Unfortunately, Jerry happened to be wearing a red sweatshirt and I guess the bull took a liking to him because he turned on Jerry. The owners of the house had one of those gigantic satellite dishes in their front yard and the bull started after Jerry going around and around that big satellite dish. I was on the front porch and started laughing because it really was a funny sight to see, until reality hit and I realized my poor husband could be killed or maimed. I ran into the house and called a friend across the street who was raised on a ranch and knew about these things. She happened to be exercising to a video and told me she would be on her horse in a minute to rescue Jerry. Our friend, who happened to be quite a lovely young woman came riding bareback down the road with her long blond hair flying in the breeze wearing the loudest pink spandex exercise outfit I've ever seen. What a sight!! She was yelling "don't worry Jerry, I'll save you" and poor Jerry was running and running and the bull was hot on him. Our friend also had a lasso (she was into barrel racing) and was trying to lasso that bull as the three, of them including the horse were running around the satellite dish. Finally, she gave up and rode back home and got her car. She drove up honking and that grabbed the bulls attention and he came after the car, but she continued honking and sort of pushing him back to the gate and after about 10 minutes he went in. Jerry was out of breath, sweating and exhausted and both of them sat down on the hood of her car and went into laughing hysterics. Jerry came in the house, and I ran to hug and kiss him and he said next time that happens we're calling the police or the bull can just walk down the road.
Below you will find some of our favorite beef dishes and I hope you enjoy them too. As I've said before we currently don't eat beef so I substitute other meats.
First dish, Beef Stroganoff. While food historians generally agree the dish takes its name from Count Stroganoff, a 19th century Russian noble, the origins of this dish have never been confirmed. Larousse Gastronomique notes that similar dishes were known since the 18th century and insists the dish by this specific name was the creation of chef Charles Briere who was working in St. Petersburg when he submitted the recipe to L 'Art Culinaire in 1891, but the dish seems much older. It did not appear in English cookbooks until 1932, and it was not until the 1940s that beef stroganoff became popular for elegant dinner parties in America."
While the history is interesting, the dish is one of my favorite beef dishes, and I currently make it with chicken and turkey and although it tastes lighter, it's still delicious.
Beef Stroganoff
1 (2 1/2 lbs) beef tenderloin, trimmed and cut into thin 2-inch strips (freezing it for a little while helps in slicing)
3 Tbl. butter
vegetable oil
1 onion, finely chopped or substitute shallots, finely chopped
1 lb. button mushrooms, thickly sliced
1 cup rich beef stock (good quality)
2 Tbl. Cognac
salt and freshly ground black pepper
1 cup sour cream
1 Tbl. Dijon
1 Tbl. fresh dill, chopped
Paprika
Egg Noodles
Make sure the beef is patted dry with paper towels and sprinkle well with salt and freshly ground black pepper. Heat butter and a little oil in large saute pan over hot heat. Work in batches (never crowd meat) and cook until nicely browned on all sides. Remove meat to baking sheet. Repeat until all meat is cooked and browned. In the same pan, add onions or shallots or a combo of both and saute until tender. Add mushrooms and cook until liquid evaporates. Add beef broth and Cognac. Simmer until liquid thickens and coats mushrooms. Stir in mustard and sour cream. Add meat back into pan with juices, simmer about 5 minutes. Stir in dill, taste and adjust seasonings with salt and pepper.
Cook the noodles in large pot of salted boiling water, about 10 minutes. Drain well, transfer to serving platter and toss with butter. Season with salt and pepper, mix and add beef mixture over the top and sprinkle with paprika.
Steak au Poivre (I've tried this on chicken and I'm sure food snobs would simply be appalled!)
4 (6 to 8 oz) tenderloin steaks (1 1/2 -inch thick)
Kosher salt
4 Tbl. black peppercorns
1 tsp. green peppercorns
1 Tbl. butter
Olive Oil
3 Tbl. Shallots, minced
1/3 cup Cognac
1/2 cup Heavy whipping cream
1/3 cup good beef stock
Italian parsley, chopped
Sprinkle salt on steaks. Crush the peppercorns (I put in ziplock bag and use meat mallet or back of heavy skillet). Spread crushed peppercorns on plate. Press the steaks on both sides into the pepper until it coats the surface.
In a skillet, melt the butter and olive oil. Add the steaks and cook to desired doneness on both sides. When done, remove to platter and keep warm. In the same pan, add shallots and cook until tender. Scrape up drippings, remove pan from heat and pour in Cognac, ignite the cognac and shake until flame dies. Place back on heat, add stock and reduce, then add cream and bring to boil and whisk together about 5 minutes. Add an extra dash of Cognac and season with salt and pepper to taste. Add steaks back into pan and spoon sauce over and then place on platter and sprinkle with chopped parsley.
Simply Satisfying Sloppy Joes (kids love them)
2 lbs. ground beef (we currently use ground turkey)
1 large onion, chopped
1 green pepper, diced fine
salt and freshly ground pepper
2 cups ketchup
1/3 cup yellow mustard
1 Tbl. brown sugar
1/3 cup good quality beef stock
2 Tbl. tomato paste
2 garlic cloves, minced
1 Tbl. red wine vinegar
olive oil
Tabasco
Good quality rolls
In a saute pan, add a little olive oil then add onions, garlic and green peppers cook until tender, add beef, season with salt and pepper until browned, be sure to break up well. If there is too much grease, drain in colander and place back in pan. Add ketchup, Tabasco, mustard, brown sugar, tomato paste and beef stock and mix well; cook until thickened. Add red wine vinegar. If you want your rolls warmed, lightly butter and place under broiler. We like to serve open faced with meat mixture on each side of roll.
