Patty Melt

What I like about this patty melt is the sliced sour dough bread rubbed with raw garlic and drizzled with olive oil. I think of this is kind of like an Italian hamburger. Secondly, I'm using organic grass fed ground beef from Fred Meyer. The organic grass fed ground beef is just $1.00 more per pound and it does have really great flavor and perhaps a little better for you too, but either way this burger rocks!

Ingredients:
Grass fed lean ground beef
Sliced Munster cheese
Lettuce
Tomato
Red Onion
Olive oil or Mayo if preferred
1 Garlic clove

Preparation:

Prepare the ground beef into 1/3 pound rectangle patties roughly the same size as your bread. Heat your grill to medium high heat and cook the burgers about 3 minutes per side. In the last minute add the cheese.

Toast the sliced sour dough bread to golden brown. Take the raw garlic and rub on the inside of the bottom and top pieces of bread. Brush some olive oil on the bread where you rubbed the garlic. On the bottom piece of bread, place some lettuce, sliced tomato and sliced red onion. Add the patty and finish by adding the top piece of sour dough bread. Cut in have and serve.     

Teriyaki Beef Skewers

 

 

This is one of my favorites that quick and easy. Here I'm using some flank steak and cutting into strips and marinating in teriyaki sauce. They turned out charred on the outside and medium rare on the inside and totally awesome.

 

Ingredients:
1 cup white rice

1 flank steak

Kona Coast Island Teriyaki
10 - 12 wood skewers
Diced green onions
Sesame seeds
Salt and pepper

Preparation:
Cook the rice according to instructions, which is 1 cup rice, 2 cups water and some salt.

Take the wood skewers and place in some water for 30 minutes.

Cut the flank steak into thin strips and thread onto the wood skewers. Place the skewers on a medium baking pan and brush on some teriyaki sauce on all sides. Let marinate for 30 minutes.

Heat the grill to high. Use some spay oil to give a light coating to the meat skewers. Place on the grill and cook about 3 minutes per side. When done, let the meat skewers rest for 5 minutes and you're ready to serve.

To serve, place a portion of rice on a serving plate. Top with 3 - 4 teriyaki skewers and garnish with diced green onions and sesame seeds.
 

 

Flat Iron Steak

As you may know, I' a huge fan of Flat Iron Steak. This steak is as tender and tasty as more expensive cuts of beef, yet affordable for the whole family. A whole Flat Iron steak which will feed a family of four will cost less than one choice New York Strip or Rib Eye steak.

 

Ingredients:
1 Flat Iron steak
Salt and pepper

Preparation:
Heat the grill to medium high, temperature, 400 degrees. Brush the steaks with some olive oil and then a couple of grinds of salt and pepper. Cook for 3-1/2 minutes per side for perfect medium rare. When finished cooking, place the steaks on a plate and cover for 5 minutes then serve.

 

Barbecue Tri Tip Sandwich

I love a char grilled medium rare Tri Tip now and again, but now I have a second reason, barbecue Tri Tip sandwich. So, I had this huge Tri Tip that I grilled one night and we only ate about half . The next night, I sliced up the rest and cooked in a sauce pan with barbecue sauce. The meat was soft and melt in your mouth, toss it on a soft roll with some coleslaw, awesome. 

Ingredients:
Cooked and sliced Tri Tip roast
Barbecue sauce of choice
Cole slaw; shredded cabbage, mayonnaise, rice wine vinegar
Brioche roll / soft bun of choice

Preparation:

This preparation is for a cooked Tri Tip. For my grilled Tri Tip recipe, click here: Grilled Tri Tip 

Slice the Tri Tip roast into 1/8" thin slices and add to a medium sauce pan. Add 1 cup of your favorite barbecue sauce and simmer for about 10 minutes.

 

Make the coleslaw by taking a green cabbage and cutting into quarters. Take your sharp chef's knife and slice one of the cabbage quarters very thin slices and you've got shredded cabbage. Place the cabbage into a mixing bowl and add 1/4 cup mayonnaise, 2 tablespoons rice wine vinegar and some salt and pepper. Mix very well and let set for 10 minutes mixing occasionally and you've got coleslaw. 

 

To serve, place you bun on a plate and add some barbecued Tri Tip, then add some coleslaw and the top of your bun and you're ready to get messy.

