Beef Stroganoff

1 1/2 pounds lean beef (top sirloin or similar) (can also use sliced pork instead)
4 Tbsp butter
1 medium onion (quartered and sliced)
1/2 lb brown mushrooms thickly sliced
1 garlic cloves minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper

Garnish: 1 tablespoon finely chopped fresh parsley


Melt butter in frying pan and start sauteeing the onions, mushrooms, garlic and meat.

Sprinkle the flour on top and gradually start adding the beef broth, blending it with the flour using a rubber spatula. Once blended and simmering hot get a a separate bowl to temper the sour cream.

Stir a few tablespoons of the sauce into 1/4 cup of sour cream so that it doesn’t curdle then add it to the pan while stirring constantly.  Once the sour cream is tempered, add it to the sauce in pan.  Season with dijon mustard, salt, pepper, worcestershire sauce.

Serve with flat egg noodles.

Bret's Apple, Cheddar and Beef Shepherd's Pie

I love British and Irish cooking.  It's very basic and the Shepherd's pie is a favorite pub food type of dish.  This is a delicious and intriguing variation on it.  I thought of the combination of apple, cheddar and beef and thought it would be good.  I'm glad I was right.  The mushrooms and the carrot give a little bit more variety to the texture without detracting from the play of sweet and savory flavors between the main three actors.  If you can get it, serve with Branston Pickle--it's divine.

serves: 4-6
prep time: 1 hour
cook time: 30 min

Ingredients Crust:
4 lb's Idaho or Russet potatoes, peeled
2 eggs
2/3 c. bread crumbs, panko will due, or food process old stale bread
1/2 tsp salt
1 tsp onion powder
1/4 tsp black pepper
1/3 c. pan drippings (from filling below)

Filling:
2 lbs ground beef or sirloin/top round, sliced into 1 cm cubes
4 large granny smith apples, cubed; 1 cm
1 lb mushrooms, white or brown, halved or quartered
1 medium onion, coarsely chopped
4 carrots, coarsely chopped
2 tbsp worcestershire sauce
2 tbsp apple cider vinegar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
LAST:
2 c. cheddar cheese cut into 1 cm

Gravy Ingredients:
remaining liquid from cooking the filling (~ 1 c. maybe)
1 tbsp butter
3 tbsp flour
1 1/2 c. milk
1/4 c. dry sherry
salt to taste
worcestershire sauce to taste

Oven @ 400 F

Filling Method:
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If the potatoes are very large, halve or quarter them.  Boil until cooked and fork-tender.

While potatoes are cooking, use a large dutch oven and begin browning the beef.  Add all the remaining ingredients except the cheddar cheese.  Cover and cook on med-low for 10-15 minutes to cook all the vegetables.  Once the carrots are cooked, you're good.  Use a colander and drain the filling mix into a large bowl, saving the liquid.

Reserve 1/3 of a c. of the liquid for the mashed potatoes.

Gravy Method:
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Begin making a roux out of the remaining liquid.  Add 1 tbsp butter, 3 tbsp flour, and gradually add in 1 1/2 c. milk, the wine, and seasonings, stirring over a medium-low heat.  Stir and cook until it's thick but still runs and has a light caramel color.  Pour into the filling and mix it around.

Mashed Potatoes Method:
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Put the boiled potatoes in a mixing bowl and use either an electric mixer or potato masher.  Add the eggs, seasonings, bread crumbs and liquid.  Mash until relatively smooth.

Assembly:
Use roughly half of the potatoes to line the bottom of the dutch oven.  The thickness should be 1/2 an inch (not quite 2 cm).  Take the potatoes up the sides, making a 'crust' of mashed potatoes by about 4 cm.  Layer in half of the filling and cover with half the cheese cubes.  Add the other half of the filling on top, and spread the remaining half of the cheese.  Spread the remaining potatoes over the top and sides, attempting to seal the filling on all sides with a crust of potatoes.

Bake in oven @ 400 F for 30 minutes, till crust is crispy and cheese is melted.

Serve with Branston Pickle

Autumn Beef, Bean and Pumpkin Soup

1 1/2 c. kidney beans (dry)
1 to 1 1/2 lb inexpensive beef steak
1 large onion
4 garlic cloves
2 carrots
1 parsnip
5 c. hot water
1 tsp fresh thyme (1/2 tsp dry)
1/2 tsp dry oregano
1/2 tsp cumin
1/2 tsp dried taragon
1 can diced stewed tomatoes
1 tsp garlic chili paste
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar

Bret's Beef and Black Bean Soup

1 1/2 ibtop rond steaks, cubed
1 box beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
3 large carrots, thinly sliced
3 medium potatoes
2 zuccini cubed
4 garlic cloves, minced
1 tbsp sugar
1-1/2 tsp. dried basil
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1 1/2 tsp. salt
1/2 tsp. dried oregano
1 tsp.ground cumin
1/2 tsp.chili powder
1 tsp. hungarian paprika
1/2 tsp black pepper
16 oz dried black beans
1-1/2 cups cooked rice
1 tbsp worcestershire sauce
2 tsp fresh lemon zest
6 c. water
plain yogurt

hours before, rinse beans and set them to soak.  If in a hurry, you can boil the beans first to speed up the soak time.  Bring to a boil under this method and then let the beans sit for an hour.  Overnight is good, but not necessary.

Once beans are soaked, chop beef and add the cubes, prepare the vegetables and add them, add all seasonings, stir and simmer for a hour.