Wednesday, May 15, 2013

#106 Braised Beef with Fresh Oregano

This  unforgettable dish was introduced to me by a friend. It's a simple beef dish yet so delicious, it goes well with rice or pasta. I ate it with rice and sprinkled fresh oregano on tasty! She recommended Filet Mignon for the meat, and the  sauce  should be thick, like gravy, but not too thick, as it will be too starchy for you to enjoy. We made it again a couple of nights ago using her recipe and it was, once again a huge hit!

Yield: Serves 6



2 tablespoons shortening
2 pounds Filet Mignon, cut into 1 -inch cubes
1 can condensed beef consomme
1/3 cup red Burgundy, or, if desired, cranberry cocktail
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon onion salt
2 tablespoons constarch
1/4 cup water
hot cooked rice
fresh oregano leaves
  1. In a large skillet, melt shortening; brown meat on all sides. 
  2. Stir in consomme, wine, soy sauce, garlic and onion salt. Let boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  3. Meanwhile, whisk cornstarch in water, mix very well until all lumps disappear. Gradually stir into meat mixture. Let cook while stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
  4. Sprinkle fresh oregano leaves. Serve over rice. Salt & pepper to taste.

Oregano was a rare find in the United States up until World War II when soldiers and an influx of foreign immigrants introduced it along with other spices to American culture. Nowadays it's easy to find it, inexpensive to buy organically grown ones and super easy to grow too! Believed to have originated in Greece, the word "oregano", is actually derived from the Greek phrase "joy of the mountains". The Romans who later conquered Greece, then spread the herb to the rest of  Europe.


  • A natural source of Omega-3 Fatty acids.
  • Rich in fiber.
  • High Minerals content, such as Iron, Manganese, etc.
  • Research shows that “…On a per gram fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.”
  • It has unbelievable antibacterial properties. The volatile oils in this spice include thymol and carvacrol, both of which have been shown to inhibit the growth of bacteria, including Pseudomonas aeruginosa and Staphylococcus aureus . Munch on and say goodbye to Candida- a form of yeast infection.
  • Rich in Vitamin K.
  • Smells great.
  • Adds a really nice balsamic, warm and aromatic flavor to your food.


Delicious and Nutritious!

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