Topping a tender beef fillet with a buttery, garlicky herb sauce sounds easy. So why are the flavors in this Iowa restaurant favorite often so out of whack?
Leftover stew is stretched into a new meal.
This regional dish is deliciously meaty, a tad chewy, and doused in a boozy barbecue sauce.
In Chicago, spicy Italian roast beef usually starts with an inexpensive rump roast, which is marinated overnight. For home cooks, it makes sense to serve this roast for dinner-and make sure to have enough leftovers for sandwiches the next day.
Chicago ribs are typically smoked at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs.
Minneapolis taverns are famous for serving this moist beef burger stuffed with American cheese. Could we figure out how to keep the Lucy juicy and hold the cheese inside?