My Manhattan Kitchen

Just another WordPress.com weblog

The Ultimate Beef Stroganoff From Scratch September 26, 2014

Standard

Plated Stroganoff with roasted veggies

As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and  I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”

Ingredients:

  • About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
  • 3 Tablespoons olive oil
  • 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
  • 3 shallots or 1 sweet onion diced
  • 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
  • 5 cloves of garlic finely minced
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 stick of butter
  • 1/2 cup of flour
  • 2 cups cream or milk (I used cream)
  • 1/4 cup sherry
  • 1/2 of a nutmeg grated (about a teaspoon)
  • 1 cup sour cream
  • Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley

Method:

  • In a large saute pan or wok add beef and olive oil and start to brown
  • When the meat starts to brown add the onions & mushrooms till slightly golden
  • Clear a hot spot in the pan and add garlic, stir in
  • Add the glace and paprika then put on a very low simmer.

Strog 1

 

LDEI Pinning and scholarship 019

Make the cream sauce:

  • In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
  • Add the cream/milk and heat as it thickens
  • Add the Sherry & Nutmeg and stir again.

cream sauce

 

We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.

Strog stirring in

Advertisements
 

Roasted Tomato & Fresh Mozzarella Ravioli January 28, 2013

Image

Wonderfully easy and fresh Ravioli! So easy 40 minutes from oven to table. You can also roast the tomatoes ahead of time and make this even faster. This is perfect for a tiny kitchen, you use wonton wrappers for the ravioli!

The tomatoes are mostly small grape tomatoes, but I tossed in a few others too. The ravioli dough is actually won ton wrappers. I cannot find my ravioli cutters after the move, so I used a biscuit cutter. This recipe serves 2, but you could easily double it.

Ingredients:

  • 1# of ripe cherry or grape tomatoes
  • Olive oil
  • Vik’s Garlic Fix (or fresh garlic minced with a sprinkling of Kosher salt)
  • finely chopped Italian Parsley, Basil and rosemary (about 3 tablespoons total)
  • 8 nice leaves of Italian Parsley and Basil for the raviolis
  • 8 small balls of fresh mozzarella
  • 1 package of wonton wrappers
  • 1 cup of dry vermouth (or chicken stock)
  • Reggiano Parmesan for grating
  • Additional seasoning to taste for the sauce, smoked salt, Vik’s Garlic Fix, coarse black pepper & crushed red pepper.

Cut the tomatoes in half. Place on a cooking sheet with rim. Drizzle with olive oil, Vik’s Garlic Fix, a spring of rosemary leaves and black pepper.

Roast at 350 for 30 minutes

Remove and cool slightly

Image

On a floured counter, lay out 8 wonton wrappers and place one parsley leaf, one basil leaf, one tomato half and one ball of mozzarella ball on each. On 8 other wonton wrappers, brush the egg wash and then place on top of the “loaded” wrappers. Seal carefully and then cut with a ravioli cutter or leave square. Place these on a cookie sheet lined with wax paper and allow to dry a bit. 10 minutes is optional, but 5 is fine.

Image

While the ravioli is drying, put remaining tomatoes and juices in a saute pan and simmer with the vermouth and additional basil, parsley and rosemary. Season to taste.

Image

In a pot of boiling water, cook the ravioli for 3-4 minutes in small batches. Use a slotted spoon to plate and cover with sauce and top with cheese.

Image

 

 
Dinner Party Cooking School

Cook, Eat, Drink, Laugh!

Alex Vickery

globetrotter, multimedia journalist, social media strategist

BunnyandPorkBelly

life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Still Life Cafe

fun, art, music, food, ideas, products and other stuff that strikes my fancy

Virginia Willis Culinary Enterprises

Recipes and Recollections of a Southern Culinary Journey

Nancie's "RealThai"

Thai food: cooking, ingredients, equipment, traditions, recipes, books, stories, news.

Mise en Place

My adventures in cooking and food and drink with excursions into literature and music and Fussball and other wonders that make life a beautiful and mysterious journey

Sister Indigo Art

Lowcountry life captured in works of fine art. Copyright- Sister Indigo, All Rights Reserved.

A FOOD OBSESSION

my food, my travels, my cooking, my traditions

Fig Jam and Lime Cordial

Living well in the urban village

Fig & Quince

Modern Iranian aka Persian Food & Culture Blog - Cuisine, Recipes, Stories , Photos, