Cooking From Memory ~ A Recipe Journal

Pan Roasted Peppercorn Steaks

Posted in Beef by Paul Gauche on March 23, 2010

Ingredients ~

  • 6 filets of beef—6 ounces each
  • 5 Tablespoons peppercorns, crushed
  • 5 Tablespoons olive oil
  • 1 Tablespoons kosher salt
  • 6 sprigs of rosemary
  • 2 shallots minced
  • 1 ½ cups red wine
  • ½ cup dried cherries
  • ½ cup balsamic vinegar
  • 2 Tablespoon unsalted butter

Method ~

Heat the peppercorns and the olive oil in a skillet over low heat until faint bubbles appear. Continue to cook until the peppercorns are fragrant. Remove from the heat and cool then combine with salt. Rub the steaks thoroughly with the mixture, cover with plastic wrap and let set 1 hour at room temperature.

Meanwhile, set oven temperature to 425º degrees. Heat the remaining olive oil in the skillet over med high heat. Place the steaks in the skillet with a piece of rosemary under it. Cook without moving until brown crust has formed 3-4 minutes. Using tongs, flip the steaks with the rosemary cooking the other side about 3 minutes. Remove pan from heat and transfer the steaks to a hot baking sheet. Roast 3-4 minutes for rare, 5-7 minutes for medium rare. Transfer steaks to a wire rack and let set 3-5 minutes.

Sauce ~

Combine wine, vinegar, shallots in a medium saucepan and simmer over medium low – to medium heat and reduce to ¾ cup. This may take 20 minutes. Add dried cherries. While steaks are resting reheat the sauce. Stir in 2 Tablespoons butter. Serve over the Steak.

~~ With thanks to Linda Bachman


Classic Beef Stroganoff

Posted in Beef by Paul Gauche on February 11, 2010

With winter having arrived on New Year’s Day, it seemed like a good call for some comfort food. This is pretty much from Betty’s (Crocker) kitchen and from there into my own mom’s kitchen and, of course, into my kitchen. We shared this meal with a friend recently. The first words out of her mouth were, “Whoa! This is better than my dad’s beef stroganoff…” Everyone’s got a favorite Beef Stroganoff recipe, but what really makes this is the rich beef flavor from the consommé and the ketchup. A little worcestershire, some Tabasco or even cayenne and this is absolutely going to go airborne. Enjoy!

Ingredients ~

  • 1 pound beef tenderloin or Sirloin steak, about ½ inch thick
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 packages mushrooms, sliced
  • 1 onion, chopped
  • 1 – 10.5 ounce can condensed beef broth, or consommé
  • 2 Tablespoons ketchup
  • 1 clove garlic, minced
  • 1 teaspoon salt and pepper
  • 3 Tablespoons flour
  • 1 cup sour cream
  • 3 to 4 cups hot cooked egg noodles

Method ~

Cut the meat across the grain into ½ inch thick strips about 1 ½ inches long and set aside.

Heat the butter and oil in a large sauté pan. Add the mushrooms and the onion and cook, stirring frequently until the mushrooms have released their liquid and the chopped onion is tender. Remove from the sauté pan.

In the same sauté pan, brown and cook the meat until light brown. Reserving 1/3 cup of the beef broth, stir in remaining broth, the ketchup, garlic and salt. Cover; simmer 15 minutes.

Meanwhile, blend the reserved beef broth and flour. When the meat has simmered for 15 minutes, stir into meat mixture. Add the mushrooms and the onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Gently stir in the sour cream. Heat and serve.

Serve over egg noodles.

Sweet and Sour Meatballs

Posted in Beef,Sauces by Paul Gauche on July 1, 2009

Meatballs 1

Ingredients for Meatballs ~

  • 1 pound ground beef
  • ½ pound Jimmy Dean ground pork
  • 1 onion, chopped fine
  • ¾ cup oatmeal
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 egg
  • ½ cup milk

Ingredients Sweet and Sour Sauce

Combine . . .

  • 1 cup ketchup
  • 1 teaspoon cornstarch
  • ½ cup water

Add …

  • ¼ cup vinegar
  • ½ cup packed brown sugar

Bring to a boil until thickened. 


Method for Meatballs ~

Shape in walnut sized balls.  Brown meatballs in ¼ cup oil.  Add the sweet and sour sauce, pouring over browned meatballs.

Bake at 350° degrees for 15 to 20 minutes.


(Photo Credit: Romulo Yanes,

Quick Meatballs

Posted in Beef by Paul Gauche on July 1, 2009


Ingredients for Meatballs ~

  • Store-bought frozen meatballs cooked as per package directions.     

There.  That was easy.


Method for Meatballs ~
Gently heat the meatballs in a shallow pan on the stove top.  Add a little liquid (apple cider, wine, water—anything without a lot of sugar—although the cider will have some sugar).


