Stir-Fried Beef with Snap Peas and Red Pepper

Source: Cooking for Two

Holy crap. This cookbook can do NO WRONG. I originally saw this on Life as a Wife in the City, a blog written by my cousin Christine, who is the very person who sent me this cookbook last year :) I had some leftover flank steak in my freezer, so this was perfect for the weekend.

Like most stir-fries, this comes together quickly. While marinating the beef in the soy/sugar mixture, I prepared the rest of the ingredients. I served this over brown rice, and due to how quickly this cooks on the stovetop, I put the rice in the boiling water at the same time I started cooking the beef, and both finished up at the same time.

This was SOOOOOOOOOOO good! I don't even eat beef much, and I cleaned my plate! Note that this makes a true 2 servings - if you're feeding more people, make sure to double it! I ended up using slightly more beef, around 9 ounces.

Stir-Fried Beef with Snap Peas and Red Pepper

6 ounces flank steak, cut into 2-inch-wide strips with the grain, then cut across the grain into 1/8-inch-thick slices

1 tablespoon soy sauce

2 teaspoons sugar

1/4 cup low-sodium chicken broth

1 tablespoons oyster sauce (found in the Asian section of the grocery store)

1 tablespoon dry sherry

1/2 teaspoon cornstarch

1 garlic clove, minced

1 1/2 teaspoons grated or minced fresh ginger

1 tablespoon vegetable oil

6 ounces sugar snap peas (about 2 cups), ends trimmed and strings removed

1/2 red bell pepper, stemmed, seeded, and sliced in 1/4-inch-wide strips

1 tablespoon water

1. Toss the beef with soy sauce and 1/2 teaspoon of the sugar in a medium bowl and let marinate for at least 10 minutes, or up to 1 hour. In a separate bowl, whisk the remaining 1 1/2 teaspoons sugar, broth, oyster sauce, sherry, and cornstarch together. In another bowl, combine the ginger, garlic, and 1/2 teaspoon of the oil.

2. Drain the beef, discarding the marinade. Heat 1 teaspoon more oil in a 12-inch nonstick skillet over high heat until just smoking. Add the beef in a single layer, breaking up any clumps. Cook without stirring for 1 minute, then stir and continue to cook until the meat is browned, 1 to 2 minutes. Transfer the beef to a clean bowl.

3. Add the remaining 1 1/2 teaspoons oil to the skillet and heat over high heat until just smoking. Add the snap peas and bell pepper and cook, stirring often, until the vegetables begin to brown, 3 to 4 minutes. Add the water, cover the skillet, and cook until the vegetables are crisp-tender, about 1 minute longer.

4. Uncover and clear the center of the skillet. Add the garlic mixture to the clearing and cook, mashing the mixture into the pan, until fragrant, 15 to 30 seconds. Stir the garlic mixture into the vegetables.

5. Return the beef, along with any accumulated juice, to the skillet and stir to combine. Whisk the broth mixture to recombine, and add it to the skillet. Cook, stirring constantly, until thickened, about 30 seconds, and serve.

Beef Bourguignon

Source: Ina Garten

My husband and I recently went to Vegas and had a fabulous meal at Mon Ami Gabi at the Paris hotel. The entire meal was amazing, but in particular, their beef bourguignon blew my mind. It was so tender, so flavorful, so incredible. It took everything in me to not lick the plate! I have been thinking about this dish since then, and decided to give this version a go.

To summarize, THIS IS MY FAVORITE RECIPE THIS YEAR. I repeat, THIS IS MY FAVORITE RECIPE THIS YEAR!

I don't mean to yell at you, really. But this is so fantastic and so special. I want to shout it from the rooftops. "I LOVE YOUR BEEF BOURGUIGNON, INA!"

The revisions I made were using brandy instead of cognac, and using turkey bacon instead of real bacon. It goes without saying this isn't a Weight Watchers meal. A lot of reviewers on the Food Network suggested things like letting the stew cool and skimming off the fat, using turkey bacon, and using a cornstarch slurry instead of the butter/flour mixture. But I say, what the hell. As long as you're not eating this EVERY day, you'll be fine.

