O'Connor's Cottage Pie

 

O'Connor's Cottage Pie

Most people do not know what you mean when you say you are making a Cottage Pie. As soon as you describe it they respond with "Oh yeah, Shepherd's Pie?", No, there is a difference. First off, if you use beef then it isn't Shepherd's, because they heard sheep so only lamb or mutton can be called that kind of pie. Anyways, my Irish grandmother used to make this delicious version of Cottage Pie. Hope you enjoy.

Ingredients:

• 1 lb ground beef
• 1/2 white onion diced
• 2 cloves garlic minced
• 1 can diced tomatoes
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 cup beef stock
• 2 tbs flour
• 1 tsp thyme
• 1 bay leaf
• Worcestershire 
• Salt/Pepper

Topping

• 2 large russet potatoes
• Butter
• Milk
• 1 1/2 cup shredded Irish white cheddar
• Salt/pepper

1. Begin by peeling and boiling your potatoes. Preheat oven to 350F

2. Next brown the ground beef in a large pan along with the diced onion. 

3. Mix in the garlic and sauté until fragrant.

4. Mix in the diced tomatoes, frozen corn and frozen peas.

5. Stir in the 2 tbs of flour until the mixture becomes a thick consistency.

6. Slowly pour in the beef stock until the mixture becomes a thick gravy of beef and vegetables.

7. Stir in the thyme, bay leaf, and a couple of shakes of Worcestershire sauce. Salt and pepper to taste. Remove from heat.

8. Once potatoes are cooked through, drain and mash up. Add in a couple bits of butter and milk until 

the consistency your prefer for mashed potatoes. 

9. Mix in 1 cup of the Irish white cheddar. 

10. In a medium baking dish, pour in the beef mixture. Spread the potato mixture over top and sprinkle the leftover 1/2 cup Irish white cheddar. Cover and bake in oven for roughly 30 minutes. Remove cover and place under the broiler for about 5-10 minutes until the potatoes brown and crisp up. 

Once cooled this dish is packed full of flavor and everyone will fall in love with it. The secret is the Irish white cheddar. Some will notice a different taste but not expect that to be the one different ingredient you use. Enjoy!

Prep Time: 15-20 minutes

Cook Time: 40 minutes

Serves: 5+

Timballo

 

TIMBALLO

     I know what you are thinking, "What is this Timballo?", well a Timballo or Timpano depending on Italian dialect or location is a baked mound of dough stuffed with a bunch of goodness inside. The internal items can range from meats, cheeses, pasta, fish, vegetables, etc. Anything you truly prefer. I used a small metal oven proof bowl to bake this in but a ceramic one would work too. The dish was showcased in a 1996 movie Big Night about an Italian restaurant owned by 2 brothers struggling during the holidays. This dish my family has decided to add to our Christmas Eve Feast along with a bunch of different seafoods to accompany our Feast of the Seven Fishes meal. It seemed daunting and hard to put together, however I found it quite simple once I got the hand of it. Please enjoy my Timballo.

Ingredients:

Dough:

• 2 cups all purpose flour
• 2 large eggs
• 1/2 tsp salt
• 1 1/2 tsp olive oil
• 1/4 cup water

Filling:

• 2 cups diced salami
• 2 cups provolone cheese
• 6 hard boiled eggs sliced
• 2 cups mini meatballs
• 4 cups homemade red sauce
• 1 1/2 lb baked rigatoni
• 1 tbs olive oil
• 1/2 cup Romano or Parmesan cheese
• 3 eggs

1. Start by making the dough. Combine flour, eggs, salt, olive oil and water in a mixer and mix until dough forms a ball. Kneed by hand for 10 minutes or with dough hook for roughly 3 minutes. Let rest for 5 minutes. Grease with butter the inside of the baking bowl.

2. Roll out onto floured surface until large enough to fill the bowl you are baking it in as well as cover the bottom of your creation.

3. Prepare the inside. (Some of this can be done ahead of time so you can easily fill like a assembly line. I made this even easier on myself by buying store bought mini Italian meatballs. I know, Sacrilege).

4. Start filling the dough lined bowl. I started with some rigatoni then followed by the salami, then the provolone, eggs, meatballs, provolone again and then some sauce. Repeat again until the mixture fills to the top of the dome. Take the last 3 eggs, scramble and pour over the top so it filters down through the fillings. Fold over the hanging dough and seal with a little water. You can trim some if there is too much.

