2 pounds new or other small potatoes

1/4 cup (1/2 stick) butter, melted

2 tablespoons black or mixed peppercorns

1 tablespoon kosher salt

1/4 cup fresh rosemary leaves

1/4 cup olive oil

4- to 5-pound top sirloin roast (also called top butt or spoon roast), trimmed and tied

1/2 cup white wine

1 tablespoon lemon juice



Heat the oven to 400 F.

In a 9-by-14-inch metal (stovetop-safe) roasting pan, combine the potatoes and melted butter. Toss to coat, then arrange in a single layer. Set aside.

In a mini food processor or blender, combine the peppercorns, salt and rosemary. Process until well chopped but not pureed. Transfer to a small bowl and stir in the olive oil. Slather the mixture thickly over the entire roast. Set the roast over the potatoes, then cover with foil and roast for 20 minutes. Remove the foil and continue roasting for another 45 minutes. Reduce the oven to 350 F and roast for another 45 minutes, or until the meat reaches 120 F at the center.

Use tongs to transfer the roast to a serving platter. Cover with foil, then with several kitchen towels to stay warm.

Set the roasting pan with the potatoes over 1 or 2 burners on medium heat on the stovetop. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens, about 3 minutes. Stir in the lemon juice. Slice the roast thinly, serve with the potatoes. Spoon the pan sauce over the potatoes.


Mince Meat Pie (A recipe from Old England)


Mincemeat piehomemade_mincemeat

Preheat your oven to 425 degrees F.

1 quart prepared mincemeat

This is the truly old-fashion type of mincemeat that is actually made with meat in it. This is my grandmother’s recipe for mincemeat.


Pastry for 9 inch 2 crust pie

4 pounds beef sirloin


2 1/2 cups suet, finely chopped or grated Suet

(Suet is firm beef fat. Suet can be collected by trimming the hard white fat from steaks and other cuts of beef. You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.)

7 1/2 cups chopped tart apples

3 cups liquid (liquid from meat of your choice it was cooked in)

5 cups granulated sugar

3 cups apple cider

1 cup molasses

1/2 cup cider vinegar

3 cups raisins

2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

Juice of 2 lemons

Juice of 2 oranges

1 cup brandy or sherry 


Trim fat from meat of your choice and discard.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

It’s best to let mincemeat stand at least a couple of weeks before using.

Prepared pie pastry from recipe or store bought.

Spoon prepared mincemeat into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

British Beef and Onion Pie

British Meat Pie

My Dad’s side of the family are from Great Britian.  I remembered about some recipes that I had from my grandmother thanks to my daughter in law, April, for reminding me with food post from your travels in England!  These meat pies are British classics and comfort food for the English. 


3 medium onions

2 carrots

2 celery ribs

2 sprigs rosemary

2 tablespoons olive oil

2 bay leaves

1 lb. ground beef, drained

1 teaspoon mustard

1 teaspoon Marmite, optional (Marmite is a salty, savory spread made from yeast extract that is popular in the United Kingdom and New Zealand)

1 tablespoon worcestershire sauce

2 teaspoons all purpose flour, plus extra for dusting

3 cups beef broth

Prepared pie dough, 2 – 2×9 inch, refrigerated

1 large egg (or a splash of milk)

Beef Filling:

Peel and roughly chop the onions, carrots and celery.

Remove the rosemary leaves from the stalks and finely chop.

Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.

Cook the ground beef and drain the fat off.

Stir in the ground beef and break up any large pieces.

Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.

Add the beef broth and bring to a boil.

Turn the heat down, put a lid on, and simmer for about an hour. Stir it ever so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.


Fill a large baking dish with the beef filling and let it cool.

Remove the pastry from the refrigerator 10 minutes before you need to roll it.

Preheat oven to 350 degrees F.

Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it’s large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough.

Using a fork, press down all around the edge of the dough to crimp it closed.

Make a hole in the middle of the dough, using the tip of a knife.

Brush the top of the dough with the beaten egg (or milk).

Bake on the bottom rack of your preheated oven for about 40 minutes or until the pastry is golden and crisp.

Easter Dinner Sirloin Tip Roast




3 pounds of beef sirloin tip roast, trimmed of all visible fat

4 cloves of garlic, peeled and halved

1 teaspoon coarsely ground black pepper


Preheat the oven to 400 F

Secure the roast with cooking twine.

Make 8 (1/2 inch) slits around the roast, and insert ½ a garlic clove into each slit.

Sprinkle with fresh ground pepper.

Place on a rack in a roasting pan.

Roast in preheated oven for 20 minutes.

Reduce heat to 325 F and insert meat thermometer into roast.

Continue cooking for about 1 hour, or to desired doneness, then remove from the oven.

Loosely cover with foil, and let the roast stand for 15 minutes before slicing.

To serve, slice as thinly as possible against the grain.

Beef Stew That Will Stick to Your Ribs




5-5.5pounds beef stewing meat, cut into 2-3 inch pieces

Salt & pepper

1/3cup mixed olive and canola oil

2 leeks, washed well and cut thinly

1 large onion, diced

8 cloves garlic, minced

2 carrots, diced

4 celery ribs, diced

4ounces white mushrooms, roughly chopped

1/4cup tomato paste

1/2cup red wine vinegar

4 cups beef broth

1 cup canned whole tomatoes with juices

1 1/2teaspoons salt

3 bay leaves

3/4teaspoon dried thyme

1/3cup chopped parsley


Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.

Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.

Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.

When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving.

Mix in half of the parsley and garnish with the rest.

German meatballs “Königsberger Klöpse mit Hollandische Sosse”


This is a very traditional German comfort food, and easy to make. Normally this recipe uses equal parts beef, pork, and veal.


1 – 1 1/2 lbs cooked, frozen meatballs

2 cups water

1/2 tsp salt


1 bay leaf

3 tbsp butter

2 tbsp flour

1 tsp prepared mustard

1 egg yolk 


Put frozen meatballs into pot; add water, salt, freshly ground pepper, and bay leaf.

Bring to boil, lower heat, cover, and simmer for about 15 – 20 minutes.

Meatballs should be hot inside.

Drain meatballs, reserving liquid. Cover meatballs to keep hot.

Melt butter in fry pan. Add flour and stir well. (Do not brown flour)

Add reserved liquid, stirring well. Cook, stirring constantly, until thickened.

Remove from heat. Add some of the sauce into the egg yolk (in a small bowl). Stir and return to sauce in fry pan. Simmer about 2 minutes, adding a bit of water if necessary if too thick.

Add capers and mustard. Season with salt and pepper.

Return meatballs to sauce, stir.



This Meatloaf recipe was inspired by the Chef’s at a Holiday Inn Restaurant.   They had a great tasting meatloaf that always sold out.  Adding A-1 steak sauce to this recipe takes this comfort food to another level.


1 1/2 lbs ground chuck

1 slice bread (broken or chopped finely)


1 small onion finely chopped

1 teaspoon table salt

1/4 teaspoon black pepper

1 tablespoon A-1 Steak Sauce

4 tablespoons ketchup


4 tablespoons apple cider vinegar

2 -4 tablespoons dark brown sugar, packed firm (to taste)

1/2 cup ketchup


Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top.

Combine sauce ingredients and pour on top and sides of meatloaf.

Bake at 350°F about 1 to 1 hour 15 minutes or until done.