Escarole and Mini Meatball Soup aka Italian Wedding Soup

This is my version of Italian Wedding Soup and I make a version of this soup quite often in the winter.  I've made it with chicken meatballs, with spinach instead of escarole, I've added beans and other veggies like a minestrone.  It's basically chicken broth with mini meatballs, veggies and pasta.  Make it this way or whatever works for you.  Use up whatever you have on hand, no need to make any special trips to the store!

When I make meatballs for soup I tend to use garlic and onion powder instead of fresh because it's cooking so quickly.  I don't want to have any raw chunks of onion or garlic but instead a smooth texture. 

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Escarole and Mini Meatball Soup aka Italian Wedding Soup

Ingredients:

1-2 heads of escarole, leaves separated, washed well and chopped

4 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 plum tomatoes, seeded and chopped (or 8 oz can of tomato sauce)
2 bay leaves
3 cans chicken broth and 2 bouillon cubes + water (or use 6 cups of all broth or stock or bouillon)
Italian seasoning
Salt and pepper, to taste
Extra Virgin Olive Oil


Meatballs:

1 lb 85% lean ground beef
½ cup grated cheese
garlic powder, to taste
onion powder, to taste
1 egg
1/3 cup Italian Style Breadcrumbs

Directions:

Saute onion, carrot and celery in oil. Add plum tomatoes and season with Italian Seasoning, Salt and Pepper. When tomatoes start to break apart and let out their juices add chicken broth and bay leaves. Let come to boil and taste. If more flavor is desired and the bouillon cubes. Add escarole and let it cook down into the soup. Meanwhile mix beef, cheese, garlic, onion, egg and breadcrumbs and form mini meatballs. Makes about 20-22 meatballs depending on size. When the soup comes to a boil drop them in and then lower the heat to a simmer. Let cook for about 5-8 minutes until cooked through.

In a separate pot cook ½ lb of pasta in boiling salted water until al dente (do not overcook). Do not add pasta to soup pot or pasta will become mushy, keep pasta in a separate pot with a drizzle of olive oil to keep it from sticking. Serve a ladleful of pasta and 3-4 meatballs with each bowl of soup.

Click here for a printable version of this recipe.

Escarole and Mini Meatball Soup aka Italian Wedding Soup

This is my version of Italian Wedding Soup and I make a version of this soup quite often in the winter.  I've made it with chicken meatballs, with spinach instead of escarole, I've added beans and other veggies like a minestrone.  It's basically chicken broth with mini meatballs, veggies and pasta.  Make it this way or whatever works for you.  Use up whatever you have on hand, no need to make any special trips to the store!

When I make meatballs for soup I tend to use garlic and onion powder instead of fresh because it's cooking so quickly.  I don't want to have any raw chunks of onion or garlic but instead a smooth texture. 

.

Escarole and Mini Meatball Soup aka Italian Wedding Soup

Ingredients:

1-2 heads of escarole, leaves separated, washed well and chopped

4 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 plum tomatoes, seeded and chopped (or 8 oz can of tomato sauce)
2 bay leaves
3 cans chicken broth and 2 bouillon cubes + water (or use 6 cups of all broth or stock or bouillon)
Italian seasoning
Salt and pepper, to taste
Extra Virgin Olive Oil


Meatballs:

1 lb 85% lean ground beef
½ cup grated cheese
garlic powder, to taste
onion powder, to taste
1 egg
1/3 cup Italian Style Breadcrumbs

Directions:

Saute onion, carrot and celery in oil. Add plum tomatoes and season with Italian Seasoning, Salt and Pepper. When tomatoes start to break apart and let out their juices add chicken broth and bay leaves. Let come to boil and taste. If more flavor is desired and the bouillon cubes. Add escarole and let it cook down into the soup. Meanwhile mix beef, cheese, garlic, onion, egg and breadcrumbs and form mini meatballs. Makes about 20-22 meatballs depending on size. When the soup comes to a boil drop them in and then lower the heat to a simmer. Let cook for about 5-8 minutes until cooked through.

