Mongolian Beef that puts PF Chang's to shame (doubt PF chang's has to worry... but i'm going to try!!)

Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.

Panda Express copycat for Beijing Beef is prepared with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.

My # 3 favorite food dish is a family dish passed down its Polish stuffed cabbage called Golumpki. It is usually pronounced GOOWUMPKI

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