5. Bake in 350 degree oven for about an hour uncovered. Cover with tinfoil and bake again for roughly 30-45 minutes.

6. After resting for 30+ minutes carefully turn upside onto serving platter and the Timballo should slip out and is ready to slice and serve.

This little Timballo was perfect and just enough to serve my whole family at roughly 5+ people. Enjoy!!

Prep Time: 3 minutes

Cook Time: 90 minutes

Serves: 5+ 

German Goulash Soup

 

German Goulash Soup

     Traditional Goulash stems from the Hungarian culture as a form of meat stew or soup. Other central European cultures also have a version and this one is based off of one of those. My father used to talk about some of the food he discovered when he was in the War in the early 60's. He discussed one fond memory of discovering real German Goulash. Not the kind that some American's eat of a macaroni with ground beef and tomatoes, but rather a sultry, delicious, hearty soup made specifically in this part of Europe. He was stationed in Berlin and remembers finding this soup in a small little restaurant he frequented when he had time to leave his post. He could remember exactly all that was in it, but wasn't too sure on the spice blend. I did a little research and found practically the exact soup he was speaking of. I have listed the original recipe I found at the bottom that I used for inspiration in creating my copycat. Please enjoy German Goulash Soup.

Ingredients:

• 2 tbl butter
• 1/2 chopped onion
• 1 lb beef cubes
• 2 large russet potatoes
• 3 cups beef stock
• 1 1/2 cup chopped carrots
• 2 tbl paprika
• 2 tbl tomato paste
• 1 clove garlic
• 1 tsp caraway seeds
• 1/2 tsp marjoram
• Salt/Pepper

1. In a large stock pot melt your butter over medium high heat. 

2. Sauté the onion and carrot until the onion becomes translucent. Stir in the garlic until fragrant.

3. Toss in the beef cubes and salt and pepper. Brown the beef.

4. Mix in the stock, paprika, tomato paste, caraway seeds and marjoram. Bring to a low boil.

5. Toss in potatoes, cover and simmer until potatoes are cooked through, roughly 15-20 minutes. At this point the soup will have thickened up a bit. 

   This was a quick and easy one pot meal to make that definitely was hearty and full of flavor. Perfect for the colder nights occurring during this autumn time.

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 3+

Original Link for recipe. 

https://germangirlinamerica.com/goulash-soup-goulasch-suppe/

My father in Berlin, second from right.

Sauté of vegetables and beef

 

Beef Bourguignon

BEEF BOURGUIGNON

     Beef Bourguignon or Beef Burgundy is a famous well known French dish touted as traditional French cuisine, however only newer to the style of cooking since the beginning of the 20th century. Either way, this dish is now well known in France and is such an easy meal to prepare with so much flavor you will definitely want to give it a try. Beef Bourguignon.

Ingredients:

• 1/2 diced white onion
• 1 small stalk celery diced
• 4 strips bacon
• 1 lb stew beef
• 1 cup whole baby carrots
• 1 tbs flour
• 1 bay leaf
• 1 tsp thyme
• 2 cloves garlic minced
• 1 tbs tomato paste
• 1-2 cups red wine (Bordeaux)
• Salt/pepper

1. In a Dutch oven or stock pot sauté onion, celery, and bacon over medium heat until bacon starts to crisp.

2. Increase heat to high and toss in beef and sauté until starting to brown.

3. Mix in carrots, flour, bay, thyme, garlic, tomato paste and red wine. Bring to a low simmer. Cover and cook for roughly 1 1/2 hours to 2 hours.

     This stew was delicious and so easy to make. Add your favorite French bread to dip in and you are set for the night. Enjoy!

Prep Time: 15-20 minutes

Cook Time: 1 1/2- 2 hours

Serves: 4+

 Minestrone

     The quintessential Italian vegetable soup famous everywhere you go. Such an important soup related to just plan easy cooking and traditional peasant food. You can really take anything you want to put into this easy soup. We have always added in beef to increase the flavor profile. This time i was gifted with a nice leftover bundle of fresh herbs from some friends so decided what better thing to include in this soup. All in the pot and leave to get whatever you want done. Minestrone.

