For the longest time, Molly thought Beef Wellington was just too fancy until she realized that it’s basically just a giant pig in a blanket…or…more like a cow in a blanket. This is her Asian-ish spin with a big, juicy, honkin’ beef tenderloin slathered in black bean garlic sauce with a layer of spinach and HAM! All wrapped up in two layers of buttery, golden, flaky puff pastry.
This is a deep, rich pasta sauce using chuck roast instead of ground meat. It takes a bit of time to cook, but it’s economical, versatile and elegant enough to serve guests. It also freezes well.
Pork Adobo with Coconut milk is easy to make and full of flavor. Creamy and spicy, it's best enjoyed with steamed rice.
This quick and simple stir-fry is inspired by Chinese cuisine and includes some of its traditional ingredients. It makes a great midweek meal for busy times. A good tip for stir-fries is to have all your ingredients prepared before you start cooking, as everything cooks so quickly, items in the pan can burn if you stop for chopping and prep.
Try this Ultimate Beef Stew recipe from Ina Garten's new cookbook, Modern Comfort Food.
An authentic Italian porchetta recipe.
I'm a meat and potatoes woman, so mashed potatoes happen pretty often at home. I love all textures, from chunky to smooth. These smooth mashed potatoes can be kept warm in an oven dish on low or a slow cooker on the warm setting. I often add shredded cheese as well, but here I keep it simple and deliver smooth potatoes, a perfect sidecar to any main dish meat.
Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
Beef Bourguignon, also known as Beef Burgundy, is a type of beef stew, traditionally cooked in wine from the Burgundy region of France. It is a slow-cooked dish that can be prepared in advance and is great for entertaining.
Though individual servings of this beef Wellington recipe might look sophisticated, making them is as easy as crimping together the edges of store-bought puff pastry.
This beef burgundy recipe is a classic French stew made with an entire bottle of red wine, tender braised beef, carrots, mushrooms, and pearl onions.
Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER
Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!
This recipe will transport you right to France!
Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!
The simplest of beef bourguignon recipes, cooked in the authentic French home-cooking style, with one pot and minimal ingredients. Hearty, tender and flavorful.
Adobo in Spanish word “adobar” means to marinade, sauce or seasoning before cooking. It is a Filipino national dish of Pork or Chicken and Beef stewed in vinegar. The delicious flavor and preserving qualities of “Adobo” makes the dish more popular not only in the Philippines but also around the world.
