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Open Club  ·  28 members

Turkish Beef and vegtables

Updated | Posted

Specializes in Psych, Addictions, SOL (Student of Life). Has 19 years experience.

The man cub states I cook like an old white British person and wants to up my game. So He dragged me to to the store in search of exotic spices which he ground up with a mortar and pestal. Then threw it in a caste iron pot with carrots, turnips, red bell pepper, onions and mushrooms. Plus the Turkish spice blend. Browned some cut up steak, pourd it all over some toasted Farro and added bone broth. Now we wait.......

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NRSKarenRN, BSN, RN

Specializes in Vents, Telemetry, Home Care, Home infusion. Has 44 years experience.

Smells wonderful.

My stand by's:

No salt Mrs Dash seasoning use in many dishes.

Bay leaves --Use with beef, stews and your recipe.

Marjoram-- milder than Oregano, I rub over my roast beef along with black pepper then brown roast before placing in oven or crock pot,. It;s another everyday spice I use in many dishes.

My son at age 16 built 4ft long 2 shelf spice rack --which he filled by end of Culinary college. Introduced me to:

Try Herb de Provence   contains savory, marjoram, rosemary, thyme, and oregano. I use with Chicken, Fish, Beef + roasted veggies

Garam Marsala  whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.  You can make yourself.
 

Happy cooking