(Photo Credit: Romulo Yanes,

Cheeseburger Pie

Posted in Beef by Paul Gauche on July 1, 2009

Cheeseburger Pie

Ingredients ~

  • 1 prepared Pet-Ritz Pie Crust
  • 1 pound ground beef
  • 1 onion, diced •  salt and pepper to taste
  • 1 teaspoon oregano
  • ½ cup dry bread crumbs
  • 1 cup Tomato Sauce
  • 1 onion, diced
  • 1 green pepper, diced

 Topping ~

  • 1 egg
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon Worcestershire Sauce
  • 2 cups shredded Mozzarella


Method ~ Brown the ground beef. 

Add onion and green pepper and sauté for 2 minutes until onion and pepper are tender.  Add the rest of the ingredients and pour into a pie shell.  Prepare the topping and pour over the top. 

Bake at 425° for 30 minutes


(Photo Credit: Unavailable,

Lake Sallie Beef Stew

Posted in Beef,Soups, Stews & Gumbos by Paul Gauche on July 1, 2009

(Photo Credit: Unavailable, Beef Stew)

Ingredients ~

  • 2 pounds of stew meat
  • 1 bag of baby carrots
  • 1 cup chopped celery
  • 6 potatoes, cut in chunks
  • 2 onions, cut in chunks
  • 1 package fresh mushrooms
  • 1 28 ounce can whole tomatoes
  • 1 envelope onion soup mix 
  • 3 Tablespoons Tapioca
  • 2 slices bread , torn into pieces
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 Tablespoon Thyme
  • 1 Tablespoon Rosemary
  • 1 bag of frozen peas
  • Parsley

Method ~ Grease a large casserole.  Cut meat into bite-size pieces, dredge in flour.  Then brown the beef cubes in ¼ cup Crisco (See ‘Searing’ (Browning) Meats). Combine all ingredients in casserole. 

Bake covered in 300° oven. 

Add a package of frozen peas during the last 20 minutes.  Serve with baking powder biscuits and garnish with chopped parsley.

Sloppy Nancy’s

Posted in Beef by Paul Gauche on July 1, 2009


Ingredients ~

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can Chicken Gumbo Soup
  • 1 Tablespoon dry mustard
  • 2 Tablespoons brown sugar
  • 1 Tablespoon vinegar
  • ½ cup ketchup

Method ~

Brown hamburger, add onion and cook until the onion is soft.  Add the rest of the ingredients and simmer.  Serve on fresh buns.

Marinated Flank Steak

Posted in Beef by Paul Gauche on July 1, 2009


(Photo Credit:,28548,1891053_1868043,00.html)

Ingredients for Marinade ~

  • 1 cup Soy Sauce
  • ½ cup orange juice
  • 5 cloves garlic, chopped
  • 1 bunch green onions, chopped
  • 1 teaspoon powdered ginger
  • ¼ cup Sherry or white wine (not cooking Sherry)

Method ~

Place the flank steak in either a zip lock bag or in a large baking dish.  Mix marinade together and pour over meat.  Cover or zip the bag closed.  Marinate in the refrigerate from several hours to overnight .

Place the London Broil on the hot grill over indirect heat for about 15 minutes and then turn over for another 15 minutes.

Braised Ribs with ‘Twenty-Four Hour’ Sauce

Posted in Beef,Pork,Sauces by Paul Gauche on June 19, 2009


(Photo Credit: Braised Short Ribs Romulo Yanes)

Ingredients ~

  • 2 T Olive Oil
  • 4 # Short Ribs
  • 4 carrots
  • 1 onion
  • 1 leek (use just the white part)
  • 4 cloves garlic
  • 1 carton beef broth
  • ½ cup prepared BBQ sauce of your choice
  • 1 cup red wine (cabernet)
  • 2-3 sprigs fresh thyme (or 1 Tablespoon dried Thyme)
  • salt and pepper to taste
  • 6 Tablespoons butter

Method ~  

It is best to begin this process one day ahead.

In a large saucepan, heat the olive oil and brown the ribs on all sides. Transfer to a large cooking pot.  Deglaze the pan with some beef broth or red wine and pour over the meat.  Rough-chop the carrots, onion, leek, garlic, and place in a food processor with ¼ cup beef broth and process into a ‘mash.’ Transfer the mash to the large cooking pot.  Add the BBQ sauce, beef broth, wine, thyme, salt and pepper.  The ribs should be covered with the braising liquid.  Simmer for 3 hours or until meat is ‘fall-off-the-bone’ tender.  Carefully remove the meat from the braising stock, transfer to a plate.  Cover the ribs and refrigerate 8 hours. Strain the solids from the braising liquid and refrigerate the sauce for 8 hours.  When you are ready to grill, reduce the sauce until it is thick and rich.  Once it is reduced, add the butter and basted the ribs while they are cooking on the grill.  Grill the ribs “low & slow” using indirect heat method, basting regularly with the reduced braising liquid.


~~With thanks to Paul Dean