Friday, March 20, 2009

Bourbon Beef Noodle Bowl

Cuisine at Home

  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • 2 T minced garlic
  • 1/2 t kosher salt
  • 1/2 t black pepper
  • 1/2 boneless beef sirloin steak, sliced into thin bite-sized strips
  • 2 T olive oil, divided
  • 1 1/2 cups sliced onion
  • 14 oz low-sodium beef broth
  • 1 cup water
  • 1 cup cubed sweet potato (about 4 oz.)
  • 1 cup dry egg noodles
  • 2 cups loosely packed spinach
  • 1/4 cup sliced scallions

  1. Combine bourbon, maple syrup, garlic, salt, and pepper in a bowl. Add beef, mixing to coat. Cover and marinate beef 15 minutes or up to 24 hours in the refrigerator. Drain beef through a sieve over a bowl, reserving marinade.
  2. Heat 1 T oil in a saucepan over medium-high heat. Add beef and sauté until browned, about 3 minutes, remove from pan; set aside.
  3. Add remaining 1 T oil and sauté onion for 5 minutes. Stir in reserved marinade, broth, and water. Add sweet potato and bring to a boil. Add noodles; cook until sweet potatoes are tender and noodles are done, about 8 minutes.
  4. Stir in beef and spinach. Cook until spinach is wilted. Garnish each serving with scallions.

Nutritional Information for 1/2 recipe: 622 calories; 23 g total fat (5 g saturated); 77 mg cholesterol; 7 g carb; 1070 mg sodium; 6 g fiber; 29 g protein.

Recipe Notes: Bourbon Beef Noodle Bowl is hard to categorize. It's not Asian, it's not European, and it's not traditional American. It slips into its own box: plain good eatin'. This soup provides a whole meal in one bowl...The beef soup is curiously addictive, with flavors that intrigue your taste buds with every bite. With the first spoonful, the flavors of maple syrup and sweet potatoes seem to predominate, but their sweetness is quickly offset by the savory beef, garlic, and spinach.

My Notes: This recipe FAILED. We couldn't even finish it. The bourbon flavor was so strong, it was incredible (incredibly bad). Cuisine at Home needs a better test kitchen.

I am still posting it for a few reasons:
  1. One thing I don't like about blogging is that it may seem as if I never have a problem with recipes (yeah right). Recipes fail. It happens to everyone, and that is ok.
  2. I think this recipe would be good with just a few modifications: (1) marinate the beef for only 15 minutes (2) discard the marinade instead of adding it with the broth (3) double the amount of beef broth (since the marinade isn't added).

I liked all of the flavors together.. it's unfortunate that the bourbon overpowered all of the other ingredients.


Erin said...

oh, I love hearing about recipe failures! :)

Even if it tasted bad, at least your photo still looks great!

kenpen said...

It looks great. I've starred this so I can try it with your suggestions.

WeezerMonkey said...

Looks beautiful, though!

MrsSchoon said...

Well it looks beautiful even if you didn't like it. :P

Erica said...

I made this recipe from Cuisine at Home and it was FABULOUS! The bourbon flavor came through and was not in the least overpowering-it was especially delicious the day after when the flavors blended. After marinating and cooking the sirloin strips, I drizzled more maple syrup on the beef before adding back into the stock.How long did you marinate the meat for?