Beef Stroganoff

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With being back from vacation, and in preparation for the Holidays, I’ve been trying to make an effort to put healthier meals on our menu. But, with the coldness really setting in here in the Mid-Atlantic, I can’t help but crave comfort foods. Last week I really wasn’t feeling what I had on the menu that night, so I rummaged through the freezer to see what I could come up with. There were 2 lonely filets that I’d bought on sale, not enough to make a meal out of on their own – but certainly plenty when mixed in with some veggies thrown over some rice or pasta.

I’ve always thought it was kind of wasteful to use a cut of beef like filet, to use for something that’s cut apart and simmered – like stroganoff. When I’ve made it in the past, I’ve used top sirloin. Much more economical, and just as good. It’s a great weeknight meal too – you’re eating in about 30 minutes. Which, is great with the time change. It gets dark so early, I feel like we should be eating at 4 PM!

Beef Stroganoff

8 Tbsp butter (1 stick)
1 pound beef tenderloin, cut into 1/2-inch strips
2 whole shallots, peeled and minced
1/2 pound cremini mushrooms, sliced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/8 tsp dried dill (optional)
1 cup of sour cream at room temperature

Season beef strips with 2 teaspoons of salt and 1 teaspoon of black pepper. Heat 4 Tbsp butter in a large saute pan or skillet over medium-high heat. Add beef strips in a single layer and brown well on one side before flipping and browning other. About 3 minutes on each side. Remove beef from pan, and set aside.

Add the remaining butter to the pan and let melt, then add the mushrooms. Cook, stirring occasionally, until mushrooms are starting to brown and release their liquid. Add the shallots to the pan, and cook for 1 minute. Whisk in the flour, stirring constantly, until flour has cooked a bit – about 3 minutes. Slowly pour in the white wine or beef broth, whisking constantly, until mixture thickens. Reduce heat to low, and stir in the sour cream, nutmeg, and dill. Season sauce to taste with salt and pepper. Return beef to the pan, along with any accumulated juices and stir to combine. Cover and let simmer for 20 minutes. Serve over egg noodles.

French Onion Soup

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We just got back from a week long cruise to the Bahamas. We (all of us – Jon and myself, as well as the boys, and my mom and dad!) left out of Norfolk, VA last Sunday, and had a great trip. We stayed at the gorgeous Atlantis Resort in Nassau overnight – then got back on the ship and went onto Freeport the next day. It’s unbelievably gorgeous down there. I mean, I live at the beach – but it’s just a world apart. We went snorkeling, ate a fresh grouper sandwich right on the beach – washing it down with a local beer. Everyone had a great time!

On the night that we weren’t onboard the ship, one of the starter course selections was French Onion soup. I was bummed that I was missing it – but with this view, I couldn’t really cry into my pillow.

I just resolved to make it for dinner once we got back (food bloggers – forever planning menus!). Which, was a good call. It’s definitely chillier here since our return, and the soup really hit the spot. Plus, aside from caramelizing the onions – it takes care of itself, and does it’s own thing.

I’ve always used Julia Child’s recipe. I mean, why wouldn’t you? She is the one who introduced the dish to Americans. I love addition of white wine, just gives it a lovely tanginess in the background. Vermouth can also be used, if you don’t feel like uncorking a whole bottle. But again, why wouldn’t you? I made some beef broth the day before using some bones I had in the freezer, but Campbell’s makes a really great canned beef broth that I’ll use if I don’t have homemade. The cognac is optional, but I think it really does bring something to the party. I just ladled out some for the boys before I added it. No biggie. This is one of the most comforting and flavorful soups out there, and it’s perfect for any occasion. A simple dinner at home, or as a starter in a fancy dining room on a cruise ship – everyone always loves it!

French Onion Soup

3 Tablespoons butter
1 Tablespoon olive oil
5 cups thinly sliced yellow onions
1 teaspoon salt
1/4 teaspoon sugar (to help caramelize the onions)
3 Tablespoons flour
8 cups beef or vegetable stock, at a boil
1 cup dry white wine
1 sprig fresh rosemary
Salt and pepper to taste
3 Tablespoons cognac (optional)
6-8 slices of toasted French bread rounds
1 cups grated Gruyere cheese

Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat until they are tender; this will take about 15 to 25 minutes.  Remove the cover, increase heat to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, very deep, golden brown. Sprinkle in the flour; cook and stir for 3 to 5 minutes.

