This meal was made in the customary tradition of combining leftover ingredients in the house. It was a delight to eat and enjoy with loved ones.

Ingredients:

• Beef chuck roast
• Egg (lightly beaten)
• Gluten Free Panko (Breadcrumbs)
• Worcestershire Sauce
• Lamb bouillon
• Maggi
• Red pepper flakes
• All purpose Seasoning

• Morel Mushrooms (chopped, wikipage)
• Mexican Eggplant(chopped)
• Raw Pine nuts
• Bell Peppers (Red, Orange, Green, Yellow; chopped)
• Green Jalapeno(chopped)
• Garlic clove (diced)
• Extra Virgin Olive oil (expensive quality)
• Vegetable bouillon

What you’ll need:

• Chopping board
• Saute pan
• Baking pan
• Aluminum foil/ parchment paper
• Rectangular Pyrex dishes
• Tongs

What I did:

The beef was left to marinade in the fridge  for a few hours with Worcestershire sauce, lamb bouillon( yes) and maggi. Then the vegetables were chopped and set aside.  The marinaded beef was coated with beaten egg and panko mixture (panko,red pepper flakes and all purpose seasoning) before being baked in the preheated oven at 380 F for  about 30-40 minutes to desired level. While the meat was in the oven, the eggplant and pine nuts were first pan fried /roasted in a lightly oiled saute pan after which the rest of the chopped vegetables were added with seasoning.

Taste:

Meat was delicious with a mild crunch from the crumbs coating, it had a sweet flavor to it. The vegetable stir fry was delicious and I especially enjoyed the taste profile on the palate when combined with the meat.

Until next time 🙂