Category Archives: beef

Spicy Steak Sandwiches with Caramelized Onions


The other night I made one of my favorite soups, Cream of Mushroom with Port Wine. It has been cold and rainy as usual here in the Pacific Northwest, so I was craving something creamy, rich, and warm. But, like I have said in the past, if I try to put soup on the table and call it dinner Kevin thinks I have lost my mind. So my new plan is, when I want to make soup (which will be a LOT this winter), I will make some kind of a sandwich for him. That way we can both be happy right?
Well I can tell you he was very happy when he found out that I was making Steak Sandwiches. It was not only meat, but it was nice thick cut beef. You would think I gave him a million dollars when I handed him this sandwich! Hhhmmm maybe that is the answer to what to give him for Christmas. Naaa I can’t wrap up steaks, they would go bad. Oh well, back to the drawing board.

He was actually happy with the soup as well. He loves mushrooms and with the port wine in the soup it has such a rich deep flavor it complimented the steak very very well. He even took a sandwich and soup for lunch the next day. I told him he would really appreciate that soup when he was cold at work and it was warm and creamy. I was right. Well why would he even doubt me?
I have to say that I blew it on the picture gang. Fist I am still having problems with my lighting so that is always an issue. But, and I will blame this on Kevin wanting his sandwich right away, this sandwich does not have the caramelized onions on it! UGH!! I didn’t realize my mess up until we had already started eating and he asked where his onions were. So you will have to take my word that they looked scrumptious!!
Also, I am very excited to announce I have been nominated for 2012 Best Food Blogger!! I can’t tell you how shocked I was when I received the notification. So if you could just do me a favor by clicking the little “love” button at the top right corner, or just click on the name of my blog in the same area, you will be able to give me a vote. Thank you all so much!!
Spicy Steak Sandwiches with Caramelized Onions
1 large onion, thinly sliced
1 tsp. olive oil 
Kosher salt and freshly ground black pepper 
1 1-1/4 lb. flank steak 
4 large sandwich rolls, split 
1/2 cup grated Parmesan cheese
1/4 cup light mayonnaise 
3 tablespoons horseradish 
1/2 to 1 teaspoon cayenne pepper
Mixed greens  

Heat a large grill pan over medium-high heat until hot, or heat a gas or charcoal grill to medium-high.
Heat olive oil over medium heat in a skillet. Add the onion slices and sautee the onions until they begin to brown lightly, approx 20 minutes. Stir occasionally.

Season the steak with salt and pepper and grill, flipping once, until cooked to your liking. Approx 5 minutes per side for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain
Toast the rolls cut side down on the hot grill pan until lightly browned.

Combine the cheese, mayonnaise, horseradish, and cayenne in a small bowl and spread it on the bottom halves of the rolls.

Divide the onion, steak, and greens among the rolls and serve.


Vietnamese Style Steak


This is kind of part 2 of Episode Cilantro Pesto Pasta. In the first half I explained how I was basically kicked out of my kitchen and told to go sit down and let a man handle dinner. If you haven’t read that post yet you need to so you can get caught up……go ahead I will wait…..*insert Jeopardy music here*……oh good, you are back, now on with the show!

Kevin can’t really take all of the credit for this steak. I mean I did marinate it so that counts for something, right? In all actuality this recipe isn’t hard for anyone and I love those kinds of recipes. That’s why I do them!! This would be a wonderful weekday dinner with just some white rice if you’d like. Throw a little lime zest and cilantro in the rice to add a bit of flavor, and I have taken to making my rice with chicken stock instead of water most of the time, but you could use beef stock if you wanted a deeper flavor to the rice. Oh wait, this post was about the meat not the rice Bobbi. Sorry about that, I do tend to get carried away from time to time. That was just a glimpse into what happens in my head when I start thinking about food, it’s a crazy place I tell ya!

This recipe is based on one that I saw on I remember it called for a sauce called maggi I believe. Since I knew I would never find anything like that in my little town, I passed it up and went on with my day. A few weeks later I happened to read something on a food website, imagine that, me on a food website! Seriously though, is there anything else worth looking at on the internet? Don’t answer that question, I know, I am a smart ass as my father so loved to point out. Annnnyway, I found a website that was giving substitutes for hard to find seasonings. What pops up? Tada maggi seasoning sauce. Yesssss, happy dance, err I mean yay that’s awesome! It turns out that you can just sub equal parts of soy sauce and Worcestershire sauce. Who knew it was that easy? And why in the heck didn’t I just look that up in the first place?

