Sunday, November 15, 2015

Dinner TRIUMPH!!!!

I made this up for dinner the other night,and had no leftovers.My 18 year old liked it so much that he has asked for a copy of Rachael Ray's Just in Time cookbook so he can have the recipe forever. I decide that the only thing to do was share this delicious happiness with all of you.

 Elsa's Cider Beef...from Rachael Ray

This recipe comes from Rach's mom, Elsa Scuderi. Apple cider is the key to this hearty beef, served over smashed potatoes.
  • Serves 4 Servings


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 tablespoons butter
  • 2 pounds top sirloin, trimmed and cut into 2-inch cubes (or stew a step)
  • Salt and freshly ground black pepper
  • 1 large onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 pound turnips, peeled and chopped
  • 6 tablespoons flour
  • 2 cups good quality apple cider (the dark cloudy ones always taste the best)
  • 15 oz can beef broth


Pre-heat oven to 375°F.

Place a Dutch oven over medium-high heat. Add EVOO and butter. Season the beef with salt and pepper and add to pot. Brown on all sides, about 6-8 minutes. 
Add onions, carrots and turnips, and cook for 4-5 minutes. Add flour, stir to combine and coat.
Add the apple cider and the beef consomm√©, and stir to combine. Bring to a boil, cover and place in the oven for 1-1 1/2 hours. (Mine simmered at 250 for about 3 hours, and the beef was so tender that we could cut it with the back of a spoon. Nummmmm!)              Enjoy!!

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