What is it about Sun-Dried Tomatoes that makes them so delicious, so versatile and oh so good? Love them in a salad, or with chicken or in a sauce. Sometimes when I’m cooking, I will munch on some Sun-Dried Tomatoes the way other people enjoy fruit leather.
Autumn is in full swing. Our precious grills have long since been packed away, hidden from the elements of Mother Nature. We bundle up, eat hearty stews or soups and fondly recall meats grilled to perfection over a bed of amber coals. The beauty of a good steak is that the steak loves a sear of heat – be it the grill or a heavy skillet.
These meatballs are wonderful. Little melt-in-your-mouth bites of heaven. While the recipe is designed to be served over egg noodles (similar to Stroganoff), it could be served over any style pasta or even rice if desired. I love the addition of red wine in the meatballs and the sauce. It brings depth and flavor to the plate. This dish is so simple to make, perfect for casual entertaining or as something a little extra special mid-week.
Did ya check out the photo for this recipe? This isn’t your typical Beef Stew. No carrots, no peas, none of your usual chunks of vegetables. Just stew meat, slowly simmered in a crock pot until fork-tender, a thick gravy made with beer, some herbs for seasoning . . . yeah strictly speaking this is meat and potatoes all the way. A man’s-man kind of stew.
When Hubby and I were first married, back in the stone age, he was (and still is) a big fan of Porterhouse steak. I adored Filet Mignon. What Hubby didn’t realize was that his beloved “tender side” of a Porterhouse is, in reality, a small sampling of beef tenderloin. And steaks cut strictly from the tip of the tenderloin are sold as Filet Mignon.