Tag Archives: beef

Beef Daube Provençal

Fall is here and I for one could not be happier! As much as I love the sunshine, I had missed the cool, crisp mornings and stormy evenings. And of course I missed pots of soup and comforting meals hot from the oven. So goodbye summer salads and hello fallish flavors and comfort food.

I suppose this is nothing more than a glorified beef stew, but it’s a top notch version of beef stew. And who doesn’t love beef stew anyway? The wine and slow cooking give this dish a rich, full flavor that really can’t be beat. And serving it over noodles? Pure genius. They soak up the extra juices, elevating this “stew” to fork food. It doesn’t take much time to throw together, but plan ahead for this one since it cooks 2-3 hours in the oven. It’s well worth the wait. And hey, if you get bored, there’s always the rest of that bottle of wine to keep you busy.

Beef Daube Provençal

Beef Daube Provençal

Beef Daube Provençal
(from Cooking Light)

2 tsp. olive oil
12 garlic cloves, crushed
1 (2 pound) boneless chuck roast, trimmed and cut into 2 inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onion
1/2 cup beef broth
1 tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
Dash of ground cloves
1 (14.5) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles

Preheat oven to 300°. Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan (you may need to do this in batches so you don’t overcrowd the meat); sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrots, and next 8 ingredients (through bay leaf), and bring to a boil. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.

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Beef Stroganoff Soup

Spring is on the horizon but for now it’s still soup weather at my house.  Oh let’s face it, I make soup all year long.  But this one is especially nice for warming up on a chilly day.  I was in the mood for beef stroganoff but wanted something not quite so heavy.  I also only had a small amount of meat on hand.  So I decided to turn one of my favorite dishes into soup instead.  In  the process, I managed to slip in some extra veggies.  And ding, ding, ding…we have a winner!  I will definitely be making this again.

Don’t get me wrong, this is still a somewhat indulgent soup with a nice creamy base.  But it’s also got a healthy dose of veggies.  Compared to eating a plate of beef stroganoff, I’d say this is the healthier choice, if for no other reason that I’m not heaping it on top of a pile of noodles.  I would caution you to resist substituting low or no fat sour cream or whipping cream for the regular versions in this. The lower fat versions tend to curdle sometimes and you will just not get the same nice creamy flavor and texture.  If you want to lighten it up, simply use less of these ingredients and then balance with a bit more water or broth to get the soupy consistency you want.

Beef Stroganoff Soup.

Beef Stroganoff Soup.

Beef Stroganoff Soup

3/4 pound sirloin, sliced thinly
8 oz. mushrooms, sliced
1 onion, finely chopped
1/2 tsp. dried thyme
1 tbsp. flour
Salt & pepper
2 tbsp. butter
4 cups beef broth
1 cup water
1 cup dry pasta (I used bow ties but any small shape will work)
3/4 cup sour cream
3/4 cup whipping cream
1-2 tbsp. sherry
1 cup chopped spinach

Toss beef strips with flour, thyme and salt & pepper.  In a soup pot or Dutch oven, melt butter.  Add beef and cook until brown.  Add onion and mushrooms and saute 2-3 minutes until veggies start to soften.  Add broth, bring to a boil, then turn down heat and simmer for at least 30 minutes.

Add water and bring to a boil again.  Add pasta, stir, and reduce heat to medium (low boil).  Cook for 10-15 minutes until pasta is tender.  In a small bowl stir together whipping cream and sour cream until smooth. Stir in spinach, cream mixture and sherry.  Cook 2-3 minutes until spinach is wilted and soup is heated through.  Add salt & pepper to taste.  Serve immediately.

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Baby Lasagnas

Pinterest is a tiny addiction of mine.  Equal parts inspiration and time suck. I like to go and browse and discover and pin things that I’m sure I will create at some point.  And sometimes I do.  But sometimes the pins sit there on my board, unloved and unmade.  The other day I made a list of about 70 (!) recipes that I had pinned that I REALLY wanted to make (and no, that’s not all of them, and yes, I’ve pinned more since).  I’m systematically making my way through the list over the next 2-3 months.

This is a recipe I pinned quite a while ago from one of my favorite blogs, Can You Stay For Dinner?, and I’m thrilled to report they turned out every bit as good as I had hoped, and have come to expect from her recipes.  My version is slightly different from the original (is this any surprise?). Quick to make and seriously, who doesn’t love lasagna that bakes in 10 minutes?  No doubt I’ll be making these again.

