan with bacon grease over medium-high heat. Brown the meat for about 5-6 minutes on each side. Do not stir while the meat is browning. Add additional bacon fat or butter as needed to brown all the meat. Transfer browned beef to bowl containing the cooked bacon; set aside. Reduce heat to medium. Add the onions and 1/2 teaspoon salt; cook until onions are caramelized and a rich dark brown, about 30 minutes. Add carrots and cook for an additional 5 minutes. Add flour and stir until onions and carrots are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits. Add the beer, thyme, bay leaves, reserved bacon and browned beef and accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Cover pan and place in a pre-heated 325 degree oven and braise for about 2 hours or until beef is fork tender. Stir about half way through the cooking time, scraping up anything that is sticking to the bottom of the pan. (If the stew seems too thick, add about ¼ cup water.) About half an hour before the stew finishes cooking, add the mustard and brown sugar and remove the bay leaves. When the meat is fork tender, remove from oven and adjust seasonings. Serve over Creamy Mashed Potatoes (see recipe below) or cooked pasta. Sprinkle with chopped parsley.

Note about beer: I personally do not like a bitter beer in this recipe. I feel it detracts unfavorably from the rich lovely flavor created by the combination of ingredients. I use Alaskan Amber, but any dark, rich beer will do. Beers to stay away from are those that have a bitter taste, i.e. IPA (India Pale Ale) or ESB (Extra Special Bitter).

CREAMY MASHED POTATOES

  • 2 very large russet potatoes, peeled and cut into about 2-inch pieces
  • kosher salt
  • 6 T. butter, room temperature
  • freshly ground black pepper
  • milk

Place the potatoes and about a tablespoon of salt in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are super tender, about 20 minutes. Drain. Pour back into pan and set on stove using lowest heat setting available. Mash the potatoes and butter together. Add pepper and enough milk to make a creamy, not too stiff mixture. Adjust seasoning. Cover pan, turn off heat and serve immediately. Or, place in oven on low setting until ready to serve.

 

 

GROUND BEEF PATTIES WITH CARAMELIZED ONIONS AND RED WINE SAUCE

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There are just those times when my mouth screams for something rich and satisfying, but I don’t really have the time or inclination to make a special trip to the grocery store. So when this happen, I have a secret ingredient that helps me pander to my very spoiled taste buds. And that ingredient my dear friends, found in every grocery store in America, is ground beef. I almost always have a pound of this miracle meat in the freezer just waiting for an opportunity to become the star of a fabulous meal. And that is exactly what happens when I combine it with the other ingredients in this dish, which by the way are all pantry staples in my home.

Now granted, this is not a pretentious little dish that you would want to serve to the person from Internal Revenue who is auditing your 2012 income tax return or the editor of Gourmet magazine, but then how often do they come to your home for dinner anyway? But if it’s just for you and your family, this is just about as inexpensive, delicious and easy to fix as it gets.

And I know, not everyone is as passionate about ground beef as I am. (I actually harbor an undying love for ground beef and prefer a perfectly seasoned ground beef pattie to steak.) I know, tantamount to declaring myself a plebian. (I’ve always told you I’m not a gourmet.)

But regardless of whether or not you are a gourmet, you should give this recipe a try. You never know when someone might accuse you of being too snobby about food. If that ever happens, you can just whip out this recipe and dispel that accusation with alacrity!

  • 1 yellow onion
  • 1-2 T. extra virgin olive oil
  • ½ tsp. seasoned salt
  • freshly ground black pepper
  • 1 tsp. Worcestershire sauce
  • ½ tsp. granulated garlic
  • 1 lb. not-too-lean ground beef
  • McCormick’s Montreal Steak Seasoning
  • 1/3 c. red wine
  • 1 T. tomato paste
  • 2 T. butter

Grate 1 tablespoon of onion into a medium sized bowl. Set aside. Pour olive oil into a medium sized fry pan. Place over medium low heat and add the rest of the onion that has been thinly sliced. Fry slowly until the onion pieces are golden brown, about 30 minutes. Stir often. Meanwhile combine the seasoned salt, pepper, Worcestershire sauce, granulated garlic in with the grated onion. Add the ground beef and gently combine until just blended. Don’t over-mix. Let rest for a few minutes. Form the meat into 2-3 patties and sprinkle lightly with McCormick’s Montreal Steak Seasoning on one side only.

When the onion is caramelized, remove from pan and set aside.  Place pan over medium high heat. Place the burgers in pan and leave them alone. Do not try to flatten the burgers while they cook or all the lovely juices will be lost to the pan! Do not move the burgers once they are in the pan. Flip the burgers when the juices start to puddle on top. Do not flip again!  How long you cook the second side depends on personal preference. For a rarer burger only cook for a couple of minutes on the second side. You can tell doneness by gently pressing your spatula in the center of the pattie without breaking the crust. The squishier the burger, the rarer it is. When the patties are cooked just right, remove from pan and keep warm. Add the wine and tomato paste to the pan. Simmer for a minute or so, whisking to incorporate the onion and burger bits left in the pan. Stir in the butter until melted. Adjust seasoning. Serve burger topped with the caramelized onions and a drizzle of the sauce. Perfect with a Caesar salad on the side, and of course more of the red wine you used in the sauce! Duh!

GROUND BEEF SLIDERS WITH BACON JAM AND CAMBOZOLA CHEESE

If I were a person who didn’t really like to cook, first of all, I wouldn’t be a food blogger (yah think!) and I undoubtedly would sport a great deal thinner wallet. And why is that you ask? Because I love really good food. And if I couldn’t fix it for myself, well then, I would have to go out to eat more often at places like Skillet, one of Seattle’s fabulous mobile diners. And why would I eat there as often as possible? Because, they make “the burger” – featuring grass fed beef, arugula, Bacon Jam, and Cambozola cheese (cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola). Need I say more?

