Beef

Quick & Comforting – Beef Ragu with Pasta

February 24, 2019 by Becky Spoon

Quick & Comforting - Spicy Beef Ragu with Fettuccine — Quick & Comforting – Spicy Beef Ragu with Fettuccine

What screams comfort food more than a bowl of pasta, smothered in a beef ragu, topped with shavings of fresh parmesan?

This beef ragu is simple and most of the ingredients are common pantry items. Garlic, onions, tomatoes, olive oil, red pepper flakes, ground beef are a few of the ingredients. I do like to use Italian tomatoes like San Marzano. If you aren’t familiar with San Marzano, here is a link that explains why they are such a good tomato to buy for a recipe like this: https://www.epicurious.com/expert-advice/best-canned-tomatoes-san…

While this recipe calls for anchovies, you can omit them, but honestly, they make this beef ragu. You may think you don’t like them but anchovies just dissolve into the sauce, you don’t even know they are there!

I used fettucini with this beef ragu because it is wider than regular spaghetti and I wanted a thicker pasta with this sauce. Pappardelle pasta would be beautiful with this ragu, but you really can use any noodle you desire or that is your favorite.

Quick & Comforting – Spicy Beef Ragu with Fettuccine

Serve this delicious beef ragu with pasta with an Italian Salad or the salad of your choice, and garlic bread. If you’d like a vegetable side dish my garlicky sauteed spinach would be the perfect addition to the meal:https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Quick & Comforting – Spicy Beef Ragu with Fettuccine

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Ingredients Method Notes

Ingredients

2 Tbsp Olive oil plus more for drizzling
1 Medium yellow onion, finely chopped
4 Garlic cloves, finely chopped
Salt and pepper
Pinch red pepper flakes
2 Anchovy filets (optional) Anchovies add so much! You won’t know they’re in the ragu
2 Tbsp Tomato paste
1 Ib Ground beef, pork or lamb
1 28oz Crushed tomatoes I use Italian San Marzano
12 Oz Cooked fettuccine or other pasta
Parmigiana Reggiana Cheese shavings, Parmesan or Pecorino Romano grated
Fresh thyme parsley for serving

Method

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
Add ground beef and season with salt and pepper. Using a wooden spoon or a spatula, stir beef until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the beef begins to brown and sizzle in its own fat, 5 to 8 minutes.
Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper if needed and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
Serve sauce mixed into and over pasta with plenty of parmigiana reggiana shavings or Parmesan cheese Or Pecorino Romano for grating over the top, scattered with a handful of crushed parsley.

Notes

Happy Birthday – Iron Skillet Ribeye Steak

February 22, 2019 by Becky Spoon

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No outdoor grill or too cold to cook outdoors? Problem solved! Try these as good iron skillet ribeye steaks.

Happy Birthday - Iron Skillet Ribeye Steak — Happy Birthday – Iron Skillet Ribeye Steak

Ribeye Steaks are probably our favorite steak. The more marbling, the better and when you are married to a meat and potatoes Texas Cowboy like I am, you cook him a ribeye steak for his birthday and of course, serve the steak with homemade French Fries! This Ribeye Steak cooked in an iron skillet is as good, if not better than any you would cook on the grill!

Happy Birthday – Iron Skillet Ribeye Steak

These are serious steaks. I salt and pepper my ribeye steaks and coat them in olive oil at least the day before. Then I stick them in a ziplock and place them in the refrigerator overnight. I remove the steaks from the refrigerator at least 2 hours before cooking so they can come to room temperature.

When I’m ready to cook I heat an iron skillet to smoking and add my ribeye steaks. I let the steaks cook for 4 minutes on the first side without disturbing, then with tongs, I flip the steak over, I add butter, fresh herbs and continue cooking for about 3 more minutes, tilting the skillet and spooning the hot butter over the steaks.

To make these steaks extra special, I top them with my Blue Cheese Compound Butter. Oh my gosh! That butter and blue cheese just melt over the steak and becomes a lucious mess! Here’s a link that describes compound butter. https://culinarylore.com/cooking-terms:what-is-compound-butter

Here’s my Blue Cheese Compound Butter recipe: http://www.the2spoons.com/steak-worthy-blue-cheese-compound-butter/ This compound butter is delicious on any steak, not only a ribeye. Don’t like blue cheese? Substitute a good goat cheese or Parmesan.