Ingredients:

• 1 lb beef cubes
• 1/2 white onion diced
• 1 cup diced carrots
• 1 stalk of celery diced
• 1 clove garlic minced
• 32 oz beef stock
• 32 oz water
• 1 small can diced tomatoes
• 1 small can cannellini beans
• 1 small can green beans
• Ditalini pasta
• small bundle of fresh herbs, ( I used sage, rosemary, thyme, and basil)
• Olive oil
• Salt/pepper

1. In a large pot drizzle some olive oil and sauté diced onion, carrots, and celery until tender. 

2. Next toss in the beef cubes and brown.

3. Mix in the garlic and sauté until fragrant.

4. Pour in the beef stock, water, diced tomatoes, cannellini brans, green beans and the bundle of fresh herbs. Bring to a slow simmer, cover and cook for roughly 45 minutes.

5. Mix in the pasta and cook until tender. Salt and pepper to taste and serve. 

Simple, timely, and delicious. The perfect soup anytime of year. 

Prep Time: 15 minutes

Cook Time: 1 hour+

Serves: 4+

Easy Beef Stir Fry

Beef Stir Fry

 

This easy and quick stir fry is so much better when made at home and in the convenience of your own kitchen. Easy to make and the perfect combination of flavors. No need for take out now.   Beef Stir Fry.

Ingredients:

• Thinly sliced beef strips
• Worcestershire
• 1/4 cup Soy sauce
• 1 tsp fresh diced ginger
• 1 tsp sugar
• Small bag mixed stir fry vegetables
• Vegetable oil
• Cornstarch
• Rice
• Salt/pepper

1. Toss beef strips with some shakes of Worcestershire sauce. Salt and pepper Dredge in some cornstarch.

2. In a wok drizzle some vegetable oil and bring to a sizzle over high heat.

3. Cook steak in wok until browned. Remove

4. In same wok saute the ginger and mixed vegetables until tender.

5. Combine soy sauce and sugar in a bowl and pour into wok.

6. Toss beef strips back in and simmer on low until sauce thickens. Serve over cooked rice.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2+

Korean Bulgogi Cups

Korean Bulgogi 

     Have always been a fan of certain Korean dishes and decided to test my hand at a fairly simple one that packs a ton of flavor. This was an easy weeknight meal that anyone can throw together and is also a bit healthy as well for those watching what they eat. Korean Bulgogi Cups.

Ingredients:

• 1 steak or 1/2 lb small beef roast cut into thin strips
• 1/4 cup brown sugar
• 1/2 cup soy sauce
• 2 tbsp sesame oil
• 1 clove garlic minced
• 1/2 tsp minced ginger
• 1 tbsp rice wine vinegar
• Sesame seeds
• Cooked white rice
• Bibb, Boston or Butter lettuce
• Shredded carrots

1. Slice beef into thin strips and place in a plastic sealed bag.

2. In a bowl combine the brown sugar, soy sauce, 1 tbsp sesame oil, garlic, rice wine and a few sesame seeds. Whisk together and pour into the bag of beef to marinate for at least 1 hour or even overnight.

3. In a large wok, drizzle the other 1 tbsp sesame oil. Remove beef strips from bag and saute until cooked through. Only should take a few minutes.

4. Pour in the sauce and let it reduce a bit and thicken up.

5. Take a bit of lettuce and spoon in some cooked white rice. Top with a few beef strips and some shredded carrots. Consume.

      These were so good and felt like I was being healthy eating them. Packed full of flavor with the combination of sugar, soy, and sesame and definitely left me wanting more. Enjoy!

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 2+

Ultimate Nachos

    Whether it is game day afternoon, or you just want something easy and oh so good for dinner. That craving of a good plate of nachos is always something I can get on board with. These are so amazing that you will make these at least 2 times a month if not more. These can easily be made in a crock pot and cook all afternoon or for about an hour on top of the stove in a large skillet. Ultimate Nachos.

Ingredients:

• 1-2 boneless beef rib
• 1 can black beans rinsed
• 1 small can diced tomato/jalapeno
• 1/2 cup frozen corn
• 1 packet taco seasoning
• Nacho chips
• White queso
• Green onion

1. Cut the beef rib into 1/2 inch bite size strips. Place in bowl with 1/2 cup water and taco seasoning and let marinate overnight.

2. Toss into skillet, (or crock pot), and simmer until brown.

3. Stir in rinsed black beans, diced tomato/jalapeno, frozen corn, and some green onion. Cover and simmer on low for roughly 1 hour.

4. Heat up the white queso.

5. Place nachos on plate. Top with beef been mixture, drizzle some queso, and chopped green onion and serve.

    These nachos are definitely the ultimate meal for game day or just to indulge in some good old Tex-Mex cuisine. 

Prep Time: 10 minutes

Cook Time: 1 hour stove top, 3-4 hours crock pot.

Serves: 2+

Terry's Irish Root Soup

    My dad every fall around the festival time, for at least the past 20 years, has made what he likes to call an Irish Root Soup that his mother used to make. He took all the root vegetables he could find, along with some beef, and made a delicious hearty soup. Now, to be completely honest, only myself and just a few others enjoyed this soup. This past year, he decided to not make any as he felt no one but him would eat it. So in honor of the time of year and him, I decided to make him some. Terry's Irish Root Soup.

Ingredients:

• 2 small parsnips
• 1 rutabaga
• 1 turnip
• 2 carrots
• 2 small potatoes
• 1 small onion
• 1/2 lb beef chunks
• Sprig fresh rosemary
• Sprig fresh thyme
• Sprig fresh oregano
• Sprig fresh fennel
• 1 large Bay leaf
• Beef stock
• Salt/pepper

1. Gather your fresh herbs and make a bouquet of them with kitchen twine.

2. In a large pot drizzle a little oil and brown the beef chunks until cooked.

3. Pour in the beef stock.

4. Dice up your root vegetables into bite size pieces and toss in.

5. Toss in your bouquet of herbs and bring to a simmer.

6. Cover and cook for about 30 plus minutes or until all vegetables are tender. Salt and pepper to taste.

    This soup is so good and hearty. My father really appreciated me making this for him. It will always remind me of him for years to come.

Prep Time: 15 minutes
Cook Time: 30 plus minutes
Serves: 4+

Hand Cut Tagliatelle With Steak And Mushroom Sauce

     Was craving a new pasta creation that would knock my socks off. Came up with this one just wondering around my kitchen and rummaging through my fridge. This was an amazing fulfilling pasta dish. Tagliatelle With Steak And Mushroom Sauce.

Ingredients:

• 1 small beef roast cut into thin strips
• 1 cup diced mushrooms of choice
• 1/2 small white onion diced
• 1 clove garlic chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tbs tomato paste
• 1/2 cup diced parsley
• 1/3 cup grated Romano cheese
• 4 eggs
• 16 tbs flour

1. Combine the eggs and flour in a large bowl and kneed into a ball. Set in refrigerator for at least an hour wrapped in foil.

2. When ready take out and place on floured surface. Cut into 2 equal parts and roll out flat to the thickness you would like your noodle to be. Carefully flour both sides of the rolled out dough. Fold up, or roll up into a log and slice your noodles off. (Refer to picture below). Sit aside to cook in boiling water.

3. Meanwhile In a large saute pan drizzle a little olive oil and brown your cut strips of beef. Remove and place on a plate.

4. In same pan, saute your mushrooms, onion and garlic until fragrant. Pour in white wine to deglaze.

5. Toss back in the beef and add in tomato paste and stir around.

6. Pour in cream and diced parsley and bring to a low simmer. Mix in the Romano cheese, cover and simmer for about 10 minutes stirring regularly.

7. Cook pasta in boiling water and stir into beef sauce.

This was a great creation full of flavor. Give it a try!

Prep Time: 15-20 minutes
Cook Time: 15-20
Serves: 2+

Mini Cheesburger Calzone

 

       This is one of the quick and easy weeknight meals you can create. Even a good one to do with the kids if you have any. All the flavors of a good cheeseburger in one little hand held pocket. No worries about drippings off the side down the cheeks or parts falling apart. With these little calzones all the good stuff stays inside. Mini Cheeseburger Calzone.