Grilled Chuck Eye Steak

 

What is a Chuck Eye steak? The Chuck Eye steak also known as an English steak, Round Eye steak or Boneless Chuck Fillet and is a low cost alternative to a Rib Eye steak. This steak is beautifully marbled with superb flavor and tenderness. Chuck Eye is the cut next to the Rib Eye just forward of the rib section. Two large Chuck Eye steaks will run you about $8. Chuck Eye steaks are actually kind of hard to find because there is only about 4 steaks per animal. The only place I've been able to find them it is at Albertson's. Give this steak a try and you'll be impressed.

 

Ingredients:

Chuck Eye steaks

Olive oil

Salt and pepper

 

Preparation:

Take the steaks and place on a plate covered with paper towels. The paper towels will help reduce any moisture from the steak. Let the steak come to room temp before grilling.

 

Heat your grill to high. Brush on some olive oil and add a generous amount of salt and pepper. My steaks we about 1-1/2" thick and cooking time does depend on how thick the steaks are so adjust as necessary. Grill for 2-1/2 minutes and rotate 45 degrees and cook for another 2-1/2 minutes. Flip the steak and repeat the process, cook for 2-1/2 minutes, rotate, cook for 2-1/2 minutes.

 

Remove the steaks from the grill, place on a plate and cover with aluminum foil. Let the steaks rest for 5 minutes and you're ready to serve.

Ground Beef Tostada

I used to love the .59 cent tostada at Taco Bell. I haven't had one in many many years, but I really had a craving for a simple tostada. To make the tostada I like the tostada shells from Guerrero and red taco sauce from La Victoria. The red taco sauce is mild and almost reminds me of enchilada sauce.

Ingredients:
Refried beans
Ground beef
Trader Joe's taco seasoning
Shredded iceberg lettuce
Chopped tomato
Diced yellow onion
Sliced black olives
Cilantro

Preparation:

To make a quick taco meat, fry your ground beef and add some Trader Joe's taco seasoning. Their seasoning comes in little packets and is very tasty. Mix the taco seasoning with the
cooked ground beef and your done.

 

To assemble your tostada, place a tostada shell on a serving plate. Spread some refried beans onto the tostada shell. Add ground beef, shredded lettuce, tomato, onion, olives, shredded cheese and chopped cilantro. Drizzle on some taco sauce and you're done. Avocado and sour cream are nice upgrades if available.

Cracked Pepper Crusted Blue Cheese Hamburger

On a recent trip through Boise ID we ate at a restaurant called the Yard House. They're a beer place and have over 100 beers on tap and you can taste all you like and hopefully decide on one. This is a pretty cool spot for sure. For dinner I had the cracked pepper gorgonzola burger and it was killer.

A couple of weeks later I made my own version using organic grass fed beef, cracked pepper crust and  lite blue cheese. The cracked pepper crust is so amazing because you taste the pepper, but not the spiciness of the pepper. Match that with the organic beef and blue cheese and this is one of my favorite burgers ever.

 

Ingredients:

1 pound 93/7 grass fed organic beef. 1/3 pound for each patty

Treasure cave lite blue cheese

2 tablespoons cracked pepper

green leaf lettuce

Best Foods lite mayonnaise

Brioche bun

 

Preparation:

Take your hamburger and form into patties. Make the patties  about 6" wide by 1/2" thick. This would be a good 2" wider than the bun. The reason is that as the patty cooks it will shrink up quite a bit.

Next prepare the cracked pepper. Lay out a couple of tablespoons of black peppercorns on a sturdy cutting board. Use a large 10" sauté pan to crack the pepper. To do this you want to have the pan at a slight angle and crack the pepper near the edge of the pan rocking the pan back and forth. You'll know you're doing in right because you'll hear the peppercorns cracking. Once all the peppercorns are cracked, take a hamburger patty and press on a layer of cracked peppercorns on each side.

Take a 12" sauté pan and heat to medium high and add the hamburger patties. Cook on each side for 3 minutes and then check for doneness. You can check by using an instant read thermometer. You want the temperature of the hamburger to be 125 degrees for perfect medium rare. When the hamburgers are almost done add 2 tablespoon blue cheese to each patty. When the patties are done, remove from the sauté pan and set on a plate for 5 minutes. This will allow the hamburger settle so the juices don't shoot out all over the place when you take your first bite and will also allow the blue cheese to melt.

To assemble the burger, take the buns and place in a 350 degree over for 2 minutes. You want the buns warmed through, but not crispy and dry. Slice the bun in half and spread on some mayo on the bottom piece. Next add some green leaf lettuce and then the hamburger patty. Take the top piece of bun and spread on some mayo and your done. Serve with a simple salad for an amazing meal.

