Russian Shashlik

These are pretty much Russian Shish-ka-bobs, but they were wonderful.

Ingredients:

1 1/2 -2 pounds boneless beef sirloin or tenderloin tips

1 large onion coarse grated

1 large onion, cut into 1 inch pieces

6 cloves garlic, minced

1/2 cup dry red wine

1/4 cup red wine vinegar

3 tbsp extra virgin olive oil

2 bay leaves

1 1/2 tsp salt

1 tsp fresh ground pepper

1 large green pepper (I used red instead)

Directions:

1. Trim meat into 1 1/2 inch cubes

2. Combine grated onion, garlic, wine, wine vinegar, olive oil, bay leaves, salt, and black pepper in large dish.

3. Add beef and toss to coat beef.

4. Let marinade for 4-8 hours, the longer the better.

5. Assemble Kabobs using marinaded meat, cut onion, and cut pepper.

6. Grill over high heat until done, marinading every few minutes if desired.

7. Enjoy!!!

This recipe was from Steven Raichlen's Barbecue Bible

Beef Bourguignon

Here's a great crock-pot/slow cooker meal. Takes about 15 minutes to prep, 8 hours to cook, and is fantastic. It's similar to the Beef Burgundy we had made before but was much better.

Ingredients:
8 pieces of bacon, chopped
1 1/2 cups red wine
1 1/2 cups beef broth
1 bay leaf
1 1/2 tsp thyme
1/4 cup tomato paste
1 tsp Dijon mustard
2 tbsp garlic, minced
1 tsp black pepper
1 tbsp quick-cooking tapioca
2 tbsp olive oil (divided)
2 10 oz packages mushrooms, quartered (we didn't have fresh, so used canned instead)
1 1/2 tsp celery salt
2 lbs beef stew meat (or any other meat that is good in a slow cooker)
1 lb bag frozen pearl onions, thawed

Directions:
1. Add first 10 ingredients (bacon through tapioca) to the crock pot and mix well.
2. Warm 1 tbsp olive oil in a medium skillet over medium-high heat and brown the mushrooms and celery salt. Drain mushrooms and add to slow cooker.
3. Add remaining olive oil and brown the beef in the oil.
4. Add the beef and onions to the slow cooker and mix well.
5. Cover and cook on low for 7 hours, stir well, then cook for another hour. Remove bay leaf just before serving.

This recipe was from The Everyday LC Slow Cooker Cookbook

Eye Round Steaks with Onion-Cream Gravy

We usually buy some eye of round steaks as they are fairly cheap and I have never found a great way to use them. Here's a new recipe I found in a Steak Cookbook. Very simple, yet very good.

Ingredients:
4 eye of round steaks (about 5 oz each)
2 tbsp olive oil
2 tbsp butter
1 medium onion, large diced
1 sprig fresh oregano or 1/4 tsp dried oregano
1/2 cup dry white wine
1/2 cup heavy whipping cream
1 tbsp balsamic vinegar
1/4 tsp white pepper (I used Szechuan roasted pepper and salt blend)
pinch of cayenne, to taste
1 1/2 tsp Dijon mustard
pinch of salt, to taste
1 tbsp fresh parsley leaves, minced (Optional)

Directions:
1. Pat steaks dry and coat with oil.
2. Melt butter in medium saucepan over medium-low heat.
3. Cook onion until soft (about 4 minutes), then add oregano and wine, raise to medium heat and simmer until wine is nearly gone(4-5 minutes).
4. Add cream and bring to a boil. Simmer for 1 minute, then stir in vinegar, pepper, cayenne, and mustard.
5. Transfer mixture to blender (or magic bullet) and process for 30 seconds, then pour into saucepan and season with more salt and cayenne if desired. Set Aside
6. Heat large skillet over medium-high heat. Add steaks after it is hot and cook until seared and crusted (about 2 minutes) Turn steaks and season wtih salt if desired. Cook 2 more minutes (for medium-rare).
7. Transfer steaks to cutting board to let them rest while re-heating the sauce.
8. Divide sauce among 4 plates and top with either the whole steaks or cut the steaks into 1/2 " thick slices.
9. Top with parsley if desired.

