Archive for the ‘Beef’ Category

Chocolate Chili

Chocolate Chili

I have been improving on my chili recipe and I am really pleased with the outcome. I add just a tiny bit of soy and teriyaki sauce, but most importantly, I add chocolate which gives it a warm and slightly sweet background flavor. This recipe got big praises from my husband and son and it is now officially my “go to” chili recipe.


2 lbs (0.9 kg) ground beef

1 small onion, diced

1/2 green pepper, diced

15 oz (440 g) can tomato sauce

14 1/2 oz (428 g) can diced tomatoes

10 oz (295 g) can Rotel diced tomato and green chili, original

16 oz (473 g) can Navy beans, drained and rinsed

30-40 pieces (30 g) bittersweet chocolate chips

2 dashes soy sauce

2 dashes teriyaki sauce

a pinch of sugar

salt to taste


Dice onion and green pepper, set aside. Puree diced tomatoes, set aside. Brown meat until almost cooked thru, drain fat. Add onion and green pepper, continue to cook meat until cooked thru. Add remaining ingredients, except salt, and cook covered for 1/2 to 1 hour. Season with salt as you go. Enjoy!

Source: My Danish Kitchen


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Italiensk Oksebov - Italian Beef Stew

Italiensk Oksebov – Italian Beef Stew

This winter seems to be going on forever and I don’t recall it ever being this cold in Virginia before. We, of course, have not had the extreme amount of snow that the rest of the country have experienced, but we did get one big snowfall which turned out to be a lot of fun. All the neighbors in our neighborhood, got together and helped shovel snow from each other’s driveways, and the day was wrapped up with a party, with lots of good food, at a neighbors house.

And so while we all continue to hunker down inside our homes, waiting for spring to arrive, I can recommend this wonderful Italian beef stew which is sure to warm your soul. I adapted this recipe from a Danish food blog called Dalsgaard i Skivholme, which I enjoy reading. The stew is very flavorful and equally good with or without the Rosemary, so I left the Rosemary as optional. Also the original recipe had white beans in it which I left out due to danger that my cooking pot would otherwise overflow. Please enjoy!

Italiensk Oksebov – Italian Beef Stew


500 gram beef cubes

salt and pepper

extra virgin olive oil

1 large onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

14 oz diced tomatoes

7 oz tomato sauce

1 glass white wine

chili powder – a dash

sugar – a dash

apple cider vinegar – a splash (1-2 tablespoons)

fresh rosemary, 1 twig


Trim beef cubes and cut into bite-size pieces. Season with salt and pepper. Heat a large pan to medium-high heat and sear beef in small portions. After searing beef, place the meat into a large cooking pot and add diced tomatoes and tomato sauce. Lower heat of pan to medium-low, add a 1-2 tablespoons of olive oil. Add onions to pan and cook until translucent, add garlic and cook for 1 additional minute. Pour onion and garlic into the seared meat in cooking pot. Add mushrooms to pan and cook until slightly golden, add wine and simmer for another minute. Add mushrooms and wine into the beef mixture. Add chili powder, sugar and apple cider vinegar to beef stew. Add fresh rosemary (chopped or whole) to stew and let simmer over low heat for 1-2 hours. Serve with rice or mashed potatoes. Enjoy!

Source: adapted from Dalsgaard i Skivholme

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Beef Stew

Beef Stew

Beef Stew

When the weather turns cold and gloomy there is just nothing better than warm food that’s been simmering in a pot for a couple of hours. Light some candles and create some “hygge” (coziness) and enjoy your stew with mashed potatoes. There, I am ready for winter hibernation.

Beef Stew


2 lbs chuck beef, cut into bite size pieces

Salt and Pepper

Extra Virgin Olive Oil, for frying

1 whole medium onion, diced

2 cloves of garlic, chopped

4 oz tomato paste

1 quart chicken stock

several dashes Worcestershire sauce

1/2 teaspoon sugar

4 carrots, peeled and sliced

1 large turnip, peeled and cubed


Season beef cubes with salt and pepper. Heat cooking pot to medium-high heat, add olive oil and brown beef in small batches on all sides, remove beef to a plate and set aside.

