Savory Beef Tenderloin

Ingredients:

3/4 pound Beef Tenderloin

2 tsp. chopped fresh or 1/2 tsp dry marjoram leaves

2 tsp sugar

1 tsp coarsely ground pepper

1 Tbsp margarine

1 small onion, thinly sliced

3/4 cup beef broth

1/4 cup dry red wine

1 Tbsp cornstarch

Procedure:

Trim fat from beef. Cut beef into four 3/4 inch slices. Mix marjoram, sugar, pepper, and rub on both sides of beef slices.

Melt margarine in 10 inch skillet over medium heat. Cook beef in margarine 4-5 minutes on each side, turning once, until brown and done to your preference (my case medium). Remove beef to platter :keep warm. I throw mine in a microwave, in which I have warmed some water for tea; it's nice and warm.

Cook onions in drippings in 10 inch skillet over medium heat about 2 minutes, stirring occasionally, until onions is crisp-tender. Mix broth, wine: pour into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.

Salt is not needed as the broth has plenty, and the sugar and herbs give it a marvelous flavor.

Tips:

·         Fresh marjoram is the best.

·         Cast iron skillet is the bomb

·         I've heard some friends say they used nonalcoholic wine, but I just can't bring myself to do that.

·         This is such a great taste, that I don't miss the grill for the winter

·         I buy a whole tenderloin and dress it out myself.  I get lots of stew meat, but it is so much nicer.

Nutritional Information: 4 Servings

·         180 calories, of which 80 calories is fat

·         9g fat

·         3g saturated

·         50 mg Cholesterol

·         200mg Sodium

·         7g carbs

·         1g fiber

·         20g Protein

Noodle Shyt a Change Up Recipe

I know the name sounds terrible, but this is a great quick and cheap recipe.  When the father of my children and I first married, we didn't have much money. We kept expenses down by eating what I now call poverty meals. They were great tasting, the kids loved them, and they didn't break the budget. I still make most of them to this day, because they are good eats.  The kids and my favorite was a ground beef and noodle delight. We could eat it every night, but I felt that variety was necessary. We did, however, eat it frequently. One night the hubby came home from work, took a sniff of the air and said, "Are we having that noodle shyt again?" The stuff became lovingly know as Noodle Shyt from then on. If the adult children find out that I am making it, they  make all kinds of excuses to stop by at dinner time.

This is a change up recipe. This picture is of the original shyt, but it is great with any type of frozen or fresh vegetable. It is especially nice with kale or spinach. If you use any other type of veggie, it needs to be cooked before going into the casserole. 

Preheat oven to 350°F

Ingredients:

1 pound of lean ground beef
1/2 pound of noodles, any variety that has some heft to it.
1 small onion
1/2 teaspoon garlic powder or granules
2 to 3 cans of Cream of Celery Soup, however any cream soup would work.

Procedure

Brown onions, garlic and beef.  Cook noodles until done. Throw all ingredients into a large casserole dish, and add soup.  Mix well and cook in oven for 30 minutes. 

Change Ups

Add drained canned Veggies of choice
Add thawed frozen Veggies of choice-microwave to heat through
Add greens of choice