 

Ingredients:

• 1 store bought pizza dough roll
• 1 lb ground beef
• American Cheese
• Ketchup
• Egg (for wash)
• Salt/pepper

1. Brown the beef with salt and pepper in a large skillet and sit aside.
2. Roll out the pizza dough and cut into equal size squares. Mine made roughly 12.
3. Take a piece of American cheese and lay in the center followed by some of the ground beef filling.
4. Dollop some ketchup on top. Fold over the edges to create a little round bun shaped pocket.
5. Take egg wash and brush over the tops of each one.
6. Bake in 350 degree oven for roughly 12-15 minutes or until tops are browned.



The filling possibilities are endless based on your tastes and what you want to create in these little calzones. You could do pizza, Philly style cheese and beef, etc.



Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4+

 

 

Salisbury Steak

 

     Here is another one of those traditional American dishes that some may consider "comfort" food. I had never really had it before this day when I decided to give it a try and make it. We grew up with another similar American dish called Baked Steak, but this was completely different. (By the way, I never was a fan of the baked steak my mother made). Shhhhh.  This dish combines ground beef into a steak patty and is served with a bbq style gravy. I must say, I quite liked it. Salisbury Steak.

 



Ingredients:

• 1/2 lb ground beef
• 1 10 oz can French Onion Soup
• 1/2 cup bread crumbs, (more if needed)
• 1 egg
• 1 tbs flour
• 3 tbs ketchup
• 1 tbs mustard
• 1/2 tbs Worcestershire
• 1/2 cup diced mushrooms
• Salt/pepper

 

1. Combine ground beef, about a tablespoon of the French Onion Soup, bread crumbs, egg, and salt and pepper. Make into 3 round patties.

 

2. In a large skillet, brown patties on both sides.

 

3. Toss in mushrooms and saute after flipping the patties onto the second side.

 

4. In a large bowl combine by whisking, flour, rest of the can of soup, ketchup, mustard, and Worcestershire sauce.

 

5. Pour into skillet, cover and simmer for roughly 10-15 minutes.

 

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 1-3

Sloppy Joe Macaroni Bake

 

    Was one of those days I really didn't know what to make, but was craving some sort of cheesey baked goodness So I came up with this delicious, easy, and sure to please most everyone. Sloppy Joe Macaroni Bake.

 

 

Ingredients:

 

• Sloppy Joe recipe--- http://recipesiliveby.blogspot.com/2015/06/sloppy-joes.html
• Rotini pasta
• 1 block cream cheese
• 1 cup ricotta
• Cheddar cheese
• Salt/pepper

 

1. Cook sloppy joe as directed in above recipe.

2. Cook pasta just till almost done.

3. Mix softened cream cheese and ricotta in a bowl.

4. Combine pasta with sloppy joe mix.

5. In a casserole dish layer some of the sloppy joe/pasta mix on bottom of pan.

6. Spread the ricotta/cream cheese mixture over top.

7. Spread the rest of the sloppy joe mix over top of the ricotto and top with some cheddar cheese.

8. In a 350 degree oven, covered with tinfoil, bake for roughly 20 minutes.

9. Remove tinfoil and bake for another 5-10 minutes uncovered so that the cheese browns and bubbles.

 

Prep Time: 5 minutes

Cook Time: 35-40 minutes

Serves: 4+



Patty Melt

 

 

Funny thing about this post is that as an American, and having been to many cities throughout the country, I had never had a Patty Melt. Although consider to be an American classic diner sandwich, I had never even truly heard of one until a few years ago. I always thought when someone mentioned it that they were talking about a tuna melt sandwich. Anyways, I thought I would give it a try and see what the talk was all about. Patty Melt

 

Ingredients:

 

• 2 burger patties
• 4 slices of Rye bread
• 1/2 large white onion sliced
• 2 slices of Swiss cheese
• Mayo
• 2 tbs butter

 

1. Cook burger patties as usual.


2. Saute onions over medium heat in butter slowly until tender, brown, and sweet. This takes about 15-20 minutes and requires you continue to stir around and mix up.


3. Once onions and burger patties are finished the fun part begins. Spread some butter one side of each piece of rye bread.


4. Just like making a grilled cheese, lay one slice of bread, butter side down on hot griddle. Top with burger patty, some caramelized onions, and Swiss.


