I don’t eat beef or pasta very often, so when I do it’s got to be good! Credit for this “most delicious ever” stroganoff goes to my wonderful mother-in-law, herself a fabulous chef, Valita. We both like to make this using filet mignon beef which is so very tender; it costs a little more, but it’s worth it. To save time, ask the butcher to cut the meat for you. This is a great winter dish; serve with…GO TO RECIPE …
Red Meat
Classic Beef Stroganoff with Portobello Mushrooms
Lamb Burgers with arugula & goat cheese
Steak with Portobello Mushroom, Asparagus and Wild Rice
Lamb Burgers with arugula & goat cheese
This delicious combination was inspired by a dish at Sapphire when lunching on the sunny patio one Father’s Day some years ago. It is a quick and easy dinner completed with a salad and steamed broccoli. (Hint: toss broccoli with about 1/2 T olive oil plus a few shakes of white wine vinegar and fresh ground pepper.) 1 lb. ground lamb, formed into patties 4 handfuls arugula 1 small log goat cheese, transferred to ramekin 1 large heirloom…GO TO RECIPE …
Steak with Portobello Mushroom, Asparagus and Wild Rice
This is a great weeknight dinner that you can prepare entirely during the time that the wild rice cooks—in 45 minutes to an hour. I don’t often eat red meat but from time to time I get a desire for it and it’s a great source of iron! The ingredients are listed below and the recipe instructions appear in photos…happy cooking and bon appetit! 4 oz. wild rice 2 1/2 cups organic chicken broth 1 lb. natural beef loin filet…GO TO RECIPE …
