Black Angus Locations Map
The first Black Angus Steakhouse opened in April 1964 by Stuart Anderson, a prominent rancher and Washington State native, in the remodeled dining room of the Caledonia, a Seattle hotel. The original concept for the Steakhouse was to provide patrons with a top quality, complete steak dinner at an affordable price, served in a warm, comfortable atmosphere with friendly service.
Today, there are 46 Steakhouses located in six western states. Each of the locations has approximately 75 employees and serves an average of 3,000 customers per week.
From the beginning, Black Angus Steakhouse has built its reputation on providing a great steakhouse experience. Our Chefs take pride in serving Black Angus steaks that are carefully aged and grilled to order over an open flame. At Black Angus Steakhouse, superior quality and friendly service is more than a tradition - it’s our passion every day.
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Braciole Recipe
Braciole is thin sliced beef, pork, chicken or veal which has been pounded, filled tied or picked and braised. It is then simmered in a tomato sauce until it is very tender.
Braciole is easy to make and is a dish that is great to make ahead of time. Below you can find Rachel Ray’s Braciole recipe.
Rachael Ray’s Braciole Recipe
-8 slices beef braciole, beef very thinly sliced
-Coarse salt and black pepper
-8 slices prosciutto di Parma
-1 1/2 cups plain bread crumbs
-1/2 cup milk
- 2/3 cup Parmigiano-Reggiano
-1 small onion, finely chopped
-1/2 cup flat-leaf parsley leaves
- 1 cup chopped arugula
-Plain round toothpicks
-2 tablespoon extra-virgin olive oil
-2 cloves garlic cracked away from skin
-2 tablespoons butter
-12 crimini mushrooms, finely chopped
-2 tablespoons flour
-1 cup dry white wine
-1 cup beef broth
-1 rounded tablespoon tomato paste
Directions :
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
Polish pastries pack Fat Tuesday punch
In Windsor, Ont., it is the day your taste buds crave, your arteries dread — Fat Tuesday — better known within the border city as Paczki Day.
And it is a growing tradition, with tens of thousands of the 500-calorie treats being sold for Mardi Gras.
The paczki, pronounced poonsh-key, is made for many, Polish pastry perfected.