This recipe is from the Steak Lover's Cookbook by William Rice. A very good book that talks through different cuts of meat and the best way to prepare them.

Beef Burgundy

A very simple meal to just throw in the oven and let it cook for a while on it's own.

Ingredients:
1/4 cup olive oil
2 pounds boneless beef cut into 2" squares (I used 1 lb chuck and 1 lb eye of round)
1 cup dry red wine
3/4 tsp guar or xanthan
1 1/2 tsp salt
1 tsp paprika
1 tsp dried oregano
1 large onion, sliced
8 oz mushrooms, chunked if they are large
2 green peppers, sliced or chunked

Directions:
1. Preheat oven to 250
2. Put oil in heavy skillet and brown the beef over medium-high heat.
3. Put beef in 2 1/2 quart casserole dish
4. Combine wine and guar/xanthan in a blender for about 10 seconds then pour over beef.
5. Add salt, paprika, oregano, onion, mushrooms, and peppers and stir together.
6. Cover and put in the oven for about 5 hours.

A few things I might change on it would be to cut back on the xanthan, add in some black pepper and garlic. Also, I cooked mine at 300 for 4 1/2 hours and it turned out fine.

This recipe was from Dana Carpenders 500 LC recipe book.

Pan Fried Tenderloin Steaks Puttanesca

Ingredients:
2 tbsp sun-dried tomato bits
2 small tomatoes, chopped
1/3 cup dry red wine
1/4 cup chopped fresh basil (can substitute 1 tsp of dried basil instead)
1/4 cup chopped ripe olives
1 garlic clove, crushed
1 tbsp Worcestershire sauce
1/4 tsp hickory-smoked salt
1/4 tsp fresh ground pepper
4 (4-oz) beef tenderloin steaks (or whatever you want to use)

Directions:
1. Combine sun-dried tomato bits and 1/2 cup boiling water in a bowl and let stand for 10 minutes.
2. Drain the sun-dried tomato and add the chopped tomato, wine, basil, olives, and garlic. Mix well and set aside.
3. Brush Worcestershire sauce on the steaks and sprinkle with the salt and pepper. (I didn't have hickory smoked salt, so used regular).
4. Grease a large skillet and cook the steaks as desired. It works well to sear over high heat, then lower the heat to finish to the done-ness you prefer. (As I just used regular salt, I added some liquid smoke to the oil to fry the steaks in to give them a bit of smokey flavor).
5. Remove steaks when finished cooking and let rest while you complete the sauce.
6. Add tomato mixture into the skillet and cook over medium-high heat until heated through (about 5 minutes), stirring occasionally.
7. Serve over the steaks. Garnish with basil sprigs if desired.

This was a very good topping and gave the meal a very Mediterranean flair. One thing I think would enhance the meal is some crumbled feta cheese on top of the sauce when serving it over the steak. I think that would give it a very nice touch.

This recipe is from the Gillespe 501 Recipes for a LC Life cookbook.

Pork Chops with Mustard Cream Sauce

Here's another very simple recipe that gives your pork chops a little kick.

Ingredients:
1 pork chop (approx 1" thick)
Salt, to taste
Pepper, to taste
1 tbsp olive oil
1 tbsp dry white wine
1 tbsp heavy cream
1 tbsp Dijon or Spicy Brown Mustard

*Note - This recipe is for 1 pork chop. How ever many you are making, just increase the ingredients that amount.

Directions:
1. Salt and Pepper the pork chop on both sides.
2. Heat oil in skillet over medium heat.
3. Fry the pork chop until they are done and keep warm in a serving dish.
4. Put the wine in the skillet (mix with the oil) and stir off the fried on bits in the bottom of the pan.
5. Stir in the cream and mustard and mix well.
6. Cook for a minute or two and then pour out of the pan.
7. Serve the chops with the sauce poured over the top.

Recipe is from Dana Carpender 500 LC Recipes Cookbook