In a separate pot cook ½ lb of pasta in boiling salted water until al dente (do not overcook). Do not add pasta to soup pot or pasta will become mushy, keep pasta in a separate pot with a drizzle of olive oil to keep it from sticking. Serve a ladleful of pasta and 3-4 meatballs with each bowl of soup.

Click here for a printable version of this recipe.

Risotto of Sweet Sausage and Broccoli Rabe

I got this recipe in a great magazine, a special Italian edition of Fine Cooking.  This was delicious but there is one thing that is way way off.  The claim is that this recipe serves 2 as a main course.  Absolutely not.  Not two Italians who like to eat, that's for sure! This filled two very small bowls and I gave half of mine up to give to Steve bc he was still hungry.  So I'd say it serves two as a first course but definitely not a main course.  Double this recipe if you want to get 2 nice servings.  Aside from that this was so good!  The flavor was amazing and I love that I got Steve to eat broccoli rabe, one of my favorite things (even if it was a little sneaky). 

Risotto of Sweet Sausage and Broccoli Rabe
The Best of Fine Cooking No. 36
Real Italian

Ingredients:

3 cups chicken broth
2 tbsp unsalted butter
1/2 cup arborio rice
1/4 lb. sweet italian sausage, skinned and crumbled
1 small garlic clove, chopped
1/2 cup dry white wine
kosher salt and freshly ground black pepper
pinch of cayenne
1/4 lb. broccoli raabe, boiled for 5 minutes, drained, squeezed dry and coarsly chopped
2 tbsp freshly grated parmigiano-reggiano

Directions:

In a small saucepan, bring the broth to a boil; lower the heat to a simmer.  In a large, heavy-gauge saucepan over medium-high heat, melt the butter.  Stir in the rice, toasdting just until it starts to sizzle and pop, about 1 minute.  It should not color.  Add the sausage and garlic.  Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute.  Pour in teh wine.  Stir occasionally, cooking until the liquid is almost gone, about 2 minutes.  Add just enough hot broth to cover the rice.  Lower the heat to maintain a vigorous simmer; stir occasionally.  When the likid is almost gone, add just enough hot broth to cover the rice, along with a pinch of salt and cayenne.  Check the risooto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost dissappeated.  After a couple of additions of broth add the brocccoli rabe.
Continue adding the broth and checking until the rice is just al dente, about 20 minutes from the first liquid addition.  Bite into a grain; you should see a small white pin-dot in the center.  Take the risotto off the heat and stir vigorously for a few seconds.  Fold in the Parmigiano, pepper to taste and a pinch of salt if needed.  Stir in a few tablespoons of broth to loosen the risotto, if you like.  Serve immediately.  

Risotto of Sweet Sausage and Broccoli Rabe

I got this recipe in a great magazine, a special Italian edition of Fine Cooking.  This was delicious but there is one thing that is way way off.  The claim is that this recipe serves 2 as a main course.  Absolutely not.  Not two Italians who like to eat, that's for sure! This filled two very small bowls and I gave half of mine up to give to Steve bc he was still hungry.  So I'd say it serves two as a first course but definitely not a main course.  Double this recipe if you want to get 2 nice servings.  Aside from that this was so good!  The flavor was amazing and I love that I got Steve to eat broccoli rabe, one of my favorite things (even if it was a little sneaky). 

Risotto of Sweet Sausage and Broccoli Rabe
The Best of Fine Cooking No. 36
Real Italian

Ingredients:

3 cups chicken broth
2 tbsp unsalted butter
1/2 cup arborio rice
1/4 lb. sweet italian sausage, skinned and crumbled
1 small garlic clove, chopped
1/2 cup dry white wine
kosher salt and freshly ground black pepper
pinch of cayenne
1/4 lb. broccoli raabe, boiled for 5 minutes, drained, squeezed dry and coarsly chopped
2 tbsp freshly grated parmigiano-reggiano

Directions:

In a small saucepan, bring the broth to a boil; lower the heat to a simmer.  In a large, heavy-gauge saucepan over medium-high heat, melt the butter.  Stir in the rice, toasdting just until it starts to sizzle and pop, about 1 minute.  It should not color.  Add the sausage and garlic.  Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute.  Pour in teh wine.  Stir occasionally, cooking until the liquid is almost gone, about 2 minutes.  Add just enough hot broth to cover the rice.  Lower the heat to maintain a vigorous simmer; stir occasionally.  When the likid is almost gone, add just enough hot broth to cover the rice, along with a pinch of salt and cayenne.  Check the risooto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost dissappeated.  After a couple of additions of broth add the brocccoli rabe.
Continue adding the broth and checking until the rice is just al dente, about 20 minutes from the first liquid addition.  Bite into a grain; you should see a small white pin-dot in the center.  Take the risotto off the heat and stir vigorously for a few seconds.  Fold in the Parmigiano, pepper to taste and a pinch of salt if needed.  Stir in a few tablespoons of broth to loosen the risotto, if you like.  Serve immediately.  

Italian Marinated Skirt Steak

It's almost grill season which really makes me happy!  It means dining al fresco and the change of pace to faster cooking.  I am by no means a grill expert but I can manage a few things.  This steak was made under the broiler but you can cook this meat however you see fit. It's this very simple marinade that is packed with flavor that I'm excited to share with you today. 






I served this with sauteed spinach and Israeli couscous.  I bought a great couscous mix from TJ's and added some sauteed peppers and onion to bump up the flavor. 

Italian Marinated Skirt Steak

Ingredients:
1-2 lbs. Skirt Steak
2 cloves garlic
1/4 cup red wine vinegar
1 shallot
1/2 cup extra virgin olive oil
salt and pepper to taste
fresh parsley, chopped


Directions:

Mix garlic, vinegar, shallot, olive oil, salt, pepper and parsley in a bowl.  Pour over steak, cover and marinate in the refrigerator for at least an hour.  Turning over once. (I like to use my Tupperware marinator and just flip the container over and you don't have to worry about spilling.)

Let excess marinade drip off of the meat and discard marindade. Place meat directly under the broiler and cook for approximately. 4-5 minutes per side for medium rare.  Or cook on and indoor grill pan or of course, grill it outside. Let meat rest and cut on a diagonal against the grain.

Click here for a printable version of this recipe. 

Italian Marinated Skirt Steak

It's almost grill season which really makes me happy!  It means dining al fresco and the change of pace to faster cooking.  I am by no means a grill expert but I can manage a few things.  This steak was made under the broiler but you can cook this meat however you see fit. It's this very simple marinade that is packed with flavor that I'm excited to share with you today. 






I served this with sauteed spinach and Israeli couscous.  I bought a great couscous mix from TJ's and added some sauteed peppers and onion to bump up the flavor. 

Italian Marinated Skirt Steak

Ingredients:
1-2 lbs. Skirt Steak
2 cloves garlic
1/4 cup red wine vinegar
1 shallot
1/2 cup extra virgin olive oil
salt and pepper to taste
fresh parsley, chopped


Directions:

Mix garlic, vinegar, shallot, olive oil, salt, pepper and parsley in a bowl.  Pour over steak, cover and marinate in the refrigerator for at least an hour.  Turning over once. (I like to use my Tupperware marinator and just flip the container over and you don't have to worry about spilling.)

Let excess marinade drip off of the meat and discard marindade. Place meat directly under the broiler and cook for approximately. 4-5 minutes per side for medium rare.  Or cook on and indoor grill pan or of course, grill it outside. Let meat rest and cut on a diagonal against the grain.

Click here for a printable version of this recipe. 

Artichoke and Cannellini Bean Crostini featuring Olivari Olive Oil

 
A couple of weeks ago I was contacted by a representative for Olivari Extra Virgin Olive Oil.  I was asked to try it out and post what I think here on my blog.  I want you all to know that if I receive something and try it and do not like it I will not post it here.  Same way I don't post recipes that I don't think turned out so well..it just seems pointless.  (I have not received any monetary compensation for this review just the product to try out.) I was sent a bottle of Olivari Extra Virgin Olive Oil and a garlic press.  This was really cool because I don't own a garlic press!  I really liked the bottle itself because it comes with a pour spout.  That makes it so much easier since I always pour my oil into pourable bottles.  When you put the cap back on the bottle the spout moves down so you can easily close the top.  The extra virgin olive oil was good and fruity and I have been cooking with it all week.  Here is a recipe that I thought would be great since it contains a lot of olive oil - sort of like a pesto.