But seriously, if you want a meal with no hassle this is your meal! You can marinate the meat for as little as 30 minutes, get your side dish going, fire up the grill or grill pan, and wala dinner is served!

Vietnamese Style Steak

4 tablespoons low sodium so sauce
4 tablespoons Worcestershire sauce
6 tablespoons vegetable oil
12 cloves of garlic, minced or grated 
3 pounds of top sirloin steak (I used 2 steaks)
Combine the soy sauce, Worcestershire sauce, oil, and garlic in a ziplock bag. Shake to combine well and add the steaks. Rub them around in the back to make sure they are evenly coated. Let marinate at room temperature for a half hour or refrigerate for longer marinade. Just make sure the steaks are at room temperature for cooking.
Grill the steaks over medium-high heat for about 3 minutes per side for medium rare. Remove from the grill and allow to rest for about 5 minutes. Then slice the steaks thinly against the grain. Serve with rice or the Cilantro Pesto Pasta if wanted.

Beef and Asparagus Curry


Hello my dear friends! I am preparing for a move soon (and I absolutely hate moving) so my cooking duties have been replaced somewhat by dinners out or, I am sad to admit, fast food. On the positive side of things, when I do get a chance to cook a meal I am sooooo excited!! Not that I wasn’t excited when I was cooking everyday, but I miss it and appreciate it much more than I did.

Last night I made Beef and Asparagus Curry from a recipe I found in Everyday Food. I love asparagus and was so excited to find a recipe that featured it. I am not a big red meat lover but Kevin is, so I figured this would be a “best of both worlds” recipe. The recipe was a good one but I would have done a few things different. First of all I think this would be a fantastic recipe for chicken too. With that said I wil tell you the things I will do differently with beef.

The recipe calls for you to cook the beef in the broth at the very end of the cooking process. The next time I make this I will season the beef with salt and pepper and then sear it in the wok first (just briefly) to lock in the flavor. Then remove it from the wok/skillet and reserve it on a plate covered with foil to return to the finished meal just long enough to warm the beef back up, at the most 1 minute would be required. I also will add more curry paste than it asks for. In a chicken curry I make I add the entire jar of the red curry paste (approx 1/2 cup) this called for 1/4 cup and I think it needed a bit more zing. Another thing that I think would add another layer of flavor would be to toss the finished rice noodles with a small (and I mean very small) amount of sesame oil, or cook the noodles to al dente and toss them in the curry for a bit to finish the cook process and allow them to soak up more of the curry flavor.

Ok with that said, this is an enjoyable meal, it is just that I like to tinker with recipes to try and maximize the flavors. I would love for you to give this a try, either the original recipe or my variation, and let me know what you think.

Beef and Asparagus Curry

1 can unsweetened coconut milk, shaken well
1/4 cup red curry paste
3/4 cup chicken stock
2 teaspoons fish sauce
1 tablespoon light brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 pound sirloin steak, thinly sliced against the grain
Salt and pepper
Fresh cilantro leaves, chopped (optional garnish)
Lime wedges (optional)
In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring until shiny and thick, about 2 minutes. Add curry paste, stirring until fragrant, 1 minute. Add remaining coconut milk, stock, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and asparagus and cook for 5 minutes. Add steak and cook, stirring, until just cooked through, about 2 minutes. Season to taste with salt and pepper. Serve over cooked rice noodles with cilantro and lime wedges.

Carne Asada + Surf and Turf Burritos


I know I have talked about my love of Mexican food about a million times right? OK so here is one million and one. Carne asada burritos were a favorite of mine when I lived in Southern California. Since moving to Western Washington I have yet to find a restaurant that made it to my liking. I also don’t have my little Mexican meat market to go to and pick up some pre-marinated meat (yes I was spoiled). For the last few years I have been searching for a marinade so I could make my own but never found one that really tripped my trigger. Then the other day I posted on my Facebook page and Twitter that I was again on the search for the elusive recipe. One of my Twitter friends sent me a link to his blog Damn Delicious and his version of a carne asada recipe. It was nice to find a recipe that not only sounded good but I already had feedback that it WAS good. I of course had to change it a bit though. So off I went to gather the appropriate items to make my mouthwatering treat.