Lower heat to medium, add onions and cook until translucent. Add garlic and cook for another minute. Add tomato paste, stir to combine and cook for another 2 minutes. Add chicken stock, Worcestershire sauce and sugar to cooking pot. Add beef cubes back into stew, reduce heat to low and simmer covered for 2 1/2 to 3 hours.

After 2 1/2 to 3 hours add carrots and turnips, simmer covered for another 30 to 40 minutes. Adjust taste with salt and pepper. Serve with mashed potatoes and enjoy!

Source: adapted from Pioneer Woman

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Sloppy Joes

Sloppy Joes

Sloppy Joes! I completely forgot about Sloppy Joes! That was until we were visiting my sister in-law Linda, and her husband John was making Sloppy Joes for a football party and the aroma filling the house was simply amazing. I have not had this dish for many, many years. Probably not since Nicholas was a very little boy and at that time it was probably not made from scratch either. But John’s cooking got me inspired to make Sloppy Joes again and what better crowd to make it for than Joe’s Blacksmithing buddies, aka the Burleymen 🙂

Just a little note about this recipe. Next time around I would go easy on the sugar. The full amount of 2 tablespoons of brown sugar may be a bit much in my opinion so I would add it in small increments, tasting as I go. Other than that, I thought it was a really flavorful recipe and everyone seemed to enjoy it.


2 tablespoons extra virgin olive oil

2 1/2 pounds ground beef

1 medium onion, diced

1 large green bell pepper, diced

2 large garlic cloves, minced

1 1/2 cup ketchup

1 cup water

1-2 tablespoons brown sugar, or to taste

2 teaspoons chili powder

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or to taste

Worcestershire sauce, to taste

2 tablespoons tomato paste

salt and pepper, to taste

Kaiser Rolls

Butter, optional


Add olive oil to large cooking pot and heat to medium-high. Add ground beef and brown, drain off fat. Add onions, bell peppers and garlic. Cook until onions are translucent. Add ketchup, water, brown sugar, chili powder, dry mustard, red pepper flakes, Worcestershire sauce, tomato paste, salt and pepper. Stir and let simmer covered for 15-20 minutes. Adjust seasonings to taste.

Slice rolls in half, butter if desired and toast on pan grill or in oven under broiler. Load meat onto toasted rolls and have plenty of napkins on hand because this is a messy affair. Enjoy! 

Source: adapted from Pioneer Woman

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Pot Roast

Fall has finally arrived and the temperatures here in Virginia are so much more comfortable. We have gotten quite a bit of rain lately, which I love,  and with the gloomy dark skies comes a desire for comfort food. And Pot Roast is just that. Inhaling the sweet aroma while the roast is cooking and tasting the delicious fall-apart meat and tender veggies…it’s a little piece of heaven!


4-5 lbs beef chuck roast, tied

Kosher salt and black pepper


Olive oil

5 carrots, chopped

1 1/2 yellow onions, chopped

4 stalks celery, chopped

1 large leek, white and light green parts chopped

1 large potato, chopped

3-4 garlic cloves, minced

 1 cup white wine

2 cups chicken stock, homemade prefered

28 oz whole plum tomatoes in puree

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 tbsp unsalted butter


Preheat oven to 325 degrees F.

Pat beef dry with a paper towel, Season the roast all over with 1 tbsp salt and 1 1/2 tsp pepper. Dredge the roast in flour and set aside. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add the roast and brown all sides, each side should take about 4-5 minutes. Remove the roast to a large plate.

Add 2 tbsp olive oil to Dutch oven and add carrots, onions, celery, leeks, potatoes, garlic, 1 tbsp Kosher salt and 1 1/2 tsp pepper. Cook over medium heat for 10 – 15 minutes until tender but not browned. Add wine and bring to a simmer, Add chicken stock, 2 tsp Kosher salt, 1 tsp pepper. Break up whole plum tomatoes a little and add the remaining 28 oz can of tomato juices.  Put the roast back into the pot and bring to a simmer. Cut thyme and rosemary into small pieces, place on a small piece of cheese cloth, close cheese cloth ends into a bundle and tie closed with butchers string. Place herb bundle into pot and submerge into liquids. Cover Dutch oven with lid and place into oven. Cook in oven for 2 1/2 hours until meat is tender or about 160 degrees internally. Note: turn the heat in the oven down to 250 degrees after about 1 hour of cooking.

