Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Saturday, December 17, 2016

Beef Stroganoff #Recipe @PegCochran

Beef Stroganoff is a wonderfully classic dish--fit for the finest company.  This recipe, which I found online and adapted somewhat, is not quite as elegant but makes wonderful comfort food and is still delicious enough for company.  With this recipe you can use a less pricey cut of meat since the meat will cook in the oven for an hour.  The recipe calls for round steak--I used a London Broil I had in the freezer and which I suspected was probably going to taste better in a recipe like this than simply thrown on the grill.

I made enough for two meals and it froze very well.  I love having something delicious to pull from the freezer on a night when I'm too busy to cook or don't feel like it!


2 1/2 lbs. round steak cut into 1/2 inch strips *
1/4 cup vegetable or olive oil
salt and pepper to taste
1/4 cup red wine
1 teaspoon minced garlic
1/2 cup sour cream (I used low fat)
1 large onion sliced
2 cups mushrooms sliced
1/4 cup tomato paste
3 tablespoons flour
1 10 3/4-ounce can beef consomme condensed (not beef broth)
1 bay leaf crumbled.

*It's easier to slice the meat if it's slightly frozen


Heat oil in saute pan and add steak.  Brown meat quickly and transfer to casserole or Dutch oven.  Add salt and pepper to taste.


In the drippings, saute onion until soft and golden.  Add garlic and cook briefly. Remove from pan and add to Dutch oven.

Add mushrooms to pan and saute approximately five minutes, stirring often.  Add mushrooms to Dutch oven.

Deglaze pan with wine, scraping up any browned bits from the bottom of the pan, then mix in tomato paste, bay leaf, flour and consomme.  Stir well and pour over meat and vegetables in Dutch oven.

Cover and bake at 350 degrees for one hour.  Remove from oven and stir in sour cream.

Stroganoff is traditionally served over noodles, but you can also serve with rice or mashed potatoes or even orzo for something different.


The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.




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Tuesday, December 6, 2016

Baked Mini Meatloaves with Roasted Apples

LESLIE BUDEWITZ: Looking back over my posts in the nearly two years that I’ve been part of the Mystery Lovers’ Kitchen crew (thanks, friends!), I see that I don’t post many meat dishes. When I do, you’ll often see Mr. Right’s hands in the photograph. According to Mr. Right, I officially lost my title of Picky Eater about ten or twelve years ago, when we ate street tacos in Mexico for my birthday—we’d miscalculated what would be open on a Wednesday in the small undeveloped oceanfront village where we were staying, and they were the only option. Not long after, we were in France and I ordered langoustines. “You know they come with their heads on,” he said. I knew. They were delicious.

Point is, I still have a few food quirks left—no doubt we all do. One of mine, a remnant from years as a vegetarian, is that I don’t like to physically handle red meat, although I will when necessary. I recognize the contradiction—we’ve all got those, too. So when we eat red meat, it tends to be a steak or a burger Mr. Right makes. 

That’s a long way of explaining why I don’t very often post meat dishes. But this one, in my mother’s Good Housekeeping magazine, caught my eye. It’s a variation of our basic burger, which includes ground sirloin, seasoning, Panko, and Parmesan. This version substitutes zucchini for the cheese, a great way to sneak in vegetables; they keep the burgers moist and hold them together well. 

The original recipe suggests ground beef or dark turkey; we prefer ground sirloin, which is a little more expensive, but is comparatively lean and doesn’t shrink much. It also calls for shaping the meat into 4 oblong meatloaves, but you can certainly make more, smaller burgers—just keep an eye on your baking time. And while it suggested Gala or Empire apples—firm and tart-sweet—I used two of the Red Delicious the bears kindly left on our tree this year and a Gala from a friend’s orchard. I think a mix of apples is always best; use anything firm enough to not turn to mush when baked. I thought the mustard might be too strong, but it mellows beautifully in the baking. 

