Tag: comfort food

Budget-Stretcher Beef & Noodles

January 23, 2020
by Gary Huber
Beef & Noodles
Beef & Noodles

Budget-Stretcher Beef & Noodles

Because eating local doesn't need to mean breaking your budget, I present this super easy beef & noodles recipe using local ingredients. Not only is this budget friendly, but it's flavorful and perfect for these chilly winter days!
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Servings 8

Ingredients
  

IFC Ingredients:

  • Ground beef: http://bit.ly/GroundBeefIFC
  • Carrots: http://bit.ly/CarrotsIFC
  • Onions: http://bit.ly/OnionsIFC
  • Egg noodles: http://bit.ly/BearCreekIFC
  • Rosemary: http://bit.ly/DriedHerbsIFC

Ingredients:

  • 1 lb ground beef
  • 1/4 cup chopped onion
  • 1 cup of chopped carrots
  • 1 cup frozen peas
  • 6 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/3 cup + 3 TB cornstarch
  • 1/2 cup water
  • 12 oz dry egg noodles

Instructions
 

  • In a medium size sauce pan over medium heat, bring beef broth to a low boil. In a small bowl, combine cornstarch with 1/2 cup water. Slowly whisk in the cornstarch slurry followed by the thyme, rosemary, garlic powder, salt, and pepper. Reduce heat to low and simmer until the gravy thickens to your desired consistency. Turn off the heat and let the gravy stay warm on the burner.
  • Bring a large pot of water to a boil, and egg noodles and cook until the noodles are cooked through – this will take about 10 – 13 minutes. Begin testing the noodles at the 10 minute mark. Drain and return to the pot. Stir in the gravy followed by the frozen peas. (Note: there is no need to warm the peas, the heat from the noodles will perfectly cook them from frozen.)
  • Steam carrots – there are many ways you can do this, I typically opt for the easy way out and put them in a bowl with plastic wrap and microwave for 2 minutes. Stir into the noodles.
  • Meanwhile, cook the ground beef and onions in a skillet, breaking up the beef, until cooked through. Drain off any grease, and stir into the noodles. Taste and adjust salt and pepper as needed.

Notes

Leftovers can be stored in the refrigerator for up to 4 days, or frozen in an air tight container for up to 3 months.

Boeuf Bourguignon

October 31, 2019
by Gary Huber

Boeuf Bourguignon

What happened to fall?! With this winter-like weather, warm up with this ultimate comfort food. Since this recipe makes enough for 4 or 5 large servings, plan for leftovers and serve it with buttered egg noodles for an easy weeknight reheat.
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Ingredients
  

  • 3-4 lb beef roast chuck, sirloin, round, or rump cut into 2″ chunks
  • 2 cups beef broth
  • 6 TB all-purpose flour
  • 3 TB tomato paste
  • 6 TB sherry wine I do not recommend cooking sherry – use wine that you would drink
  • 1/4 lb bacon or pancetta diced, including drippings
  • 1 – 2 TB ghee
  • 1/2 lb shallots peeled and thinly sliced
  • 2 cups red wine burgundy, cabernet sauvignon, pinot noir
  • 8 sprigs of fresh parsley
  • 6 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 3/4 – 1 lb mushrooms sliced
  • 1/3 cup butter
  • salt & pepper
  • 2 TB fresh parsley chopped (for garnish) – optional
  • Mashed potatoes potatoes, milk, butter, salt & pepper and rustic bread (farm house, French, Italian, baguette, brioche or any other) with butter for serving

Instructions
 

  • Preheat oven to 325 degrees. In a medium bowl, whisk together the beef broth, flour, and tomato paste. Set aside. Make an herb bouquet with parsley, rosemary, thyme, and bay leaves by placing it in a large square of cheesecloth and tying it with kitchen twine, or by simply tying the herbs together – cheesecloth will prevent any pieces from coming off into the sauce, but it’s not completely necessary if you don’t have it.
  • In a large, heavy French or Dutch oven with a snug fitting lid, cook the bacon or pancetta over medium heat until cripsy and all fat has been rendered. Remove the bacon/pancetta to clean bowl and set aside. Add enough ghee to equal roughly 1/4 cup of fat.
  • Season beef with salt & pepper. Add half of the beef to the pot and brown on all sides, remove to the bowl with the bacon, and repeat with the remaining beef, removing it the same bowl when browned.
  • Add the sherry wine followed by the shallots and cook for 5 minutes, stirring occasionally. Give the beef broth mixture a good whisk or two, and pour into the pot. Increase heat to medium-high and bring to a rapid boil. Stir in the red wine. Return the beef to the pot, and nestle the herb bouquet in the center.Cover and braise in the preheated oven for 2.5 hours.
  • Melt the butter in a large skillet and saute the mushrooms. Remove the herb bouquet from the pot and discard. Stir the mushrooms into the sauce and serve over mashed potatoes with a sprinkle of parsley for garnish (if using) and side of cooked carrots and buttered bread.