If using turkey bacon, note it won't render as much fat as regular bacon. Adjust the heat in the pan as necessary.

I also left the pot in the oven for 2 hours. My suggestion would be to check on it after the recommended time, and then check every half hour until the meat is as tender as you'd like it.

We added in the pearl onions at the end, but I think next time we may leave them out. Neither of us ate them.

Instead of the bread, I made egg noodles as the stew was simmering the last 15 minutes, and then tossed them with a bit of butter and fresh minced parsley. Yum!

Beef Bourguignon

Ingredients

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir (I used a Pinot)
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole pearl onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Directions

1. Preheat the oven to 250 degrees F.

2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

6. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Rolled Flank Steak

Source: All Recipes

For some reason, I can't just enjoy a steak. I need a sauce or other ingredients to make me like it. I was browsing All Recipes and this looked really good, and totally different from the way I've made steak before.

I really liked this, but...I think I may have rolled it the wrong way. I started rolling it at the shorter end, which meant the roll was pretty thick. This meant the meat on the outside was done, but in the middle, it was rare! Were I to make it again, I would try rolling it the other way, and I would also check the doneness halfway through, possibly slicing the roll in sections. Because of the way it's rolled, it's really difficult to use a meat thermometer.

I really loved the well-done pieces I ate, though! The combination of provolone, spinach, mushrooms and peppers was divine!

Rolled Flank Stak

INGREDIENTS:

1 (2 pound) beef flank steak
1/4 cup soy sauce
1/2 cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
1/2 cup fresh spinach leaves
1/2 cup sliced crimini mushrooms
1/2 red bell pepper, seeded and cut into strips

DIRECTIONS:

1. Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)

2. Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 2 - 4 hours.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.

4. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine. (I didn't use any twine, just placed the roll in the dish seam-side down.)

5. Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Steak Au Poivre with Brandied Cream Sauce

Source: Cook's Illustrated

As I've said before, I'm not an overwhelming fan of red meat. However, the past few times I've made filets or the like, I've realized I'm just not good at cooking red meat. It seems like it would be pretty easy, but the combination of searing plus oven-cooking usually stumps me. And I know it's a crime to like a filet medium, but it skeeves me out when blood seeps out on my plate as I cut into my steak.

Well, now that you're hungry!

This recipe was right next to my seared filet recipe in my trusty New Best Recipe, and where there's a sauce that includes cream, butter, and alcohol, count me in. I ended up using thin-cut New York strip steaks, which I found easier to gauge the doneness. The peppercorn crust combined with the sauce is...heavenly, to say the least. Of all the steak recipes I've made, this one is my favorite! Additionally, you usually find a recipe with a title this long is a little complicated. Au contraire, I found this very easy to make!

Put the peppercorns in a bag and pound them with a rolling pin or meat mallet while the sauce is reducing.

Steak au Poivre with Brandied Cream Sauce

INGREDIENTS

Sauce

4 tablespoons unsalted butter
1 medium shallot , minced
1 cup low-sodium beef broth
3/4 cup low-sodium chicken broth
1/4 cup heavy cream
1/4 cup brandy
1 tablespoon brandy
1 teaspoon lemon juice or 1 teaspoon champagne vinegar
Table salt

Steaks

4 strip steaks (8 to 10 ounces each), 3/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle
Table salt
1 tablespoon black peppercorns , crushed

INSTRUCTIONS

1. Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.

2. Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 teaspoon crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.

3. Place now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks unpeppered-side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan (see illustration below), and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare, or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.