Remove the meat to a cutting board. Remove herb bundle and discard. If needed, skim off fat from the sauce. Place half the sauce into a food processor and puree until smooth. Pour the puree back into the Dutch oven and bring to a simmer on the stove top.

Place 2 tbsp flour and butter in a small dish and work them together using a fork. Stir into sauce and simmer for 2-3 minutes, stirring until thickened. Taste for proper seasoning.

Remove string from roast and slice the meat. Place on serving platter and pour some of sauce over. Serve warm and enjoy!

Source: adapted from Barefoot Contessa

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Beef in Paprika

The nice thing about living in Virginia is that Spring comes early and fall stays late. Our winter is short and yes we did get a fair amount of snow this year but the snow melted away within a couple of days. And so now that Spring is slowly approaching (we have already had a couple of wonderful warm days in the 70’s 🙂 yes we are lucky indeed) but before Spring really takes a hold on us I think we can squeeze in one more dish of what I consider a comfort food. This is a wonderful beef stew with a mild and sweet paprika flavor, onions, tomatoes and tender mushrooms. It becomes even more delicious when served with a slightly perfumed Jasmine rice…my all-time favorite rice. So before the tiny buds burst into brilliant green and we all start sneezing again there is still time for one more hardy meal. Enjoy!


1 1/2 lbs cubed beef

1 tablespoon sweet Hungarian paprika

1 teaspoon salt

olive oil for browning

1 onion, diced

6 large mushrooms, sliced

2 cloves garlic, minced

1 tablespoon tomato paste

1 14 oz can diced tomatoes

2 cups chicken stock

3 sprigs fresh thyme

salt and pepper, to taste

2 tablespoon sour cream

water and cornstarch


Trim off excess fat and cut beef cubes into bite size pieces. Season meat with paprika and salt. Place beef cubes in hot pan and brown, careful not to crowd the pan. You may have to brown meat in batches. Once meat is browned remove to a plate and set aside.

Add onions to pan and cook until translucent, then move onions to outer edge of pan and add mushrooms. Cook mushrooms until they just start to soften. Add garlic and cook for 1 minute longer.

Add tomato paste, diced tomatoes, chicken stock and thyme. Season with salt and pepper to taste, cover and let simmer for 1/2 to 1 hour. Add sour cream and stir. Mix cold water and cornstarch in a cup to make a slurry and add into simmering beef stew in small increments until desired thickened consistency. Serve over Jasmine rice. Enjoy!

Beef in Paprika

Source: My Danish Kitchen


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Winter Wonderland

We actually had a white Christmas this year, as a matter of fact, we had record snow falls here in Virginia. It may not have been as much snow as some of our more Northern neighbors got, but for Virginia this amount of snow has been very unusual. It started snowing on the evening of Christmas Day and continued on through 1st Christmas Day. I ♥ snow and of course I had to go out and explore it. It was beautiful and magical and the air was cold and refreshing. I must say that I enjoyed every moment of it.


Chili is such a great comfort food, perfect for when it’s cold outside. It’s quick and easy to put together and then just let it simmer away on the stove. I prefer to make my Chili one day in advance to allow the flavors to really come together. Of course, you can adjust the seasoning to your liking. I don’t make my Chili too spicy but if you like it hot, then by all means, add more Chipotle in Adobo sauce. Not only does this ingredient bring heat but it also brings a wonderful flavor as well. By the way, this Chili freezes very well making it an easy grab and go dinner. Enjoy!

