Boeuf A La Forester



This sounds like a really fancy dish, but it is really just swiss steak. It does have a few additions that swiss steak doesn't have.  The recipe on the right is company green beans.  I really like making these. I usually use canned whole green beans, but I had some fresh green beans, so I used those.
Ingredients for Boeuf A La Forester:
2 pounds round steak
flour, salt, butter
1 cup canned tomatoes
2 cans mushrooms I used 16oz. fresh mushrooms
1 bay leaf
6 whole allspice
1 cup red wine
Slice meat in 1/2 inch strips and dredge in flour. Melt several pats of butter to cover the bottom of the heay skillet and brown the meat. Add tomatoes and mushrooms. Cook a few minutes longer. Transfer to a 1 1/2 quart casserole and add bay leaf, allspice, and wine. Cover and bake at 350 degrees for 1 1/2 hours. After pouring the meat into the casserole pan, I deglazed the skillet with the wine. Then I poured that in the casserole baking dish.

Ingredients for Green Beans:
Wrap 6-8 green beens in 1/2 slice of bacon. Secure with a toothpick and place in a baking pan.
Simmer 1/2 stick oleo and 1 clove garlic. Take off the burner and add 1/3 cup brown sugar. Pour this mixture over green beans. Bake uncovered 1 hour. When it is just Jud and me, I usually only make about 6 bundles. If you are making it for more people you will probably need to use a whole stick of butter and bake it for 1 1/2 hours.

This was taken from Pioneer Woman's Blog. It is an amazing dish.  Braised Short Ribs  This is the second time I have made this dish.  This time, after browning the short ribs, I put them in a slow cooker with all the ingredients and cooked them for 7 hours on low.
Printable Version: Braised Short Ribs

Braised Short Ribs

Added by Ree on November 15, 2009 in Beef, Main Courses

Prep Time 20 Minutes Cook Time 2 Hours

Servings 4

Difficulty Easy

Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt and Pepper To Taste
• ¼ cups All-purpose Flour
• 6 pieces Pancetta, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Or White Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Spicy, hearty, with enough vegetables to make it a complete meal. This will make an okra-lover out of you. Salty, crisp, smoky, and so incredibly simple---try this before grilling season is over.

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Scott's Short Ribs

These are really delicious short ribs in Barefoot Contessa's Family Style cookbook.  I didn't take a picture with gravy, but it is amazing. It just didn't look good in the picture so I took this one instead.
I cut the vegetables quantities in 1/2 since I only made 4 ribs.




Ingredients:
6 beef short ribs, trimmed of fat  There were 4 in the package and it was plenty for Jud and me because they were very meaty.  I didn't trim the fat.
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 1/2 cup chopped onion
4 cups large diced celery (6 large stalks)
2 carrots, peeled and large diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 750- ml bottle burgundy or other dry red wine ( if you prefer, you can use all beef stock)
Fresh rosemary sprigs
Fresh thyme sprigs
6 cups beef stock
1 tablespoon brown sugar
Method:
Preheat the oven to 400 degrees. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Reduce the oven temp to 300 degrees.  I cooked mine in the crock pot instead of the 300 degree oven.

Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek. Cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.  This is when I added it to the crock pot.

Place the roasted ribs on top of the vegetables in the Dutch oven (or crock pot) and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender. After adding the beef stock and brown sugar, I put the lid on the crock pot and let it cook all day.  The meat was falling off the bones by 5:00 p.m. I cooked it about 8 hours on low.

Old-Fashioned Meatloaf

This comes from Healthy Meals for Hurried Families by Jan Tilley.  I really liked this meatloaf. This will probably become my go-to meatloaf recipe.  I cut this recipe in 1/2.









Ingredients:
1 tablespoon butter
3 ribs celery, chopped
1/2 large onion, chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned bread crumbs (I used plain breadcrumbs and added 1 teaspoon Itallian seasoning
1/3 cup ketchup
1 (8oz) can tomato sauce; reserving 1/4 cup
2 teaspoons Creole seasoning
1 teaspoon Cavender's Greek seasoning
1 teaspoon garlic salt
2 eggs, lightly beaten
2 tablespoons tomato paste
1 tablespoon ketchup
Directions:
1. Melt butter in medium skillet; add celery and onion and saute' until just tender.
2. In a large bowl, stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, ketchup and tomato sauce (reserve 1/4 cup) and next 4 ingredients.
3. Shape into a 10" X 5" loaf pan. Bake 350 degrees for 45 minutes. Stir together remaining 1 tablespoon Wostershire sauce, remaining 1/4 cup tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10-15 minutes. Let stand for 10 minutes before serving.  This helps it set so it is easier to get out of the pan w/o falling apart.

Lighten-Up cheesy Pastitsio

This recipe made enough for two good-size meals. Jud liked it better than me.  At least I have one in the freezer for another time.  I love when that happens.  This recipe comes from Eat Yourself Skinny - blog








Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/lighten-up-cheesy-pastitsio

Ingredients:
8 oz. uncooked penne or rotini pasta
Cooking spray
1 pound 93% lean ground beef
1/2 tablespoon olive oil- I didn't use this because I cooked my onions and garlic with the meat.
1 medium onion
5 garlic cloves, minced
3/4 teaspoon salt
2 cups fat-free milk
1 (14.5oz.) can diced tomatoes, drained
6 oz fat-free cream cheese
3/4 cup (3oz) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh parsley
Preheat broiler.
Cook pasta according to package directions, omitting salt and fat and drain. Heat a large skillet over medium-high heat and coat pan with cooking spray. Add beef to pan and saute for about 5 minutes or until browned, stirring to crumble. Remove beef from pan and drain. Wipe pan clean with paper towels and add 1/2 tablespoon of oil to pan. Swirl to coat then add onions. Saute for about 4 minutes, stirring occasionally. Add garlic and saute 1 minute, stirring constantly. Add beef; sprinkle with salt. Stir in milk, tomatoes, and cream cheese, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.
Spoon pasta mixture into a 13" X 9" broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley and enjoy!

Salisbury Steak

I found this recipe in my "Healthy Meals for Hurried Families" by Jan Tilley.  Jud loves the Salisbury steak at Luby's so I thought I would try this recipe. I really liked the onions and gravy.  I made my own gravy and I will tell you how I did it after the recipe.


Printable Recipe
https://sites.google.com/site/whatscookingsherry/salisbury-steak
Ingredients:
1 1/2 pounds extra lean ground beef (I only used 1 pound and I had 4 nice-size patties. Plenty for two meals)
1/2 cup finely chopped onion
1/4 cup saltine cracker crumbs (I used Ritz crackers because that is what I had)
1 egg slightly beaten
2 tablespoons 1% milk (use whatever you have)
1/4 teaspoon salt
1/8 teaspoon pepper
1 (.75oz) mushroom gravy mix
Directions:
1. In a medium bowl, combine ground beef, onion, cracker crumbs, egg, milk, salt, and pepper, mixing lightly but thoroughly.
2. Shape hamburger mixture into 4 (1/2" thick) patties
3. Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet; cook 12-15 minutes or until centers are no longer pink, turning once.
4. Use same skillet with pan drippings to prepare gravy mix according to package directions, drizzle over steak and serve. (My meat was so lean, I didn't have any dripping.  So I added about 2 tablespoons of olive oil into the same skillet. After that has heated, I added about 1 tablespoon flour, mixing and then adding about 1 1/2 cups of water.  Allow to boil and thicken.  If you wanted to add mushrooms, I would add those before I added the flour.)

Russian beef stroganov

This recipe comes from my Celebrate San Antonio cookbook that I got when we moved to San Antonio.  The fruit salad I got from pintrest. It is just grapes, strawberries, and blueberries.  The dressing is honey and lime juice mixed and poured over the fruit.  http://ohyoucook.blogspot.com/2011/09/fruit-salad-with-honey-lime-dressing.html






Printable Recipehttps://sites.google.com/site/whatscookingsherry/russian-beef-stroganov


Ingredients:
1 tablespoon dry mustard
1 tablespoon sugar, divided use
2 teaspoons salt, divided use
1 teaspoon ground black pepper
4-5 tablespoons vegetable oil, divided use
4 cups onions, sliced in rings
1 pound fresh mushrooms, sliced
2 pounds filet of beef, I just used stew meat and it worked out great
1 cup sour cream
Method:
In a bowl, combine mustard, 1 1/2 teaspoons sugar, pinch of salt and 1 teaspoon hot water. Form a thick paste. Let mixture rest at room temperature. In a large skillet, heat 2 tablespoons of oil, saute onions and mushrooms and cover pan and cook on low heat. Stir occasionally simmering for 30-40 minutes until vegetables are soft. Drain in colander and discard liquid. Return vegetables to skillet and set aside. Cut beef to make 1-inch cubes.  The stew meat is already cut in small pieces. In a separate skillet with 2 tablespoons of hot oil, fry meat until lightly browned. When cooked, remove with a slotted spoon and add to vegetables.  At this point I let the meat and vegetables simmer for 1 1/2 - 2 1/2 hours so the meat would be tender.  Stir in salt, pepper, and mustard mixture. Stir in sour cream, one tablespoon at a time and remaining 1 1/2 teaspoons of sugar. Cover and simmer 2-3 minutes or until sauce is heated thoroughly. Serve immediately. This recipe is very similar to an original Russian recipe!