5. Quickly spread some mayo on the non buttered side of another piece of bread and place on top.


6. Cook on both sides like a grilled cheese until brown and crisp.

 

 

 

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 2

 

 

Sticky Asian Short Ribs

 

     I have always wanted to make beef short ribs. I've ordered them in restaurants and was always under the impression that they are hard to fix. I've been told they can be tough, hard to work with, not much flavor, etc., however the ones I order in my favorite restaurants are always so tender, juicy, and flavorful. So I decided to give it a try. I thought a great combination of Asian flavors would be perfect for these ribs. Sticky Asian Short Ribs.

 



Ingredients:

• 5-6 small beef short ribs
• 1/3 cup soy
• 1/2 cup beef stock
• 1 tbs sriracha
• 1/4 cup brown sugar
• 1/4 up apple sauce
• 1 tsp five spice powder
• 1 tsp sesame oil

 

1. In a crockpot place the beef short ribs.

2. Mix together in a bowl the soy, stock, sriracha, brown sugar, apple sauce, five spice, and sesame oil.

3. Pour over ribs, cover, and cook on low for 6-7 hours. Serve over potatoes or rice.

 

     These were fall off the bone, juicy, sticky, tender, that I could not have asked for a better meal. Simple and cooked out of the way that made them perfect for a weeknight meal.

 

Prep Time: 5 minutes

Cook Time: 6-7 hours

Serves: 2.

 

 

 

 



Stuffed Peppers

    Stuffed Peppers has to be one of my ultimate favorite meals of all time. It is just one of those comfort foods that I remember growing up as a kid. You own little meal placed nicely in a pocket of sorts and served hot. No need for any other items on your plate, this was a full meal in one. This recipe is exactly how my mother makes it. No subsitutions, no changes, no nothing. Just plain, delicious and simple. Stuffed Peppers.

Ingredients:

• 4 Green Bell Peppers
• 1 lb ground beef
• 1/2 white onion
• 2 slices white bread torn into chunks
• Parsley
• 1 egg
• 1/2 cup uncooked minute rice
• Salt/pepper
• Marinara

1. Slice the tops off of the peppers and remove the inner veins and seeds. Shock in boiling water for 2-3 minutes.

2. Meanwhile, combine the beef, diced up onion, parsley, egg, salt/pepper, rice, and bread into a bowl.

3. Place each pepper bottom side down into a baking dish. Take a tablespoon of marinara and dollup into the bottom of each pepper. Pour about a cup of water into the bottom of the baking dish surrounding the peppers.

4. Take some of the beef mixture and stuff it into each pepper.

5. Top with another spoonfull of marinara.

6. Place in 350 degree oven and bake uncovered for 1 hour 15 minutes.

You can at just 15 minutes left to cooking spoon some more marinara over top of each pepper.

These are perfectly tender, juicy, and full of flavor. It will easily become one of your favorites.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Serves: 2-4

S.O.S., (or in a more polite term), Chipped Beef On Toast

 

 

     Surprisingly a vast number of people my age have never heard the term, S.O.S., for this dish. Some haven't even heard of the dish itself. The initials stand for the slang term of; Shit On a Shingle. Sounds appetizing doesn't it? I'm not quite sure of its origins, however I have been told it comes from the Military. A dish served to the soldiers. Now which branch, or which war, I'm still unclear, however growing up in WV we had this dish all the time. It became one of those staples that every country family seemed to serve. Quick, simple, and actually a great meal to have. My mother always made it for us for a quick dinner. She usually accompanied it with scrambled eggs as well. The terminology for this dish doesn't make it appealing, however once you taste it you will love it. Just in under 5 minutes is all it takes. Chipped Beef On Toast.

 

Ingredients:

 

• 1 2oz package of dried beef
• 2 tbs butter
• 2 tbs flour
• 1 1/2 cup milk
• 1/2 cup cream
• Salt/pepper
• Toast

 

1. Remove beef from package and dice up.

2. In a large skillet melt butter and whisk in flour.

3. Slowly pour in milk and cream and whisk to make a thick sauce. Thick enough to coat the back of a spoon.

4. Stir in the beef and let simmer for roughly 5 minutes.

5. Salt and pepper to taste and ladle over some fresh toast.

 

     That's it! Simple, quick, easy, and you will definitely make this again. The perfect "go-to" meal for any bachelor. To this day, even though my mother and myself can make just about any 5 star kind of meal, this is always going to be one of those favorites that I can never let go.

 

Prep Time: 1 min.

Cook Time: 5-6 mins.

Serves: 2