Per request of a friend, here is a new recipe I created last week. After my first "big" catering gig, I haven't been cooking that much. While I am here I will brag on what I made for the party. If you want recipes let me know....I might share!
-Smoked salmon bites
-Caprese salad bites
-French Onion dip
-Pimento cheese
-Smore cupcakes
-Butterfinger cupcakes
-Lemon bites
-Cheese bites
-Candied pecans
-Lemon dip for strawberries
Okay so I know there are many many recipes for beef stroganoff out there, but I finally decided to play around with it and create my own. I usually don't brag on my food but this was amazing......and I am pretty sure the leftovers would be even better! While you could easily prepare this in under 30min, I think what made it so delish was cooking it low and slow for a couple of hours. I usually serve with egg noodles but rice would work too!
Beef Stroganoff:(Servings-4 OR 2 healthy portions)
1/2-1 lb beef cut into stir fry strips(think I used top round-Publix sells their meat already cut stir fry style)
beef stock(I buy stock in a box so you can keep leftover in the fridge)
1 medium onion-cut into half moon slices
8-12 oz of mushrooms(white or baby bellas)
3 garlic cloves minced
1/2 cup sour cream
1 tsp dry mustard
salt/pepper/garlic salt to taste(this is actually House Seasoning created by Paula Deen. It is a great to have on hand....the recipe is on Foodtv.com)
EVOO
1 Tbs butter
Heat large skillet to medium heat. Add about 2 Tbs EVOO to pan. Season beef with salt/pepper/garlic salt and add to pan. The key is a hot pan. You want sizzle! Brown all sides of beef well then deglaze your pan with beef stock. Scrape up all of the goodness that is stuck to the bottom of the pan.(love my technical terms don't you?!) Add enough stock to pan to cover beef, reduce heat to medium/low and cook for about an hour.
After an hour, remove meat and liquid from pan while you cook your veggies. Add another splash of EVOO and your butter. Add onions then garlic and cook 5-10minutes. Add mushrooms and cook until all liquid is gone. DO NOT salt your mushroom/onion mixture until mushrooms are cooked. Once all liquid is gone from pan, add your meat/liquid back to the pan. Continue to cook mixture until your liquid has reduced by about half. Add your dry mustard. Taste for seasonings. Once you are happy with the consistency, add sour cream. Cook another 5 or so minutes and you are done!
Not the best recipe/directions in the world, but you know where to find me with questions. :)
This is the epitome of comfort food in my book. Great way to wow some friends or loved ones! Happy Monday ya'll!
*And I of course go so excited when I made it that I forgot to take a picture. Oops!