I think you will love this method of cooking your ribeye steak. I also cook beef tenderloin steaks the same way. Whether it’s too cold, you or you don’t have an outside grill, this is a perfect method for cooking your steak.

Happy Birthday – Iron Skillet Ribeye Steaks

Here’s the recipe for my ribeye steaks! Make theme this weekend!

Happy Birthday – Iron Skillet Ribeye Steaks

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Prep Time 5

Cook Time 7

Total Time 12

Servings: 2 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

2 nicely marbled ribeye steaks about 1 inch to 1 1/2 inch
oilive oil to coat the steaks
salt and pepper
2 tbsp butter
couple of sprigs of fresh rosemary or fresh thyme

Method

A day before serving, coat each steak with olive oil on both sides. Sprinkle with salt and pepper. Place in a ziplock bag and place in the refrigerator overnight.
Remove from the refrigerator at least 2 hours before cooking to bring the steaks to room temperature.
Place an iron skillet over high heat. When the skillet is smoking hot, add the ribeyes. Cook for 4 minutes without moving the steaks. Flip with tongs and add the butter and fresh herbs to the pan. Tilting the skillet and using a spoon, baste the steaks with the herb flavored butter.
Cook for 3 minutes, continually basting for medium rare. Cook an additional 1 minute if you want a little more done.
Serve immediately on a warm plate. Add compound butter or a pat of butter if you like! Bon Appetite!

Fabulous – Garlicky, 1770 House Meatloaf

February 21, 2019 by Becky Spoon

This is not your usual tomato based meatloaf. It is the 1770 House meatloaf which is loaded with garlic and fresh herbs and is absolutely delicious!

Ina Garten made this 1770 House meatloaf recipe famous when her friend, Chef Kevin Penner of the 1770 House in E Hampton shared the recipe with her. Here’s his link: https://thefoodcharlatan.com/1770-house-meatloaf/. Ina later featured this meatloaf on Food Network’s show, The Best Thing I’ve Ever Eaten. I ran across this recipe, and decided I’d try it, then share it with you.

This meatloaf is garlicky, loaded with fresh herbs and is crazy good! This recipe will serve about 6 and would be perfect with my garlic cauliflower mash as a side dish. Click on this link for my recipe.

http://www.the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Fabulous – Garlicky, 1770 House Meatloaf

What speaks Sunday lunch more than meatloaf? It is one of the ultimate comfort foods and almost everyone loves a meatloaf. My Mom would make meatloaf when I was growing up. She would have it for weeknights and many times after Church on Sunday’s. This 1770 House Meatloaf is perfect for dinner with guest or a casual dinner at home with the family. Even my picky cowboy thought this meatloaf was delicious.

I’d serve this 1770 House meatloaf with mashed potatoes or my cauliflower mash; a fresh green vegetable like sautéed spinach would compliment this garlicky meatloaf . A green salad will round this meal out!

I know this is different than the meatloaf you normally make, but it is delicious and give it a try! It’s really good.

Fabulous – Garlicky, 1770 House Meatloaf

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Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

2 tbsp olive oil
2 cups spanish onion, chopped (1 large)
1 1/2 cups small diced celery (2 stalks)
1 lb ground beef
1 lb gound veal
1 lb ground pork
1 tbsp chopped fresh flat-leaf parsley (Italian Parsley)
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cups whole milk
2 tsp kosher salt
1 tbsp freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce, recipe follows

Garlic Sauce

3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
2 tbsp unsalted butter, at room temperature
kosher salt, freshly ground pepper

Method

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle, reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce:
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

So Easy – Beef, Broccoli & Noodle Stir-fry

February 19, 2019 by Becky Spoon

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This Beef, Broccoli and Noodle Stir-fry is easy and the perfect dish for creating your own “Takeout Tuesday”. Not being close for Asian Takeout, I just make it at home. I even buy the take out containers for serving. So fun!

My cowboy isn’t as fond of stir fry as I am, so I make it when he may be wanting something I don’t want. Yes, I kind of run a diner, everyone wants something different. I love how easy this recipe is and how quick it is when that happens.

So Easy - Beef, Broccoli & Noodle Stir Fry — So Easy – Beef, Broccoli & Noodle Stir Fry

I love all Asian noodles, especially these easy Udon Noodles. You can buy them packaged and ready to use in your recipe. Here’s a link that describes the difference in Soba, Rice, and Udon: .https://www.thekitchn.com/whats-the-difference-soba-udon-116505 /.

