Since a couple people mentioned that beef, garlic and Marsala sounded like a good thing, I figured I would share the recipe. Unfortunately, I didn't take pictures all through this (*makes notes for next time*) but here is the basic premise. Adjust amounts up or down as you need. The Spousal Unit and I are saving pennies so I will usually buy things like cuts of meat in a slightly larger quantity. It guarantees we have leftovers for the next day's work lunch and generally means we have some left that we can freeze for another night as well when it's just not quiiiiiite payday yet :).
2 lbs beef (I used a thick cut top sirloin since that's what Walmart had on sale)
4 cloves garlic
1/2 cup olive oil
4 tablespoons flour
4 tablespoons butter
1/3rd cup Marsala + 1 or 2 "splashes"
1 can beef broth
Cut beef into thin strips while still partially frozen. Set aside.
Peel garlic and slice. Pour olive oil into a small saucepan and add garlic. Place onto stove top on low heat. The olive oil will warm and slowly cook the garlic. You will know it is done when you can smell the garlic and it is a toasty brown color. Strain the oil or remove the garlic with a slotted spoon.
Heat a large saute pan with the garlic-infused oil and add the meat, then season with salt and pepper. Cook until just pink in the middle/rare. Remove from the pan and set aside, draining any oil left. Adjust the heat to low. Add the butter and flour to the pan, whisking to create a roux. Cook until the roux is a golden brown color and then add the marsala to the pan. Once it is incorporated into the roux, slowly add the beef broth a little at a time, whisking to avoid lumps. Let the gravy simmer for a few seconds in between each addition of broth in order for it to thicken. Stop when the gravy is to your liking. Add a splash or two more of Marsala if you desire. Add salt and pepper to taste.
Return the meat to the pan and warm through.
We ate this over rice but I think it would be equally good in sub rolls or over egg noodles or diced, roasted potatoes as well.