What Sets Saint Matthew Apart?

Since the First Sunday of the Advent Season, November 30, 2025; the Gospel Readings have been for Cycle Year A, the Gospel of Matthew.

Saint Matthew’s Gospel differs from the other Gospels in that it is truly written from a Jewish perspective, with a Jewish audience in mind. Saint Matthew draws much from Old Testament writings, with a greater emphases on how Jesus fulfilled the prophecies regarding the promised Messiah, proof to the Jewish People that He was the Christ. Gentiles of that time would not be familiar with Old Testament writings.

While all four Gospels share core events in the birth, life, teachings and ultimate death of Jesus on the cross; Saint Matthew is more focused on Jewish traditions, genealogy and prophecies of old that set him apart from Saint Mark, Luke and John’s Gospels. His writing at times seem almost to the point of obsessing over the details, making his the longest of the four.

Today, on the Autumn Equinox, we celebrate the Feast of Saint Matthew. It mattered not to Jesus that this man was a tax collector, considered to be the lowest of the low. Jesus called him anyway. This was to demonstrate several very important things – the past does not matter to God. A person can change. And we all serve a purpose in His plan.

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Frikadellen (German Salisbury Steak)
1 Kaiser Roll
1 lb Ground Beef
1/2 lb Ground Pork
1 White Onion
4 tablespoons fresh Parsley
1 large Egg
1 teaspoon Hot Paprika
Salt to taste
Black Pepper to taste

Note: Any hard roll will do. If you do not have Hot Paprika, a pinch of cayenne added to your paprika will give that kiss of heat.

Soak Kaiser roll in a medium bowl of water for 10 minutes. Drain and squeeze out excess water; crumble into a large bowl.

While the bread is soaking, peel and finely chop the onion. Snip parsley, set aside.

Add ground meats, onion, parsley, egg, paprika, salt, and black pepper to crumbled roll; mix until well blended. Shape mixture into large flattened patties

Heat a large nonstick skillet over medium heat. Fry patties in the hot skillet until browned and no longer pink in the center, about 5 minutes per side.

Serve with the Onion Gravy and Herb Potatoes as desired.

Onion Soup Gravy
4 tablespoons Butter, divided
3 tablespoons Flour
1-1/2 cups Beef Stock
Salt to taste
Black Pepper to taste
1 envelop Onion Soup Mix

Melt 2 tablespoons butter in a large skillet over medium heat. Once foaming, sprinkle flour over the butter. Lower heat, whisking constantly, create a light brown roux, cooking the flour mixture about 5 minutes or so.

Gradually whisk in the beef stock. Continue to cook, whisking, until the mixture begins to thicken. Season with salt and pepper to taste. Empty the envelop of dry soup mix into the gravy, whisk to blend. Lower heat and simmer for about 6 minutes.

Remove the skillet from heat, whisk in the remaining tablespoon of butter for a rich finish.

Boiled Herb Potatoes
1-1/2 lbs Baby Yukon Gold Potatoes
1-1/2 lbs Baby Red Potatoes
3 tablespoons Butter
1-1/2 tablespoons snipped Chives
1-1/2 teaspoons snipped Parsley
1 teaspoon minced Roasted Garlic
Salt to taste
Black Pepper to taste

Bring a saucepan of salted water to a boil. As the water comes to a boil scrub potato skins well. Carefully add the potatoes to the water; cook for 8 to 10 minutes or until tender.

Drain potatoes, return to the pan. Add butter. Snip chives and parsley, scatter over the potatoes. Add roasted garlic. Season to taste with salt and pepper. Toss to blend all the flavors together.

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We praise You, O God,
we acclaim You as Lord;
the glorious company of Apostles praise You.