beef

Biscuits

/ krby4 / Leave a comment

Ingredients

  • 1.5 cups all purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/8 cup (3/4 of a stick) of very cold butter
  • 1 egg
  • 1/2 cup whole milk

Tools

  • One large bowl
  • One large cutting board
  • One baking sheet
  • Pastry knife

Method

  • Preheat oven to 400 degrees F
  • Chop the butter into 1/2″ or smaller cubes, place in small bowl and put back in fridge or freezer
  • Mix all the dry ingredients into a large bowl
  • Once the butter has been in the fridge or freezer for 5 minutes, put into dry ingredient bowl and use pastry cutter. You don’t need much smaller chunks than 1/4″ pieces, you still want to see the butter in the mixture
  • Add milk and egg, mix until sticky with fork or whisk
  • Mix with hands until combined
  • Move onto floured cutting board or surface, shape to roughly rectangular shape 1″ thick
  • Cut into six equal pieces
  • If you have time, put these pieces on the cutting board and back into the fridge for 5 minutes
  • Bake at 400 for 12-16 minutes, until starting to turn golden brown

Stroganoff

/ knsbruce / Leave a comment

Ingredients

  • .75 lb ground beef or Flank Steak chopped in 1/4″ cubes
  • .5 pounds sliced mushrooms (Crimini or White Button preffered)
  • 1/2 onion or 2 shallots
  • 8oz crème fraîche
  • 2 cups beef broth
  • 1 lb noodles (we use farfalle generally)
  • Salt and Pepper to taste
  • Red pepper flake to taste (optional)
  • Cornstarch

Tools

  • One large stockpot
  • One large saucier or saute pan

Method

  • Season the beef with salt and pepper, and if desired, red pepper flake, set aside
  • Chop the onions and mushrooms and put them in a bowl
  • Brown the beef with oil in pan
  • When the beef has been browned, add more oil and the mushrooms and onions
  • Saute the mushrooms until they are about half the original size, around 3 minutes
  • Start your noodle water to boil
  • Add the beef broth, this should barely cover the mixture in the pan
  • Bring to a boil over medium heat and the reduce heat to low. Cover and leave on heat
  • Prepare noodles per package instructions
  • About one minute before noodles are done, put 1.5 tbps of cornstarch in a small bowl with 2 tbps of water, stir
  • Stir this mixture into your broth to thicken it up. It does not need to be gravy thick
  • Drain your pasta
  • While pasta is draining, add crème fraîche and stir until completely incorperated
  • Add sauce to noodle pan, then noodles, stir and leave set for around 3 mintues
  • Enjoy! We usually add some fresh grated romano to the top

Spaghetti Sauce

/ krby4 / Leave a comment

Ingredients

  • 2lbs lean ground beef, elk, or venison
  • 6 15oz cans of organic tomato sauce
  • 3 15oz cans of organic diced tomatoes
  • 3 15oz cans of organic italian style stewed tomatoes
  • 2tbsp dried oregano
  • 2tbsp dried basil
  • 1tbsp dried rosemary
  • 1tbsp dried thyme
  • 2tsp ground sage
  • 2tsp celery salt
  • 4tbsp sea salt
  • 1tbsp fresh ground black pepper

Equipment

  • 8 quart or bigger pot with lid
    • OR instant pot

Method

  • Brown the meat with all of the dry ingredients making sure to break the larger chunks into smaller ones. I like chunks of meat around the size of a pea, but the size is up to your preference
  • Dump the cans of sauce, diced tomatoes, and stewed tomatoes into your pot
  • If you are using an instant pot, put the pot in the “Soup” setting for 1 hour and 20 minutes
  • If you are using a large stockpot, stir once an hour and cook on low for 2-4 hours
  • Taste the sauce, if you think it is missing something add more and cook for an additional 20 minutes

Additional Notes

This sauce freezes excellently and can be used for up to 6 months if you freeze it in a properly sealed container.