Off the heat, whisk in the boiling stock. Add the wine and rosemary. Season to taste. Place the pot back on the heat, bring to a simmer. Continue to simmer, partially covered, for 40-60 minutes or more, skim foam from surface as it appears.  Taste and correct seasonings. At this point you may set it aside, uncovered, until you are ready to serve.

When ready to serve, with the soup at a simmer, stir in the cognac. Turn on oven broiler.

Ladle soup into individual oven-proof bowls. Place a piece of toasted bread on top of sou sprinkle generously with grated cheese and place under broiler until melted and bubbly.

Source: adapted from Mastering the Art of French Cooking by Julia Child

Pepper Steak

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We have stir-fry. Alot. It’s such a quick and easy healthy weeknight meal, it’s rare we make it through one week without having one in one form, or another. That’s the wonderful thing about them, they’re so versatile. Chicken, beef, shrimp (whatever protein floats your boat) – any veggies you have hanging out in the fridge, and dinner is done in under 30 minutes.

One we hadn’t tried at home yet, but is a favorite of mine when we order take-out,  is Pepper Steak.  There’s something about those tender strips of beef, sweet sauteed peppers, in that rich brown sauce that I just love. Came across Martin Yan’s recipe for the dish (if Yan can cook – so can you!), and set to make it. I was super-stoked actually, because who doesn’t love Yan Can Cook? I vividly remember watching him on TV with his flaming wok when I was just a little girl, and always loved him.

The recipe was a winner, better than any version I’d had in a restaurant. And, as I mentioned before – took no time at all. Marinading the beef takes longer than it does to cook the dish. And, don’t be afraid of the heat. Bell peppers aren’t spicy at all, and the chile on top is optional. Although, I must admit – those zesty little bites of heat were just perfect sprinkled on top. Another one to add to the stir-fry rotation!

Pepper Steak

Marinade:
2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
3/4 pound flank steak, thinly sliced across the grain

Sauce:
1/3 cup beef broth
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper

Stir-Fry:
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 green bell pepper, cut into 1″ squares
1 red bell pepper, cut into 1″ squares
2 tablespoons water
1 teaspoon cornstarch + 2 tsp cold water
1/2 fresh Serrano chili, thinly sliced

Combine marinade ingredients in a medium bowl. Add beef and toss to coat. Refrigerate for 30 minutes. Meanwhile, combine ingredients for sauce in a 2-cup liquid measuring cup. Set aside.

Place a wok over high heat until very hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.

Add remaining 1/2 tablespoon oil to wok, Add bell peppers and stir-fry for 2 minutes, until started to char around edges. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Serve on a bed of rice, and sprinkle on chile peppers as garnish.

Source: adapted from Martin Yan’s Feast via The Global Gourmet

Tangerine Beef Stir-Fry

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I first tried this recipe years ago, back when I got myself on the test recipe list from Cook’s Illustrated. If you’re not aware of the program, visit this site for more information. Basically, once every month or so you get a recipe to try out – then you take a survey, and leave your comments about it. I think it’s so cool to play a small part in the publication that I hold so close to my heart! Definitely check it out.

Of course, as a recipe tester, you can’t share the recipes before their published. But, luckily – this one made it to press several years ago now, so I can share it with you today! The tangerine is such a fun, refreshing twist. We all really enjoy this one! I was a little short on snow peas, but had a few extra mushrooms in the fridge, so I threw them in, and they fit well. That’s the great thing about stir-frys, there’s not many veggies that don’t work in one!

Tangerine-Beef Stir Fry

Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.

4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
3 medium garlic cloves , minced
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
1/4-1/2 teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion , halved and cut into 1/2-inch wedges
8 ounces snow peas , ends trimmed and strings removed (about 3 cups)
1 cup mushrooms, sliced
2 tablespoons water

Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 teaspoon vegetable oil in small bowl.

Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking. Add onion and mushrooms, and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve over rice.

Source: Cook’s Illustrated, November 2007