The other day I had to use up some canned apricots that I had left over from another dish. I was going to use them on steak, but it didn't feel right. I switched to chicken thighs and legs and was rewarded with a really good
recipe for chicken. The baked rice, which was part of the dish, not so much a reward. The steaks were left to finish defrosting in the refrigerator for another day. Yesterday was that day.
I took those tough, gristly steaks and seasoned with salt and pepper, and then browned them in a large pot. Once they were browned on all sides, they were removed and one large onion, diced, was added as well as 5 cloves of rough
chopped garlic. Not enough veg. I diced a carrot in small cubes and added that too. When the onions began to brown I added 2 Tbs. of paprika, 1 tsp. ground cumin, 1/2 tsp. ground fennel, 1/2 tsp. ground caraway, 1 tsp. salt and 1/2 tsp. ground black pepper.
I let those toast up with the veg and then added a cup of red wine. Also into the pot went about 2 cups of left over red gravy with Italian sausage and about a cup of beef stock. I brought that all up to a boil, turned the heat to medium low, put the steaks
and their juices in the pot and clapped the lid on for an hour. After an hour, I turned the heat to medium and took off the lid to let more moisture escape. I wanted the sauce to be nice and thick.
I boiled up the last of the cavatelli and served them as a side with the steaks. If I served a vegetable side, I can't remember it. It might have been one of those, "I'm a bad parent" nights where I skipped the vegetables. Don't
let the nannies at My Plate know about this, please.
If you have a tough cut of meat that you want to serve, this is a great way to use that tough cut. My steak was fork tender. My eldest claimed toughness on her piece, and it was a bit tougher, but still tender to a knife. She's
so picky! The flavor was outstanding as well. It was a bit like a Hungarian Goulash, but different too.
For lunch today I took the left over chicken from the Apricot Chicken and cut it into chunks, added a bit of raw onion, mayo and mustard, goat cheese crumbles, dill weed, salt, pepper and a small handful of craisins for a really
good chicken salad sandwich. I had the goat cheese left over from making a salad with goat cheese, arugula and penne.
For some reason it disturbs my kids when I stand next to the stove and scream, "It's aliiiiive!" Muhahahaha!