Broccoli Beef

One of my favorite Chinese dishes is broccoli beef. For this dish I used a sauce from Lee Kum Kee called Sauce for Broccoli Beef, how easy is that? What's best about this dish is that it tastes like you just ordered it in a Chinese restaurant.

 

Ingredients:
1 cup long grain white rice

3/4 pound beef. In this dish I used sliced Flat Iron steak, but flank steak, skirt steak, new york steak or rib eye would work great. 

Broccoli
2 cloves sliced garlic
1 teaspoon avocado oil

Diced green onion

chopped cilantro

 

Preparation:
Prepare your rice in a rice cooker according to the package directions which is usually 1 cup rice, 2 cups water and 1 teaspoon salt.
 

Prepare the broccoli by using a stove top steamer to steam the broccoli. Cook the broccoli about five minutes so it's cooked, but still is firm to the bite, also called al dente. When cooked, rinse in cold water and set a side.

Take a 12" sauté pan and heat to high. Add the avocado oil and let heat 30 seconds. Add the beef and garlic and cook 2 minutes. Add the broccoli and toss until heated and your done.
 

 To serve, place some rice on a serving plate and top with broccoli beef. Garnish the dish with diced green onions and cilantro.  

Grilled Grass Fed Rib Eye Steak with Scalloped Potato Stack

You can't go wrong with a grilled rib eye steak and potato dish....

Ingredients:
Bone in rib eye steak
Russet potato's
Sliced yellow onion
Cheddar cheese
Light sour cream
salt and pepper

Preparation: Steak
Heat your grill to hi heat. Coat each steak with olive oil and generous salt and pepper. If your steak is 1" thick, follow these instructions.

Place the steaks on the grill 45 degrees to the grate. Cook for 3 minutes 30 seconds. Flip the steak and cook for another 3 minutes 30 seconds. . After a total of 7 minutes the steak should be on the rare side of medium rare. Cook 1 extra minute if you like medium. Place the steaks on a plate and tent cover the steaks with aluminum foil for 3 - 4 minutes. Perfection!

 

Preparation: Potato Stack
Peel the russet potato's and use your mandolin to slice the potato's very thin. Use the mandolin to also slice some yellow onion, you don't need much.

 

I use a metal 3" ring mold to make this scalloped potato dish. Place the ring molds on to a baking pan and spray the inside of the ring mold and bottom of the baking pan with olive oil or canola oil.

 

Place slices of potato in the ring mold about 1/3 of the way to the top. Add a couple of slivered
yellow onion, it doesn't take much. Add a little sprinkle of shredded cheddar and a pinch of salt and pepper.

 

Create another layer by adding more potato till your about 2/3's the way up to the top followed by a few slivered onions, cheddar cheese and salt and pepper. Top the scalloped potato with a little more cheese.

 

Cover the potato's with aluminum foil and bake in a 350 degree oven for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes.

 

When done cooking use a oven mitt and hold the ring mold and use a sharp knife to cut the potato loose. Take a spatula and take the ring mold to the serving plate and slide the ring mold off.

 

Top the scalloped potato with lite sour cream, sprinkle of cheddar cheese and green onion.

Grilled Skirt Steak with Grilled Tomato and Chopped Salad

I really like this type of low carb meal; a tasty grilled skirt steak, grilled tomato and chopped salad.

Ingredients:
1 skirt steak
1 large beef steak tomato
1 head iceberg lettuce
Green onion
Cilantro
Shredded jack and cheddar cheese
salad dressing

Preparation:

To make the salad, start by taking the head of iceberg lettuce and cut in half. Take you largest chefs knife and slice each half of the lettuce as thin as you can which will give you a pile of shredded lettuce. Dress the salad with some Italian dressing and top with diced green onions, chopped cilantro and shredded Monterey jack cheese.

 

Heat your BBQ grill to medium high. I like to take my skirt steak and cut in half. The reason is

because one end is wider and thicker than the other, so I'll toss the bigger piece first and then the smaller so they finish at the same time.

 

Take the skirt steak and brush on some olive oil and then grind on some salt and pepper. Cook the skirt steak about 3 minutes per side for a nice medium rare.

 

To make the grilled tomato, slice off the top and bottom of the tomato and then cut in half. You will end up with 2 or 3 pieces about 3/4" thick. Brush with olive oil, add some salt and pepper and grill 2 - 3 minute per side. 