This marinade would probably better if you could marinate the meat overnight but I didn’t have the opportunity (or the patience) to do so. I let it set for about 6 hours though and it came out very good. I am looking forward to trying it again when I can leave it overnight though. I  mean it can only get better right?

I made this the other night to go along with my Halibut Ceviche. I also made my “Holy Guacamole“. Both of them have been a family favorite for many years so I knew they would be an instant hit as partners with the carne asada. I was right!

Now the first picture is of the meat after it came off of the grill. Kevin isn’t a big burrito lover so he just wanted his steak sliced, plus he likes it very rare. So once he had his portion I cubed the rest of the carne asada and cooked it in the remaining marinade. This is the more So Cal way of preparing the meat for burrito consumption.

A special note – We decided to make “Surf and Turf” burritos. We added the Halibut Ceviche to the Carne Asada along with some pico de gallo salsa and the guacamole. OhhEmmmGeeeee HEAVEN!!!

Carne Asada
2 pounds flank steak
1/4 cup soy sauce
1/3 cup white vinegar
1/2 cup olive oil
1 teaspoon cumin
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Mexican oregano 
2 limes juiced
4 cloves garlic, finely minced
1/4 cup (a hand full ) of fresh cilantro leaves, chopped
Optional garnishes;
Pico de gallo or salsa
Guacamole (see link for recipe above)
Sour cream
Flour tortillas
Combine all of the ingredients in a ziplock bag and add the meat. Let sit in the refrigerator 6 hours to overnight. 
Heat a grill to medium-high heat. Remove the meat from the marinade, reserving the leftover marinade. Grill the steak for about 5 to 6 minutes per side (depending on the thickness of the steak) for medium rare. 
Allow the meat to rest for about 5 minutes, then slice (or chop). Return the meat to a medium skillet heated over medium-high heat. Add the leftover marinade and cook for a minute. Top with your favorite garnishes and eat with warmed flour tortillas.

Bobbi on a Budget – Stove Top Lasagna


Hope you all are having a wonderful Wednesday. This morning, for whatever reason, I woke up thinking it was Tuesday. I somehow totally missed a day! But I am on the right track now. Hopefully I can remember the recipe!! I am just kidding. Food is the ONE thing I ALWAYS remember!

I decided I wanted to do a lasagna but had been requested to try and do a lasagna that doesn’t cost a huge amount. I am sure you know that making a traditional lasagna can get quite pricey. I kept my cost much lower by doing a stove top skillet version. The only thing I do suggest you splurge on is the name brand ricotta cheese. I have tried this recipe with both name brand and store brand. The taste does not compare. Also make sure to salt and pepper to taste at each step.

This is a great week night meal. I told Kevin it was kind of a fancified hamburger helper but he assured me that there is no hamburger helper in the world that tastes as good as this. You could always change it up and use mild or hot Italian sausage (beef or turkey) but again in trying to keep the cost down, I used ground beef since it was on sale.

Pin It

Stove Top Lasagna
Olive oil
1 28 ounce can diced tomatoes (can use Italian style if you can find it)
1 8 ounce can of tomato sauce
4 cloves of garlic, minced
1 onion, chopped
1/2 teaspoon red pepper flakes
1 pound ground beef
10 curly edged lasagna noodle broken into pieces (at least 2 inches)
1/2 cup Parmesan cheese, plus more for sprinkling
1 small container ricotta cheese
Fresh basil leaves (about 20), cut chiffonade (see how to cut chiffonade here) for ganish (optional)
Pour the diced tomatoes, along with their juice, into a quart measuring cup. Add enough water to equal an even quart. Heat olive oil in a large nonstick skillet (with a lid) over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Stir in garlic and red pepper flakes and cook for an additional 1 to 2 minutes. Add ground beef and cook until no pink remains. Use a wooden spoon to break the ground beef into small bits. Salt and pepper to taste.
Scatter the broken noodles across the beef mixture.Pour diced tomatoes and tomato sauce over the noodles. Do not stir. Bring the skillet to a boil and then cover and reduce heat to a simmer. Cook until the pasta noodles are done, about 20 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the Parmesan cheese. Salt and pepper to taste. Dot with heaping tablespoons of ricotta cheese. Cover with lid and allow to sit for 5 minutes. Uncover and sprinkle with Parmesan cheese and basil.
Serve with a green salad side.

