Posts Tagged ‘Martha Stewart’

A couple of weeks ago, I was searching for something new to cook for Sunday dinner.  Where did I go? Straight to my “recipes to make” Pinterest board, of course.  I had pinned this a while back, but had not had the chance to make it so this was my choice of the day.

The original version is from Martha Stewart, but I tweaked this just a little to suit our tastes.


1 tablespoon vegetable oil

2 pounds boneless beef chuck, cut into 1/2-inch cubes

Kosher salt and ground pepper

1 medium onion, sliced lengthwise

2 tablespoons all-purpose flour

45 oz. beef broth

1/2 pound carrots, cut into 1-inch chunks

2 medium russet potatoes, peeled and cut into 1-inch dice

1 bay leaf

2 cups egg noodles

Please ignore the red wine vinegar in the photo…I didn’t use it.


In a large pot, heat oil over high. Season the beef cubes with salt & pepper. Cook until seared and brown on all sides, about 6 minutes. 


Reduce the heat to medium. Add onion and season with salt and pepper. Cook until onion begins to soften, about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes.  Watch it closely so the flour doesn’t burn.  Add broth and 3 cups water, stirring and scraping up browned bits. Add the bay leaf.  Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.

Now it is time to add the carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes.




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I love party food.  Mini versions of bigger dishes are fun to make and fun to eat.  This recipe from Martha Stewart’s website is no exception.  I made these for a Sunday afternoon meal at my Nanny’s house along with curly fries and everyone enjoyed them.  There was also enough left over for a couple of days’ worth of lunches for C & I.  You can’t beat that deal.


6 tbsp. unsalted butter

1/2 cup finely diced sweet white onion

2 tbsp. water

salt and pepper to taste

2 pounds ground beef

20 dill pickle slices

20 slices cheese (I used provolone and American.)

20 mini burger buns

Burger toppings of your choice.


Melt 4 tbsp. butter in a small pan over medium heat.  Add the diced onion and cook until softened.  Stir in the water and season with salt and pepper.  Set aside.



Form 20 patties using about 2 tbsp. of ground beef for each.  Place on a rimmed baking sheet and coat patties with remaining 2 tbsp. butter, melted.  Press a pickle slice into each patty.


Preheat your broiler.  Season patties with salt and pepper.  Broil for 6-7 minutes.  Top with cheese for the last 30 seconds. 


Lightly toast the buns then spread the onion butter on the bottom half of each.  Top with 1 burger and any other toppings you like.



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