Fillet of Beef With Dried Cherry Stuffing (I currently use pork tenderloin). When I was the Executive Chef for the House of Representatives in WA State, they loved when I would make this.
1 ½ lbs. beef tenderloin roast
1 Tbl. Dijon mustard
freshly ground black pepper
2 Tbl. butter, divided
¼ cup onion, finely chopped
½ cup dried cherries, halved
1 egg, beaten
½ bunch parsley, finely chopped
1 Tbl. orange zest
2 Tbl. red wine (Merlot)
String to tie roast
Melt 1 Tbl. butter in skillet over med-high heat. Add onions and cook until soft. Remove from heat, add cherries, orange zest, beaten egg, parsley and wine. Mix well and set aside. Trim fat from fillet and butterfly.*Rub fillet with mustard and season to taste with black pepper. Spread cherry mixture over ½ of fillet and fold other half over top of mixture and tie with string to hold shape. Melt remaining butter in skillet over med-high heat. Add fillet and brown on all sides. Transfer to roasting pan. Roast 400 for 30 minutes or until desired doneness. Remove and cover loosely with foil for at least 15 minutes before carving.
* To butterfly roast: Make horizontal cut through center of the roast within ½-inch of the other side, open like a book.
Beef Empanadas (I use ground turkey or chicken)
Filling:
2 Idaho potatoes, peeled and boiled for 5 minutes
olive oil
1 lb. extra lean ground beef
1 clove garlic, minced
1 onion, chopped
1 tsp. chili powder
1 tsp. cumin
salt and freshly ground pepper
1/2 cup sharp cheddar cheese, shredded
1 (4 oz.) can green chilies, drained
1/3 cup salsa
Grate the potatoes. In a large saute pan, add olive oil. Add beef and brown, making sure beef is broken up well. Add potatoes, onions, spices and salt and pepper to taste. Cook until onions are tender. Remove from heat and cool.
Pastry: If you don't want to make your own, use prepared pie crust's.
3 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cup butter, chilled and cut into pieces
1/2 cup vegetable shortening
5 Tbl. cold water (you might need more)
In a bowl mix flour, baking powder and salt. Cut in butter and shortening until mixture resembles coarse meal. Add enough cold water for dough to come together and form a ball. Knead until smooth and let rest for 15 minutes. Preheat oven to 400. On lightly floured surface roll pastry to 1/4-inch thickness. Using a 6-inch round cutter make rounds. Spoon 2 Tbl. of filling in center of each round and fold pastry in half and seal edges with fork by crimping. Bake on baking sheet for 15 to 20 minutes.
Dorothy's Slow-Cooked Roast Beef (my mom's recipe, I now use a pork roast)
1 beef chuck roast (3- to 3 1/2-pounds)
2 Tbl. vegetable oil
salt and black pepper
2 large onions, peeled and cut into 8 wedges
2 cups whole mushrooms
1/2 bottle (about 1 1/2 cups) red wine (good drinking wine)
3 Tbl. flour
10 cloves garlic, peeled
2 sprigs fresh thyme
4 carrots, cut into chunks
4 stalks celery, cut into chunks
8 red potatoes, cut in half
Preheat oven to 325. With paper towels, pat the roast dry. In a large Dutch oven, heat the oil over high heat until hot. Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Reduce heat to medium. Add the onion wedges and mushrooms to the pan and stir for a few minutes, remove to side and place the roast back into the pan. In a bowl add flour, whisk in a little wine to make a paste, then whisk rest of wine in until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven. Roast for about 2 hours. Add the carrots, potatoes and celery and continue to roast for 1/2 to 1 hour, or until meat is fork-tender and vegetables are done. Remove to platter and place vegetables around side, pour over sauce.
Marinated Steak Sandwiches (I use pork or grilled chicken)
Marinade:
2 Tbl. olive oil
2 Tbl. fresh squeezed lemon juice
zest of lemon
1 Tbl. Dijon
1 tsp. balsamic vinegar
2 garlic cloves, minced
salt and pepper
2 lbs. flank steak
French rolls or roll of your choice
red bell peppers
1 red onion, sliced in thick pieces
provolone cheese
pesto (make your own or use prepared)
mayonnaise
green leaf lettuce (optional)
Ruby red tomatoes, sliced (optional)
Place marinated steak on gas grill and cook to desired doneness. Brush red onion and pepper with olive oil and grill until done. Remove meat and let rest for about 10 minutes. Slice thinly against the grain. Slice grilled onion and red pepper into thin slices. Spread rolls with a little olive oil or butter and lightly grill (if desired) Make mayonnaise; in a bowl add some pesto, a little mayonnaise, a squeeze of lemon juice, some chopped parsley, salt and pepper to taste. Spread some mayonnaise mixture on rolls, add cheese, steak, lettuce and tomatoes.
Bon Appetit
"I do all things for the sake of the gospel,
so that I may become a fellow partaker of it".
1 Corinthians 9:23
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