Sunday, January 29, 2012

Sunday Stroganoff - A request from G

It's Sunday.....the day of rest........LOL
I learned a little about myself this week, I'm too old to stay up until 3am, three days in a row.  A four day girls weekend was just what my soul needed; time to regroup without judgement or care, I came home whole again ready to face the world head-on for another 6 months before the next getaway.  It's 7 days later and I am just now starting to feel like myself again, I guess it's true, no rest for the wicked.

Anyhow, it's Sunday the day I cherish. The day I know the four of us will be together at the dinner table talking about the week to come.  The day I make a meal that takes more than 30 minute, may contain butter or cream or some other ingredient we try to avoid most days. 

 I always ask for requests and more often than not get none, leaving me perusing my collection of books or the Internet for ideas.  Today was different! G requested beef strogenoff. I don't think I've made that in more than a decade... I'm not a fan of white food of any kind.   I didn't care, I was ecstatic someone had a suggestion, any suggestion, so off to the store I went.  After making a batch of healthy pumpkin muffins which turned out pretty darn bad, I turned my attention to dinner.  Here is how it went.  Overall pretty darn tasty.  I expected lots of leftovers but as I worked on the dishes, which should have been done by the kids but weren't as they were sent to their rooms for being so obnoxious I just couldn't take it anymore, G kept eating and eating until there was only a small amount left, so much for a second meal for four.  Enjoy!

Beef Stroganoff

1.5 Lbs tenderloin
1LB Mushrooms sliced thin - I like to use a mixed variety
1 small onion chopped
2 t Flour
3 T Butter
1/2 C Beef broth
1/2 C Cream
1 C Sour Cream
1.5 T Dijon

2 T Chopped, fresh parley
Egg Noodles
Salt and pepper to taste

  1. Cut tenderloin into strips approx 1 x 1/4 inch
  2. Salt and pepper
  3. Sear in batches and set aside on plate
  4. Saute onions and mushrooms in butter until soft, 15 minutes
  5. Add flour and sit until Incorporated
  6. While sauteing in step 4, combine cream, sour cream, Dijon and broth in a separate bowl
  7. Add liquids to pan, turn heat down to a simmer and stir until it thickens
  8. Add meat and keep on low until meat it warmed
  9. Stir in parsley
  10. Taste, adding salt and pepper as needed
  11. Serve over egg noodles

Sunday, January 15, 2012

It's January and I'm cold!

Pot Roast that warms the Soul

We have had the warmest winter I can remember and while the thermostat reads 12 degrees with no wind, I just can't seem to get warm.  It is one of those VERY rare Saturdays where I have an entire afternoon off from normal weekend activities and I find myself wanting to cook.  I want to cook something that will warm my soul and comfort my family during these long, dark winter days.  I'm thinking comfort food but not sure what so I warm up the car and head to the store. After milling around and not finding anything jump out at me, I see a bunker with Black Angus Chuck Roast.  Buy one and get the carrots, onions and potatoes for free.  Not able to decide on anything else I decided to go with the bargain and make Pot Roast.

Like many foods, I make pot roast maybe once a year at most. It's certainly not healthy for you and you need to be at home for a  length  of time I seldom have.  I guess today is the day.  I never really make it exactly the same way but today is the day I keep true to my commitment and document.  Here is goes....

4 Lb Chuck Roast (Approx)
1 Lb carrots, peeled and cut into 1-2" pieces
2 stalks of celery cut in half
2 large onions
1.5 Cups Red Wine - Pick something you enjoy
1.5 Cups Beef Stock
28 oz. diced tomatoes
3 Large Garlic Cloves
2 stems fresh Rosemary
4 stems fresh thyme
2-3 Bay Leaves
Olive Oil

  1. Pat Dry and season all side of the beef with Salt and pepper. 
  2. In a large Dutch oven heat a tablespoon or two of oil over fairly high heat. 
  3. Brown ALL sides.
  4. Pour in the tomatoes, stock and wine
  5. Scatter the vegetables and herbs around the pot roast,(Season them with salt and pepper.
  6. Cover the pot tightly and put in the oven at 325 for 2.5-3 hours.  Every 30 minutes or so base the roast.
  7. Once fork tender it is ready.
  8. Remove Celery and throw away
  9. Ladle the juices with tomato, onion and herbs into a blender and puree until a nice thick sauce is formed. (Leave the carrots and beef covered)
  10. Slice beef into service sizes, cover with some sauce and carrots
  11. Serve over Yukon Gold mash potatoes

Sear to a brown crust
Additional ingredients added and ready for the oven

After 3.5 Hours at 325

Before Puree
 After Puree

Dinner is Served!