Description Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It’s always better the second day, so you might want to cook it one day, refrigerate … Read more
Description This is tender, fall-off-the-bone roast beef with mushrooms. It’s perfect as-is. Shred the leftovers for cheese steak sandwiches. Ingredients 1 pound sliced fresh mushrooms 1 (4 pound) standing beef rib roast 1 (1.25 ounce) envelope onion soup mix 1 (12 fluid ounce) bottle beer ground black pepper Instructions Place the mushrooms in the bottom … Read more
Description This hearty version of an American classic soup is inspired by ‘Chef Jakey’ of the long-gone ‘Steak Pub’ in 1970’s Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called ‘The Steak Pub.’ They … Read more