Yummy Beef Stroganoff

Thursday, January 13, 2011

I looked in my fridge last week and saw two lonely ribeye steaks staring back at me.  What was I going to do with them?  I didn't want to do a traditional steak and a potato.  So what...  What, what, to do??  I have no idea where the idea for Beef Stroganoff came from, but there it was in my head.  So I searched for a good recipe, that had most if not all of the ingredients I had on hand...

And I found a really yummy one, courtesy of Paula Deen...  How can you go wrong?

Beef Stroganoff

Here's what I used:

1.5 lbs cubed round steak (I cubed my ribeye steaks
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and Pepper
Garlic Powder
1 cup sour cream
1 bag egg noodles

Here's what I did:

Set a large stock pot to boil with enough water to cook egg noodles.  Season water with salt once it reaches a boil.  Add noodles and cook until al dente.  Set aside.

Season the steak strips with salt, pepper and garlic powder, then dust with flour. In a large nonstick pan,  brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

This was a big hit.  For an extra burst of flavor, a little shredded parmeson on top is, how you say, magnifique.  ;)

Pear and Goat Cheese Salad

Saturday, January 1, 2011

This salad was a hit on Christmas day.  The Bosc pear with the Goat Cheese and simple, simple lemon viniagrette, tossed lightly with mixed greens was the perfect way to start our large family gathering.

Pear and Goat Cheese Salad

1 Bosc Pear, pitted, sliced thin wedges
6 oz plain goat cheese, crumbled small
1 head butter/bibb lettuce, or mixed mesclun
3 tbsp fresh lemon juice
9 tbsp extra virgin olive oil
salt and pepper to taste

I'm a huge fan of the Costco mesclun mix, which includes several delicate varieties of lettuces, and also has a really nice color and texture variation.  If you can't find that, one to two small heads of delicate lettuce varieties work well (butter and bibb lettuce are two really nice options).

Rinse and spin or blot lettuce dry.  In a large serving/salad bowl, place lettuce.  If lettuce is in larger leaves, tear into 2-3" pieces for a more rustic presentation than chopping.  These smaller varieties of lettuce often don't require chopping, however, so if you can leave it in its original state - all the better. 

At this point, season lightly with kosher salt and fresh ground black pepper.  In a small bowl, combine fresh lemon juice with olive oil.  This should be a 1 to 3 ratio of lemon juice to olive oil.  Then add a little salt and pepper, and using a fork or small whisk, mix the dressing into an emulsion, whereby the lemon juice and olive oil are not separated but fully incorporated. 

Drizzle about 1/2 of the dressing over the lettuce, and toss lightly to incorporate.

Top salad with Bosc pear slices and crumbled goat cheese.  Serve remaining dressing on the side.  I also served extra cheese crumbles in a small ramekin so that my guests could further dress their salad.

This salad got high praises from all of the guests.  The subtle sweet of the pear against the acid of the lemon viniagrette and savory goat cheese was a really nice balance.

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