Guinness Braised Steak with Horseradish Mashed Potatoes


Guinness Braised Steak with Horseradish Mashed Potatoes



  • 1 1/2 pounds boneless chuck steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon dark brown sugar
  • 1 teaspoon chopped fresh rosemary
  • 1 (8-ounce) package presliced mushrooms
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 (12-ounce) bottle Guinness Stout


  • 2 pounds peeled baking potatoes, quartered
  • 2 tablespoons butter
  • 1/2 cup fat-free milk
  • 1/4 cup finely chopped green onions
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
  2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
  3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Inspired by:


Bulgogi and Crab Rangoon with Garlic Asparagus Chow Mein and White Rice


Bulgogi and Crab Rangoon with Garlic Asparagus Chow Mein and White Rice


1 pound rib-eye or sirloin steak
1/3 cup soy sauce
3 Tbs sugar
1 Tb sesame oil (or olive oil)
3 cloves garlic (minced)
1/2 an onion (diced or sliced)
1/4 tsp red pepper flakes
Additional options: green onions, ginger, sesame seeds


Slice the meat very thin, across the grain. This is easier done with the meat partially frozen. Prepare the marinade with the remaining ingredients and massage the meat in it to cover it all. Let the meat marinade in the fridge for at least an hour.

When ready to cook the meat, lay it in a pan with the marinade poured over it and broil till done to your liking. (Around 5-10 minutes)

Recipe used:

Crab Rangoon
Makes 10 Crab Rangoon

1 clove garlic, minced

1/4 (8 ounce) package cream cheese

1/4 (6 ounce) can crabmeat, drained and flaked

1/2 green onion with tops, thinly sliced

1/2 teaspoon Worcestershire sauce

1/8 teaspoon light soy sauce

10 wonton wrappers

1 cup vegetable oil


Heat vegetable oil in wok. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.

Drop in hot oil and turn after 30 seconds. Cook until lightly brown. Serve with sweet and sour sauce.

Inspired by:

Sweet and Sour Sauce
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce


Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Reduce to thicken.

Inspired by:

Garlic Asparagus Chow Mein
10 stalks of asparagus
Olive oil
1/2 tbsp of Sriracha sauce
1 tsp soy sauce
Fresh ground pepper
Simply Asia Szechwan Garlic Chow Mein Quick Noodles

Trim ends of asparagus and coat with oil, sriracha, soy sauce, and peper. Roast in oven at 425 degrees for 8 minutes. Prepare noodles according to directions on box. Chop cooked asparagus and toss with noodles.

Grilled Steak with Creamed Spinach and Twice Baked Potato


Grilled Steak

2 to 2-1/2 pounds beef top sirloin steak (about 1 inch thick)
1-1/2 cups water
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1 medium onion, chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoon Italian seasoning
1 teaspoon pepper


  • Place steak in a large resealable plastic bag. Combine the remaining ingredients; pour over the meat. Seal bag and turn to coat; refrigerate for at least an hour.
  • Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Inspired by:

Twice Baked Potatoes


4 baking potatoes
2 cups shredded cheddar cheese
1/2 cup milk
1/4 cups diced chives
4 tbsp butter
1 diced onion
salt and pepper to taste


Bake potatoes at 400 degree for one hour. Cut in half and scope out potato leaving skins intact. Mash potato with remaining ingredients. Fill 2 skins with mixture and place under broiler for 3-5 minutes.

Creamed Spinach


1/2 cup yellow onion, chopped
1 tablespoon butter, unsalted
2 tablespoons flour
1 cup whole milk
1/2 cup heavy cream
3 ounces cream cheese
10 ounces baby spinach leaves, chopped
2 tablespoons parmesan cheese
2 teaspoons orange zest, finely minced
white pepper
1 pinch freshly grated nutmeg


2/3 cup fresh breadcrumb
1 tablespoon butter, melted
1 tablespoon olive oil
black pepper


Preheat oven to 425 degrees.
Butter a shallow baking dish and set aside.
Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
Add flour and stir well to coat. Cook about 1 minute.
Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
Next stir in the cream cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
Now add the spinach, Parmesan cheese, orange zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.

NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.

Inspired by: