Tuesday, January 24, 2012

Salisbury Skillet

 Salisbury Skillet

3-4 garlic cloves
1 1/12 lbs ground beef
1 cup mushrooms, quartered
1 tsp onion powder
3 tbsp butter
1-2 tbsp flour
1 1/4 cups beef broth
1/2 cup red wine
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
2 tbsp soy sauce
1 tsp mustard powder
1/2 tsp dried thyme
1 cup frozen peas, thawed

Heat oil over medium heat.  Add garlic and cook one minute.  Brown beef in skillet, sprinkling with onion powder.  Add the mushrooms.  When the beef and mushrooms are done, drain mixture and pour into a bowl. 

Melt butter in the middle of the skillet.  Add flour and cook 1-2 minutes.  Whisk in broth and wine.  Add remaining ingredients, the thawed peas, and the beef/mushroom mixture.

Serve over noodles.

French Onion and Beef Stew

French Onion and Beef Stew 

4 tbsp butter
3 med sweet onions; thinly sliced
4 cloves garlic, minced

3 tbsp balsamic Vinegar
2 tbsp Worcestershire

2 tbsp soy sauce
1 cup beer
1 cup beef broth
2 tbsp fresh thyme, chopped
salt and pepper to taste
1-2l lbs beef stew meat
shredded Gruyère (optional)

Turn slow cooker onto high.  Place butter in the bottom.  After it heats up add ingredients through soy sauce.  Stir well to coat; cover and cook in high for 1hr. 

Add remaining ingredients and cook on high for 4-6 hours.  Serve topped with cheese and with crusty bread.

Lentil Bolognese

Lentil Bolognese


1 1/2 cups lentils
3 cups veggie broth4 tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, diced finely
1 cup mushrooms, diced finely
28 oz can diced tomatoes
2 oz sundried tomato, chopped roughly
1 can tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine
2-3 tbsp soy sauce
2 tsp dried herbs of choice
Dash of red pepper flakes or squirt of Sriracha. 


Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.

Add the remaining ingredients and bring to a boil.  Reduce heat and simmer until the lentils are tender (20-30 min).  Using an immersion blender, blend the sauce until smooth.

Serve over whole wheat farfalle pasta and sprinkle with fresh grated Parmesan cheese.  

Based on this recipe from the savvy vegetarian.