My Mom used to make this recipe all the time when I was a kid and making it now always reminds me of home.
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 pounds lean beef, cubed
- 2 tablespoons flour
- 1 cup beef broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon savory
- 1/2 teaspoon marjoram
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- Juice of 1/2 lemon
- Few sprigs parsley
Melt the butter in a pan, add the onion and cook until translucent.
Dust the beef cubes with flour and add them to the onion. Saute until browned on all sides.
Stir in the broth, salt, pepper, savory, and marjoram.
Cover and cook over low heat for about 90 minutes or until tender.
stir in the remaining ingredients just before serving.
Not sure if anyone cares, but I spoke along with Eric Perez and Sean Scott on the BLITZ collaboration process. We’ll be talking more about this on the blitz blog at http://labs.blitzagency.com.
Please take a look at the video on the mix site live.visitmix.com
Totally under NDA so can’t say anything. Just posting that I’m here.
some shameless self promotion, but I will be speaking at the Microsoft MIX conference this year on collaboration with UX and Creative. I have another session on Silverlight dev that I’m also hoping to get in to the conference, but I’m quickly running out of time to actually get that session ready.
Find out more at the MIX website
I haven’t posted a lot here in a long time and I’m now re-thinking my overall blogging strategy, but for now, you can see some of my past posts over at the BLITZ Blog.
1lb Andouille Sausage cut into quarter inch rounds
6 cloves garlic, chopped
1 medium onion, diced
2Tbs Olive Oil
2 cans petite diced tomatoes
2 bay leaves
8 cups chicken stock
1 bunch Mustard greens cut into 1″ pieces
1 can Cannellini beans (optional)
Serve with Grated Romano Cheese
brown the sliced sausage in the olive oil. Add the onion and saute until translucent. Add the garlic and saute until cooked but not browned. add the tomatoes and spices and simmer for 20-30 minutes until reduced slightly to a tomato sauce consistency.
Add the chicken stock and beans if so disired and cook for another 10 minutes. add Mustard greens and cook for a few more minutes. serve hot with grated cheese.
8 cloves garlic, peeled, and chopped coarse (or 4 Cloves of Elephant Garlic)
2 or more red jalapeno
1/4 cup fresh oregano leaves
1 Bunch fresh parsley leaves
1/4 cup red wine vinegar
1/2 cup olive oil
Roast the jalapeno peppers until black and then peel and remove the stems and seeds. Throw everything into a food processor and then whir it till the party stops. Let sit for a few hours if possible so the flavor has time to get awesome.
1 Tbsp Butter
1Lb Ground Turkey (or beef)
1 Medium Onion
5 Cloves Garlic
1 Large Can of crushed tomatos
1 Large Can of Diced Tomatoes
2 Cans of Black Beans
1 Bag frozen Corn
1 Bay Leaf
1.5 Tbsp Cumin
1 tsp thyme
1 tsp oregano
.75 tsp Garam Masala
Crushed Red Pepper
Cholula Hot Sauce
Brown the meat in the butter and then add the onions and garlic, cooking until the onion is translucent. Add all the other ingredients and simmer for 35-50 minutes.
for best results, refrigerate after cooking for 24 hours and reheat before serving.
Garnesh with fresh cilantro.
makes a good spring chili.
5 Bosch Pears
.5C Rose Water
4 Chunks Candied Ginger
.5C dried Apricots
combine all the liquid ingredients and ginger and bring to rolling boil. Add the pears and apricots and add additional water to cover. Simmer for 35 to 40 minutes (or until pears are tender). Remove the pears anand simmer the sauce until reduced by half. You may remove the apricots and serve them whole along with pears or blend them with the reduced sauce (removing 3 of the ginger peices) and serve that as a sauce for the pears.
2 C Flour
1/2 C Butter
1/2 C Margarine
2 tsp Ice Water
8 Medium Apples
1/4 C Sugar
1/3 C Bourbon Whiskey
2 Tbsp Cinnamon
1 tsp Nutmeg
Juice of Half a lemon
Sift flour into a large bowl. Cut the butter and margarine into small peices and then mix by hand into the flour. When thoroughly mixed with the flour the mixture should have the consistency of moist dirt. Add the ice water one tablespoon at a time until peices of the dough hold togethor well but aren’t sticky. Divide the dough into two equal parts, form into discs, wrap in wax paper and then refrigerate for at least an hour. To roll the dough, place it between two fresh peices of wax paper and and roll into an even circle the size of your pie dish.
Peel and core the apples and cut them into slices 1/4″ in width. add all other ingredients and mix thoroughly.
Finish the pie
take one sheet of pie dough and line the inside of a pie dish. place the filling inside the dish. Cover the pie with the remaining sheet of dough and crimp the edges. Cut a few ventilation holes in the top and brush with milk or an egg wash.
Bake for 10 minutes in a 450° oven and then reduce the temperature to 350° and bake another 40 minutes.