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Restaurant Location Specialty(s) The Blue Barn @ Minnesota State Fair: Falcon Heights, Minnesota "Cowboy Dave's Cluck & Moo" – chunks of chicken thighs and chuck roast mixed with diced vegetables, layered with veal demi-glace, and sautéed cabbage mixed with mashed potatoes, topped with pepper jack cheese sauce made with parsley, tarragon and cream, and a South Carolina-style barbeque sauce ...
Restaurant Location Specialty(s) Strip House: Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle ...
Beef, turkey, or chicken stew is a perfect stick-to-your-bones meal during the cold winter and fall months. "Beef stew is really nice in the slow cooker," Laidlaw said.
Yields: 4-6 servings. Prep Time: 20 mins. Total Time: 7 hours 20 mins. Ingredients. 1 1/2 lb. thinly sliced sirloin or round steak (about 1/4-inch-thick pieces)
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Since 1975: "Italian Beef Sandwich"– braised and brown beef (cooked in water with salt, pepper and oregano), trimmed, sliced paper-thin, simmered in its own beef juice gravy, topped with sautéed green sweet peppers and jardinière (made with chopped green bell peppers and spices; marinated in oil), served on a French-style Italian roll ...
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan. HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan.
Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix ...
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