 

Korean Braised Beef and Pappardelle Noodles

Every once in a while I'll see an interesting product on the grocery shelf and buy it knowing I'll get around to making something out of it some day. Safeway Select makes a couple different simmer sauces. I thought the Korean simmer sauce looked really good and it was actually amazing.

Ingredients:
1 pound beef stew meat
1 jar Safeway select Korean Simmer Sauce
Pappardelle noodles
1 diced green onion
Sesame seeds

Preparation:

Heat the oven to 350 degrees. Heat a 10" square sided oven proof sauté pan medium to high. Cut the meat into large cubes. Add some olive oil to the sauté pan and then the meat. Brown the meat on all sides, add the Korean simmer sauce, cover and place in the oven for 1- 1/2 hours.

 

After an hour and a half, the meat should be fork tender, if not cook for another 15 minutes and you're ready to serve.

 

I know it's hard to plan ahead, but if you can make this dish the day before and let sit in the refrigerator overnight it's worth it because meat soaks up all the flavor from the sauce. 

 

Cook the pasta according to the directions which is usually about 10 minutes in a large stock pot of rapidly boiling salted water. Drain the noodles and toss in some olive oil, cover and set a side until you're ready to plate the dish.

 

To serve, place some of the sauce on the plate, add some Pappardelle noodles and top with the meat. Garnish with diced green onions and sesame seeds.

Tuscan Flat Iron Steak Sliders

I love flat iron steak, but wanted to try something different than the way I usually prepare the steak, which is sliced and served with horseradish and sour cream mixture.

 

I call this a Tuscan flat iron slider because of the way I prepare the French baguette. I slice in half and lightly toast the bread, let it cool and then rub the inside with raw garlic. This takes the slider to a whole new level...   

Ingredients:

1 Flat Iron steak

Rustic baguette or French baguette

2 garlic cloves, whole

Best Food Mayonnaise

Salt and pepper 

Preparation: 

Rub a little olive oil on the steak and liberally coat both sides with salt and pepper. Grill the flat iron steak over hot grill about 5 minutes each side to 120 degrees, perfect medium rare. Remove from the grill to the cutting board and loosely cover with tin foil and let rest 5 - 7 minutes and slice thin.

 

To make the sliders, take the French baguette and slice in half. Lightly toast the bread until it's just starting to turn brown. Let the bread cool and then rub the inside with a raw garlic.

Spread on some Best Foods mayonnaise on the bottom piece of bread and add the sliced flat iron steak. Grind a little salt and pepper on the steak.  Take the top of bread and add some mayonnaise and you're done. 

Street Taco's

Why would I be blogging again about a ground beef taco, well I'll tell you why. I found a new brand of tortilla's from Tortilla Land. They are uncooked corn tortillas and they are as authentic and good as any fresh tortilla you'll ever find! Now, add a little shredded lettuce, seasoned ground beef, diced yellow onion, chopped cilantro, salsa Americana, lite sour cream and topped with a little shredded cheese.......WOW Killer!

Ingredients:
Tortilla Land uncooked corn tortillas
1-1/2 pounds lean ground beef
Taco seasoning
Shredded lettuce
1/2 yellow onion
Chopped cilantro
Mashed avocado
Lite sour cream
Fresh salsa
Shredded cheese

Preparation:
Place the ground beef into a 10" sauté pan and cook on medium high to brown the beef. As the meat cooks, add the taco seasoning. I like Trader Joe's taco seasoning. The meat will be done cooking in about 8 minutes.

Heat a 12" sauté pan to medium high. Add 2 tortillas and cook for about 1 minute per side, no need for butter or oil. Place the tortilla's on a plate or taco rack if you have one. 

 

Start with a little shredded lettuce across the bottom of the tortilla. Next, add a couple tablespoons of the ground beef and top with diced yellow onion, chopped cilantro, fresh salsa, mashed avocado, lite sour cream and a little shredded cheese. Squeeze the lime over the taco and you're ready eat enjoy and awesome taco.

Teriyaki Marinated Grilled Strip Steak

Here's a good example of a re-do and improve dish. The steak marinated in teriyaki and grilled up beautifully. However, because I didn't have a few ingredients the end result and presentation was lacking. The next time I do this dish I will reduce a little teriyaki sauce and drizzle over the top of the steak and garnish with diced green onion and sesame seeds. 