4. Pour reduced broth, cream, and 1/4 cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.

5. Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

Steak with Garlic Butter

Adapted from: All Recipes

I had a hankering for steak this weekend, and I love all things that combine garlic and butter, so this seemed a pretty easy pick. We don't have a grill, so I adapted this for the stovetop. I am still mastering cooking a steak well over the stovetop. A lot of time the outside is seared and the inside can get pretty rare. I still have some messing around to do with my temperatures, but one tip I picked up from The New Best Recipe when cooking filets is to place in a 450 degree oven until done. If you're not getting your desired doneness via stovetop, it's probably a good tip.

Another mistake I made is I made the steaks in one pan, then set them aside and figured I'd make the sauce in the same pan, what with brown bits being all the rage. What I did NOT count on was the pan being too hot. The sauce was fine, but the butter started foaming as I added it to the pan. Oh well, live and learn! If you don't like the taste of garlic powder, just add more fresh garlic!

Steak with Garlic Butter

1/4 cup butter

2 teaspoons garlic powder

4 garlic cloves, minced

4 pounds beef top sirloin steak, 1 to 1 1/4 inches thick

1. Preheat a heavy-bottomed 12-inch skillet over high heat until very hot. Meanwhile, season both sides of the steak with salt and pepper to taste.

2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.

3. Lay the steaks in the pan, leaving 1/4 inch of space between them. Reduce the heat to medium-high and cook, not moving the steaks until they are well-browned, about 4 mihutes. Using tongs, flip the steaks; cook 4 minutes for rare (120 degrees), 5 minutes for medium rare (125-130 degrees), and 6 minutes for medium (135-140 degrees). Transfer the steaks to a large plate, top with garlic butter sauce, and let rest 3-5 minutes before serving.

Simple Pot Roast

Source: The New Best Recipe

Honestly, I'm just not that into beef. I mean, I LOVE meat! Bring on the pork, chicken, and turkey. But beef...meh. I may cook with it once a month or less.

I was scanning recipes for last weekend and I was just BORED of always making the same things. I had tagged the pot roast from Bridget's blog and it was something I've never made. As well, I'm pretty much always a sucker for Cook's Illustrated recipes.

I was pleasantly surprised by this roast! The roast I've had in the past have consisted of rather dry meat with carrots and potatoes. Nothing to write home about. But my husband and I both loved this! The meat was incredibly tender and flavorful. If you really love beef, I can highly recommend this recipe!

Pot Roast

1 boneless chuck-eye roast (about 3 1/2 pounds), patted dry with paper towels

Salt and ground black pepper

2 tablespoons vegetable oil

1 medium onion, chopped medium

1 small carrot, chopped medium

1 small celery rib, chopped medium

2 medium garlic cloves, minced or pressed through a garlic press

2 teaspoons sugar

1 cup low-sodium beef broth

1 cup low-sodium chicken stock

1 spring fresh thyme

1 - 1 1/2 cups water

1/4 cup dry red wine

1. Adjust an oven rack to the middle position and heat oven to 300 degrees. Sprinkle the roast generously with salt and pepper to taste.

2. Heat the oil in a large oven-proof Dutch oven over medium-high heat until shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes. Transfer the roast to a large plate; set aside.

3. Reduce the heat to medium; add the onion, carrot, and celery to the pot and cook, stirring occasionally, until beginning to brown, about 6 to 8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the broths and thyme, scraping the pan bottom with a wooden spoon to loosed any browned bits. Return the roast and any accumulated juices on the plate to the pot; add enough water to come halfway up the sides of the roast. Cover with a lid, bring the liquid to a simmer over medium heat, and transfer the pot to the oven. Cook, turning the roast every 30 minutes, until fully tender and a meat fork or sharp knife slips easily in and out of the meat, 3 1/2 to 4 hours.

4. Transfer the roast to a carving board; tent with foil to keep warm. Allow the liquid in the pan to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard the thyme sprig. Add the wine and reduce to 1 1/2 cups, about 2 minutes. Season with salt and pepper to taste.

5. Using a chef's or carving knife, cut the meat into 1/2 inch slices, or pull apart into large pieces; transfer the meat to a warmed serving plate and pour about 1/2 cup sauce over the meat. Serve, passing the remaining sauce separately.

Pan-Seared Filet Minon

Source: The New Best Recipe

I've always been a little scared of steak-type beef. HOW DO YOU KNOW WHEN IT'S DONE? I've made maybe 3 of them my entire life.

Being out of state from the rest of your family means you don't have a good grasp on the holidays sometimes. I mean, I KNEW it was Easter, but I didn't really think it through when planning out my weekend menu. I had some chicken thing planned, but realized I wanted something a little nicer. We've had a lot of seafood lately, so I thought I'd go for filet minon.

It's not nearly as complex as I thought! This recipe combines pan-searing with oven roasting, which allows you to get a really nice crust without overcooking. I also made a red wine reduction sauce which was OUT OF THIS WORLD good, but our filets were very thick, so I couldn't really taste it. 

To get your optimal doneness, The New Best Recipe suggest making a small nick in the steak with the tip of a paring knife, and checking it every so often while roasting.

The New Best Recipe also suggests using a heavy-bottomed 10-inch skillet. The decreased surface area helps to protect the fond, which is left behind after searing the filets, from burning. I used a 12-inch because that's all I had, and mine did burn a little. Using a pan like an All-Clad stainless steel qualifies as "heavy bottomed."

I popped a couple of potatoes in the microwave while the filets were in the oven and served them with sour cream, butter, green onions, bacon, and cheese on the side. It made for a very satisfying meal!

Pan-Seared Filet Minons

Serves 4

4 center-cut filets minon, 1 1/2 inches thick, patted dry with paper towels

4 teaspoons olive oil

Salt and ground black pepper

1. Adjust an oven rack to the lower-middle position, place a rimmed baking sheet on the oven rack, and heat the oven to 450 degrees. When the oven reaches 450 degrees, heat a heavy-bottomed 10-inch skillet over high heat on the stovetop until very hot.

2. Meanwhile, rub each side of the steaks with 1/2 teaspoon olive oil and sprinkle generously with salt and pepper to taste. Place the steaks in the skillet and cook, without moving the steaks, until well browned and a nice crust has formed, about 3 minutes. Turn the steaks with tongs and cook until well browned and a nice crust has formed on the second side, about 3 more minutes. Remove the pan from heat; using tongs, transfer each steak to the heating baking sheet in the oven.

3. Roast 2 to 4 minutes for very rate, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, and 8 to 10 minutes for medium. (After transferring the steaks to the oven, prepare a pan sauce in the empty skillet, if desired.) Transfer the steaks to a large plate, tent loosely with foil, and let rest for 5 minutes before serving.

Slow Cooker Beef Stew

Source: All Recipes

I bought a slow cooker right around Christmas with every intention of using it, a lot. But having never had one before, I can't really say I could think of a lot of recipes I wanted to try, and nothing I saw online really excited me. My husband mentioned he wanted something stew-like this weekend, and I thought, "Stew! Yes! That gets made in a crockpot!" Thusly, I have broken in the crockpot.

I bought a Rival 6-Quart Crock Pot, and I was really happy I did. This recipe required 30 minutes on high, and 6 hours on low. We were running out the door right as I put it in, and I was able to program it to make the switch from high to low after 30 minutes. Pretty sweet!



This recipe require a little bit more work that a normal crockpot recipe. I think. You have to brown the meat first, then cook the onions, and then deglaze the pan. It's a little extra effort, but the end taste is worth it. The only changes I made below were you should at least double the carrots and red wine. A few of the reviewers suggested using beef broth and au jus mix instead of water and dry onion mix, which I think would make it even more tasty. I also skipped the last step of adding in the water and flour to thicken the mixture. I found in the last hour, the liquid was really evaporating, so I added about half a cup of beef broth. I also used sirloin and it was SO tender! This will definitely be a regular in our house.

Slow Cooker Beef Stew

Prep Time: 15 Minutes
Cook Time: 7 hours
Serves: 12

3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots (I doubled this)
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water (or beef broth)
1 (1 ounce) package dry onion soup mix (or au jus/roast seasoning mix)
3 tablespoons butter
3 onions, sliced
1/4 cup red wine (I doubled this)
1/4 cup warm water
2 tablespoons all-purpose flour

1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.

2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.

3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.

4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Kielbasa Pockets

Source: ???

I love, love, LOVE kielbasa! My mom used to make this a lot in the summer or for picnics. Unfortunately, I made the whole recipe before realizing our pitas were moldy, but the kielbasa mixture is so yummy, so I just ate it off the plate. My husband, however, apparently has no dedication to pitas and loaded up his into a tortilla, which is just NOT the same! Pshaw! Anyway, if you like kielbasa, you'll love this. It's an easy weeknight dinner!

Kielbasa Pockets

1 pound Kielbasa sausage
1 medium onion
1 green pepper
1 cup sliced mushrooms
1 garlic clove, minced
2 teaspoons dried basil
¼ cup Italian dressing
Pita bread

Sauce:
1 1/2 tablespoons butter, melted
1 1/2 teaspoons flour
1/2 cup milk

1. Slice Kielbasa into bite size. Sauté onions, peppers, mushrooms, garlic, and kielbasa. Add Italian dressing.

2. Make sauce and pour over everything. (Do NOT mix together the melted butter and flour, and then add in the milk. The mixture will clump.) Slice pita bread in half and open, add filling. Enjoy!

Easy French Dip Sandwiches

Source: All Recipes

A few years back, I made a very complicated French Dip recipe, which included cooking a roast in a crockpot and shredding the meat myself. And to be honest, the end result was...average.



This version is far easier, and may be the easiest recipe I make. It's delicious!

Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: 4 servings

Easy French Dip Sandwiches

Ingredients:

1 can of beef broth (or enough to cover roast beef slices)
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

1. Set the oven to broil. Place the hoagies, inside up, on a cookie sheet and broil for a few minutes until the rolls are toasted. Remove and set oven to 350 degrees.

2. While the rolls are under the broiler, bring the beef broth to a low boil in a saucepan. Add in sliced roast beef, and warm for about 3 minutes, or until hot. Remove with tongs, draining, and place the meat on the hoagie rolls and top with provolone cheese.

3. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping. Enjoy!

Bail-Out Beef Stroganoff

I tore this out of some recipe magazine and the name currently escapes me. It was a magazine that specialized in 30 minute meals, though, and this is a quick and easy one! I was able to prepare everything while waiting for the water to boil, and prepare the rest of the ingredients while the noodles and broccoli were boiling. I like this particular version of straganoff because it has a few tablespoons of tomato paste, which gives it a nice flavor.

Bail-Out Beef Stroganoff

Start to finish: 30 minutes
Makes 4 servings

3 cups of dried wide noodles
3 cups of broccoli florets (I bought fresh, but you could probably use frozen)
1/4 cup of light sour cream
1/2 teaspoon of fresh dill
1 pound beef ribeye steak
1 small onion, diced
1 clove of minced garlic
1 tablespoon of cooking oil
4 teaspoons of all-purpose flour
1/2 teaspoon of ground black pepper
1 can of beef broth
3 tablespoons of tomato paste
1 teaspoon Worcestershire sauce

1. Cook noodles according to package directions, adding in broccoli for the last five minutes of cooking. Drain well. Return pasta to hot pan; cover to keep warm.

2. Meanwhile, in a small serving bowl, combine dill and sour cream; stir together and chill until serving time.

3. Trim fat from beef and cut into bite-sized pieces. In a large skillet, heat the cooking oil and cook half of the beef, the onion, and the garlic until onion is tender and beef is desired doneness. Remove from skillet. Add remaining beef to skillet; cook and stir until beef is desired doneness. Return all of the beef to skillet; sprinkle flour and pepper over beef. Stir to coat.

4. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Divide noodle-broccoli mixture among plates and top with beef mixture. Top with sour cream, if desired.