Pasta with Beef and Almonds

Pasta with Beef and Almonds

When does spring fever hit for you? For me, it starts around the time when March winds down into April. I start looking forward to fishing and camping up in Michigan's Upper Peninsula. By the time May winds down, the longing hits me full force as I start packing the gear for my first camping trip of the year. It happens every year. 

Our 1986 fly-in camp in Canada.

The other day, I found my self looking at photos of some old camping and fishing trips. 

My dad doing a little dental work.

I spent a lot of time remembering a fly-in fishing trip we took in 1986, with my dad, his friends Jerry and Sonny as well as my brother Joe. We had a great time and boy, did we catch fish. 

A productive afternoon!

It was a fantastic trip. Jerry was always better at cooking fish than anyone else I've ever encountered.

Jerry's fried fish!

Soon I'll be loading up the truck for this year's first trip to the UP. I'll need my new housemates' help to move their stuff so I can get all my camping gear out of the closets. My housemates will take care of the house while I'm gone but they'll be on their own in the kitchen until I get back.

Well, after all this reminiscing, I was really in the mood for some of Jerry’s fried fish! I checked the freezer. Unfortunately, I didn't have any fish. All I found was some round steak, so I made do with what I had. This didn't satisfy my urge for fried fish, but it came out pretty good and it cooked up fast. Give it a try.

I was in the mood for fried fish, but this was pretty good!

1/4 cup of slivered almonds, coarsely chopped

Olive oil

Red pepper flakes

4 large garlic cloves, smashed and minced

1 cup chicken broth

1/2 tsp thyme

1 lb. beef round steak, sliced into strips

1 Tsp. corn starch

1/2 cup dry sherry

3/4 cup sliced green olives with pimentos, sliced

1 lb. dried egg noodles cooked al dente 

Preparation

Heat a large cast iron skillet. Add olive oil to coat the bottom. In batches, brown the beef and remove to a plate. 

Add the garlic, red pepper flakes and almonds to the pan. Stir until the garlic just starts to brown and add the beef back along with the chicken broth and thyme. Simmer for about ten minutes, and sprinkle a little fresh ground black pepper over it while it simmers.

Add the sliced olives. Dissolve the corn starch into the sherry and add that mixture to the sauce. Simmer and stir until the sauce starts to thicken.

Serving

Sitting around the fire after dinner.

Serve this sauce over egg noodles in a bowl. Add in a nice crisp salad, crusty bread with butter, steamed broccoli and then pick out a nice bottle of Merlot to wash everything down.