beef stock

Improvised Two Bean Soup – Saved from Disaster

/ sarahsbites / 1 Comment

photo-feb-17-4-59-25-pmI ended concocting this yesterday when I needed something to bring to an event. I made potato salad, but I didn’t like how it tasted. It ended up turning out fine, but I needed to get something else together in case the potato salad was a total fail. It seemed like my normally stockpiled pantry and fridge were empty, and almost every measuring cup or spoon I owned was in the dishwasher. So WTF do I make?

I basically had to come up with something with all of the ingredients I always keep a ton of: diced tomatoes, beans, stock, and onions. Chili wasn’t an option because all of my meat was frozen and I didn’t have time for anything to defrost.

I diced an onion and started cooking it in the dutch oven. I realized I was smart enough to freeze chipotles in adobo, so I chopped up a bunch of that and tossed it in. I added the tomatoes (28oz can), black beans, and pinto beans. I also added 1 box of beef stock. Ideally I would’ve wanted a third kind of bean, but didn’t have it. I also seasoned it with a bunch of salt and some Tastefully Simple Wahoo! Chili Seasoning (probably about 1-2 tbsp of the chili seasoning).

The soup was looking really sad. It needed more beans, but I didn’t have any. This is when I slap realized my knife skills were kind of bad on that onion. I wanted to thicken it. I grabbed the masa harina from the pantry. I would’ve liked to have used beer for this next part, but we didn’t have any. I was also not wasting any of my good wine on this! Grabbed some vodka and made a slurry with about 2/3 cup masa harina (1/3 was the only measuring cup not in the dishwasher). I stirred it into the soup, brought it to a boil, and reduced it.

It was starting to look better, but still looked sad. I decided to get the immersion blender and puree it. It was starting to look pretty good! I adjusted the seasoning, added corn, and just let it simmer for a bit, stirring occasionally. At some point I added about 2 cups of cheddar cheese and probably 8 shakes of Worcestershire. I kept tasting it and it actually tasted good. Yay!

I didn’t really think about how I was going to transport it. I don’t have a portable Crock Pot. I ladled the soup into gallon freezer bags (I made sure they were the ones that can also go in the microwave), put the bags into the crock pot, and taped the lid shut. Not ideal, but it worked!

Everyone really liked the soup, and I didn’t have much at all to bring home.

I did not add an actual recipe for this because of all of the troubleshooting I went through to make it happen, and also because I wasn’t measuring much of anything.

Beef Stroganoff

/ sarahsbites / Leave a comment

beef-stroganoff

My wife’s birthday was yesterday and she requested beef stroganoff. She couldn’t have just any beef stroganoff. She wanted the one just like her dad used to make. Yeah, the one with no recipe written down. She helped me recreate it, and now hopefully I have a recipe I can follow next time.

Ingredients

1¼ lbs beef (sirloin, we bought sirloin strips from Wegmans)
1 medium onion
2-3 cloves garlic
12oz pack of white mushrooms
3 cups beef stock
¼ cup heavy cream
¾ cup sour cream
3 tbsp butter
4 tbsp flour
Olive oil
White pepper
1½ packages egg noodles
Red wine (optional – set aside another ¼ cup beef stock if you aren’t using wine)

Instructions

Dice onions, mince garlic, & slice mushrooms.

Cut beef into thin strips. If you bought sirloin strips, go through the pieces and cut them so they’re all approximately the same size. Put the pieces in a bowl, season with salt & pepper, and coat in approx. 2 tbsp flour.

Heat olive oil (enough to coat the bottom) in one large skillet and one dutch oven over medium heat. If you don’t have a dutch oven, use two skillets instead. Put the beef in the skillet and onions + garlic in the dutch oven. Brown the beef. (Continue to the next step while the beef continues to brown)

Once the onions are translucent, add the mushrooms. Stir. Add beef stock, stir. Slowly add heavy cream, stirring the whole time. Add sour cream, also stirring the whole time. Stir until it’s well-mixed.

By now, the beef should be browned. Now is a good time to start the pasta water. Salt your pasta water!

Remove beef to a plate. Deglaze the pan with some red wine, or ¼ cup beef stock if you don’t have wine. Because of he flour coating on the beef, it will be pastier than a typical deglazed pan. Add beef to the dutch oven (or pan #2).

Melt the 3 tbsp butter in the pan. Add 2 tbsp flour and stir to make a roux. Normally I would use a 1:1 ratio of butter:flour, but

Once you roux is roux-tastic, ladle some of your liquid from the dutch oven (or pan #2) into the roux. Stir while you’re adding. It’s ok if beef and mushrooms come over in the liquid. It should thicken nicely. I think we did 3 ladles of liquid in total.

Add the liquid with the roux into the other pan and stir. Bring to a boil, reduce, and simmer. Taste it. It’s going to need more seasoning. Add salt and white pepper to taste. Continue to let it simmer while you make the egg noodles.

Hopefully by now your pasta water is boiling. Prepare the noodles according to package directions. Drain the noodles. Don’t rinse them! Transfer the noodles to the dutch oven and stir. Let them cook together (on low) for a couple of minutes. If you used a pan instead of a dutch oven, put your noodles back in the pasta pot and transfer everything else to the noodles.