 

Ingredients:

8 once New York strip steak

1/2 cup teriyaki sauce

Basmati rice

Diced green onion

Sesame seeds

 

Preparation:

This is a really easy meal to prepare. Take your steaks and put them into a Ziploc bag with 1/2 cup teriyaki sauce and let marinate a few hours, but overnight is better.

 

Prepare the rice in your rice cooker according to the directions, which is usually 1 cup rice to 1 3/4 cups water, a little salt and press start.

 

Heat your grill to medium high. Take the steaks out of the marinade and set them on a paper towels dry. The teriyaki flavor is in the meat so you don't need the sauce on the grill, the sugar in the teriyaki will just make the steaks flame up and burn..

Brush each steak with a little olive oil and add salt and pepper. I always grill steaks by the 2/2 X 2/2 method as follows. Place the steaks on the grill facing 45 degrees to one side and cook for 2 minutes. Rotate the steak 45 degrees to the other side and cook for another 2 minutes. After the second 2 minutes, turn the steaks over and repeat the process. After a total cooking time of 8 minutes, check the temp. When the steak hits 125 degrees, remove to a plate and let rest 5 - 10 minutes.

To serve, place a helping of basmati rice on a plate. Take the steak and cut into slices and spread across the rice. Drizzle the reduced teriyaki sauce over the steak and garnish with green onions and sesame seeds. 

Grass Fed Fillet Served with Potato Crisp

This is just me fooling around with a different way to make potato to serve with steak. I took my mandolin and sliced up a russet potato and layered in an 8" sauté pan. I cooked both sides so they were crisp and it turned out great, kind of like a big crispy french fry.

As for the grass fed fillet, I love it! It's tender, juicy and such a wonderful flavor. More and more if the steak isn't prime or grass fed, I just don't really want it, it's that much better.

1 8oz grass fed fillet

2 teaspoons olive oil

Salt and pepper

1 russet potato

1 tablespoon canola oil

lite sour cream

Prepare your steak by making sure it's at room temp, always cook steak starting at room temp because the steak cooks more evenly. Make sure you steak is dry. Setting the steak on a couple paper towels while your bringing the steak to room temp is a good approach.

Liberally coat the steak with salt and pepper. Brush on some olive oil and cook in a sauté pan for about 4 minute per side. After 8 minutes check for doneness. Cook for 1 more minute if needed. When cooked remove and set on a plate for at least 5 minutes.

To serve, place the potato crisp on a plate. Place the steak on the potato crisp and add a scoop of lite sour cream and a couple of dashes of tobacco sauce. Garnish the dish with chopped Italian parsley.

Grilled New York Steak, The Best Red Potatoes Ever and Roasted Asparagus with Parmesan and Lemon

I think it's important that we all have "go to" recipes for weekend meals or special occasions that we can execute to perfection and really impress our dinner companion(s). Here's how I do a New York steak dinner, the best red potatoes ever and asparagus with parmesan and lemon.

Ingredients:
New York Steak
Olive oil
Salt & pepper

Preparation:

Heat your grill to hi heat. Coat each steak with olive oil and generous salt and pepper. If your steak is 1" thick, follow these instructions.

Place the steaks on the grill 45 degrees to the grate. Cook for 1 minute 30 seconds. Take your tongs and rotate to the steak 45 degrees the other direction to the grate and cook for 1 minute 30 seconds.

After the total of 3 minutes, flip the steaks and repeat the same process. After a total of 6 minutes the steak should be on the rare side of medium rare. Cook 1 extra minute if you like medium. Place the steaks on a plate and tent cover the steaks with aluminum foil for 3 - 4 minutes. Perfection!

Here's my recipe for asparagus:

Olive Oil Roasted Asparagus

Here's my recipe for the best red potatoes ever:

The Best Red Potatoes Ever

Ground Beef Soft Taco's

A simple ground beef taco is a wonderful thing. When you eat out at a really authentic Mexican place, the taco's are served on warmed tortilla's and 2 - 3 tablespoons of meats and topped with a little fresh salsa.

I start with warmed fresh tortilla's, a little lettuce on the bottom, ground beef, shredded Monterey Jack cheese, salsa fresca, sour cream, couple of slices of avocado and a wedge of lime.

Ingredients:
Fresh corn tortillas
1 pound lean ground beef
1 tablespoon McCormick original taco seasoning
1 tablespoon Wondra flour
Shredded iceberg lettuce
Shredded Monterey Jack cheese
Salsa fresca
Avocado
Lite sour cream
1 lime

Preparation:

Place the ground beef into a 10" sauté pan and cook on medium high to brown the beef. The key to my taco meat is to leave the ground beef in medium size chucks, like the size of marbles. As the meat cooks add the taco seasoning and flour. The flour will soak up the juices and hold the meat together. The meat will be done cooking in about 8 minutes.