Baked Mini Meatloaves with Roasted Apples

(Adapted from Good Housekeeping, November 2016)

1-1/4 pounds ground beef or sirloin
1 small zucchini, grated
1/3 cup Panko breadcrumbs
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
1-2 tablespoons Dijon mustard
3 small to medium apples, cored and cut into wedges
1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried rosemary, crumbled
1/4 teaspoon cayenne
dash of salt
1 tablespoon olive oil
fresh herbs for garnish, optional

Preheat oven to 425 degrees

Line a rimmed baking sheet with foil or parchment paper. In a large bowl, combine the beef, zucchini, bread crumbs, salt, and pepper. 

Shape into four small meatloaves or six small burgers, and place on baking sheet. Brush tops with mustard.

Toss the cut apples with the rosemary, cayenne, salt, and olive oil. Arrange on baking sheet around the loaves or burgers, in a single layer.


Bake 30 minutes, or until done. Garnish the meat with fresh herbs, if you’d like.

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, August 12, 2014

A Recipe Tribute to Robin Williams: Chili-Espresso Steak Rub from Martha Stewart via Cleo Coyle

Like so many people, I was a huge fan of the late actor and comedian Robin Williams and heartbroken to hear of his passing. 

Not only could Robin's stand-up comedy make me laugh until I cried, he starred in one of my all-time favorite films, Dead Poets Society. If you are a writer and have not seen this movie, put it on your list to screen soon. (More on that below.) 

For today, because this is a recipe blog, I am sharing a happy memory of Robin when he appeared on The Martha Stewart Show back in 2006. You won't want to miss his comedic chef act. And the recipe he makes with Martha is a delicious one. I'm posting a very slightly adapted version for you to try at home.

To see Robin Williams and Martha Stewart
cooking this recipe together, click the
arrow in the window below. 



If the above video does not play,
you can 
view it on Martha Stewart's site
clicking here.

Chili-Espresso Steak Rub

(Great for Fajitas or Tacos)

Slightly adapted from a recipe
Martha Stewart made with Robin Williams
on The Martha Stewart Show, April 2006

Serves 8

Steak Rub Ingredients:

3 cloves of garlic crushed and tossed 
with 1/2 teaspoon coarse salt (I use kosher salt)

1 tablespoon more of coarse salt for rub (I use kosher)

2 tablespoons mild chili powder

3 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika (I use smoked)

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon espresso powder (See my note on this ingredient
      at the end of the recipe)

Suggested use on: 1 1/2 pounds skirt steak 

Cleo’s version of Martha’s
and Robin’s process:

Step 1 - Here's the rub (heh-heh): After tossing the crushed garlic with salt, make a paste. Here’s how to do it. On a firm, flat surface (such as a cutting board or clean counter top), put the flat side of the blade on top of the garlic and press down as you pull the blade toward you. Repeat this a few times until you see a paste forming. Move this paste to a small bowl. Measure in the chili powder, brown sugar, paprika, cumin, pepper, espresso powder (aka instant espresso), and the remaining tablespoon of salt. Stir this mixture until combined. You now have your rub!

Step 2 – Prep the steak: Rub the mixture all over the skirt steak (both sides), and place the steak in a large plastic bag. Marinate the meat for 30 minutes at room temperature. (Note: You can certainly marinate longer. I like to marinate the rubbed meat for 2 to 3 hours, but note that for this amount of time, you will have to move the plastic bag into the refrigerator to prevent bacteria from forming, and be sure to allow the steak to warm to room temperature again before "shocking" the meat on the hot grill.)

Step 3 – Grill the steak: For indoor grilling, preheat a grill pan over high heat, or you can use an outdoor grill. For medium-rare, place your skirt steak on the grill, and cook for 3 minutes on each side.

Step 4 – Rest that meat: Let the steak sit for about 5 to 8 minutes before slicing. This allows the juices to re-collect and prevents them from running right out when you slice (making the meat taste dry instead of moist and juicy).