This Beef Broccoli and Noodle Stir Fry is easy and fun to eat, my kind of recipe! I love Asian food. Ramen, Chinese Dumplings, Pho, Asian Lettuce Wraps, Spring Rolls, just to name a few.

This stir fry literally took me about 15 minutes! Get your ingredients ready as with all stir fry dishes, and you will have lunch or dinner in minutes! It’s pretty healthy too and an easy way to get your veggies with the broccoli, onions, and peppers. Oh, and you can practice your chopstick skills!! HaHa! A skill I need a lot of practice in, but I’m getting better.

So Easy – Beef, Broccoli & Noodle Stir Fry

This recipe is versatile. I used ground beef, but you can substitute ground pork or even a spicy sausage. You could add more vegetables, spinach would work also. The addition of Sriracha or Sambal Oelek gets it just right. I love spicy, and the addition of the brown sugar in the sauce makes this sweet and spicy. Yum!

Ok. Here’s this so very easy recipe. Let me know what you think! I believe it will become one of your favorites! Swap out the ingredients and you can use the same recipe over and over! Use all those veggies on hand and customize this recipe to the ingredients you have on hand.

So Easy – Beef, Broccoli & Noodle Stir Fry

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Prep Time 10

Cook Time 15

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Asian

Ingredients Method

Ingredients

2 7 oz udon noodles, discard seasoning pack if included
1 tbsp olive oil
1 lb ground beef (you could substitute pork or a spicy sausage)
1 onion, diced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
12 oz broccoli florets
1 green onion, thinly sliced

For the Sauce

1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp brown sugar, packed
3 cloves garlic, minced
1 tbsp fresh grated ginger
1 tsp sesame oil
1 tsp Sriracha or Sambal Oelek

Method

In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil, and Sriracha, if using; set aside.
If you used Udon that has to be cooked: In a large pot of boiling water, cook udon noodles according to package instructions; drain well. I used ready to use Udon noodles that come in packaging in the Asian aisle at your grocery store.
Heat olive oil in a wok or large skillet over medium-high heat. Add ground beef or ground pork and onion and cook until beef or pork has browned, about 3-5 minutes, making sure to crumble as it cooks; drain excess fat.
Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
Serve immediately, garnished with green onion, if desired.

Need a dessert? This Lemon Ice Box Pie will be perfect with this dish: https://the2spoons.com/nostalgic-lemon-ice-box-pie/

Essential – Perfect Roast Beef

February 11, 2019 by Becky Spoon

Did you know that the carving station roast beef is called a “Steamship Round”? It is the whole Round (hindleg) of the cow with the Top Round, Bottom Round and Eye Round included. The heel and one of the leg bones are taken out, as is the Rump, so that it can sit upright on the carving table. They can weigh any where from 30-50 lbs. They are quite hard to carve, because now we have the grains from several muscles running different directions. A good Chef (or knifeman) can cut nice thin slices of beef, against the grain, starting at the top of the meat and working his way down.

Read more: http://askabutcher.proboards.com/thread/77/big-roast-beef#ixzz5fFZ5irGr

Roast Beef at home can be accomplished with a nice top round . The top round will bring about those roast beef carving station results you’re looking for. Roast Beef is a delicious main course either served with aus jus, a brown gravy or a horseradish cream.

Essential – Perfect Roast Beef

Not only is this Roast Beef perfect as a main course, but this is the roast beef for those thinly sliced sandwiches! This is the roast beef you get used for deli sandwiches.

Slather some mustard or another favorite sandwich topping on my homemade rolls for a delicious slider! https://the2spoons.com/my-best-dinner-rolls-yet/

Here’s the recipe! I think you will love it!

Essential – Perfect Roast Beef

For the home cook, a nice top round will bring about those roast beef carving station similar results and is a delicious main course served with aus jus, a brown gravy or a horseradish cream. Not only is this a main course but this is the roast beef for those thinly sliced sandwiches!

