Tag Archive | Beef

Baked Stroganoff

Recently I found some really nice London Broil on sale and wanted one of those meals I could get going and not worry about for a while. I love a good stroganoff, particularly one with nice pieces of meat and mushrooms and this baked stroganoff is flavorful, easy and appeals to adults and kids.

We serve it up over rice or noodles with veggies on the side, and no one goes away hungry!

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Baked Stroganoff

1-2 pounds london broil cut into 1 inch strips

3/4 cups flour+1 Tablespoon Ultra Gel

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2-3 Tablespoons olive oil

2 cups beef broth

1/2 thinly sliced white onion

1 pound mushrooms, sliced

1 cup sour cream

2 Tablespoons Ultra Gel

Combine flour, salt, pepper and garlic in a large zip top bag. Add beef pieces and toss to coat. In a large cast iron skillet (Any heavy skillet, will do, but cast iron works particularly well), bring oil to medium high heat. Add beef pieces a few at a time, browning on all edges. Remove beef to a bowl. Deglaze the skillet with the beef broth. Add onion and mushrooms to broth and simmer for 2-3 minutes. Whisk in sour cream and Ultra Gel and bring to heat. Fold in beef pieces and salt and pepper to taste. Remove entire mixture into a 9×13 inch dripper pan. Bake at 350 degrees for 30-35 minutes until the meat is cooked through and the vegetables are completely tender. Serve over rice or noodles.

This recipe freezes well. Move to air tight containers and freeze for upto 3 months.

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Cornaby’s Spicy Cooking Sauces

It seems like everywhere we look right now there’s someone promoting a new spicy sauce and then another one that’s hotter than the last! For me the burn your tongue off ghost pepper sauces don’t do much cause I’m a giant wimp. Not that I don’t like a sauce with a good kick, but there’s a difference between interesting kick and I’m on fire kick. This is where the Cornaby’s line of spicy sauces comes in!

Currently our spicy sauces come in three amazing flavors all based on combining the delicate sweet flavors of fruit with the heat and smoke of peppers. Any of these sauces makes a great grilling or dipping sauce and with a little creativity can be used to top wraps, burgers and even lightly drizzled on grilled vegetables or corn! Yummy!

Peach Habanero

So here’s the run down:

Raspberry Jalapeno:

Sweet Cornaby’s Raspberries combined with pickled jalapenos. Sweet and warm at the same time, with just enough kick to get your attention. Add 1-2 tablespoons to 1/2 cup mayonnaise and spread on hero sandwiches or burgers!

Raspberry Chipotle:

Sweet Cornaby’s Raspberries combined with fiery smoked chipotle. Hotter than the jalpeno with a smoky effect. This is fantastic on robust meats like pork or beef!

Peach Habenero:

Delicate local Utah Peaches combined with spicy fresh habenaros. This one is surprisingly refreshing and the hottest that we make. Add a tablespoon to a bowl of coleslaw and just count the fans!

Soon we’ll have a Strawberry Serano, but that’s still in the works!

So you tell me. What would you put a spicy cooking sauce on and find Cornaby’s cooking sauces at your local Associated Food stores or at www.cornabys.com.

Labor Day Love – Cornaby’s Cooking Sauces

Just a quick drive by post as we’re happily spending our Labor Day making ribs and enjoying some family time.  There was laboring this morning too which lead to curtains in the right place and a bunch of dishes done, YAY.

Anyway…as you head into your grill-a-thon remember that Cornaby’s Cookine Sauces, like Raspberry Jalapeno, Raspberry Chipotle and Peach Habenero are the awesome on ribs, steaks, chicken, fish and even as a vinaigrette base for a salad.  This has been a shameless plug and now we’re off to eat!

Have a great holiday!

Peach Habanero

Quick Beef and Broccoli

One of my favorite Chinese dishes is Beef and Broccoli.  I don’t know what it is about it, but something about the combination just tickles my tongue.  One of the nice things about making it yourself is the ability to adjust the spices and also to stay away from too much sodium or MSG (boo, hiss to the MSG.  Dumb stuff gives me migraines).

This particular recipe only takes about 15-20 minutes to make start to finish and is a good way to use small steaks or precut beef.  I use Thick Gel as my thickening agent for this recipe as it’s going to be heated anyway and I like the smooth texture.  Not to mention it means any leftovers will still be delicious tomorrow for breakfast!

Quick Beef and Broccoli

1 lb beef strips

4 cups broccoli florets

1 small white onion, frenched

1/2 tsp garlic powder

1 Tbl Thick Gel

2 Tbl water

3 Tbl olive oil, divided (We use an Asian version of our Herb oils)

1/3 cup low sodium soy sauce

2 Tbl brown sugar

2 tsp ginger

1/4 tsp red pepper flakes

2 Tbl Thick Gel

salt and pepper

In a small bowl combine garlic powder, 1 Tbl Thick Gel and water and mix well.  Add beef strips and toss to coat.  Heat 2 Tbl oil in cast iron skillet or wok.  Add beef and stir fry until desired doneness is reached, set aside and keep warm.  Add remaining oil and vegetables and stir fry until done.  If the broccoli pieces are large this may require a little steaming to get them done through.  In a small bowl combine soy sauce, Thick Gel and spices.  Add soy sauce mixture and meat back to the vegetables and cook until well combined and sauce is thick.  Serve immediately over hot rice.

