Cuisine: Beef

Steak Diane Pie

This Steak Diane Pie captures the elegance of the original flambéed classic—infused with brandy, Dijon mustard, and Worcestershire sauce—and reimagines it as a rich, savory filling tucked beneath a lid of shattered-gold puff pastry. It’s creamy, boozy, and absolutely delicious. My husband always puts our guests’ initials on each pie.

The "Diane" in the name refers to Diana, the Roman goddess of the hunt. Originally, Sauce à la Diane wasn't for beef at all—it was a peppery, cream-based sauce designed to complement venison (wild game).

By Leslie Blythe

Nikujaga (Japanese-Style Meat and Potatoes)

I made this Nikujaga (Japanese-Style Meat and Potatoes), and my Japanese stepmother said it’s the epitome of Japanese comfort food.
Nikujaga literally translates to "meat" (niku) and "potatoes" (jagaimo), this dish is the quintessential "mother's cooking" (ofukuro no aji) in Japan. It’s a savory, slightly sweet, and deeply soul-warming stew that relies on a few ingredients and a simple simmering technique.
Legend has it that Nikujaga was born in the late 19th century thanks to Togo Heihachiro, a Japanese naval commander. Having studied in England, he supposedly fell in love with British beef stew.
Upon his return, he ordered his naval chefs to recreate it. Lacking demi-glace and red wine, the chefs used what they had: soy sauce, sugar, and sake. The result wasn't a British stew, but it was so delicious that it became a staple of the Japanese Navy to combat vitamin deficiencies.

By Leslie Blythe

Leftover Roast Beef Shepherd’s Pie

My daughter, Grace, has mastered the art of the culinary "second act." She brilliantly transforms leftover roast beef and mashed potatoes into a Roast Beef Shepherd’s Pie - and while the purists might call it a Cottage Pie because of the beef, in our house, it’s simply a family classic. Her addition of sharp cheddar cheese to the mashed potatoes creates a tangy, golden crust that ties the whole dish together.

By Leslie Blythe

French Onion Baked Ramen

I'm always drawn to anything that starts with French onion. I've made all sorts of French onion recipes, this French Onion Baked Ramen is cheating, but good it you don't have the time to cook. It's perfect for 2 people. It's a one-pan dish where uncooked ramen noodles are covered in a mixture of French onion soup, broth, and butter, then baked until tender and topped with cheese and broiled. You can add some cooked ground beef if you want to make it heartier. Alternatively, it can be made by cooking the ramen noodles separately and ladling them into oven-safe bowls with French onion soup and shredded cheese before broiling, similar to classic French onion soup.

By Leslie Blythe

Beef and Tomato Pasta Soup

This deeply comforting and satisfying one-pot Beef and Tomato Pasta Soup is quick, easy, and packed with flavor. It’s simmered in beef broth, and a touch of cream cheese is added to create a luxurious, creamy texture that doesn't overpower the robust tomato and savory ground beef. Essentially, every spoonful combines the hearty meat, tangy tomato base, and tender short pasta (like elbow macaroni) for a full and utterly satisfying meal.

By Leslie Blythe

Amish Yummasetti

I have been cooking a lot for my elderly father and his wife. Many times he does not like what I make. This however, knocked it out of the ballpark. It's everything you want in a bowl. It's filling, comforting and really delicious. I think kids would like it too.

Amish Yummasetti is a classic Amish dish, that is usually made into a casserole this is the dump it together in a pot version. The name "Yummasetti" is thought to be a playful combination of "yummy" and "spaghetti," though spaghetti is not a part of this dish! Traditionally, the Amish would make handmade noodles and cream of mushroom soup, though many have relented to use ready made. Who has time for that?

By Leslie Blythe

Chef Boyardee’s Spaghetti Sauce

One of my favorite meals as a child was Chef Boyardee’s canned Beef Ravioli. I remember I bought a can when I was in college as a treat. I then quickly discovered my culinary tastes had become a tad more sophisticated. It was rather sweet tasting! Anyway, since I was born in Cleveland, I thought I would make Chef Boyardee's recipe from scratch. I have to say, this is a very labor intensive sauce. I made the sauce as written (except I used half the amount of olive oil!). You have to put the tomatoes through a food mill, then through a sieve. I have a feeling that you could not buy tomato purée in the 1920s! The result - it’s really good...

Chef Boyardee was not born in Cleveland (sorry 30 Rock), but in Borganovo, just outside of Piacenza in Italy. And his name was not Hector Boyardee, but Ettore Boiardi (boy-AR-dee). He opened an Italian restaurant in Cleveland in 1924, where the food was so popular that he frequently sent patrons home with bottles of his spaghetti sauce.
We can’t know exactly what that original sauce was, but this is from a family recipe and is probably pretty close. And it’s phenomenal. It’s fairly simple, but so good. You get a lot of the fresh basil, and the creaminess from mixing the butter and parmesan directly with the pasta is delicious.

By Leslie Blythe

Beef & Barley Soup

When you're craving a truly comforting meal, this Beef & Barley Soup is the perfect answer.  It’s brimming with a deeply rich beef broth, tender chunks of seared chuck roast, vegetables, and barley. Serve it with crusty bread for a simple yet classic family dinner everyone will love.

By Leslie Blythe

Mississippi Salisbury Steak

Mississippi Salisbury Steaks aren't your grandma's Salisbury steaks; they're an exciting upgrade.
These beef steaks are incredibly tender and flavorful, thanks to the addition of a ranch seasoning packet. This simple ingredient infuses the meat with a savory depth. The accompanying au jus is rich with umami, perfectly complementing the hearty steaks.
But the real game-changer here is the pepperoncini. Borrowing a page from the beloved Mississippi pot roast, the tangy peppers are incorporated to add a bright acidity and a mild kick that the traditional dish lacks. They cut through the richness of the meat and gravy, creating a beautifully balanced and incredibly addictive flavor profile.
This dish is also quick and easy, making it an ideal choice for a weeknight dinner. Serve it with classic sides like mashed potatoes, egg noodles, or rice to complete your meal.

By Leslie Blythe

Soy-and-Cola-Marinated Steak

Coca-Cola is the secret weapon for incredibly tender and flavorful grilled steak. The magic lies in Coca-Cola's high acidity and sugar content. The acidity works to tenderize the meat, breaking down tough fibers, while the sugar promotes rapid caramelization on the grill, creating that perfect, sought-after char.

This recipe harnesses this technique, using a savory-sweet marinade of Coca-Cola, soy sauce, garlic, and white miso for skirt steak. Remember to use regular Coca-Cola, not diet.

By Leslie Blythe