Monday, October 17, 2011

Mom's Beef

I don't know what to call this.

It's one of those recipes that my mom makes to perfection. I'm not sure if it's Dutch (I think so?)  I love it.
She adds bacon to it too, but I didn't have any.  I'm sure a shot of red wine towards the end of the cooking process would be a nice touch too. ('cept I drank it all)

So, now I've finally made it.  It came pretty close to Mom's.

Hers is still better.

Start with "Eye Round" beef.

My local food store sells the "Nature's Promise" brand of beef that isn't full of hormones and antibiotics.  It's a bit better beef than the regular stuff (not as good as organic)

It's often on clearance for half price so I swipe them all into my freezer.

Start by browning them in butter.  Don't be like me, give them a good searing.  (half of these were frozen, duh! forgot to take them out of the freezer!)

Remove from pan.

 Next slice up 1-2 onions, a red & green pepper, and saute in the same pan till softened.

Toss them around for even cooking.

Add about 1 quart of broth.  I happened to have a quart of vegetable broth.  Use what you have.

Return the meat to the pan.

 Make sure they are sitting in the liquid.

Add seasonings:



Bay leaves


Stew on the stove, covered, for about 3-4 hours, or till the meat falls apart.

Taste the broth and adjust the seasonings to taste.

Mom's Beef
Eye Round Beef Steaks
1-2 onions, sliced
2-3 bell peppers, red & green, sliced
1 quart broth
3-4 bay leaves
1 tablespoon sea salt
1 teaspoon pepper
1 teaspoon paprika

1. Brown beef on both sides in butter for a few minutes. Remove from pan.
2. Cook onions and peppers till softened, 5-10 minutes.
3. Add broth and seasonings.
4. Return meat to pan, cover, and cook on low for 3-4 hours.
5. Serve.

Serves 6-8
Prep time: 20 minutes
Cook time: 3-4 hours

Serve with a salad, a side of green beans (and rice if you eat carbs)

It's a satisfying meal that's perfect for the cold weather months.

The Lunch Lady

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