A couple of weeks ago Dan & I drove across the state to the community where I grew up to attend my late fathers side of the family annual reunion. My sister Teresa and her husband Greg hosted the event on their farm. It was well attended with ages ranging from 3 to 93. It was a “pot luck” meal, which meant we would be enjoying a lot of old familiar dishes. The casseroles, salads, and desserts were strung out on long tables. How do you choose when so much goodness is in front of you? There were the obvious homemade choices of, cousin Joan’s Lefsa, Aunt Evelyn’s Cake Doughnuts, Aunt Delores’s Meringue Pies, sister Teresa’s Rhubarb Crisp, and of course Jello Salad. The next day after our sugar binge, we gathered fresh vegetables from their abundant garden and made a favorite dish from our childhood, our mother’s “Steak & Greens Beans”. It turned out better then ever. Maybe it was all the fresh ingredients, mixed in with a whole lot of laughter & love. 4 – 6 oz. Buffalo Steaks (Stew Meat, or Steak Strips ) 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, and sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, & garlic to pan and sauté for 4 minutes. Add the chopped tomatoes, herbs and stock, and bring to full heat. Add potatoes and seared steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise for 30 minutes. Add green beans and cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!
Steak & Green Beans
A favorite dish from my childhood, my mother’s “Steak & Greens Beans”. Made with garden fresh ingredients, makes it better than ever. (serves 4) 4 – 6 oz.Wild Idea Buffalo Steaks or, 1 package Stew Meat, or Steak Strips 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, bell pepper, & garlic to pan, and sauté for 4 minutes. Add the chopped tomatoes, herbs, and stock, and bring to full heat. Add potatoes and steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise meat for 30 minutes. Add green beans, cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!