Recipe from Dan

Notes:
I made this recipe for me, debbie, Laura E., Jeremy, Bethany, and Jon on 6/26. I haven't experimented, but I believe quality of wine makes large difference in quality of final product. The more intense the wine, the better. For the last 20 minutes it says to turn to low and simmer covered. I set stove to high and left uncovered to reduce the sauce, since it was very soupy when I made it (but I made a double recipe). We also used beef boulion cubes to make the beef broth to save money.

Beef tips in red wine sauce

Yield: 4 Servings
2 cup Cubed beef sirloin, trimmed Of all visable fat
2 teaspoon Olive oil
1 medium Yellow onion, chopped
2 cup Sliced mushrooms
1 Clove garlic, crushed
1 tablespoon Flour
½ teaspoon Dried thyme leaves
¼ teaspoon Freshly ground black pepper
⅛ teaspoon Nutmeg
½ cup Dry red wine (Quality of wine makes large difference in recipe in my opinion)
1 ½ cup Beef broth
3 cup Cooked extra-wide egg Noodles
2 tablespoon chopped fresh parsley

Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. Turn the cubes frequently to ensure even browning on all sides. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown. Combine the flour, thyme leaves, black pepper and nutmeg in a small dish. Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well. Allow the flour mixture to "toast" in the pan without burning for 30 seconds to 1 minute. Then, stir in the red wine and beef broth. Stir until the liquid comes to a boil and thickens very slightly. Reduce heat to low, cover loosely, and simmer for 20 minutes. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth. While the meat is cooking, cook the noodles according to package directions. When tender, stir the noodles and parsley into the beef mixture and heat through.

Recipe found at:
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this is not a post! haha. (i bet you think this song is about you...)

i just realized that i don't always work off recipes. i kind of work on stuff till it looks about right.

that being said, i wanted to say something on the blog. so in the great tradition of dan mouw:

hi.

i'll try to post something soon. like pie (laura...) tee hee.

Lemony Porkchops

So this is one of my (Jeremy's) favorite meals that my mom made when I was growing up and I didn't realize how easy it was until I asked for the recipe, which is as follows:

Ingredients:
Pork chops - as many as you want
Lemon - 1 to 2 slices per pork chop, depending on their size
Ketchup - see below
Brown sugar - ~1 Tbsp per lemon slice

Preheat oven to 350°F.
The pork chops should be thawed in the refrigerator or microwave. Place them on a cookie sheet lined with aluminum foil (trust me on this). Place one or two slices of lemon on each pork chop (or three if they're really big). Put ketchup in a bowl and mix it with a little water to decrease its viscocity enough so that it's easily pourable. Liberally cover the pork chops with this slightly watery ketchup. Place a scoop (~1 Tbsp) of brown sugar on each slice of lemon. Cook at 350°F until it looks done (~20 min). I've noticed that the sizes of pork chops vary greatly from one store to the next and even within the same store, so you'll have to adjust for those differences in the amount of ketchup, lemons, and cooking time.
When finished, clean up is a breeze because you can just throw away the aluminum foil. If you didn't use aluminum foil, you may as well throw away the cookie sheet, it's not worth it.