Baby Lasagna!  Adorable.  And delicious!

Baby Lasagna! Adorable. And delicious!

Baby Lasagnas
(adapted from canyoustayfordinner.com)

6 oz. lean ground beef
1-2 Italian sausage links
1 cup chopped onion
Salt & pepper
3/4 cup chopped mushrooms
1 1/2 cups crushed tomatoes (I used about 2/3 of a 28 oz. can)
2 cloves garlic, minced
3 tsp. dry oregano, divided
1/4 cup red wine (optional
2 tbsp. fresh basil, chopped (or sub 1/2 tsp. dry basil)
1 1/4 cup ricotta cheese
24 square wonton wrappers (found in the produce section)
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375˚.  In a large skillet crumble beef.  Remove casings from sausage links and crumble that in there too.  Add mushrooms and onions.  Sauté until meat is no longer pink.  Add garlic and cook and stir a minute more.  Add tomatoes and 2 tsp. of oregano, a pinch of salt and pepper, and red wine.  Bring to a boil, then turn down to a simmer and cook for 10 minutes or so.  Set aside.

Yummy red sauce.  My version uses lean versions of beef & Italian sausage.

Yummy red sauce. My version uses lean beef & Italian sausage.

In a small bowl mix ricotta cheese with 1 tsp. oregano, a few grinds of pepper and fresh basil. Mix well and set aside.

Creamy, delicious ricotta mixture.  Yum.

Creamy, delicious ricotta mixture. Yum.

Coat a 12-cup muffin tin with cooking spray.  Place one wonton skin in the bottom of each cup, pressing firmly to the bottom and sides.  Divide half the meat sauce among the lasagnas, placing a spoonful or so in the bottom of each cup.

babylasagna3

Top with half the ricotta mixture.  I dropped a spoonful on each one and then gave it a little smear to smash it down a bit.

babylasagna4

Sprinkle with half the mozzarella.

babylasagna5

Gently press another wonton skin on top of the cheese.

One more time...with feeling!

One more time…with feeling!

Repeat the above sequence, with sauce, ricotta and mozzarella.

Ready to go in the oven.

Ready to go in the oven.

Bake for 10 minutes.  Remove from oven and let cool for 5 minutes or so.

After they are cool, insert a butter knife down the side and gently lift it out.

After they are cool, insert a butter knife down the side to gently lift it out.

Remove from muffin tin and serve.  Makes 12 baby lasagnas.

Mmmm.

Mmmm.

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Beef Stroganoff

One day when I was a teenager, I had an amazing revelation at my friend Bethany’s house.  My life has never been the same.  Until that day I dreaded the vile substance that was beef stroganoff.  Seeing that nasty Hamburger Helper box at my house made me quake in my shoes.  Yuck.  When I found out that Bub’s mom (tops among friend moms) was making beef stroganoff for dinner, I steeled myself to be polite and choke it down.  But then a miracle happened.  It was delicious!  As it turns out, beef stroganoff does not really come from a box at all!

One of my huge regrets is that I never got her recipe.  But over the years I have done my best to recreate that tasty experience.  I know mine is not exactly the same, but I think I’ve hit the high points.  Lean chunks of beef, creamy sauce, fresh ingredients.  Yum. Thanks, Mrs. S!

Beef Stroganoff!

Beef Stroganoff

1 pound sirloin sliced into bite sized pieces (or you can use beef cut up for stew or stir fry if you’re in a hurry)
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
1/2 cup sliced onion
8 oz. mushrooms, sliced
3 tbsp. butter
1 1/4 cup beef broth
3/4 cup sour cream
Noodles or rice

In a ziplock bag or bowl combine flour and seasonings.  Toss beef with flour mixture until all pieces are well coated.  Heat a large skillet over medium high heat.  Add one tbsp of butter and swirl around to coat the pan.  In 2 or 3 batches, add the meat to the pan, leaving space in between each piece. Brown for a minute or two on each side, then remove to a plate while you do the next batch (add a little more butter to the pan for each batch).  After the meat is done, add onion and mushrooms to the pan.  Cook and stir a few minutes until onion is soft, scraping all the little bits off the bottom of the pan.  Add beef back into the pan.  Add beef broth.  Turn heat down and cover.  Simmer for 10-15 minutes.  During this time you can cook the rice or pasta to serve with it. Stir in sour cream and heat through, but don’t boil.  Serve over rice or pasta.  I actually prefer rice, but the kids love it over curly egg noodles.  I always get outvoted!

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