I did not grow up having Sunday dinners, but it was a Sunday tradition in my husband’s family. Before we had kids and when they were little, we ALWAYS went to my in-laws for a big dinner on Sunday.
My daughter and I, out to dinner with friends.
As the years went by and my mother and father-in-law became older, the dinners were held more and more often at our home. Even now, with our grown children scattered across the country, it is a tradition that my hubby and I continue every Sunday.
During the week, there is always lots happening and life feels somewhat rushed. But, Sundays are different, they’re quiet and relaxed.
Sometimes I will make dinner, sometimes Music Man will make it and when they’re home, often our daughter or son will make dinner. But most often, we all make it together.
For us, and I think for many, life seems to take a deep breath, relax and slow down on Sundays.
I worked as a nurse for most of my life, so I would often work weekends; but with few exceptions, we would always try to keep up the Sunday ritual of coming together for dinner.
I love the idea of gathering in the kitchen to prepare a meal. Sometimes my husband plays guitar and sings, sometimes one, or both of the kids will join him, and sometimes we all sing! It is during this relaxed, slow time that we talk, reminisce, share stories, laugh, maybe listen to music, occasionally, during sad times we will shed some tears, but we always come together as a couple and as a family.
My son, daughter and hubby providing some pre-dinner entertainment.
One of our Sunday dinner mainstays is Canadian beef. We have everything from T-bone steaks on the barbecue to meatloaf to a full on roast beef dinner with all the trimmings.
Some Canadian Beef Stats and Facts:
- By choosing Canadian beef, you are supporting your rural neighbours and Canada‘s economy.
- There are beef farmers and ranchers in every province in Canada, striving to bring good food to your table and working to be good stewards of the land and animals in their care.
- Canadian beef is produced according to world-class standards for quality and safety.
- Canadian beef is well marbled, flavourful and tender. Packed with essential nutrients, Canadian beef is a powerful protein and anchor to healthy eating with a taste that people crave.
- Economy –
- The beef industry contributes almost $25 billion to the Canadian economy annually.
- Canada is the 8th largest exporter of beef in the world.
- 35% of Canada’s beef is exported.
- Sustainable Farming –
- In Canada, 1 in 3 acres of agricultural land is not suitable for growing crops but is suitable for grazing cattle.
- Canadians enjoy around 930K tonnes of beef a year
- Feeding high energy grains lowers the environmental footprint of finishing cattle.
The new Canadian Beef tagline is “We put the best of Canada into our beef”. Want to know what that means? Check out this video by Canadian country music sensation Paul Brandt and you will find out!
I have made this Beef in Beer recipe on several occasions and have absolutely LOVED it each time. The aroma in the kitchen as this is cooking is amazing, your mouth will be watering the entire time, the taste, unbelievably good and the beef just falls apart it is so tender!
- 2 Tbsp butter, more if needed
- 1 Tbsp olive oil
- 3 lbs sirloin tip, cut into fat strips
- 3 onions, sliced
- 4 clove garlic, chopped
- Salt and pepper
- 2 Tbsp flour
- 1 Tbsp brown sugar
- 1-1/2 cup beef stock
- 2 cup beer
- 1 Tbsp red wine vinegar
- 1 bouquet garni (bay leaf, thyme spring, a few parsley stems) either tied together with butchers twine or placed in cheesecloth and tied into a bundle.
- Preheat oven to 325°F.
- In a large frying pan, heat the oil and butter. Add the beef, working in batches so as not to crowd the pan, sear beef on each side.
- Remove from pan and put in large casserole dish.
- Add more butter if necessary and slowly cook onions until caramelized, add garlic and continue cooking for a couple minutes.
- Add to the beef in the casserole dish and stir to combine the onion, garlic and beef.
- In the same frying pan (don't wash it) add the flour and sugar to the pan and cook 1 minute to make a roux.
- Gradually whisk in the stock and bring to a boil.
- Add the beer and the vinegar to the boiling stock, and bring back to the boil, cooking until thickened, about 10 minutes.
- Pour the thickened mixture over the beef and onions.
- Add the bouquet garni
- Bake for 2½ hours.
- Serve over hot, buttered egg noodles or mashed potatoes.
For me, Sunday dinner has become my favourite family tradition and one I look forward to each week. Our son (and very recently our daughter) have moved away, however, they have continued the tradition in their own way.
Need some more recipe inspiration? For great recipes featuring world-class Canadian Beef, please visit http://CanadaBeef.ca
To stay up to date with all the Canadian Beef happenings, be sure to follow along and engage with Canadian Beef via their social media channels.
What about you? Growing up were big Sunday dinners a tradition in your home? Have you continued or adopted this tradition for your family?
What is your family’s go-to favourite Canadian beef recipe?