Author: Chef Cloud Wine

Ingredients

2 tablespoons margarine
2 pounds beef round steak, cut into thin strips
1/4 cup all-purpose flour for dusting
1 medium onion, sliced
1 cup beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1/2 teaspoon ground thyme
1 (12 ounce) package wide egg noodles
3/4 cup sour cream

Directions

Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.

During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.

Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.

Ingredients

1 (16 ounce) package seashell pasta
3 tablespoons olive oil, divided
6 boneless pork loin chops, cut into bite sized pieces
Worcestershire sauce to taste
salt and pepper to taste
1 medium green bell pepper, chopped
1 yellow squash, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
6 ounces fresh mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with juice
2 tablespoons tomato paste
1/4 cup red wine
2 1/3 tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1 dash red pepper flakes
grated Parmesan cheese for topping

Directions

Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.

Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.

Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.

Ingredients

5 cups shredded green cabbage
1/2 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/2 cup chopped celery

1/4 cup tomato-vegetable juice cocktail
1/4 cup red wine vinegar
1 teaspoon white sugar
1 tablespoon olive oil
1 tablespoon salsa
1/2 lemon, juiced
salt and pepper to taste

Directions

In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.

In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.

Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

Ingredients

1 (10 ounce) bag washed spinach leaves
1 pound ground beef
1 pound ground pork
3 large eggs, lightly beaten
1 1/4 cups bread crumbs
1 cup grated Romano or Parmesan cheese
salt and pepper to taste
6 slices provolone cheese
6 slices prosciutto or ham, thinly sliced
all-purpose flour for dusting
2 tablespoons olive oil
2 cups red wine
2 cups water

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place spinach in a microwave safe bowl with a splash of water. Cover, and microwave until the spinach has wilted, about 5 minutes. Drain and allow to cool.

In a large bowl, mix together beef, pork, eggs, bread crumbs, and Romano cheese. Season with salt and pepper. Divide into two equal portions, and roll each into balls.

Place a 15-inch long piece of plastic wrap on your work surface and lightly sprinkle with flour. Place one of the balls onto the plastic wrap and pat into a thin, 8-inch by 10-inch rectangle. Cover evenly with half of the spinach and 3 slices of prosciutto, then shingle three slices of provolone running along the edge facing you.

Using the plastic wrap to lift the meat, roll the loaf starting from the cheese side into a firmly packed spiral, peeling away the plastic wrap as you go. Make a second loaf with remaining ingredients.

To bake, pour wine into a broiler pan bottom. Oil the slotted top with some of the olive oil before placing the loaves on and brushing them with remaining oil. Cover loaves with a sheet of aluminum foil and bake in preheated oven for 40 minutes.

Remove the foil and pour water into the pan. Continue baking for another 35 minutes, until the internal temperature reaches 160 degrees F (70 degrees C). Allow to rest 10 minutes before slicing into 1-inch thick slices to serve.