TAG | beef
For those of you that don’t live in SoCal, it’s been raining like the dickens out here. Like nonstop. For 5 days. Basically California was broken. It was as close to winter as it can get in LA, so I immediately began craving all those warm-you-to-the-core dishes that my mama used to cook for us when I was a young’un. Black bean soups, beef stews, sweet and sour pork, creamed chipped beef, pot roast… you know, all those amazing wintertime delights that could never taste as good in a restaurant as in your mama’s kitchen.
One such dish is Beef Burgundy, which is basically a simpler, homestyle version of Julia’s Boeuf Bourguignon. The biggest difference is that the bacon and carrot is removed, and the red wine is often a combo of wine and tomato sauce, or for those on slim budgets, just tomato sauce. So sans recipe, I decided to whip up a batch of beef burgundy from the recollections of watching my mama make it back in PA combined with a few tricks of my own. I think she’d agree I did it justice.
Beef stir fry is probably one of my favorite foods to make. It’s simple and has lots of good veggies and meats for all your nutritional needs!
Today’s was a simple one. Beef with broccoli and onions in a sweet soy garlic sauce.
What’s for dinner?!
It’s always a question that plagues the soul, every night!
I’m a big stickler for having all your meats and veggies. Yum!
Menu: Broiled Flank Steak and Mixed Veggie Stirfry
Ingredients for the Flank Steak:
2.5 half pounds of Flank Steak
1/4th cup of Soy Sauce
3 tablespoons of Olive Oil
2 tablespoons of Chopped Garlic
1 tablespoon of Sriracha Sauce
2 sprigs of cut long Green Onion
Salt & Pepper to taste
(Click To Read More Yum...)
Sometimes all you want is a simple spaghetti! However, if you are my boyfriend, you tend to be very, very picky about the sauce, how it’s made, and especially how it tastes. He does not like any store bought sauce. I guess peoples of Italian descent feel the same. And now I have been schooled in the ways of sauces!
The following recipe is a Bolognese Meat Sauce via the boy’s mom with a little bit of my own addition and experimentation.
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Hello friends! Today I’m going to share with you an ancient knowledge imparted to me by the internets. How to make the perfect steak. If you are anything like I was, then you make terrible steak. It’s grey and bland and if you cooked it on a Foreman Grill, disturbingly flat. No more! Let me show you:
