Recipe of the month
"Beef stroganoff"
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Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 1 teaspoon minced garlic
- 8 fresh mushrooms, sliced
- 2 teaspoons curry powder
- 1 pound beef top sirloin, thinly sliced
- 2 cubes beef bouillon
- 1 1/2 cups boiling water
- 1 (6 ounce) can mushroom stems and pieces, drained
- 1/4 cup dried shiitake mushrooms
- 1 1/4 cups heavy cream
- 1 (8 ounce) package uncooked egg noodles
Directions
- Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
- Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
- Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
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Filet Mignon with Merlot sauce
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| made with ChefAndreas steak seasoning click photo to buy |
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Ingredients
- 1 (750 milliliter) bottle Merlot wine
- 2 (14.5 ounce) cans low-sodium chicken broth
- 1 (14.5 ounce) can beef broth
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 6 (6 ounce) fillets beef tenderloin
- freshly ground black pepper to taste
- 1/4 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme
Directions
- In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
- In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
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