Aunt Ann’s recipe.
Heat 2 tablespoons oil in a skillet on high. Season the flour with salt and pepper. Dredge the steaks in the seasoned flour to coat. Brown each side of the steak in the hot oil and set aside. Place the steaks into the hot oil, and cook until golden brown on both sides, 2 minutes per side. Add more oil as needed and keep the pan hot.
Place all remaining ingredients, except for the sliced mushrooms, into a slow cooker. Add the browned steaks. Cook for 4 hours on low.
Brown the mushrooms in an oil/butter mixture. Add to the steak mixture just before serving so they retain their flavor and don’t get soggy.
Serve with mashed potatoes or wide egg noodles.
When it is hot out, you really want something quick but still need it to be satisfying. And there are always eggs in the fridge.
2 large, ripe tomatoes
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped (optional)
1 tablespoon fresh oregano
4 large eggs, slightly beaten
½ cup crumbled feta cheese
Salt and pepper, to taste
In a frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes and cook to remove most of the water. Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes. Transfer to serving plates and sprinkle with crumbled feta cheese.
If you don’t have spaghetti sauce on hand, or want a fresher tasting sauce than the jarred kind, here is my go-to.
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes. Stir in fresh basil and serve. You can thin this with a bit of pasta water if it seems too thick.
I buy my meats through Walden Local Meats that provides 100% grass-fed beef with 75% less fat. Since fat provides the juiciness in a burger, the lower fat content was making a drier, denser grilled burger, which was not as yummy to some people. So I did some research into making a great burger from lower fat beef. My experiments have produced an awesome, juicy burger. Sure, you lose the low-fat aspect, but when you are having a burger you probably gave yourself a pass on the fat content anyway. Here is the recipe I came up with:
The above “amounts” are a guess, as I didn’t actually measure but I thought it read better than if I said “a gob of” or “generous sprinkle”. Use your own judgement.
Another thing I learned is to not compact the meat before cooking, so when you mix this together don’t smash or smush, keep it loose. The 2 lbs of hamburger made four patties. Roll a three-inch meatball (loose, no squeezing it together), gently press it flat, then make a dent in the center with your thumb. This helps it to cook evenly. Now refrigerate the patty for a half-hour so it “sets” in its shape. You can do this up to 8 hours before grilling.
Place burger on a hot grill, do not press with the spatula, and try to flip it only once. Depending on how well done you prefer your burger, 3 – 5 minutes per side should do it.
Dress it up however you like.
Honestly, these were raving good. 🙂
Serves 4 – 6. 650 calories
Place flour and salt in food processor and give it a whirl to blend.
Place eggs, oil, and water in a glass measuring cup and mix with fork or whisk to blend. With the food processor running, pour the egg mixture into the flour then pulse until it is all stuck in a ball. Turn out onto a floured surface and knead until smooth. Wrap in plastic wrap and let it rest for at least half an hour. You can put this in the fridge for up to 24 hours. Let it come back to room temperature before continuing.
On a floured surface, roll the pasta to as thin as you would like it. You may want to divide the dough in half or even thirds to make this bit easier.
To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles need an extra minute or two to cook.