Beef and Pineapple

I really wish I had green onions for this...

So, I don't know. I like beef, I like pineapple. So does my girl. So, this was an easy sell. And, polls say, she thought it was delicious. I marinated the beef for quite a few days for this, I'm not really if it was entirely necessary. I used stewing beef and marinated it in chunks for the majority, and for the last few hours I sliced the beef thinly, then returned it to the marinade.

Before cooking the beef, I cooked the peppers and onions, then removed them from the pan, then coated the beef in rice flour, then cooked it in hot oil. The combined everything in the sauce, and added pineapple at the end. Overall, pretty good, although, I really wish I had a wok burner and a giant wok so that I could really drive the heat through my stir-frys with maximum performance and extreme prejudice.

Recipe to follow

Salisbury Steak, Mashed Potatoes, and Rapini

So, this meal came out of happening to get ground veal for $2.99/lb one day and not wanting to do typical ground meat options. The gravy in this dish really makes it, and is extremely rich and full of intense mushroom flavour. I think I put this whole meal together for $13 and got about 8-10 servings from it, not bad really.

Recipe to follow shortly.

Beet and Beef Borscht

So, this is pretty straight forward. I accidentally made this without the luxury of Dillweed, so I substituted with Dill Pickle Juice. Turned out, okay, but not one hundred percent ideal. Having 14% MF Sour Cream and Sauerkraut on top doesn't hurt though.

Ingredients

1Kg Stewing Beef
2 Large Peeled and Diced Beetroot
350ml Dill Pickle Juice
TT Granulated Garlic, Salt, Pepper
Sauerkraut and Sour Cream to Serve
Water to cover

Directions

1. Using a pressure cooker, sear beef until reasonable browned then add beetroot, and cover with water, cook for 25 minutes under pressure.

2. Remove beef chunks and beetroot from pressure cooker and boil down remaining liquid until reduced by half. Add dill pickle juice. Season beef and beetroot generously, combine with reduced liquid from pressure cooker.

3. Serve hot. Add dollop of sour cream and sauerkraut on top. Season to taste.