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Prep Time 15

Total Time 21

Servings: 6 Servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 Top round roast, 3 or 4 pounds
2 Tsp Salt
3/4 Tap Garlic powder
1 Tsp Minced garlic
1 Tsp Black pepper
Fresh herbs, thyme, rosemary and parsley, chopped
4 Tbsp Olive oil

Method

Combine all the ingredients and pour into a plastic zip lock bag. Add the top round roast and turn, coating on all sides. Place in the refrigerator and marinate 24 to 48 hours. This is a tough piece of meat so the marinating is essential.
When ready to cook take the roast out of the refrigerator and bring to room temperature for about 2 hours.
Preheat the oven to 325 degrees F. Remove the fresh herbs because they will burn while searing the roast. In a hot, heavy skillet, brown the meat on all sides. Place the roast on a roasting rack over a sheet pan and cook until the internal temperature reaches 125 for medium rare. A thermometer is essential because if you over cook this roast it will be tough.
Remove the roast from the oven and let it rest for about 30 minutes.
Thinly slice this roast against the grain. Serve with a brown gravy, with aus jus, or a horseradish sauce. Perfect for sandwiches too!

Delicious & Healthy Flank Steak Peperonata –

January 17, 2019 by Becky Spoon

Delicious and Healthy Flank Steak Peperonata features the flank steak which is one of the healthiest beef cuts—ounce for ounce. The flank steak has fewer calories and more protein than a ribeye or porterhouse. Flank is one of the great cuts—very lean and with a lot of flavor if you don’t overcook it and know how to slice it (across the grain). Flank is aperfect cut of meat to be used when you are reaching for lots of flavor, high in protein and low in calories.

Delicios and Healthy Flank Steak Peperonata — Delicious and Healthy Flank Steak Peperonata

I don’t like to discuss nutrition or calorie counts on my blog because I am not an expert in that. But you know, sometimes I decide that the 2 Spoon’s haven’t eaten as healthy as we should be eating so adding this flank steak recipe amps up our protein intake. This is what Living Strong had to say about Flank Steak. “Flank steak is a relatively lean cut of beef. For less than 165 calories, you can have a 3-ounce broiled flank steak. The biggest percentage of those calories, or 60 percent of calories, are from protein. This serving of flank steak has close to 100 calories from protein. ” Here is a link to that article: https://www.livestrong.com/article/284978-how-many-calories-does-a-beef-steak-have/

Protein Packed Flank Steak Pepernata — Delicious and Healthy Flank Steak Peperonata

So, like everyone else, we get on the band wagon and try and live a little healthier life. Honestly, we really do live a very healthy life. We don’t eat fast food, we really do make most things from scratch. But that’s a whole new blog post! We will continue with this blog post of protein packed and delicious and healthy flank steak peperonata.

With all of that said…..this is a great recipe that I do know is high in protein, low in calories and packed full of flavors. This flank steak is absolutely delicious!

Flank Steak Peperonata

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Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

For the Flank Steak Marinade

2 tsp dried oregano
1/4 cup olive oil
salt and pepper

For the Peperonata

1/3 cup extra virgin olive oil, plus a little for serving
4 red or hellow bell peppers, quartered, stemmed, seeded, and cut crosswise into 1/4 inch wide strips
1 onion, quartered through root and sliced crosswise into 1/4 inch wide strips
6 garlic cloves, lightly crshed and peeled
1 14.5oz can diced tomatoes
2 tbsp capers plus 4 tsps caper brine
1/8 tsp red pepper flakes
1/2 cup fresh basil, chopped

Method

Combine the oregano, 1 tsp salt and the 1/4 cup olive oil in a bowl. Rub the steak with the oregano and olive oil mixture on both sides and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
Remove the steak from the refrigerator and bring to room temperature. Meanwhile, heat the 1/3 cup oil in a nonstick skillet over medium-high heat. Add bell peppers, onion, garlic, and 1/2 tsp salt. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Stir in tomatoes and their juice, capers, and brine, and pepper flakes and cook, uncovered, until slightly thickened, about 5 minutes. Season with salt and pepper to taste. transfer peperonata to bowl, cover and keep warm.
Prepare your grill or heat an iron skillet until almost smoking. Sprinkle a little pepper on the steak and place on the grill. Cook steak 5-7 minutes on each side until internal temperature reaches 120 to 125 for medium rare. Remove steak from the grill or skillet and cover loosely with foil and rest for about 10 minutes.
Add the basil to the peperonata. Slice the steaks thinly across the grain. This is very important. Otherwise, the steak will be tough, but cut across the grain you’ll have a steak that will melt in your mouth. Serve the steak with the peperonata.