Slow Cooker Carne Guisada


If you are anything like me you read the name of this recipe and said “Carne what?”

Carne Guisada is a very popular dish in Texas. It is a Tex-Mex favorite. It actually translates into “stewed meat”. The most popular meat used is beef and YAY that was what I had to work with. There are many options with this recipe. You could really do like I did and make it however you want to with the different variations out there. Some use potato, some no tomatoes. It is just like a regular beef stew, all up to the taste of the person preparing the meal.

You can use whatever peppers you want in this recipe. I used 1 poblano, 1 Anaheim, and 2 Fresno’s. But you could use any mix you like, from Serrano to sweet bell peppers, depending on the heat level you want. With the mix I used there was a nice heat but not TOO hot. Especially after you add the masa paste. We actually discussed making it spicier next time to please the pepper lovers in this house.

This would even make a great Super Bowl meal. Rev up your slow cooker and by it is time to eat you have a nice hearty healthy stew. Of course I topped mine with sour cream and used tortillas to dip, but even with that it really isn’t too far off the “healthy” path and we ALL love slow cooker recipes right?

Heads up, this recipe requires you to taste at every step and adjust your salt and pepper to taste.

Pin It

Slow Cooker Carne Guisada 
2 tablespoon olive oil
3 pounds chuck roast cut into 1-inch pieces
1 large onion, diced
1 poblano pepper, seeded and diced
1 Anaheim pepper, seeded and diced
2 Fresno peppers, diced
5 cloves of garlic, minced
2 tablespoons cumin
1 tablespoon dried Mexican oregano
1 tablespoon chili powder
1 28-ounce can of whole tomatoes
Kosher salt
Cracked black pepper
1/4 cup all-purpose flour
4 cups beef stock
1/4 cup masa (corn flour)
Hot water
Shredded cheddar cheese
Sour cream (optional)
Cilantro (optional)
Flour tortillas (optional)

Heat the olive oil in a dutch oven over medium-high heat. In a bowl add the flour, salt, and pepper, combine and dredge the beef in the flour. Shake off the excess flour and brown the pieces in the dutch oven. Once brown place into the slow cooker. Add the peppers, onion, garlic, cumin, oregano, chili powder, salt and pepper to taste. Add the canned tomatoes, with their liquid, to the slow cooker and break the tomatoes up with your fingers (I give them a squeeze but, make sure you aren’t wearing a shirt you don’t want messy). Add your beef stock just until the meat is covered. If you need more you can add water.

Cook on low for 8 hours. Mix the masa with enough hot water to make a thin paste. Stir the masa mix into the stew and simmer on low for another 30 minutes or so.

Ladle into bowls and top with cheese, sour cream, chopped cilantro, and serve with warm flour tortillas.

Spaghetti Bolognese


I love pasta almost as much as I love Mexican food. Any shape or size, give me a sauce and some Parmesan cheese and I will have at it! Unfortunately not all of my family shares in my love. However, since I do the cooking I am able to pop it on the menu as much as I want. One of the perks I enjoy about being in charge of the kitchen. Plus I can just say “Hey I am a food blogger. I have to give the people what they want”. That seems to quiet them down. 

I  had been wanting to try a bolognese sauce for quite some time. I was just worried because everyone I talked to made it seem like it was such a hard sauce to  make. Once I tried it I asked myself what in the heck took me so long! Yes, it takes a while to make but trust me, it is well worth the work. The sauce is so creamy and rich. It is just a huge hug for your tummy!

This was one pasta that everyone enjoyed. Don’t pass up the ricotta cheese on top either. It was icing on the cake! I will keep this on on the list of recipes to do again. I know you will love it too!

