Two Bangs For Your Buck!

Comfort food to the max!

Braised rib eye steaks with turnips and tomatoes & Pappardelle (egg noodle) pasta, garnished with fresh parsley using the left overs!  Awesome meals...

This meal is best done in a heavy cast iron dutch oven.

Recipe for two:

2 organic rib eye steaks
2 carrots, chopped
1 red onion, chopped
2 stalks celery, chopped
1/2 c sweet potato, chopped
1 leek, white and pale green parts only, sliced
1 head garlic, separated and peeled
1 c red wine
2 c beef stock
10 baby turnips, peeled
big handful of cherry tomatoes
2 sprigs fresh rosemary
salt and pepper
1 t paprika
pinch chili flakes
olive oil
butter
1 T tomato paste

Pasta:
1 packet good quality Pappardelle pasta
Italian flat leaf parsley, chopped for garnish
warmed up meat sauce with meat pulled apart

Set your oven to 325*

Place the dutch oven over medium high heat with a little olive oil.  When hot carefully place the seasoned room temperature steaks in to the pan and brown both sides.  Remove the steaks and set aside.

Leaving the pan on the heat add a little more olive oil and a bit of butter.  When the butter is foaming add all the chopped veggies, cook until soft.  Season with salt, pepper, chili flakes and paprika.  Stir and then add the wine.  Cook until reduced a little bit.

Now you don't have to do this step, but if you do it will be better!  Add the stock or using small sauce pan, reduce the stock by half, then add it to the veggies.

Add the rosemary, turnips, cherry tomatoes and tomato paste.  Cover and place in the oven for about an hour or until tender.  Check once and a while to make sure the steaks are covered with liquid, add more stock if needed...

Bon Appetit!  Chef Hobbes