Thick & creamy blue cheese mushroom sauce is drizzled over a spinach topped toasted baguette and then draped in a generous serving of beef tenderloin. The umami flavour from the cheese & mushrooms complement the saltiness of the beef, while the toasted baguette ads a nice crunch. Serve as an appetizer or use larger pieces of french bread to create a sandwich.
Recipe and photo by Brittany of My Daily Randomness.
Prep Time: 10 mins. | Cook Time: 20 mins.
Tip: The mushroom sauce is even better the next day.
Recipe and photo by Laureen of Fox in the Kitchen.
Prep Time: 20 mins. | Cook Time: 40 mins. | Makes: 24 meatballs.
What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.
Prep Time: 25 mins. | Cook Time: 2 hrs. 30 mins. | Serves: 6
Tip: With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. In fact, you can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave. And here’s the big bonus – stew actually tastes better when made the day ahead. Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.
4 slices bacon, diced 4
2 medium onions, sliced lengthwise 2
8 oz fresh mushrooms, halved 250 g
2 lb Stewing Beef Cubes 1 kg
3 tbsp all-purpose flour 45 mL
3 cloves garlic, minced 3
1½ cups EACH red wine and beef stock 375 mL
1 bay leaf 1
1 tsp dried thyme 5 mL
1/2 tsp EACH salt and pepper 2 mL
Protein: 38 g
Fat: 18 g
Carbohydrates: 9 g
This version uses mushrooms and beef for the meat layer alternating with layers of beans, salsa and cheese. It’s definitely a meal in a slice.
Recipe and photo by eat. live. travel. write.
Prep Time: 40 mins. | Cook Time: 45 mins. | Serves: 6-8