A few months ago I was given a jar of Stonewall Kitchen Roasted Garlic Onion Jam. I love (like REALLY love) garlic and it sounded like it had some real potential. The ‘jam’ part threw me a little since my previous understanding of jam doesn’t typically include savory ingredients like garlic. Last night I finally had the chance to put it to use.
This dish is a recipe creation of my own, inspired from this delicious little jar of jam.
You’ll want to make sure you have these two ingredients for starters. Obviously, the jam and then a box of couscous. Make sure you also have mushrooms (I used fresh baby bella’s) as well as red onion. For the ‘main’ star in the dish I used beef kabobs. Either buy them already cubed or buy a semi-tender steak like a sirloin and cut the kabobs yourself. (Just don’t use ‘stew meat’ since it’s typically cut from a more tough region of the beef carcass.)
Start by browning your beef cubes/kabobs. Get your frying pan nice and hot with a light coating of olive oil. Gently place the beef in the pan, being careful not to over crowd the pan. A crowded pan ends up steaming the meat. Fill the pan sparsely to allow for proper browning of the beef.
When all the beef is properly browned, remove it from the pan to rest while you sauté the sliced red onion and mushrooms.
You will notice that the bottom of the frying pan till has some residue from browning the beef. This is good stuff and you’ll want to capture that flavor in the sauce as you sauté the onions and mushrooms. Add a little water to the bottom of the pan and let the veggies simmer on low for about 15 minutes. Once tender, add in 2 heaping tablespoons of the Roasted Garlic Onion Jam along with the browned beef cubes and cover the pan with a lid to let simmer for another 10-15 minutes.
In the meantime, get your water boiling for the couscous. Follow couscous directions on the back of the box to make whatever quantity you need. (I used 1 cup of boiling water for 3/4 cup of couscous).
Once everything is cooked, assemble! A little heaping of couscous topped with a hearty serving of the Roasted Garlic Onion Jam beef cubes. I garnished mine with some fresh basil to add an interesting twist to the dish. (Plus I thought it could use a little bit of green!) I paired this with a fresh side salad and Voila!
30 minute prep and cooking time
Beef and Onion, Mushroom & Jam Sauce:
- 1/2 pound of cubed beef (sirloin steak works well)
- 1/4 sliced red onion
- 2 cups diced baby bella mushrooms
- 2 Tablespoons Roasted Garlic Onion Jam
- Salt & pepper to taste
Couscous: (Read directions on box if you want to make a larger quantity than this)
- 1 cup boiling water
- 3/4 cup couscous
- 2 teaspoons olive oil
*Fresh basil to garnish