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Beef Roast in Red Wine

 


Ingredients

  • 1 small onion, very thinly sliced
  • 3 1/2 pounds boneless beef chuck roast
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 large cloves garlic, very thinly sliced
  • 2 cups dry red wine
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons tomato paste (optional)

Directions

  1. Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
  2. In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
  3. If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.

Footnotes

Use a full-bodied red wine (Shiraz, Beaujolais, Syrah, etc.) Using non-alcoholic wine is perfectly fine, but I suggest pouring 2 tablespoons of cider or balsamic vinegar into measuring cup, then adding wine to make 2 cups. Non-alcoholic wine tends to be on the sweet side; the vinegar helps to balance the flavor.

 

 

 

Beef with Sweet Peppers


Ingredients

  • 1 (2 pound) boneless beef chuck roast, cut into 1/4 inch strips
  • 2 tablespoons olive or vegetable oil
  • 1 large onion, cut into wedges
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 3 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 tablespoon dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • Hot cooked rice

Directions

  1. In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.

 

Bogracs Gulyas

 

 

 

4 tablespoons vegetable shortening
5 onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
1 1/2 tablespoons paprika
3 pounds stew beef, cubed
1 (6-ounce) can tomato paste
1/2 teaspoon ground black pepper
1 teaspoon salt
Sour cream for accompaniment

  1. In a heavy kettle over medium-high heat, heat shortening. Cook chopped onions, chopped green bell peppers, and minced garlic cloves until the onions are soft and transparent.
  2. To the onion mixture add paprika, diced stew beef, tomato paste, pepper, and salt. Stir well to combine.
  3. Simmer covered for 1 1/2 to 2 hours, or until the meat is tender. Serve with topped with sour cream.

 

Bistro Beef Steak

 


1 pound boneless beef top sirloin steak, cut 3/4-inch thick
2 tablespoons chopped fresh Italian parsley leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 large red onion
1 tablespoon olive oil
Salt (optional)
1/4 cup dry red wine
1 1/2 pounds new potatoes, steamed

  1. Cut steak in half lengthwise and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
  2. Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
  3. In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
  4. Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.