Tarragon Beef

One of the things we enjoy getting from Bountiful Baskets is their Herb Pack.  I’ve talked about this before when we were making herb oils and butters, but despite these great uses there have been times where we’ve had more herbage (yes, that’s a word even if I made it up) than we could use through.  Recently we got another pack and I’ve made it my goal to look for recipes which use the fresh herbs so we can use them all before anything goes bad.  This is what lead me to my Tarragon Beef recipe, which was yummy…

The base for this is just a couple of thin beef steaks, in my case I used a couple of cube steaks I had in the freezer.  We’ve been working hard to avoid too many white starches, so we served up with steamed broccoli and some baked brown rice. The Ultra Gel replaces cornstarch which is often used in this kind of application and makes it so that we don’t have to keep the sauce at a boil which breaks down the veg too much for my taste. It made a nice total meal with a peppery tang from the tarragon.  We’d eat it again.

Tarragon Beef

Tarragon Beef

1-2 Tbl olive oil (I used our herb oil)

2 4 ounce beef steaks

1/4 cup red wine

1/4 cup beef stock (Homemade gives an awesome depth to the dish)

1/4 cup water

2 teaspoons fresh tarragon, chopped

1 teaspoon fresh chives, chopped

salt and pepper to taste

4 ounce sliced button mushrooms

1/2 medium yellow onion, sliced

1-2 Tbl Ultra Gel

Season steaks on both sides with salt and pepper.  Heat a cast iron skillet and add the oil, giving it just long enough to come to temperature.  Add steaks and cook for 2-3 minutes per side.  Remove from pan and hold in a warm oven.  Deglaze pan with red wine (I just use a cooking wine), beef stock and water.  Add spices, mushrooms and onions and cook until the mushrooms and onions are soft.  Add salt and pepper to taste and thicken with Ultra Gel.  Serve sauce over beef with rice or potato.

Cheesesteak Sammiches

As we’ve launched into the New Year one of the goals around here was to get better about planning menus and making sure to use up as much of the left overs as possible.  This week I’m feeling pretty good about the progress.  On Sunday I slow cooked a medium sized rump roast which we served up with the lovely sliced potatoes.  Then I turned the left over meat into a second meal (and a half since Bunneh had one more sammich for lunch the next day) by making cheese steak with au ju on the side.  Then last night I used the last of the au ju as a base for some oven baked rice.  All in all I’m feeling pretty darn good about our usage, and these sandwiches were easy and yummy.

The meat was slow cooked with carrots, celery, onions, bay leaves, salt, pepper and 2 cups of beef broth for about 6 hours.  I drained off all of the juices and stored that in the fridge for our au ju dip.  But we discovered a trick to making these sandwiches amazing.  When it was time to make the sandwich I sliced all of the remaining meat into thin slabs.  This was a rump roast, so a cheaper, but a little tougher, cut.  Then I heat the au ju in a medium sauce pan and added the meat back to it letting it all simmer for about 30 minutes.  While the meat warmed and soaked up juicy goodness I sauteed a pan full of mushrooms, onions and green peppers with a little salt and pepper.   Then it was just a matter of assemble and serve.  I started with some chewy hoagie rolls, then Munster cheese, then the veggies and last the meat with the au ju on the side.  It’s very possible I got a little carried away with the veggies, but that’s never a bad thing and we both munched them down with glee.  I think we could have done something similar with a BBQ sauce or a little chipotle sauce, but for a cold winter night these were warm, gooey and perfect!

 

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Sliced Roasted Potatoes

I love potatoes.  I love potatoes in all of their forms, shapes and sizes.  I like the sweet ones and the purple ones and the red ones and the gold ones and the traditional russet ones.  And I like them prepared a lot of ways…I’m not sure I’ve seen a way I didn’t like except for burned or over salty, and that doesn’t count.  Anyway…realizing all that it came as something of a surprise to me when I was puttering about Pintrest, a very dangerous pastime but helpful for expectant mommies with heart burn who can’t sleep, I found several entries for a method of baking potatoes I’d not tried.

In this case you cut fine slits ALMOST all the way through a medium to large baking potato.  Then you drizzle it with olive oil, salt, pepper and whatever other spices float your boat.  The whole thing goes into the oven, on a tin foil lined sheet pan if you please, for 45 minutes at 425ish and gets all crispy along all those open edges and soft in the very heart.  If I did it again, I think I’d ponder using an Alton Brown trick for French Fries and parboil the whole thing before slicing and spicing and I think it’d go faster, but all in all this was very yummy.  Shredded cheese on top and served up with slow roasted beef and broccoli also not a bad thing!

Who else has tried this trick?  Anything I missed?

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Jana