Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Very nice, Pac, and brave! Will take your word for how they turned out!
Oh, that looks good! YUM!The Philly CheeseSteaks were killer! No salad though, just enough lettuce left for DH lunch. Had a tiny bit if cabbage, so shredded it and topped with a sour cream/mayo minced garlic and green onion dressing. Had a few sweet potato fries too. The only thing missing was a frosty pint of beer, I planned it, but forgot it when it came time to eat!! Darn "old age"!
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The Philly CheeseSteaks were killer! No salad though, just enough lettuce left for DH lunch. Had a tiny bit if cabbage, so shredded it and topped with a sour cream/mayo minced garlic and green onion dressing. Had a few sweet potato fries too. The only thing missing was a frosty pint of beer, I planned it, but forgot it when it came time to eat!! Darn "old age"!
View attachment 12439
Ranchwifeg said:We're having Julia Child's Boeuf Bourguignon. I've never made it, so I hope it is as good as everyone says it is. It at least smells divine!
Vanilla, how do you incorporate the rice a roni into the meat and veggie mixture? Do you cook it separately and just mix it in, or add it to the rice and water as it's cooking? Maybe brown it first...
I think I'd like to try something similar using chicken. I used to live on chicken rice a roni, lol. That was to me what those ramen noodles must be to others.
It's lovely, hope you enjoyed. I found out, on accident, that if you cook it and then don't have time to take the meat out and make the sauce (or eat it at all for that matter) and you have to throw the whole thing Dutch oven and all into the fridge overnight (lol), it tastes even more amazing when you finally do get to eat it! (not that this should be a surprise, but it really was so much more amazing) - and by then you don't really need to do anything to make the liquid into a sauce when you reheat it. Also that time I used the Beaujolais for the wine and I think that made a huge difference. Serve with crusty sourdough. Yum.
Dinner tonight was apple pie. Lol. Smelled too good baking, what can I say!
Ranchwifeg said:It turned out wonderful! I cooked about 3.5 hours, so the sauce was reduced to about 1 cup, so I added about 1 cup more stock. Let's just say that this is what beef stew should taste like. It was so rich just a small bowl was plenty. I will definitely make it again. I used a Chianti and it was good.