Serving idea: Thinly slice the skirt steak into strips and serve with warm tortillas, salsa, shredded cheese, sour cream, shredded lettuce, and lime wedges.

Cleo's note on espresso powder: One of my readers recently asked me about espresso powder. What is it? Where do I purchase it? To see my reply with links that may help, simply hop over to my website's message board here.

Thank you, Robin!

Robin Williams starred in many of my favorite films, and I enjoyed his performances time and time again. Good Will HuntingWhat Dreams May Come; Good Morning, Vietnam; Birdcage; and the list goes on.

If I had to choose one of his films as my all-time favorite, it would have to be Dead Poet's Society, which spoke volumes to me as a writer. Below is a scene from the movie, which seems all the more poignant today... 

To view this clip, click the arrow
in the window below, 
or click here to see it on YouTube.



"That the powerful play goes on

and you may contribute a verse..."

Thank you for your verse, Robin. 
You touched and inspired 
so many of us. 
We will never forget you.

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.


To see my regular recipe post this week...

Paleo Pizza or
How to Make Pizza Crust from Cauliflower
(no flour, no yeast, no kidding), 

I'll see you there...


Saturday, January 4, 2014

Mongolian Pork

By Peg Cochran

I’m sure you’re doing a double take…isn’t that supposed to be Mongolian Beef?  It is.  This is a recipe I adapted from Cooking Light.  I couldn’t see the point in buying a steak tender enough and expensive enough for this dish and then turning it into a stir fry.  So…I experimented with using a pork tenderloin, and it was delicious!  I’ve also doubled the quantity of sauce so you can serve this over rice.

4 TB soy sauce
2 tsp sugar (I use Splenda)
2 tsp cornstarch
4 tsp dry sherry
4 tsp hoison sauce
2 tsp rice vinegar
1 tsp chili paste with garlic or to taste (like Sriracha)
4 tsps peanut oil (olive or canola is fine)
1 TB ginger (I use the pre-chopped stuff in the jar)
1 TB garlic minced or pressed
1 lb sirloin steak cut against the grain OR 1 pork tenderloin thinly slices cut in half
(1 out of the package of 2)
4 green onions cut into 2-inch pieces
Optional: a cup of broccoli florets, partially cooked

Combine the first 7 ingredients in a small bowl.  I find it’s easier to get all the ingredients out of the cupboard/fridge at one time, measure them, then put them all away rather than doing them one at a time.

Heat peanut oil in skillet over medium-high heat.  Add garlic, ginger and beef or pork (and optional broccoli) and stir, cook until beef or pork is browned.  Add green onion and sauté for 30 seconds.  Add soy sauce mixture and cook for 1 minute or until thickened, stirring regularly.

Get all of your ingredients together before you start

This tiny measuring cup (4 TB) is a huge help when measuring so many ingredients

Prepare sauce and slice meat before starting

Stir fry over medium high heat

Serve with rice

Coming February 2014!

Visit my website or catch up with me on Facebook  or Twitter @pegcochran

Out Now!

Thursday, August 4, 2011

Cowboy Burgers with Blue Cheese or Cheddar

Congratulations to 
Cleo Coyle with a new Coffeehouse Mystery 
Sheila Connolly with a new Orchard Mystery
Both with new books out this week! 
What a great month to dive into a new cozy!!! 
Tasty and fun.

* * *

Do you love to barbecue? You all know I do. Have I gone on  and on and on about them this summer. I find such solace outdoors, listening to the wind, to the birds. Drinking in the aroma of the barbecue. Ahhh.

Earlier in the summer, I shared a steak with blue cheese. But what about a burger? With blue or cheddar.  I adore a good burger. Juicy. With or without a bun. A crisp salad. A hearty red wine like a Sin Zin Zinfandel, with upfront flavors of black cherries, blueberries, vanilla and spice. Fabulous!

