One thing I love to do is gather and try new recipes. Now that I am home after retiring from writing my Inside Saratoga column in The Saratogian, I am reverting back to one of my loves, cooking.
Actually, I'm stretching it a bit. I love to bake more than I do cook. But cooking is a necessity; baking is not. I subscribe to Taste of Home, Food Network and HGTV magazines. The first two are especially good for recipes and the latter one for decorating your home.
I've tried several recipes, mainly from Taste of Home, that are easy and delectable. I've used more printer paper than the average housewife I'm sure.
One recipe in particular I drew from my collection of recipes. It's not baking, but a simple, but delicious recipe for using up leftover beef (roast beef, pot roast etc.)
It is called Beef Strips in Wine. I gave this one to Marylou Whitney and she enjoys making it as well.
Here it is:
Beef Strips in Wine
Use any leftover beef and adjust the recipe ingredients to fit the amount of beef.
Saute the beef in 1/2 stick of butter until coated. Remove to a plate.
Mix 1/4 cup of parsley
1 tsp. garlic powder or garlic salt
1/2 tsp. oregano and dashes of other spices you would like. Be inventive.
Add 1 small can of tomato sauce (I use Hunts or Progresso) and toss in the spices
Mix in one small can mushrooms (can use fresh but it takes longer for them to cook)
Put the meat back in with the other ingredients and add 1/2 to 3/4 cup of red wine.
Simmer for about 15 minutes until slightly thickened. Or add a little cornstarch to thicken it to your liking.
Pour over cooked rice or a small of amount of cooked egg noodles. It's just as tasty on its own. Enjoy!
Just remember to use your imagination when making this recipe. It is delicious and can easily be adjusted to your liking.
I know this isn't a recipe to be used in baking, but I'm all about easy, tasty recipes.
Anyone who would like to share one of your favorites just add it to the comment section at the bottom of the blog.
Happy indulging.