a little of each

A family's cookbook

Beef Burgundy April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:11 pm
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From Margaret Ann’s. Serves four to six.



3 slices bacon, chopped

3 Tbl butter, divided

8 oz mushrooms, sliced

1 cup frozen pearl onions, defrosted and drained (Bird’s Eye)

salt and pepper

2 lbs lean sirloin, 1” thick, trimmed and cut into 1” cubes

3 Tbl flour

1 cup burgundy wine

1 ½ cup beef stock

bouquet of 3 sprigs each of sage and thyme tied with kitchen string



12 oz wide egg noodles, cooked

2 Tbl butter

¼ cup fresh parsley leaves, about 2 handfuls

12 blades fresh chives, snipped or finely chopped



Add bacon to a skillet and cook until crispy. Remove the bacon with a slotted spoon. Add 1 ½ Tbl butter to the skillet. Add mushrooms and season with salt and pepper. Add onions and cook for about 5 minutes. Remove from pan to a plate. Add the remaining 1 ½ Tbl butter and melt. Add the meat and brown evenly. Add flour to the browned meat and cook for about two minutes. Add the wine and cook slowly, stirring. When the wine comes to a bubble add the stock and herb bouquet. Cover the pan and reduce the heat to medium. Cook covered for about 5 minutes. Remove lid and add the bacon, mushrooms and onions back to the pot. Simmer with top off until sauce thickens a bit. Season to taste and remove herb bouquet. Toss drained egg noodles with butter and herbs. Place in a shallow bowl or platter and top with beef burgundy.


Krautschweigel March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:28 pm
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garlic, minced

cabbage, chopped very fine

onion, sliced very fine

egg noodles, cooked



Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.