Heat a 12" sauté pan to medium high. Add 2 tortillas and cook for about 1 minute per side, no need for butter or oil. Place the tortilla's on a plate or taco rack if you have one. Start with a little shredded lettuce across the bottom of the tortilla. Next, add a couple tablespoons of the ground beef and top with shredded Monterrey Jack cheese, salsa fresca, sour cream, avocado and a wedge of lime. Squeeze the lime over the taco and you're ready eat enjoy and awesome taco.

Side dish serving suggestion:
Black Beans

Open Nature Grilled Tri Tip with Horseradish Sour Cream

Open Nature is a Safeway brand of grass fed beef from Australia. I've used this product several times and I'm a fan, in fact one of the best filet's I ever cooked was from Open Nature. Grass fed animals are smaller than corn fed animals and the flavor of the cuts of meat are extraordinary.

Ingredients:

1 Open Nature grass fed tri tip
Olive oil

Salt and pepper

Light sour cream

Beaver brand creamed horseradish
 

Preparation:

When I'm cooking beef I always start the cooking process with the meat at room temp. By doing this the meat cooks more evenly and you don't end up with well done on the outside and rare in the middle.

Coat the tri tip with olive oil and salt and pepper. Grill the tri tip on medium high heat for 3 minutes per side. Finish the cooking process in a 350 degree oven for 5 - 7 minutes. Use your instant read thermometer and when the internal temp is 125 degrees, your done. Let the meat rest on a cutting board for at least 5 minutes before slicing and serving.   

The Bison Cheese Burger

Bison tastes like ground rib eye beef steak, so good and has very little fat making this the most awesome healthy burger choice going.

When it comes to burgers, I'm pretty simple and straight forward. People just try to make to much out of a burger by adding too many ingredients and making the patty too thick.

Here's the way I build a bison burger. I like a soft potato bun, thousand island dressing on the bottom, lettuce, medium rare patty with cheese, couple thin tomato slices and the top bun with a little more thousand island dressing.
 

Ingredients:
1/3 pound ground bison
Sliced American cheese
Iceberg lettuce
Slice beef steak tomato
Potato bun
Thousand island dressing

Preparation:

Prepare your bison burger by making the patty about 6" round and 1/2" think. By doing this you end up with a patty that is the same size as the bun and not so thick that it becomes difficult to eat. Cook the patty on medium high for about 5 minute per side adding the cheese when almost done.

 

Take the potato bun and add thousand island dressing to the top and bottom bun. Place two pieces of iceberg lettuce on the bottom bun, then the bison patty, the sliced tomato and finally the top half of the bun. Serve with a simple salad of mixed greens, raspberry vinaigrette and blue cheese.

Side dish suggestion:
Oven Baked Steak Fries

Beef Stroganoff

Straight up comfort food for sure. Typically beef stroganoff would be made with some sort of steak, but the steak always seems tough to me. I like to use beef stew meat and cook in a crock pot for 4 or 5 hours which makes a really tender piece of meat and a rich beefy broth.

Ingredients:
2 pounds cubed beef stew meat
 2 tablespoons all purpose flour
1 - 32oz low sodium beef stock
1 yellow onion
4 garlic cloves
2 tablespoons corn starch
1 cup light sour cream
1 pound egg noodles cooked

Preparation:

Take a large sauce pan and add the beef stock and bring to a boil. Once boiling transfer the beef stock to the crock pot. You never want to start with room temp stock in a crock pot because it can take an hour and a half just to get to a boil.

Take the cubed stew meat and toss on the flour and mix. Heat a tablespoon of oil in a 12" saute pan and brown the meat on all sides. Tranfer the meat to the crock pot. Dice the onion and garlic and add to the crock pot. Cook the beef for 4 hours.

When the beef is close to the 4 hour mark, take a cup of the broth out of the crock pot and let cool to room temp. When cool, add the corn starch and mix well. Add the broth and corn starch mix to the crock pot. This will thicken up the broth making a better stroganoff.

Cook the egg noodles according to the package. Place the egg noodles in a 12" saute pan and add the beef and broth from the crock pot. Mix in the sour cream, heat thoughowly and plate.

Side Dish Suggestion:
White Balsamic and Olive Oil Roasted Broccolini