Red Wine Onion Soup

/ sarahsbites / Leave a comment

Red Wine Onion Soup
Whenever I eat a dish I love at a restaurant, I love the challenge of trying to make it home. There’s a local restaurant near us that has this amazing red wine onion soup. This soup is so good that my wife, who used to be a french onion soup hater, orders it every time we go to this place. So naturally I needed to try to replicate it. I got close to the real deal. I want to try it with a higher ratio of wine to beef stock, but I haven’t had a chance yet.

Ingredients
1 large vidalia onion, thinly sliced
3-4 cloves garlic, minced
2 tbsp butter
1 bottle red wine
3 cups beef stock
4 tsp worcestershire
3 tbsp Maggi liquid seasoning (This can be hard to find. Just use a little more Worcestershire if you can’t find it.)
¾ tsp thyme, or 4 sprigs fresh
2 bay leaves
Kosher salt
Stale French bread
Gruyere cheese, thinly sliced
Asiago cheese, thinly sliced

Makes 4-6+ servings, depending on the size of your soup crocks.

Instructions

Heat butter in dutch oven. Add garlic, onions, & thyme. Add some salt (cuple of pinches). Cover to cook, stir occasionally. Cook until onions are soft. When the onions are soft, uncover and cook until golden.

Deglaze with wine. After you’ve deglazed, just pour the rest in. Add beef stock, more salt, bay leaves, worcestershire, and Maggi.

Bring to boil. Reduce and simmer for about 30 minutes. Taste a few times and salt until it tates salty enough.

Preheat broiler.

Cut bread into cubes. Put 4 cubes into each bowl (or more, depending on size of soup crocks. I used Le Creuset mini cocottes. The bread in these filled about 1/2 of each.)

Ladle soup into bowls. Let the bread absorb broth for a few seconds and add more soup if needed.

Top with alternating layers of gruyere and asiago. (2 layers of each)

Place the bowls onto a sheet pan. Broil until it’s melty and a little golden.

Snow Day Chili-Stew

/ sarahsbites / Leave a comment

snow-day-chili-stew

We had a blizzard last year, and I wanted to make something warm for us to eat while taking breaks from shoveling feet of snow. I’ll be making this again for sure during the next mega-snow! I call it a chili-stew because it has some elements of a chili and other elements of a stew. I didn’t think it was “chili” enough to just call it a chili.

Ingredients

1 to 1 ½ lb sirloin
¼ package red kidney beans
1 jalapeño 
2 poblano peppers
4 tomatillos
4 cloves garlic
1 medium onion
¼ cup masa harina
Olive oil
About ½ cup fresh or frozen corn
2 cups beef stock
½ bottle beer
Worcestershire sauce
Maggi liquid seasoning (This can be hard to find. If you can’t, just add a little more Worcestershire)
2 chipotle peppers in adobo, roughly chopped
¼ cup apple juice
Cumin
Chili powder
Cayenne

Instead of the cumin, cayenne, and chili powder, you can also use Tastefully Simple Wahoo! Chili seasoning.

Instructions 

Prep kidney beans according to package instructions. This takes about an hour for the non-overnight method. Drain and rinse when done.

While beans are soaking, roast poblanos and jalapeño. Turn on broiler. Coat peppers in olive oil. Roast until charred, about 10 minutes. You can also roast them on a gas burner, but we don’t have a gas range in our new house (sad face).

Dice onion and mince garlic. Set aside (together). Remove husks from tomatillos and roughly chop. Cut off tops of poblanos and jalapeño and roughly chop. Roughly chop 2 chipotles. Set aside tomatillos, poblanos, jalapeño, and chipotles together.

Trim sirloin and cut into small pieces, about the size of your thumb above the knuckle.

Heat approx. 3 tbsp olive oil in dutch oven on med-high. Add sirloin with salt & pepper. Cook until brown. Add masa harina, stir, and toast for 1 minute. If it gets too dry, add more olive oil. It should be a dry-ish paste, not really wet, and but not super dry. Add garlic and onion, cook a few minutes.

Deglaze with beer.

Add beef stock, peppers, and tomatillos. Stir. Salt liberally. Add about 5-8 dashes Worcestershire and 10-15 dashes maggi. Add about 1 tsp each chili powder and cumin. Add about ½ tsp cayenne. (Measurements are approximate. Adjust to taste as it cooks). Add beans and corn.

8. Bring to boil, reduce to simmer. Simmer for about 2 to 2 ½ hours. Stir and scrape the bottom of the pot about every 30 minutes. Taste each time and adjust seasoning to taste. Add apple juice in the last 30 minutes (optional, to cut down the level of spicy).

Troubleshooting 

Too spicy? Add some apple juice. Don’t have apps juice? Toss a peeled potato into the bottom of the pot to absorb some of the spice. Don’t have that either? Add some sugar.

Not spicy enough? Add cayenne or some juice from the chipotle peppers.

Not flavorful enough? Add more cumin, cayenne, & chili powder.

Doesn’t taste brown enough? (Yeah, this is a thing) Add more Worcestershire and/or Maggi.