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Video: How Tuesday #43

Beef Stroganoff

Yields1 Serving

 

 1 Bag of Egg Noodles. (We use Flora Pappardale)
 1 ½ lbs Sirloin Steak
 2 cups Beef Stock
 2 Small thinly sliced Onions
 2 cups Sliced White Mushrooms
 1 Clove of Garlic minced
 ½ cup Sour Cream
 ¼ cup All Purpose Flour
  cup Unsalted Butter
 1 tsp Worcestershire Sauce
 Salt
 Pepper
 Parsley for Garnish

1

In a large pot, bring 4 quarts of salted water to a boil.

2

Thinly slice the sirloin.

3

Add the butter to a large frying pan over medium high heat and saute the onions and mushrooms for 5-7 minutes.

4

Just as they start to brown on the edges, remove from the pan and set aside.

5

In that same pan, saute sirloin until brown. Do this in stages as to not crowd the pan.

6

Place all of the beef in the pan and add 1 ½ cups of the beef stock. Reduce for 5 minutes.

7

Whisk the remaining beef stock and flour together thoroughly to make a slurry.

8

Slowly stir in the slurry to thicken the sauce. If sauce gets too thick, add a little more stock.

9

Stir in onions, mushrooms, sour cream and Worcestershire Sauce and cook for 2 minutes.

10

Salt and Pepper to taste then reduce heat to keep warm.

11

Cook pasta for 8 minutes, drain and incorporate into beef sauce.

12

Top with fresh parsley and shaved Parmesan.

Ingredients

 1 Bag of Egg Noodles. (We use Flora Pappardale)
 1 ½ lbs Sirloin Steak
 2 cups Beef Stock
 2 Small thinly sliced Onions
 2 cups Sliced White Mushrooms
 1 Clove of Garlic minced
 ½ cup Sour Cream
 ¼ cup All Purpose Flour
  cup Unsalted Butter
 1 tsp Worcestershire Sauce
 Salt
 Pepper
 Parsley for Garnish

Directions

1

In a large pot, bring 4 quarts of salted water to a boil.

2

Thinly slice the sirloin.

3

Add the butter to a large frying pan over medium high heat and saute the onions and mushrooms for 5-7 minutes.

4

Just as they start to brown on the edges, remove from the pan and set aside.

5

In that same pan, saute sirloin until brown. Do this in stages as to not crowd the pan.

6

Place all of the beef in the pan and add 1 ½ cups of the beef stock. Reduce for 5 minutes.

7

Whisk the remaining beef stock and flour together thoroughly to make a slurry.

8

Slowly stir in the slurry to thicken the sauce. If sauce gets too thick, add a little more stock.

9

Stir in onions, mushrooms, sour cream and Worcestershire Sauce and cook for 2 minutes.

10

Salt and Pepper to taste then reduce heat to keep warm.

11

Cook pasta for 8 minutes, drain and incorporate into beef sauce.

12

Top with fresh parsley and shaved Parmesan.

Beef Stroganoff

Watermelon Cooler

Yields1 Serving

 

 1 Small Watermelon
 1 cup Vodka (We used Genius Vodka from Bear and Peacock)
 ½ cup Triple Sec (You could also use Grand Marnier)
 1 Lime
 Mint for Garnish

1

Cut a flat spot on the bottom of the watermelon so it will stand up be stable.

2

Like a pumpkin, carefully cut a hole in the top of the melon large enough for an immersion blender to fit inside. You can also cut the melon into pieces and blend in a regular blender.

3

Juice the melon and pour the juice through a sieve to remove pulp.

4

Mix 4 ozs of juice, 1 Tbps of lime juice, 1 ½ ozs vodka and 1 oz Triple Sec.

5

Pour over ice and garnish with melon on rim and mint sprig.

Ingredients

 1 Small Watermelon
 1 cup Vodka (We used Genius Vodka from Bear and Peacock)
 ½ cup Triple Sec (You could also use Grand Marnier)
 1 Lime
 Mint for Garnish

Directions

1

Cut a flat spot on the bottom of the watermelon so it will stand up be stable.

2

Like a pumpkin, carefully cut a hole in the top of the melon large enough for an immersion blender to fit inside. You can also cut the melon into pieces and blend in a regular blender.

3

Juice the melon and pour the juice through a sieve to remove pulp.

4

Mix 4 ozs of juice, 1 Tbps of lime juice, 1 ½ ozs vodka and 1 oz Triple Sec.

5

Pour over ice and garnish with melon on rim and mint sprig.

Watermelon Cooler
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