Now, I know Salisbury steak is not a glamorous meal but it’s one of those meals that is super economical, family friendly and doesn’t take much time to make. I have fond memories of having this as a kid… except it had been incorporated into …
Why, hello you handsome plate of braised venison! Old Nordic recipes like this one remind me of growing up on the farm, especially in the winter when the Minnesota wind whips your face and it’s so cold that hell may have actually frozen over. The …
I retreated downstairs to find a movie on Sunday evening after finishing these amazing stuffed sirloin steak rolls and tuned in to see the Minnesota miracle happen live instead. I’m not an avid football fan so I was merely keeping tabs on the score via internet throughout the day and was just going to check in on the last quarter for the current score. I felt obligated since this home team has been doing so well this year and they were in the playoffs and what a finish! The last three minutes of the game inevitably were the longest and I’m so glad I caught them. I have never seen so much disappointment turned into a jaw dropping, unbelievable win!! I think my mouth is still open in wonder at how the Vikes pulled of a touchdown in those last few seconds. SKOL!!!
Stuffed sirloin steak is also a touchdown worthy of the superbowl in my world of steak playoffs. Savory grassfed black Angus fresh off the farm is pounded thin and topped with spinach, caramelized balsamic onions, provolone and blue cheese crumbles. Wrapping them in kitchen twine will help keep all the goodness right were it belongs to meld together and melt together in delicious steak heaven.
I use a cast iron grill pan to sear the stuffed sirloin steak and then be able to put it right in the oven to finish cooking to the perfect doneness. To do a proper sear, the pan needs to be HOT. Don’t be putting meat in a cold pan or you’ll just end up with ho-hum meat. The hot sear serves to caramelize the outer layer of the steak giving it a deeper flavor than just cooking does. Sear it in a hot pan until you have slightly crusty brown bits on the outside. This only takes a few minutes per side. Once it’s been seared on all sides, pop it in the oven and bake until the desired doneness. I like these stuffed beauties served about medium. They do continue cooking slightly after you pull them out of the oven while they rest so keep that in mind as well. Mine ended up more like medium well after resting so next time I’ll pull them out sooner 🙂 My very favorite part of these is the tangy combination of the blue cheese with the tart balsamic onions that just mingles so perfectly on the tongue… oh, and that crust of melty cheese that tends to ooze out just a little…
My daughter went hunting for the very first time this year. I learned to hunt when I was about her age and remember sighting deer with my dad, though I never really took to it. I preferred to help cut the meat into its proper …
Apparently, enchilasagna is an actual word. Well, at least it is on the interwebs. It’s simply the combo of enchilada fixings layered in a pan just like a lasagna. That word seems strange so I’m sticking with easy and uncomplicated and just calling this an …
One of my favorite soups from when I was a kid was a vegetable beef and barley soup… from a can of condensed soup, of course, as that was the trend. This version is packed full of wholesome ingredients, and none of the bad, making it a hearty healthy meal.
Vegetable beef and barley soup is easy on the budget as you can use the less ideal cuts of beef (like round steak) diced into bite size morsels or stew meat. Since these cuts of meat tend to be more tough, I put them in a slow cooker with the vegetables for a few hours to soften into tender melt-in-your-mouth goodness. Then, I add the remaining ingredients and continue to slow cook another few hours until all the ingredients have melded together and the barley and vegetables are tender. The resulting taste is a perfect blend of earthy and nutty goodness in a comforting bowl of bliss. Barley is a gluten containing grain (less so than wheat) so if you need to stay gluten-free, you can substitute Asian barley (also called Job’s tears) or arborio rice for a similar taste and texture.
I thought I was done with casserole type meals for awhile as the weather has been that perfect temp where I’m equally comfortable wearing jeans and a long sleeve shirt or shorts and a tee. Two days of gloomy rain and more yet to come lends …
My darling sister makes these amazing Korean meatballs and I finally had to re-create them to post for all of you looking for a delicious appetizer. I mean, who doesn’t need another tasty finger food for all of these winter game gatherings?? Or for family …
Venison is a meat I grew up eating which harnesses a unique field to table flavor. It also carries a heaping dose of nostalgia. My dad used to take me ice fishing when I was young with my brother and sister. We would play endless rounds of card games like Kingman’s Corner and Crazy 8’s and eat endless amounts of Snickers candy bars and venison hot sticks. Then, in a sugar crazed frenzy further fueled by soda pop, we’d take off out onto the ice and skate around in a sad attempt at hockey. Venison stroganoff is one of my favorite venison recipes. This is my take on a creamy comfort dish that reminds me of many winters at home as a kid.
After meeting my father for the first time, my husband fell in love with the annual deer hunting adventure and spends a long weekend each year hanging out with the guys in the woods dangling from trees in freezing temps and walking through marsh and bramble in pursuit of deer (sounds like a GREAT time doesn’t it?? ha!). Some years are more prosperous than others and this year his efforts were rewarded with a nice stash of venison in our freezer. Venison stroganoff is a simple Hungarian style dish that easily blends the unique flavor of this lean game meat into a sauce perfect for ladling over pasta or smashed potatoes. You can also use beef in this recipe but if you have access to venison, give it a shot as this venison stroganoff will rock your socks off!!
Hungry for more venison recipes? You might also enjoy my Venison Steaks with Sweet Smoky Aioli, Veggies and Venison Chili , marinated venison chops , and venison tenderloin with creamy mustard sauce too!
Oh, how I LOVE hotdish. I mean, it’s a one dish meal with veggies, meat and usually a starch, warm and scrumptious to provide comfort and joy with every bite. Just the thought of a warm wintery hotdish (not to mention eating them) brings back a …
