Menu Selection > Beef, Lamb & Pork

Chef Sue Clair looks for merchants who care about adhering to high quality standards. The meats that I prepare for my clients are all natural, antibiotic free, hormone free and grass fed.

Mediterranean Beef Stew
A client favorite, this is done in a crock pot with Italian style diced tomatoes, zucchini, and Saigon cinnamon (A Cooking Light recipe).

Italian Style Beef Stew
Onions, celery, leeks, carrots, garlic, lean chuck roast, low fat beef stock, fresh thyme, Worcestershire, tomato paste, and red wine make this ever so good stew!

Chili con Carne
Chili powder, cumin, ground chuck or cubed beef chuck, jalapeno peppers, oregano, garlic, onions, plum tomatoes, red wine vinegar, red kidney beans, s/p combine this traditional chili.

Steak Stroganoff
Four 6. Oz. beef rib eye are seasoned and lightly sauteed w white button mushrooms, onions, a little garlic, tomato paste, and sherry. A low fat beef stock, Worcestershire, and s/p are added to gravy. Some light sour crème completes the sauce.

Beef with Oyster Sauce
Rump steak, green beans, red peppers, and bean sprouts combine Asian flavors making this a delight.

Sautéed Pork and Pear with a Vodka Lemon Pan Sauce
Pork Tenderloin is elegantly highlighted with lemon, vodka and a sautéed pear topping.

Italian Pork with Fennel
Capers and fennel give this simple dish it’s unique taste served over pasta shells and garnished with shaved parmesan.

Hungarian-Style Pork and Lentil Stew
Hungarian paprika, lean diced pork, tomato, red lentils and seasonings slow cook creating a wonderful blend of flavors.

Chinese Broccoli and Pork
Pork fillet, fresh ginger, and Chinese broccoli are the stars in this tasty Asian fare.

Lamb with Cannelloni Beans
Lamb fillet and fresh rosemary, a little cumin, chopped tomatoes, and beans are done in the wok and served over couscous.

Beef Tenderloin with Blue Cheese and Herb Crust
Beef medallions are seasoned and pan seared. A reduction is made with beef broth and wine and then added to that is a rue of butter and flour. An herb mixture is made with the blue cheese. The medallions are roasted in the oven for a few minutes and served with the gravy.

Steak Diane
4 6oz rib steaks, pounded and prepared in a butter and shallot sauce. The sauce consists of a little unsalted butter, Worcestershire sauce, chopped shallots, parsley, and s/p. Stuffed Bell Peppers.