Now, you probably know which cheddar you prefer, but not every blue is the same, so here are a couple to choose from...depending on your palate.
From the heart of Emmentaler cheese territory in Switzerland comes Blause Wunder Blue cheese.
I read about this cheese in Culture Magazine and had to try it. It was totally different from typical blue cheeses. The exterior rind of the cheese is powdery blue in color. Inside the semi-soft meat of the cheese is a bone white/gray interior, shot through with fine blue vein lines. The magazine said the cheese offered flavors spice imparted and an underlying sweetness. I thought it was a mild blue cheese, lovely for eating with appetizers. Mild for a cowboy burger.

 Another choice is Bayley Hazen Blue. This comes from Cowlgirl Creamery in California. It iis a buttery, natural-rind blue cheese made with raw Ayrshire cow’s milk. These cows graze from late spring to early fall. Though it is drier than many blue cheese, and the flavors are spectacular, offering all the hints of the grasses that the cows feed on and a hint of anise. It’s a strong enough cheese to hold its own against a fat juicy burger.



(4 burgers)
2 pounds hamburger (15-20% lean)
1 sweet yellow onion
¾ cup (6-8 ounces) crumbled blue cheese  or shredded Cheddar (plus more to adorn burger) 
4 tablespoons Penzey's Bouquet Garni (mixed herbs *)
1 teaspoon salt
1 teaspoon white pepper


Heat oven to broil or prepare barbecue to a medium high heat

Peel and chop onion small bits. 

Shred 6-8 ounces of cheddar cheese.

I used Penzey's Bouquet Garni herbs. If you can't find Penzey's at your store, you can mix together your favorite herbs. [*Suggestion: 1 tablespoon dried basil, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon dried parsley.] Add salt and pepper.
In medium bowl, mix hamburger, onion, cheese and spices.  Mold the mixture into four thick patties.  [Keep them thick in order to keep them rare to medium rare.  If you desire medium to well-done, make the patties flatter.]  [By the way, I saw Ina Garten making burgers, on a rerun, and she was adamant that you not pat the burgers too hard or they won't stay juicy. So be gentle.]

In an oven or on the barbecue, cook the burgers approximately 4-5 minutes on each side.  Pressing on the burger with the back of a spatula will give you an idea of “doneness.”

Adorn burgers with extra cheese. 


* * * * * * **

Tuesday, February 1, 2011

Groundhog Day Giveaway: Six More Weeks or Not? Comment to Win from Cleo Coyle

Tomorrow is Groundhog Day, a very special day to me for two reasons. I was born and raised in Pennsylvania, where Punxsutawney Phil (the famous groundhog), prognosticates the weather annually. Groundhog Day is also my birthday. That’s right, I was born on a very cold day one February 2nd, which is why I’m throwing an online party this week with a fun "comment to win" giveaway! (See rules and prize below...)

Cleo Coyle, author of the
Coffeehouse Mysteries, born on
Groundhog Day. See a resemblance?

My birthday dinner this week will include a generous helping of Lomo Saltado topped by shoestring fries (see photo below).

If you'd like the recipe for this dish, you can find it by clicking here. It's posted at the wonderful Vintage Cookbook blog of librarian Amy, who has been a guest here in the past.

"Lomo Saltado" is one of my favorite
comfort foods. Click the photo to get my
recipe for this popular
Peruvian dish.
Instead of my favorite orange-vanilla Creamsicle cake (click here for the recipe), I'm taking a break from the oven and enjoying a decadent stack of Krispy Kreme doughnuts topped by a single candle. My age? Well, I'm turning 39 again -- and if you ever saw the movie Groundhog Day, then you know how very apt that joke is. And speaking of Groundhog Day...

As I type these words, half the United States is waking up to a world covered by a beautiful blanket of white. Or, if you’re not a fan of winter, a brutal new storm with yet another round of dangerous blizzard conditions and subzero temperatures.

Had enough? Or want more? That decision may just rest in the capable paws of Punxsutawney Phil...

So help me celebrate my Groundhog birthday.
Leave a comment with YOUR prognostication:

Will Phil see his shadow and give us
six more weeks of winter?

