it's fall and i think you need this.

I think Fall is my favorite eating season. Yeah, you can have a favorite eating season. Right?

It's definitely Fall for me. I love pumpkin stuff, I love ciders, cinnamon, slow cooked soups, I love crisps. I love it all. Interesting, though, because as much as I love Fall food, I hate Thanksgiving Dinner. But that's an issue with Turkey and how I think it tastes like blood. We'll get to that a little closer to that dinner.

The best part about Fall is the slow cooking. You can let pots sit and simmer and not worry about the heat like you do in July. You also end up spending lots of time inside in Fall 'round here because it's mostly rain and wind followed by rain and more rain so you don't have to feel guilty about staying home. Maybe that's why I like Fall so much. It feeds my inner hermit.

My most beloved Fall recipe is "Fruited Beef Curry".
It's a "medium" recipe. Medium as in I definitely ruined it the first time I made it, the first year of our marriage, so it's not completely easy peasy. For me, it's always been an issue of "simmer" -- how hot is a simmer? Something I learned the hard way when I was 22.

Fruited Beef Curry.
It's the best if you need a solid Fall recipe. This is in the Sunday Recipes tab of my cookbook. I can't make it during the week. We've only ever had it one Sundays because it's a bit of a (worth while) process. But it's that good.

First thing first. You need 1 1/2 lbs of Chuck Steak. It's a pretty cheap steak. Maybe that's why I like this meal so much. It's cheap.
Round 1 of ingredients.
1 can of condensed beef broth -- you need only 1 cup to start with.
1 T of soy sauce.
2 T of lemon juice.
Oh and 1 T of curry powder.?
I hate when ingredients aren't present for the picture. How hard is it to stay in line and keep focused?
First, spray your soup pot with cooking spray. Brown the meet for a few minutes on high heat to lock in the juice of the meat. Then, add all the above ingredients and turn it down to simmer on low.
Add 1/4 cup of raisins. They might just be my favorite part of this meal.
Cover the pot and set the timer for 90 minutes.
Keep it at a simmer and walk away. Hopefully, it's a rainy day so you won't feel so guilty about being locked inside. I never do.

There she sits. See how I started the meal at 4:30? I love this meal.

After the 90 minutes, it's time to add in the last few ingredients to the pot and taste the goodness a few hours of simmering can do.

Add 3 T of peanuts.

Add 2 chopped up red delicious apples.

Finally, combine the remaining beef broth (remember how you didn't use all of it?) with 3 T of flour. This will thicken the sauce and make the world right again.

I serve mine over rice.
This is the most delicious thing I know how to make.
I mean that. There's something about all the hours of simmering that make this so amazing. It's the kind of recipe you serve when your mother-in-law comes over and you need to make something to display your skillz. Not that I would ever do that...

Anyways, Happy Fall.


Fruited Beef Curry
1 1/2 pounds Chuck Steak, cubed
1 can condensed beef broth
2 T lemon juice
1 T soy sauce
1/4 cup raisins
1 T curry powder
3 T flour
2 red apples, chopped
3 T peanuts

Cube the meat into 1 inch pieces. Spray the inside of a soup pot with cooking spray. Over high heat, brown the meat. Once meat is browned, add 1 cup of the beef broth, lemon juice, soy sauce, curry powder, and raisins. Turn heat down to low and simmer (covered) for 90 minutes.

After 90 minutes, add flour to the remaining broth and add to the beef mixture. Stir. Add in peanuts and apples. Allow about 5 - 10 minutes on low to let the apples heat.

Serve over rice and send me a thank you note.


Tell me about it. Oh and thanks for validating my life.

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