Let’s face it. We’ve had a long, cold winter. And the next person who quips, ‘There’s a crocus, can Spring be far behind?’ is likely to regret it.
Yep, we’ve been cold and cooped up for too long. Going to work in the dark, coming home in the dark, and being shut away from the sunshine during the day will mess with your head. So here’s a recipe with at least a cheery title.
HERE COMES THE SUN (for 4 to 6 servings)
- 4 Elk New York Steaks, sliced in 1/2in. strips
- 1 c. Flour, seasoned with Salt and Pepper, to coat meat
- 1 small Onion, sliced thick
- 1 stalk Parsley
- 1 sprig Thyme
- 1/4 c. Butter
- 1 small Garlic clove
- 2 c. (or so) Beef Stock
- 1 c. Apples, diced (any kind you like — our fave is Granny Smith)
- 1/4 c. White Raisins (optional!)
- Toss meat strips with seasoned flour to coat. Reserve extra flour to thicken gravy if needed.
- Melt butter in fairly large frypan or Dutch oven over medium heat, add floured meat and brown lightly. Remove meat to bowl and set aside.
- Saute onion until soft and golden. Add more butter if needed. Replace meat, add minced garlic clove.
- Tie herbs in a bunch and add to pan. Pour in stock and stir well. Cover, reduce heat to low and simmer until tender, usually about 30 minutes. Stir occasionally to ensure that nothing sticks to the bottom of the pan. It would be a great pity to scorch your masterpiece! You can add more stock, or water, or even some white wine, if it looks like your sauce is reducing too much. (NOTE: Don’t add more salt until at the very end of production, since the coating flour was already seasoned, especially if you add wine here.)
- Remove herbs and discard. Add apple and simmer 10 or 15 minutes.
- If sauce needs further thickening, now is the time for it. Remove everything except the sauce to the bowl used previously. Add seasoned flour, a tablespoon at a time, and stir in well with a wire whisk, until sauce is the desired consistency. Let it simmer a few minutes until it has a satin finish, then replace everything in the bowl and heat it through gently.
- This last step is strictly up to you! If you like raisins, and want to add them here, go ahead. They won’t change the whole concept of the dish, but they do add a unique little sweet-tart surprise bite here and there. Might be useful in feeding kids. Just be sure everyone is willing enough to try new things before you go springing raisins on them in the entree.
Serve over buttered and parsleyed noodles. Spaetzle works really well here! But you can use whatever noodles you like, even the weird kinds that look like play-doh. Follow package directions to cook, then drain and return to pan. Add 1/4 c. of butter and mix it in with the cooked noodles. Since you already used fresh parsley previously, take another sprig and cut tiny pieces into the noodles. Mix that in as well.
Side dishes that go well with this entree: Buttered Baby Carrots and/or Steamed Baby Green Beans.
There are enough surprising flavors here, especially if you include one or more sides, that you’ll probably be content with serving ice water or tea with dinner.
Elk New York Steak
Tender enough to cut with a fork!
8 oz. average
| Package of 2 – $34.00 |  |
| Package of 4 – $62.00 | |
| Package of 6 – $99.00 | |
Cowboy Free Range Meat products are processed in a certified organic facility under strict standards which always provides extremely sanitary processing conditions. All ingredients, such as spices, salt, honey etc., are natural products. Cowboy Free Range Meat products are Nitrate and MSG Free and all processed products are Wheat Free!