Or will we have
an early spring?

The comments and guesses are in! Thanks to every one of you who left comments. Thanks also for your heartwarming birthday wishes. I sincerely appreciate them!

And now, the two winners
of the retro Krispy Kreme
"road sign"coffee mugs are...

My Blog Winner is:

"Lo-Mo" aka Lori of
Little Kitchen on the Prairie 

Lori correctly predicted that Phil would not see his shadow and we'd be in for an early spring (we can only hope!). Congrats, Lori, you were right (about Phil's prediction, at least) and your comment was chosen by random number generator to win a pair of retro "road sign" Krispy Kreme mugs.

My Facebook Winner is: 
Nancy Hill Bradford

Nancy also predicted no shadow on my facebook post. Congrats, Nancy! You were right, too, and you also win the  mugs by random number generator.

Thanks again to everyone for
your comment/entries.
If you did not win this time,
hey, keep hope alive...

Watch this blog or
Coffeehouse Mystery web site
for future chances to win my
fun, instant giveaways!

Groundhog Day!
~ Cleo Coyle, author of
The Coffeehouse Mysteries

To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:

Click on the book covers above
to learn more about Cleo's culinary mysteries.


A final, quick note for our mystery reading fans.
The latest Mystery Readers Journal with the theme Hobbies, Crafts, and Special Interests is now available.

The issue, edited by Mystery Fanfare's Janet Rudolph, includes many mystery authors who have guest posted for us over the past year. You can check out the contents by clicking here, which will also give you info on how to purchase a copy (hard or electronic) for yourself.


Monday, May 31, 2010

Burgers and Bleu

Happy Memorial Day!

Here's to all the veterans who have served our country well. Thank you, thank you, thank you!

If you want to know a little about Memorial Day, check out this Wikipedia link.

And now to how important family can be. I adore my family. It's multi-layered (extended), with kids, step-kids, surrogate kids. I adore them all and I'm so lucky to have them in my life. What's more fun than having a crowd for a cookout?

My protagonist, Charlotte, adores her family. Like me, she takes any opportunity to have a cookout with her family and extended family. Her grandfather "Pepere" loves to barbecue. Grandmere is in charge of the cocktails and fun. Potluck? That just goes with the territory.

My favorite thing to fix at a cookout is a burger. And what could be tastier than a burger and blue cheese?

For today's cookout, to keep things light, I decided to make my rendition of a "steak salad."

First, I tested out two blue cheeses: Irish Cashel Blue and Papillon Roquefort, both recommended by my local cheesemonger. They were so different. The Irish Cashel Blue had a creamy texture with a smooth, almost sweet taste. The Papillon Roquefort was pungent, tangy. In the picture to the right [the Papillon is the one on the right of the plate], notice the difference in the textures of the cheeses, the pockets of "blue air".

Whatever your pleasure when it comes to blue cheese, this mock steak salad is a tasty treat!

Barbecue and Blue

(one portion)
8 ounces hamburger, formed into patty
1 ounce blue cheese (Papillon Roquefort)
1 Tablespoon pistachios
1 Tablespoon spicy mustard
1/2 cup mixed greens
3 olives
1 Tablespoon grated carrots
1 slice red onion
2 slices mushrooms
2 slices cucumbers


Set your salad plate first. Arrange so that it's pretty to the eye.
Set the red onion on top of the lettuce.
Squirt a swizzle of mustard on the onion.

Cook the burger to your liking. I like 3-4 minutes a side, depending on the temperature of the coals/barbecue/broiler.

Set the burger on top of the mustard and onion.

Serve with a hearty red wine. A zinfandel will really match with the spicy flavors of the cheese without dominating.


By the way, Julie's contest is almost at an end, so hurry up and enter!

Julie's Contest!

Julie’s first book in The Manor House Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts TOMORROW!

To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!)

No receipts required. Just email Julie at with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Put "CONTEST" in the subject header!)

And Julie's provided a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble


Have fun!!!! And good luck. ~Avery