Wizards made by jganvil


2 pounds ground beef

1 onion, chopped

1 green pepper, seeded and chopped

1 tablespoon garlic paste

2 tablespoon tomato paste

2 cans diced tomatoes (14.5 ounces)

plus 2 cans water (14.5 ounces)

1 can pinto beans, rinsed (16 ounces)

1 can red kidney beans, rinsed (16 ounces)

1/2 tablespoon chili powder

2 teaspoons cumin

1 teaspoon chipotle in Adobo sauce

salt and pepper to taste


In a large heavy cooking pot, brown the ground beef over medium-high heat. Lower the heat to medium, add the chopped onion and green pepper, continue to cook until onions are translucent. Add garlic and tomato paste and mix well. Add diced tomatoes, water, beans, chili powder, cumin, chipotle, salt and pepper. Let it simmer for 2-3 hours. Remove from heat and let it cool for a little for 15 minutes. Place in storage containers and refrigerate. Serve Chili the following day or freeze for later.

Simmering Chili

Iron Wizards are made by Artist Blacksmith Joseph Gentile. To see more of his ironwork go to jganvil.com

Source: My Danish Kitchen


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Excellent Meatballs

Excellent Meatballs

I have been trying and trying for years to make a tender and tasty meatball but they always came out too firm. I want my meatballs to easily fall apart when you dig into it with a fork. So what was different this time you ask me ? Well, I think the most important part is that I got equal parts veal, pork and beef directly from the butcher instead of using one of those “meatball” ground meat packages from the grocery store that supposedly have equal parts of all three meats in it. Also, the meatballs get browned and then baked plus I like to let them simmer in the sauce for at least 1 hour. These meatballs are so tasty and Anne Burrell also mentions another really important point and that is to test taste (why didn’t I think of that) a mini meatball before cooking them all up. Adjust the salt if needed! Now finally I got myself a tender meatball that I’ll be confident in serving for my guests.


Extra-virgin olive oil

1 large onion, finely chopped


2 cloves garlic, minced

pinch of crushed red pepper

1/2 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

2 large eggs

1 cup grated Parmigiano

1/4 cup finely chopped fresh Italian parsley

1 cup breadcrumbs

1/2 cup water

Directions:Coat a large pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for 5-7 minutes. The onions should be translucent but have no color. Add the garlic and crushed red pepper and saute for another 1-2 minutes. Turn off heat and allow to cool.

In a large bowl combine the meats, eggs, Parmigiano, parsley, bread crumbs and onions. Season well with salt. Mix using your hands squishing the mixture. Add water and do one final squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The patty should taste really good.

Preheat oven to 350 degrees F.

Shape the meat into desired size. I prefer them slightly larger than a golf ball. Coat a large pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookies sheet and bake them in oven for 15 minutes or until cooked all the way through. If using right away, add meatballs to your favorite marinara sauce. If not, cool and freeze.

Source:  Anne Burrell


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Gosh Darn Delicious Hamburger

Gosh Darn Delicious Hamburger

Hamburger season has officially arrived and with your favorite beer safely secured in one hand, fire up your grill with the other. If this is complicated, put the beer down for just one minute so you can use both hand to fire up your grill. We are all about safety here at My Danish Kitchen. 🙂 So, do you really need a recipe for a hamburger ? Maybe some do, but most of you probably don’t. Anyway, this hamburger just turned out so gosh-darn-delicious and with my camera sitting within reach I just had to take a picture of it, and the rest is history. Enjoy and Happy Grilling.


1-1/2 pound ground beef

1/4 medium onion, finely diced

1 clove garlic, minced

Parsley 1-2 tablespoon, chopped

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon steak seasoning


Add the chopped onion to a small pan with a little olive oil, cook over low heat to caramelize onions. When almost done add the garlic for 1 minute until fragrant. Let cool. Place ground beef into a medium bowl and add parsley, salt, pepper, steak seasoning and cooled onion/garlic mix. Now roll up your sleeves and with clean hands dive into the meat mixture and squish it all together. Once thoroughly mixed, form thin patties slightly larger than your bun size to allow for shrinkage during cooking. Sprinkle the outside of patties with a little salt, pepper and steak seasoning. Cook on your grill and serve with your favorite toppings. Enjoy.

Gosh darn delicious Hamburger

Ready for grilling

Source: My Danish Kitchen


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