The recipe comes from Giada and I really like it once it came together. I was a little put off at first because of the lack of color and texture.  It's actually my fault though.   I wish I had a bigger food processor because it would have been easier to keep this chunky like the recipe stated.  Since mine was too small the mixture had nowhere to go and completely pureed.  My only issue with that is the way it looks, I think it will look prettier if kept chunky.  Somehow I missed that this recipe called for basil and I only had frozen basil.  That didn't quite work in the food processor so I added some fresh parsley and a chopped tomato for some color and texture. I also added a clove of pressed garlic which was a great addition. The crispy prosciutto really helped the appearance and gave it a nice salty bite.  (I used parchment paper and didn't use the cooking spray and there was plenty of oil.)  My family gobbled these little crostini up very quickly and enjoyed every bite!

Artichoke and Cannellini Bean Crostini
Adapted from Giada De Laurentiis

Ingredients:

Vegetable cooking spray
4 very thin slices prosciutto
1 baguette, sliced into 1 inch slices
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1 clove of garlic, pressed
1 tomato, chopped
1/2 cup coarsely chopped fresh basil leaves
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
salt and pepper to taste, for sprinkling on the bread

Directions:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray (or use parchment paper to prevent sticking.)

Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.

On another baking sheet, arrange the bread slices in a single layer. Drizzle the bread with olive oil and sprinkle with salt and pepper.  Bake until golden, about 12 to 15 minutes.

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, garlic, 2 tsp salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil. Pour into a bowl and mix in chopped parsley and tomato.  Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil (if desired) and serve.

Note - This made at least 2 cups of the topping.  I used a whole baguette and still had plenty more left over for another day. 

Click here for a printable version of this recipe.

Thank you to Oliveri Olive Oil for providing me with the oil to make this recipe!

Another way to enjoy the olive oil is to pour some in a small dipping bowl and add salt, pepper and a little crushed red pepper flake to it and use it for dipping your bread in (instead of butter).  It's delicious!

Artichoke and Cannellini Bean Crostini featuring Olivari Olive Oil

 
A couple of weeks ago I was contacted by a representative for Olivari Extra Virgin Olive Oil.  I was asked to try it out and post what I think here on my blog.  I want you all to know that if I receive something and try it and do not like it I will not post it here.  Same way I don't post recipes that I don't think turned out so well..it just seems pointless.  (I have not received any monetary compensation for this review just the product to try out.) I was sent a bottle of Olivari Extra Virgin Olive Oil and a garlic press.  This was really cool because I don't own a garlic press!  I really liked the bottle itself because it comes with a pour spout.  That makes it so much easier since I always pour my oil into pourable bottles.  When you put the cap back on the bottle the spout moves down so you can easily close the top.  The extra virgin olive oil was good and fruity and I have been cooking with it all week.  Here is a recipe that I thought would be great since it contains a lot of olive oil - sort of like a pesto.

The recipe comes from Giada and I really like it once it came together. I was a little put off at first because of the lack of color and texture.  It's actually my fault though.   I wish I had a bigger food processor because it would have been easier to keep this chunky like the recipe stated.  Since mine was too small the mixture had nowhere to go and completely pureed.  My only issue with that is the way it looks, I think it will look prettier if kept chunky.  Somehow I missed that this recipe called for basil and I only had frozen basil.  That didn't quite work in the food processor so I added some fresh parsley and a chopped tomato for some color and texture. I also added a clove of pressed garlic which was a great addition. The crispy prosciutto really helped the appearance and gave it a nice salty bite.  (I used parchment paper and didn't use the cooking spray and there was plenty of oil.)  My family gobbled these little crostini up very quickly and enjoyed every bite!

Artichoke and Cannellini Bean Crostini
Adapted from Giada De Laurentiis

Ingredients:

Vegetable cooking spray
4 very thin slices prosciutto
1 baguette, sliced into 1 inch slices
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1 clove of garlic, pressed
1 tomato, chopped
1/2 cup coarsely chopped fresh basil leaves
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
salt and pepper to taste, for sprinkling on the bread

Directions:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray (or use parchment paper to prevent sticking.)

Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.

On another baking sheet, arrange the bread slices in a single layer. Drizzle the bread with olive oil and sprinkle with salt and pepper.  Bake until golden, about 12 to 15 minutes.

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, garlic, 2 tsp salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil. Pour into a bowl and mix in chopped parsley and tomato.  Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil (if desired) and serve.

Note - This made at least 2 cups of the topping.  I used a whole baguette and still had plenty more left over for another day. 

Click here for a printable version of this recipe.

Thank you to Oliveri Olive Oil for providing me with the oil to make this recipe!

Another way to enjoy the olive oil is to pour some in a small dipping bowl and add salt, pepper and a little crushed red pepper flake to it and use it for dipping your bread in (instead of butter).  It's delicious!

Mom's Chicken Rollatini

After making my Aunt Maryann's Beef Stroganoff I started to get nostalgic. I suddenly remembered this dish my mom used to make. I remember her making it in the wintertime, probably because she didn't put the oven on much in the warmer months. When I came home I could smell it and knew instantly what she was making. I specifically remember my mom using MBT Broth (they were powdered bouillon packets) before chicken stock or broth was easily accessible in the supermarket. You can use bouillon cubes dissolved in water or canned or boxed broth or stock. You can stuff this with any fillings you want I used mozzarella and sun dried tomatoes and my mom simply used just mozzarella.  Here are some other ideas, any type of tapenade (olive, artichoke, etc.), spinach, escarole (any type of green), add ham and you have a cordon bleu, asparagus, etc. Another variation would be to add a little lemon juice of wine to the sauce for a different tangier flavor.   I love how the sauce thickens a little from the breadcrumbs that fall into the pan.  You can serve it over rice and spoon the sauce over it or even make some roasted potatoes and dip the potatoes in the sauce.

Mom's Chicken Rollatini

Ingredients:

1 pound chicken cutlets, pounded thin
mozzarella, shredded or cut into strips (not fresh because it is too soft and may come out of the rolls)
approx 1 cup seasoned bread crumbs mixed with approx 1/2 cup romano cheese and 1-2  tsp garlic powder
1 cup chicken broth
sun dried tomatoes packed in oil, sliced (I get mine from trader joes and they are already sliced)
extra virgin olive oil
2 tablespoons butter, 1 tbsp cut into small pieces (will need one pat per chicken roll)
Toothpicks

Directions:

Drizzle a combo of extra virgin olive oil and the oil from the sundried tomatoes into a small baking dish. Drizzle the tops with a little oil.  Lay out chicken cutlets in it and sprinkle with salt and pepper on both sides.

On one side of the cutlet about an inch in add approx 4-5 slices of sun dried tomato and about 1 tablespoon of shredded cheese.  Roll short side over the fillings and continue to roll and tuck in the sides.  Secure with toothpicks.  Roll the chicken in some of the oil in the baking dish and dip in breadcrumb and cheese mixture and place back in baking dish.  Continue until all the chicken is rolled and filled.  Place a tsp of crumb mixture on top of each roll and top with a small pat of butter.  Add chicken broth around the chicken.  Cover with foil. Bake at 350 for 30 minutes.  Remove foil and continue to bake for another 10 minutes or until cooked through and lightly browned on top.  When you remove it from the oven swirl a tablespoon of butter in the hot liquid.  Serve each roll with some of the sauce around it.  The sauce is great for dipping bread.   

Click here for a printable version of this recipe.  

Mom's Chicken Rollatini

After making my Aunt Maryann's Beef Stroganoff I started to get nostalgic. I suddenly remembered this dish my mom used to make. I remember her making it in the wintertime, probably because she didn't put the oven on much in the warmer months. When I came home I could smell it and knew instantly what she was making. I specifically remember my mom using MBT Broth (they were powdered bouillon packets) before chicken stock or broth was easily accessible in the supermarket. You can use bouillon cubes dissolved in water or canned or boxed broth or stock. You can stuff this with any fillings you want I used mozzarella and sun dried tomatoes and my mom simply used just mozzarella.  Here are some other ideas, any type of tapenade (olive, artichoke, etc.), spinach, escarole (any type of green), add ham and you have a cordon bleu, asparagus, etc. Another variation would be to add a little lemon juice of wine to the sauce for a different tangier flavor.   I love how the sauce thickens a little from the breadcrumbs that fall into the pan.  You can serve it over rice and spoon the sauce over it or even make some roasted potatoes and dip the potatoes in the sauce.

Mom's Chicken Rollatini

Ingredients:

1 pound chicken cutlets, pounded thin
mozzarella, shredded or cut into strips (not fresh because it is too soft and may come out of the rolls)
approx 1 cup seasoned bread crumbs mixed with approx 1/2 cup romano cheese and 1-2  tsp garlic powder
1 cup chicken broth
sun dried tomatoes packed in oil, sliced (I get mine from trader joes and they are already sliced)
extra virgin olive oil
2 tablespoons butter, 1 tbsp cut into small pieces (will need one pat per chicken roll)
Toothpicks

Directions:

Drizzle a combo of extra virgin olive oil and the oil from the sundried tomatoes into a small baking dish. Drizzle the tops with a little oil.  Lay out chicken cutlets in it and sprinkle with salt and pepper on both sides.

On one side of the cutlet about an inch in add approx 4-5 slices of sun dried tomato and about 1 tablespoon of shredded cheese.  Roll short side over the fillings and continue to roll and tuck in the sides.  Secure with toothpicks.  Roll the chicken in some of the oil in the baking dish and dip in breadcrumb and cheese mixture and place back in baking dish.  Continue until all the chicken is rolled and filled.  Place a tsp of crumb mixture on top of each roll and top with a small pat of butter.  Add chicken broth around the chicken.  Cover with foil. Bake at 350 for 30 minutes.  Remove foil and continue to bake for another 10 minutes or until cooked through and lightly browned on top.  When you remove it from the oven swirl a tablespoon of butter in the hot liquid.  Serve each roll with some of the sauce around it.  The sauce is great for dipping bread.   

Click here for a printable version of this recipe.  

Aunt Maryann's Not So Stroganoff Beef Stroganoff

Yikes!  This title sounds like those long titles Rachael Ray gives to her recipes.  I get it now, it's really difficult to come up with a name for a dish and it's very easy to get corny.    This is one of those recipes that does not yet have a proper name. My Aunt Maryann gave me this recipe years ago when I was first learning how to cook. I never made it probably because I thought some of the ingredients to be a little odd. I should have trusted her because she is an excellent cook. This recipe will certainly be making it's rounds in my kitchen! So Aunt Mare (but you've got to say it with the Brooklyn accent and leave out the R haha!) and I were chatting yesterday and I remembered this recipe. We got to talking about it and decided that it probably isn't Beef Stroganoff. Traditionally, Beef Stroganoff has mushrooms and sour cream in it. I do think mushrooms would go very nicely in this dish and if I had them I would have added some in. I threw in a couple of shallots because I had them and a couple of glugs of red wine which added body to the sauce. Neither of those ingredients are part of her recipe but you know how I like to make some minor adjustments to make it my own. I suggest you do the same thing!

Aunt Maryann's Not So Stroganoff Beef Stroganoff

 Ingredients:

1 - 1 1/2 pounds beef stew meat (round)
2 carrots, thinly sliced
4 cloves of garlic, sliced
2 shallots, sliced
2 tbsp. Teriyaki Sauce (I started with approximately this amount and added more later)
2 tbsp. Worcestershire sauce (same as above)
1 bag egg noodles or no yolk noodles
1/4 cup fresh parsley, chopped
flour
2 1/2 tablespoons of butter
vegetable or canola oil
extra virgin olive oil
salt and pepper
1 can petite peas or a couple of handfuls of frozen peas

Directions:

1.  Cut the beef cubes in half so you have bite size pieces.  Season the flour with salt and pepper and stir to combine.  Toss beef cubes in the flour and shake off excess.  Brown the meat in a combo of butter and canola oil (the butter is for flavor and the canola oil has a higher smoke point) and then set meat aside. You may have to do this in two batches. 

