What's Cooking (Take Four)

In all seriousness, that sounds identical to the recipe for "yummy balls" that my wife's family makes. I love them. Though we often double the sauce ingredients because otherwise there's too little. A classic!
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Wow - I would have never guessed that these would be popular, although they really are good. I had a leftover one for breakfast this morning warmed up on some leftover egg noodles. It was delicious. Next time, though, I think I'll spice them up a little with some garlic and maybe some thyme or oregano.

[Jenise]

My mystery beef turned out to be a thick prime filet mignon. It was wrapped in just Stretch Tite, and it was large, so I'm sure the thinking would have been: "there were three in the pkg so I'll serve the smaller ones and save this large one, which we'll share, probably next week so I don't need to go full Ziploc."

Well, next week never came. At this point probably not good enough for a steak course so it's good that I planned to braise it, and braising away it is right now with onions, chopped fresh tomatoes, chicken broth, a big splash of Noilly Prat white, pepper, a bay leaf, two garlic cloves and a chile de arbol. This is the first meal I've truly looked forward to in a while. Last night dinner was just strips of bell peppers.

Sounds like perfect way to use imperfectly stored beef!

Betsy made onion smashburgers last night with jalapeno, really tasty. Recipe called for mayo on rolls, I was hesitant but it worked. Helped that for the first time in NY I found Duke's in the supermarket.