Spaghetti Bolognese

  • 2 ounces dried porcini mushrooms, wiped of grit
  • 1/4 pound pancetta or slab bacon, finely chopped
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 5 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1 1/2 pound ground pork
  • 1 1/2 pound ground beef
  • 2 cups milk
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups dry red wine 
  • Kosher salt and freshly ground black pepper
  • 1 pound spaghetti (I used tagiatelle pasta though) 
  • Freshly grated Parmesan, for serving
  • 1 handful fresh basil leaves
  • Fresh ricotta cheese

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta well and toss with the Bolognese sauce.
Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Slow Cooker Roast Beef and Garlic Mashed Potatoes


Kevin and I picked up some beef round tip roasts on sale so I decided I wanted to break out the slow cooker to cook one. I am always on the prowl for good slow cooker recipes. I have tried so many and a lot of them have been just plain awful. But I never give up hope so I keep searching with faith. This recipe rewarded that faith.

This recipe was adapted from a recipe I found on Haute Apple Pie. It looked wonderful and even though it called for beef brisket I chose it for my round tip roast. I mean beef is beef, to a certain extent right? And how can you go wrong with garlic mashed potatoes?!?! I used my Roasted Garlic Mashed Potato recipe for the potatoes in the meal, which complimented the beef beautifully.

I was so happy with how it turned out! This is a recipe that I will go to again and again. I mean I love cooking at night with the family. It is very relaxing for me to share my kitchen with the people I love. But it is nice to have a few recipes in the slow cooker arsenal.

All you might want to do is make a veggie for the side. Sauteing some asparagus or green beans would be super simple and very yummy with this meal. I was just all about the meat and potatoes this time.

This recipe calls for a red lager beer so I jumped at the chance to use one of my favorite beers.
After you brown your roast on all sides to seal in all of those yummy juices deglaze your pan with the beer. Make sure to use a wooden spoon to scrape the pan. You don’t want to miss any of those yummy brown bit!
Mix up your sauce
Put your roast in it’s comfy slow cooker bed and stuff his little celery friends in with him.
Pour the sauce over the beef. And after 8 hours on low…WALA yumminess at it’s best!!
Slow Cooker Roast Beef and Garlic Mashed Potatoes
2 tablespoons olive oill
1 3-4 lb. beef round tip roast (or brisket)
2 cloves garlic, chopped
1 12 oz bottle red lager 
4 stalks celery, cut into large pieces
2/3 cup brown sugar
1 can tomato paste
1/2 cup apple cider vinegar
1/4 cup brown mustard
1/3 cup Worcestershire sauce
1 teaspoon paprika
Kosher salt
Fresh ground black pepper
In a large skillet over medium-high heat add the olive oil. Salt and pepper the roast and then add to the skillet browning it on all sides. When you are browning the last side add the garlic to the pan. Transfer meat to your slow cooker. Nestle celery around beef.
Pour the beer in skillet, scraping up all of the brown bits. Simmer for one minute. Add to slow cooker. 
In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.

Roasted Garlic Mashed Potatoes

  • 3 pounds Idaho potatoes, peeled and cut into large dice
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups whole milk
  • 1 tablespoon olive oil
  • 1 head of garlic, roasted
  • 1/2 stick unsalted butter
  • 8 ounces mascarpone cheese
  • 2 to 3 tablespoons chopped fresh chives

Preheat oven to 400 degrees F. 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Drizzle the garlic with olive oil and wrap in aluminum foil and place on a baking sheet in the oven. Roast the garlic for 30 to 35 minutes and remove from the oven. Allow to cool.

Remove garlic from the aluminum foil and squeeze each clove out of the skin and mash with a fork until a smooth paste forms.

While you are waiting for the garlic to cool place potatoes in a large saucepan, add enough cold water just to cover the potatoes. Bring to a boil over high heat and cook until tender, about 15 minutes, Drain well.
While the potatoes are cooking, combine the milk, garlic paste and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper and serve.

Pin It

Standing Rib Roast with Rosemary and Garlic


I don’t know about you but in my family rib roast was something we couldn’t afford for a long time. Once we were able to make the splurge, rib roast was reserved for the New Year’s Day dinner. We rang in the new year with yummy roast and lots of champagne (New Year’s Eve I was allowed to have a glass of champagne with the family, I felt so grown up!!).