2,  Add in more butter and oil if needed and this time some extra virgin olive oil and saute carrots and shallots.  Once shallots become translucent and soft add the garlic.  Be careful to not let the garlic burn. 

3. Add reserved beef to the pot and push to the side.  Add a tablespoon of butter and a tablespoon of flour and stir until combined.  Then stir the whole pot.  Add Teriyaki, Worcestershire sauce, red wine and water to just about cover the beef.  Let liquid come to a boil and then reduce to simmer.  Cook for about 2 hours or until beef is tender.  Stir occasionally and add more wine or water if the sauce reduces too much. Taste and adjust seasoning (salt, pepper, Worcestershire or Teriyaki) until desired flavor is reached.  Add drained peas until heated through.

4.  Boil and drain noodles.  Remove beef from pot and set aside. Toss noodles with the sauce and add half of the chopped parsley.  Spoon noodles out onto a serving platter and top with the beef.  Sprinkle with remaining parsley. 


Click here for a printable version of this recipe. 

Aunt Maryann's Not So Stroganoff Beef Stroganoff

Yikes!  This title sounds like those long titles Rachael Ray gives to her recipes.  I get it now, it's really difficult to come up with a name for a dish and it's very easy to get corny.    This is one of those recipes that does not yet have a proper name. My Aunt Maryann gave me this recipe years ago when I was first learning how to cook. I never made it probably because I thought some of the ingredients to be a little odd. I should have trusted her because she is an excellent cook. This recipe will certainly be making it's rounds in my kitchen! So Aunt Mare (but you've got to say it with the Brooklyn accent and leave out the R haha!) and I were chatting yesterday and I remembered this recipe. We got to talking about it and decided that it probably isn't Beef Stroganoff. Traditionally, Beef Stroganoff has mushrooms and sour cream in it. I do think mushrooms would go very nicely in this dish and if I had them I would have added some in. I threw in a couple of shallots because I had them and a couple of glugs of red wine which added body to the sauce. Neither of those ingredients are part of her recipe but you know how I like to make some minor adjustments to make it my own. I suggest you do the same thing!

Aunt Maryann's Not So Stroganoff Beef Stroganoff

 Ingredients:

1 - 1 1/2 pounds beef stew meat (round)
2 carrots, thinly sliced
4 cloves of garlic, sliced
2 shallots, sliced
2 tbsp. Teriyaki Sauce (I started with approximately this amount and added more later)
2 tbsp. Worcestershire sauce (same as above)
1 bag egg noodles or no yolk noodles
1/4 cup fresh parsley, chopped
flour
2 1/2 tablespoons of butter
vegetable or canola oil
extra virgin olive oil
salt and pepper
1 can petite peas or a couple of handfuls of frozen peas

Directions:

1.  Cut the beef cubes in half so you have bite size pieces.  Season the flour with salt and pepper and stir to combine.  Toss beef cubes in the flour and shake off excess.  Brown the meat in a combo of butter and canola oil (the butter is for flavor and the canola oil has a higher smoke point) and then set meat aside. You may have to do this in two batches. 

2,  Add in more butter and oil if needed and this time some extra virgin olive oil and saute carrots and shallots.  Once shallots become translucent and soft add the garlic.  Be careful to not let the garlic burn. 

3. Add reserved beef to the pot and push to the side.  Add a tablespoon of butter and a tablespoon of flour and stir until combined.  Then stir the whole pot.  Add Teriyaki, Worcestershire sauce, red wine and water to just about cover the beef.  Let liquid come to a boil and then reduce to simmer.  Cook for about 2 hours or until beef is tender.  Stir occasionally and add more wine or water if the sauce reduces too much. Taste and adjust seasoning (salt, pepper, Worcestershire or Teriyaki) until desired flavor is reached.  Add drained peas until heated through.

4.  Boil and drain noodles.  Remove beef from pot and set aside. Toss noodles with the sauce and add half of the chopped parsley.  Spoon noodles out onto a serving platter and top with the beef.  Sprinkle with remaining parsley. 


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