• Slow cooker pot roast
    Beef,  Main Course

    Linda’s Slow Cooker Beef Pot Roast

    There are a few tricks to a really good roast.  First, start with the best cut of beef you can get. Next, remove the roast from the fridge and bring to room temperature before braising.  This usually takes about 1 hour.  Pat the roast dry with paper towel before braising.  And ALWAYS braise the roast in hot olive oil in a pan BEFORE oven roasting or putting in the slow cooker – this sears in the juices.  Let roast rest for about 15 minutes after removing from oven or slow cooker before carving. Since I got my slow cooker about 3 years ago, it is the only way I will…

  • Onion soup slow cooker pot roast
    Beef

    Onion Soup Mix Slow Cooker Pot Roast

    In the photo above, I’ve sliced the roast into small thin strips after cooking.  I also did not brown the meat before putting in the slow cooker (in too much of a rush), but it really does help lock in the juices if you do that.  I use coconut oil to brown the meat, since it is the healthiest oil. Ingredients 4 pound roast Montreal Steak Spice (optional) 1 packet dry onion soup mix 1 cup water 3 carrots, chopped 1 onion, chopped 2 sticks celery 3 potatoes, peeled and cubed Directions Season the roast with salt and pepper to taste (as a variation, you could also season with Montreal…

  • Mongolian Beef Recipe
    Beef

    Mongolian Beef (Slow Cooker)

    Slow Cooker Mongolian Beef Melt-in-your-mouth tenderness and fabulous flavor. The second dish I ever made in my beloved slow cooker after first getting it in fall of 2015.  Husband loved it and I thought it was yummy too.  We used to order Mongolian Beef at the Moon Palace back in the day – way back when we lived in the apartment in the late 90s. Those were the days…:) 1 ½ pounds Flank Steak ¼ cups cornstarch 2 tablespoons Olive Oil ½ teaspoons mince Garlic, Cloves ¾ cups Soy Sauce ¾ cups Water ¾ cups Brown Sugar 1 cup grated Carrots green onions, for garnish Instructions Cut flank steak into…

  • Easy Beef Wellington Sauce
    Beef

    Beef Wellington Sauce

    Beef Wellington Bordelaise Wine Sauce (May 2009) This Bordelaise-style sauce is the sauce I use in my Beef Wellington Recipe and is made with mushrooms, red wine and beef broth, along with seasonings.  Its deceivingly EASY, considering it is so incredibly elegant and has the PERFECT flavor as a Beef Wellington Sauce.  Similar to the one Kennedy’s (a local high-end restaurant overlooking the city with killer city-light views at night – sadly the restaurant is no more, but the memories live on of my then not-yet husband (who IS now my husband:) wining and dining me there… aaahhhh, those were the days!) used to serve with Beef Wellington. Easy Beef…

  • Beef Stew - easy!
    Beef

    Easy Beef Stew

    Ginger-beef stew Toss 1 kg cubed stewing beef with 1/3 cup flour. Brown beef in batches in 2 tbsp canola oil in a large pot over medium-high, 3 to 4 min. Transfer beef to a large plate and set aside. Add 2-1/2 cups no-salt beef broth, 2 carrots, sliced into rounds, and 2 celery stalks, chopped, to pot. Using a wooden spoon, scrape up and stir in brown bits. Add 227-g pkg sliced button mushrooms, 1 pouch onion soup mix, 2 tbsp grated ginger and 2 minced garlic cloves. Return beef to pot. Boil, then simmer, covered, until fork-tender, about 2 hours. Garnish with chopped parsley. Serves 4. From walmart…

  • Beef

    Dupe Steak Recipe – Best Ever Steak Marinade

    I usually omit the basil and parsley, because its equally good without. I never use the hot pepper sauce, and I always use both garlic powder and minced garlic. This will produce and awesome, awesome succulent steak! Can also be used as a chicken or pork marinade. Ingredients (Marinates 2 steaks) 1/3 cup soy sauce 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper OPTIONAL INGREDIENTS 1/4 teaspoon hot pepper sauce (optional) 1 teaspoon dried minced garlic (optional) 1/2 cup olive oil (I usually omit this – it just isn’t…

  • Juniors Winnipeg Famous Chili recipe
    Beef

    “Fat Boy Chili” Recipe

    “Like” Junior’s Chili in Winnipeg My mom worked at Junior’s on Henderson Highway from the day they opened their doors in the  late ’70s and for several years thereafter, and we lived just across Henderson on Martin Avenue. I used to sit in Junior’s after school, doing my homework as I waited for her to finish her shift. I grew up eating this stuff. The two Greek cooks – Billy and Savas – were very fond of me, and would always insist on feeding me.  I remember there was a big scandal going on behind the scenes when a former employee at Junior’s and good friend of the owner left,…

  • Beef

    Summer Steak Salad with Tomato Vinaigrette

    Ingredients: 8 oz  (250 g)  beef grilling steak 1/4 tsp  (1 mL)  black pepper 8 cups  (2 L)  arugula leaves 2 mini- cucumbers (or half English cucumber) 1/3 cup  (75 mL)  thinly sliced sweet onion 1/3 cup  (75 mL)  shaved or shredded Parmesan cheese     Tomato Vinaigrette: Half small clove garlic, pressed 2 tsp  (10 mL)  balsamic vinegar 1/4 tsp  (1 mL)  salt 1/4 tsp  (1 mL)  anchovy paste 1/4 cup  (60 mL)  extra-virgin olive oil 1/3 cup  (75 mL)  finely chopped seeded drained canned tomato Directions: Sprinkle steak with pepper; grill or pan-fry until medium-rare. Set aside. Tomato Vinaigrette: In bowl, whisk together garlic, balsamic vinegars, salt and…

  • Individual Beef Wellington with Bordelaise Wine Sauce
    Beef,  Main Course

    Beef Wellington with Bordelaise Wine Sauce

    You’ll find this dish on the menu of only the finest restaurants. Dazzle your guests at your next extra special dinner party, when you serve this masterpiece from your very own kitchen… 8 beef tenderloin steaks (5 oz.) 1 tbsp. cooking oil 1 pkg. (17 ¼ oz.) frozen puff pastry sheets 1 egg 1 tbsp. water 8 slices liver paté, ¼” thickness Lightly brown steaks in hot oil over medium high heat. Blot oil off steaks with paper towel. Allow to cool. Thaw pastry for 20 minutes. Preheat oven to 400º F. Place one slice of paté, cut to fit steak, on top of each steak. On a lightly floured…