So through the year the traditions dictated this:

Easter = Ham
Thanksgiving = Turkey
Christmas = Turkey
New Year’s = Rib Roast

For years I didn’t deviate from those traditional meals. Many years I passed up the New Year’s meal because I was married to a military man and inevitably he was gone for New Year. But for the other holidays I followed the “plan” without question. Then one year my ex and I decided we wanted to entertain at Christmas and go out for New Year’s. I didn’t want to miss my chance to make that luscious rib roast so we decided to make it at Christmas instead. Now it has become my new tradition. My kids are older so more often than not they have plans for New Year’s and Kevin and I have gotten used to a quiet evening out together and then home to ring in the New Year alone. This way I get to enjoy all of my favorite traditional meals AND spend a romantic evening with Kevin. The best of both worlds I believe that is called!

OK back to the roast. I do love meat just seasoned with salt and pepper and roasted to a nice yummy medium rare. The rib roast being the wonderful cut of meat could be served plain like that and still be wonderfully flavorful. However, since when could a true foodie pass up and opportunity to “guild the lilly” just a bit?

I have done several different rubs/crusts on my past rib roasts. Horseradish was the star last year. This year I decided the supporting players would be rosemary and garlic with a tad bit of red wine. When I threw the idea out at Kevin to ask him if it sounded good, he just looked at me with this funny look.

Me – Hey Honey I am thinking this year I want to do a crust for the rib roast with rosemary, garlic, and add some red wine to the pan. Does that sound OK?
Kevin – *insert strange look here*
Me – (confused) what is that look for?
Kevin – Why do you even ask me these questions? Everything you make is wonderful!
Me – Aaaaawwww

Yes, my dear friends, he won some points with that answer!!

So without further adieu let me present the star of our Christmas meal.

I know the picture quality is not very good but here you can see how the rosemary and garlic paste turns into a wonderful flavorful crust.
Then you cut into it and the juicy goodness inside just makes you want to grab it like a caveman and eat with your hands!
Standing Rib Roast with Rosemary and Garlic
  • 1/2 bunch rosemary, leaves finely chopped
  • 6 cloves garlic, smashed and finely minced, 3 cracked and skin removed
  • Extra-virgin olive oil
  • 1 (8 to 8 1/2-pound) bone-in standing rib roast
  • Kosher salt
  • 2 onions, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 cup red wine
  • 2 cups beef stock
  • 2 bay leaves

Preheat the oven to 450 degrees F.
In a small bowl combine the rosemary, and minced garlic. Add enough olive oil until it becomes a loose paste. Rub the the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
Place the veggies and garlic in the bottom of a roasting pan. Toss with olive oil and salt to taste. Add the red wine and 1 cup of beef stock and bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Taste the pan juices and season with salt, to taste, if needed. Strain out the veggies and skim off any excess fat.
Slice the roast and arrange on a serving platter. Serve with the the pan juices.

Serves 8

Pin It

Beef Stroganoff Over Buttered Egg Noddles with Herbs


Last night I was feeling a bit overwhelmed with things. Christmas, my father’s passing, just having a hard time getting my body and my mind motivated to get up and do anything but stress and worry. Then in the middle of all that the light bulb I have in my head went BING and the little voice said, “Psssssttttt hey….you…….ya YOU……get up off of your butt and get in the kitchen! You know it will make you feel better.” Ya know, that little voice is so frickin’ smart sometimes it is scary!

So I drug myself to the grocery store and what do ya know? I started feeling better! Weird how that works for foodies huh? For some reason Beef Stroganoff just popped into my head and I knew I had to make it so I was on a mission. Through the store I scurried looking for my ingredients, excited about getting home and cooking. It was so cold outside and I knew everyone would love some nice creamy Stroganoff over some buttery egg noodles yummmmm!

This recipe takes a while but it is not labor intensive. You chop and drop and then let the food and stove do all of the work for you. Once it is over your reward for a few hours of drooling due to the wonderful smells coming from your kitchen is a fantastically warm, filling dinner that is like a big hug for your tummy!

Beef Stroganoff Over Buttered Egg Noddles with Herbs
  • 3 cups beef stock
  • 1 carrot, chopped
  • 10 sprigs fresh thyme
  • 1 bay leaf
  • 2 pounds chuck roast, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 tablespoons Dry Marsala Wine
  • 5 tablespoons unsalted butter
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, chopped
  • 4 tablespoons sour cream, plus more for garnish
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 1 (1-pound) package wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the wine and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, and mustard Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, 2 tablespoons parsley, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Serves 6Pin It