I am constantly on the quest of discovering new and simple meals. As a very busy mother of three small boys and the wife of a very hungry husband, I have to be able to create delicious meals with everyday ingredients. One of the important things for new cooks is to be able to create a dish that is not overwhelming and yet still delectable down to the last bite.
My college roommate, Joy, had to have been the worst cook I have ever known when we were younger. Now she can cook today and can make a mighty scrumptious meal, but when we lived together in the dorms at Ricks College in Idaho she didn’t know how to make spaghetti, much less condensed soup in a can. I remember Joy being able to make three things: ramen noodles, mac and cheese from a box, and toast. She was not made out for the cooking dorms to say the least.
Thank goodness Joy is in Spain right now or she might have flown all the way from Nevada to kick my hiney. Just keepin’ it real.
So, if you’re a beginner cook or a much more advanced cook (or perhaps somewhere in between) I give to you the following recipe…sometimes the simplest things in life are the best.
Cracked Black Pepper Sandwiches with Juice
2 9 oz packages of cracked black pepper thinly sliced beef (I used Hillshire Farm brand)
1 small onion cut into thin slices
1 T minced garlic
2 cups beef broth (you can use the bullion type, just omit the salt)
2 drops of Louisiana hot sauce (optional)
salt to taste
1 package of small sub buns (8)
butter for spreading
Slice onion into thin slices.
Heat 1 T butter or lard (I always use bacon grease) for one minute or until clear and warm. Add onion and garlic.
Saute onion and garlic until golden brown and translucent. Add hot sauce to taste.
Add cracked black pepper beef slices.
Add beef broth and cook over medium heat for ten minutes.
Remove beef from skillet and transfer to a bowl or plate.
Optionally you can thicken the broth slightly by adding cornstarch, cornflour or white flour in a small amount of cold water and then slowly pouring into hot beef mixture and stirring quickly.
Butter insides of buns and brown over medium heat until lightly toasted.
Place meat inside of buns with a few onions and serve on a plate with a small bowl of broth for dipping. Serves eight.