But because I do love to cook, and am an inveterate copycat, I can munch on my take of this fabulous burger (I like to serve them slider sized) any time my heart desires, and time permits, of course. (FYI: if I am serving any type of burger at a function, I usually make them slider sized. Many of the people I entertain are getting older and simply don’t require as much food as when they were younger. So for most of my guests, a smaller burger is much appreciated. After all, they can always come back for seconds! Or even thirds! )

So next time you plan a picnic dinner for family and friends, try serving sliders in place of standard sized burgers. Or if you want to offer a choice, feature a couple of Seattle’s own creations. Serve both this slider (thank you “Skillet”) along with halved Seattle Cream Cheese Dogs (my next post). I mean really, we can’t just be known for our coffee snobbery, more Birkenstock shod women than any other city in America, and grunge music; we also need to take pride in our own gourmet twists on hamburgers and hot dogs. After all, hamburgers and hot dogs represent American cuisine at it’s finest! (I do believe I just talked myself into a trip to Italy. Arrivederci!)

  • 1 lb. not-so-lean ground beef
  • ½ tsp. seasoned salt
  • freshly ground black pepper
  • 1 tsp. Worcestershire sauce
  • ½ tsp. granulated garlic
  • 1 T. grated fresh onion
  • 1 tsp. Montreal Steak Seasoning (made by McCormick)
  • Slider Buns (under Bread & Roll Recipes)
  • arugula
  • Cambozola cheese
  • Bacon Jam (under This & That Recipes)

Gently combine the ground beef, seasoned salt, pepper, Worcestershire sauce, garlic, onion, and Montreal Steak Seasoning. Don’t over-mix. Form into 2-inch patties and let rest for a few minutes. Meanwhile toast the buns in the frying pan you plan to use to cook your burgers. Set buns aside. Place pan over medium high heat. Once the pan is nice and hot, add the burgers and leave them alone. Do not try to flatten the burgers while they cook or all the lovely juices will escape. Don’t move the burgers except to flip them once the juices start to puddle on top. Do not flip again! How long you cook the second side depends on personal preference. For a rarer burger only cook for a couple of minutes. You can tell doneness by gently pressing your spatula in the center of the patty without breaking the crust. The squishier the burger, the rarer it is. Meanwhile, place some arugula on the bottom half of each bun. Add a very thin slice of cambozola cheese. When the patties are cooked, place on the cheese. Add a nice slathering of Bacon Jam to the top half of each bun and place on top of the cheese. Serve sliders immediately.

 

 

 

WEEKNIGHT TAMALE PIE

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Ok, now that you have my real Tamale Pie recipe, I am going to share my weeknight tamale pie recipe with you. This recipe is especially helpful for working parents.  In fact, this recipe helped save my sanity many times over the years when I would arrive home from work, having already exhausted every fiber in my body, and there was still work to be done, i.e. dinner to fix, laundry, baths to oversee….you know the drill! For all the years my kids were growing up, this was my “I’m too tired to cope and basically I hate everything and everybody” go to recipe. (I’m sure, as a parent, you’ve never experienced that kind of a feeling, but if you ever do, this recipe will be just the thing to help you make it through!) And the best part, Weeknight Tamale Pie is really tasty. Everyone in your family will love it. Now granted, this is not gourmet food, and will never make the likes of Gourmet Magazine or Bon Appétit. Also, it will not win you the “best working mother or father nutritional achievement award”. But I say who cares. It contains enough good, nutritious ingredients for occasional simple dinners; plus your little darlings will love it. And truly, after an exhausting day, do you really want to spend the evening arguing with your children about broccoli or Brussels sprouts? Save those battles for days when you have even a remote chance of winning! So, on the days when it seems that everything that could have gone wrong did, remember this recipe. When you first get home from work, take a package of ground beef out of the freezer and place it in the microwave to defrost. Then change your cloths, tell your family how happy you are to see them, and that you would appreciate their patience while you prepare them a wonderful dinner. Take the meat out of the microwave, place it in a large covered pan, and pour yourself a wee dram of something delicious. Doesn’t even have to be an adult beverage, although why not? Then sit down to dinner with your family and relax. That hideous pile of laundry can wait!

  • 1 lb. extra lean ground beef
  • 1 small onion, chopped or ¼ c. dehydrated chopped onion
  • 1 (8-oz.) can tomato sauce
  • 1 pkg. taco seasoning or 2 T. bulk taco seasoning (or to taste)
  • 1 (16-oz.) can whole kernel corn, drained
  • 1 (6-oz.) can black olives, drained and halved
  • 1 c. shredded sharp cheddar cheese
  • tortilla chips
  • sour cream, opt.
  • salsa, opt.

Fry ground beef in a heavy covered Dutch oven or sauce pan. Add chopped onion and cook until tender. Add tomato sauce, taco seasoning, corn, and black olives. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Reduce heat as far as possible.

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Remove lid and sprinkle with cheese and enough tortilla chips to hide the cheese, cover and let sit on low heat until cheese melts, about 5 minutes. Do not stir. Serve as soon as cheese is melted with additional tortilla chips, sour cream, and salsa.  Note: I serve this dish as a stand-alone dish. It may not be as well balanced a meal as it should be, but some nights I’m not as well balanced as I should be either! And do yourself a favor. Since this is a dish that contains mostly pantry ingredients, stock up on cans of tomato sauce, black olives, corn, etc. when they go on sale. And never be without ground beef in your freezer. Or tortilla chips in your pantry.