Slow Cooker Shredded Beef Tacos

O.K., so I know that this doesn't look like beef tacos.  I decided that tonight I would make a meal and the beef would be served like roast beef. I shredded the left-over beef and will use the rest as tacos. Check out gimmesomeoven.com/slow-cooker-shredded-beef-tacos/ to see how he served them.  This is another one of those recipes I found on Pinetrest.  It is so nice to be trying some new things.  Love this recipe and am looking forward to the beef tacos tomorrow. I will serve them with the slaw and some tomato and guacamole with a little creama on the top. Yum!


Ingredients:
1-2 tablespoons extra virgin olive oil
2 pounds of boneless beef chuck roast
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons tomato paste
1 adobe chili pepper in adobe sauce, minced
1/2 large sweet onion, diced
4 cloves of garlic (I only used 1)
flour tortillas
favorite taco toppings
Suggestions: avocado, salsa, mexican rice, tomato, sour cream, slaw,
Method:
Make a rub from the chili powder, paprika, and cumin. Rub it over both sides of the beef chuck roast. I also used salt and pepper. Add 1-2 tablespoons of extra virgin olive oil to a large skillet or stock pot.  Heat the oil over medium heat. Add the roast to the skillet and sear both sides.  Remove the beef and add it to the slow cooker.   The recipe says to add the beef broth to deglaze the pan, but I added the onions and garlic to skillet and cooked them over medium heat.Add beef stock, tomato paste, and minced chipotle. Whisk to combine. Turn down heat to medium/low and allow to thicken for about 4-5 minutes.  Pour pan sauce over top of the meat in the slow cooker. Cook on low for 6-8 hours. Remove and shred beef if you are making tacos.  If you are using as a roast as I did, just take chunks from the crock pot.  Serve the shredded beef in warmed flour tortillas and top with your favorite topping.

Hattie's Meatloaf

Tried a new meatloaf recipe and really liked it. We loved the bacon on top. Of course, anything with bacon can't be bad.  This came from my Talk About Good cookbook by Hattie Mae Perry.






Printable Recipe
https://sites.google.com/site/whatscookingsherry/hattie-s-meatloaf
Ingredients:
2 pounds ground beef
2 eggs, well beaten
1 medium onion, finely chopped
1 1/2 teaspoon salt
1/4 cup parsley, chopped
1/4 bell pepper, chopped
1/4 teaspoon pepper, more if desired
2 slices bacon
1 can tomato sauce
Mix meat, egg, onion, bell pepper, parsley, salt and pepper in a large bowl. When mixed, form into a 9 X 5 inch loaf pan. Place the two slices of bacon over the meat loaf and cover with tomato sauce. Bake at 350 degrees for 1 1/2 hours. Approximately 8-10 servings.

Lynn's Beef Stroganoff

I used Lynne Rector's recipe from a Woodland Cookbook. I am pretty sure she got it from her mother, Rusty Cody. I used stew meat instead of ground meat.  I will print it like I made it instead of how it is in the cookbook.  I love using my crockpot on days that I am going to be away from home.






Ingredients:
1 package of beef tips
1 onion, cut in 1/2 moons
1 bell pepper, cut in strips
1 can cream of chicken soup
1 can cream of mushroom soup
1 small carton sour cream
1 cup cooked rice

Method:
Brown the beef tips in about 3 tablespoons of canola oil, about 5 minutes.  Soften the onions and bell peppers in about 2 tablespoons of canola oil or olive oil.  Put all the ingredients in the crockpot and put on low for 5 hours.  Serve over rice or noodles.

