This is what we had last night. These were both "keepers".* Exported from MasterCook *

Gnocchi with Meat Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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1 (1 pound) package purchased gnocchi
4 tablespoons olive oil, divided
1 1/2 pounds top sirloin steak, trimmed of all fat and
cut in 1/2" cubes
1 small onion, finely diced, (about 1 cup)
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/8 teaspoon red pepper flakes, or to taste
1/2 cup finely chopped parsley
2 cloves garlic, finely minced
1/4 teaspoon each dried: oregano, thyme, marjoram, and
basil
4 ounces sliced mushrooms
1 cup dry red wine
1/4 cup tomato sauce
1/2 teaspoon ground cumin
2 (10 1/2 oz) cans beef broth, reserve 1/4 cup
2 tablespoons flour

For sauce, heat 2 tbl. oil in a large saucepan over medium-high heat. Add beef and brown well. Remove from pan, drain well and set aside.
In the same pan, add remaining oil and saute onions until tender, about 5 minutes. Add carrots, celery, pepper flakes, parsley, garlic, herbs and mushrooms and saute 2 more minutes.
Add wine and cook until most of the liquid has evaporated. Add tomato sauce, cumin and enough broth to cover meat mixture. Simmer until meat is tender, about 30 minutes; adding more broth and/or water if needed to keep mixture covered in liquid.
Combine reserved broth and flour, mixing well. Add to mixture, cooking and stirring until thickened. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Beet and Asparagus Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 green onions, sliced thinly
1 stalk celery, diced finely
2 tablespoons chopped pecans
1 cup roughly chopped pickled beets from a 16 oz
jar
1 cup roughly chopped pickled asparagus
1/4 cup juice from pickled beets
1/4 cup juice from pickled asparagus

Combine first 5 ingredients in a bowl.
Combine juices in a small saucepan and bring to a boil over medium-high heat. Reduce heat to a high simmer and reduce to 1/4 cup. Cool.
Pour reduced juice over salad ingredients and toss to combine.
Refrigerate until ready to serve. - - - - - - - - - - - - - - - - - - -