Anna's Spicy Drip Sandwiches

I used a crockpot (for 6 hours), but you can put in the oven for 4 hours at 300 degrees F. Basically you combine the following:
-Chuck roast, 4 lbs
-Beef stock, 32 oz
-Crushed tomatoes, 28 oz can
-1 (16 oz) jar of pepperoncinis with juice
- 1 (16 oz) jar of hot peppers, drained (I used giarndiniera this time, but any hot peppers work)
- 2 (4oz) jars pimentos

Once the meat is fork tender, take it out of the pot and shred it. Skim the fat off the top of all of the juices, and then put the meat back in. Serve it on toasted hoagie rolls with provolone.
This is actually a Pioneer Woman recipe, and know some on here are not big fans of hers. Although, I feel like a lot of what she makes is appealing to a wide variety of people. This was the first time I'd made this recipe, and my husband and brother-in-law raved about it and both insisted I make it again in the near future - and they're usually not that insistent about a recipe. My husband specifically said I need to write it down in my "book" - which is basically my recipe journal that I keep for really good recipes.

vanessa wong's balsamic marinated steak with steak house salad

Balsamic Marinated Steak with Steak House Salad Recipe: Marinate your steak overnight for a dinner rich in flavor tomorrow.

 

things you'll need.

ingredients

• For the Balsamic Marinated Steak:

1 cup Balsamic Vinegar

1/2 cup Olive Oil

2 tablespoons Light Brown Sugar

2 cloves Garlic (crushed)

2 Sprigs Fresh Rosemary

Salt and Pepper

2 pounds Skirt or Flank Steak (lightly pounded)

• For the Steakhouse Salad:

2 large Tomatoes (chopped)

1 small Red Onion (sliced)

1/2 cup Crumbled Gorgonzola or Blue Cheese

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Pepper

• step 1
  ingredients 1 cup Balsamic Vinegar
  1/2 cup Olive Oil
  2 tablespoons Light Brown Sugar
  2 cloves Garlic (crushed)
  2 Sprigs Fresh Rosemary
  Salt and Pepper
  2 pounds Skirt or Flank Steak (lightly pounded)
  instructions For the Balsamic Marinated Steak: Mix all ingredients in large zip lock bag. Marinate in refrigerator overnight.
• step 2
  ingredients  
  instructions Remove from fridge 30 minutes prior to cooking. Grill for 2 to 4 minutes per side side for medium rare or 4 to 6 minutes per side for medium. Remove from heat and let rest for 5 minutes before slicing. Serve with Steakhouse Salad below.
• step 3
  ingredients 2 large Tomatoes (chopped)
  1 small Red Onion (sliced)
  1/2 cup Crumbled Gorgonzola or Blue Cheese
  Balsamic Vinegar
  Extra Virgin Olive Oil
  Salt and Pepper
  instructions For the Steakhouse Salad: Mix tomatoes, red onion and cheese in large mixing bowl. Drizzle with balsamic, olive oil and salt and pepper to taste. Chill in refrigerator until ready to serve.
  
  Helpful Tips:1. No need to chop the rosemary in the marinade. Rather, just give it a little rub to bruise the herb and help release the essential oils.
  2. Pound the steak to tenderize the meat.
  3. The balsamic vinegar and brown sugar create a delicious caramelized crust on the steaks.
  4. After cooking, allow the steaks to rest and slice against the grain to ensure tender steak.

Beef Strokin’ Off

Serves 2

¾ pound button and cremini mushrooms, quartered
1 garlic clove, minced
2 tablespoons butter
1 pound boneless short ribs, cut into 1 inch cubes
1 tablespoon flour
½ cup red cooking wine
3 cups beef broth
1 bay leaf
½ teaspoon freshly ground black pepper, or to taste
6 ounces heavy cream*
Hot cooked noodles

Heat butter in a large pot, add mushrooms and garlic and sauté covered, stirring occasionally, until mushrooms are brown and softened and have released their liquid, approximately 10 minutes. Remove from pan with slotted spoon and set aside.

Sauté beef cubes in pot until brown on all sides, approximately 10 minutes. Stir in flour until incorporated, then add red wine and simmer till wine has almost evaporated.

Add 2 cups of beef broth, bay leaf and pepper and bring to the boil then reduce to a simmer, cover and cook about one hour. Stir occasionally.

Uncover pot, add remaining cup of beef broth, mushrooms and garlic, bring to the boil then reduce to a simmer, and cook (uncovered), stirring occasionally till broth is reduced by half, approximately another hour.

Reduce heat, remove bay leaf and stir in heavy cream till incorporated. Serve over hot noodles.

(*A typical beef stroganoff recipe usually calls for sour cream, not heavy cream, but I don’t like the texture or taste it brings to the dish.)

Submitted by QueenieBK