Funky Fusion Fajitas

I have made these before, but I'm not sure I put it on my blog. If so, it is worth repeating.  Jud and I both love the marinade that goes on this flank steak. Be sure to buy flank steak that has been tenderized. It makes all the difference.  This is definately a staple in my recipes. You could also use the steak as your main dish and make some roasted vegetables and black beans. I also made my mango salsa to go along side of my fajitas.  Sorry I forgot to take a picture of the fajitas. This was what was left.  I got this recipe from Father Leo Patalinghug who was on Food Network one week.
Printable Version:

https://sites.google.com/site/whatscookingsherry/funky-fusion-fajitas
Ingredients:
1/4 cup dry white wine
1/4 cup soy sauce
14 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons ketsup
1 cup brown sugar
2 cloves garlic, minced
1 tablespoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
-------------------------------
1 1-1/4 pound flank steak
1/2 red onion, sliced in 1/2 moons
1 green bell pepper - cut in strips  Since it was just Jud and me, I only used the green bell pepper
1 yellow or red bell pepper
4 green onions I didn't use the green onion in my vegetables.
1 garlic clove I also didn't use the garlic
2 tablespoon extra virgin olive oil
12 flour tortillas
Gucamole
Screamin sour cream (recipe follows)
Combine 1st 12 ingredients. I but everything in my food processor, but feel free to just whisk if you mince the garlic. Father Patalinghug recommends you set aside 1/2 cup of the marinade to use when serving. Marinade steak in a plastic container with lid or a plastic baggie so you can flip it. Marinade for 2-4 hours. Remove from the refrigerator 30 minutes before grilling.  Grill 6 minutes per side. Let rest for 10 minutes. Heat remaining 2 tablespoons extra virgin olive oil. Add onions, 1 clove garlic and 1-2 Tablespoons of reserved marinade. Add salt and pepper. Cook 8 minutes. Slice steak into thin pieces across the grain. Make your fajita using gucamole, screaming sour cream and reserved marinade and onion/pepper mixture.

Greek Style Stuffed Peppers

I really like stuffed bell peppers, and this was a different twist on an old favorite. I would definitely add more salt next time and maybe some tomato sauce to the mixture before stuffing the peppers, but I will type it up how Nigella put it in her cookbook -- Foods you Crave




Printable Version:
https://sites.google.com/site/whatscookingsherry/greek-style-stuffed-peppers

Ingredients:
1 pound lean or extra-lean ground beef (90%lean or higher)
One 10oz. package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 1 1/2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt (I would probably use 2 teaspoons next time)
Freshly ground black pepper to taste
2 medium red bell peppers, cut in half lengthwise, core and ribs removed
Two 14.5 oz. cans no-salt added tomatoes finely chopped and juice reserved
1/2 cup crumbled feta cheese
Since I only made 1 bell pepper cut in 1/2 for Jud and me, I didn't need but 1/2  can of tomatoes and not nearly that much feta cheese.  I saved the rest of the stuffing for another night later in the week.
Preheat oven to 350 degrees F.
In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in a 9" X 13" baking dish and fill each pepper with the meat mixture. Pour the tomatoes with their juices over the peppers and sprinkle with the feta cheese. Cover with aluminum foil and bake for 30 minutes. 
Uncover and bake the peppers until the filling is completely cooked and the peppers are tender, about 45 additional minutes.
I put my peppers in a pot of boiling water for 5-7 minutes to soften them because that is the way my mother always did it.  Later this week, I will try it w/o putting them in the boiling water.

Barbecue Meatballs

This recipe has a great barbecue sace that you make from scratch, but if you are wanting to save some time, you may want to buy your favorite barbecue sauce to use.  But I really like using this sauce.  It would go well on pork or chicken as well.



Printable Version:
https://sites.google.com/site/whatscookingattheedwards/barbecue-meatballs

Ingredients for sauce
1 cup tomato sauce
1/2 cup onions, chopped
2 tablespoons brown sugar
2 tablespoons vinegar
1 cup ketchup
12 cup green bell pepper, chopped
2 tablespoons worcestershire sauce
1 teaspoon dry mustard
--------------------------
Ingredients for Meatballs:
1 1/2 pounds ground beef
1 large egg
1/4 cup green bell pepper, chopped
1/4 cup onions, chopped
1 cup bread crumbs
1 package sloppy joe seasoning

Combine first 8 ingredients and simmer slowly for 45 minutes.  Combine remaining ingredients for the meatballs and mix well. Make into small meat balls. Fry in a small amount of oil until brown. Drain well and pour sauce over meat balls. Cook for 1 hour in a 300 degree oven.