braised short ribs

 

•             3  pounds boneless short ribs , trimmed of excess fat 
•  Kosher salt and ground black pepper
• 2tablespoons vegetable oil
• 2large onions , peeled and sliced thin from pole to pole (about 4 cups)
• 1tablespoon tomato paste
• 6medium garlic cloves , peeled
• 3cups beef broth
• 4large carrots , peeled and cut crosswise into 2-inch pieces
• 1bay leaf

INSTRUCTIONS

• 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
• 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add 2 cups of beef broth and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add remaining broth, carrots, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.

beef stroganoff with tomato sauce and mushrooms

1 package of no yolks wide egg noodles

1 small can of tomato paste

1 can of beef bouillon (I always use Campbell's brand)

1/2 cup sour cream

1/2- 1 lb beef tenderloin tips

1/2 lb mushrooms, thinly sliced

1/2 yellow onion, thinly sliced

1 tbs butter

garlic salt and pepper to taste

In a large saute pan melt the butter over medium heat and add the sliced onions.  Cook and stir until the onions are translucent.  Season the beef tips with garlic salt and pepper.  Place pieces of beef in the saute pan with the onions in a single layer.  Cook for 3 minutes and then turn the meat and cook for another 2 minutes.  Add the mushrooms and cook until soft.  Add the tomato paste and stir until fragrant.  Then add the can of bouillon and bring to a boil.  Once the sauce has come to a boil reduce heat to low and simmer while preparing the noodles.  Boil egg noodles according to package directions.  When the noodles are done take the sauce off of the heat and stir in the sour cream.  Top the noodles with the sauce and serve immediately.

6 servings

mongolian beef

1 lb flank steak, thinly sliced crosswise

1/4 cup of cornstarch

3 tsp vegetable oil, divided

1/2 teaspoon grated ginger

1 Tbsp minced garlic

1/2 cup water

1/2 cup of low-sodium soy sauce

1/4 cup brown sugar (measured, not packed)

3/4 tsp red pepper flakes

1 large green onion, sliced thinly

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.

Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.

Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.

(i also like to add steamed broccoli to this right at the end)

Yields: 2 servings