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Day after BBQ lasagne

Last week we had a BBQ for my husbands colleagues and some more friends. We splurge on this every once in a while, buying steaks from the best place around (more expensive, but sooo worth it). If we could, we would probably do this once a week, but good meat is expensive. Besides, it’s not so healthy to have BBQs all the time. Last time we had it, we ordered just enough steaks, and one person we were counting didn’t show up in the end. So this time we calculated around the same lines and added 1-2 steaks.

We had 12 steaks left over, 6 of them cooked.

The uncooked ones went into the freezer. I’m not worried about them – we just need an excuse to eat steaks :). But what to do with the cooked ones? Even the best entrecote steaks don’t really taste as good the day after they are made. If I would have had one left over, I would have eaten it next day for lunch with some red wine sauce, but six?

So, I cut the steaks in pieces and used then in a rich tomato sauce, and we had it in lasagne for Shabbat (two days after the BBQ). The six steaks made enough sauce for two lasagnes, so I froze half. The results were awesome. We had my in-laws for dinner, and I also made my never-fail meatloaf, and because everyone was raving over the lasagne, I actually had leftover meatloaf for the first time in ages.

There were two pieces of lasagne left over (what I managed to photograph), and I ate them for lunch on Sunday. On the way home from work, my husband asks me:

“You left me the lasagne for dinner, right?”

and I was “uh no… I ate it…”

“But  I’ve been dreaming about this all day!”

So, I took out the frozen half and made another lasagne. This was gone almost before you could blink.

Ingredients:

2 tbsp olive oil
1 onion, chopped
1 carrot, cubed
2-3 stalks celery, including the leaves (optional)
6 cooked entrecote steaks, cut up and the fat removed (by far the most tiring part of the process)
1 can crushed tomatoes (800 gr)
about 1 cup red wine
100 gr tomato paste
1/2 cup – 1 cup beef stock (I had some from making beef the week before. I freeze leftover sauce from roasts as I don’t thicken them to make a gravy) or water
2 bay leaves
dried oregano, basil and thyme to taste

Fry onion in olive oil until transparent. Add carrots and celery. Sauté on a low fire until celery leaves look wilted. Add meat and mix, sauté for a few minutes more. Add canned tomatoes, tomato paste, beef stock or water, spices and wine. Simmer for half an hour or until carrots are soft.

This is good in lasagne and over pasta or rice.

Bon apetit!

***********

I found an interesting blog at http://www.squawkfox.com/category/recipes/. She also cooks from scratch and has lots of great tips on cooking cheaply and healthily. And as I’m trying to get my toddler to eat more iron rich foods, I might try some of her 5$ bean based meals. My toddler eats meat only at my mom’s and no where else. I already started making rice and lentils which he likes, but I’m always on the lookout for more tasty easy dishes that might appeal to him. I just hope my toddler will eat it…

What was left of the lasagne

Love Food - Don't Waste!

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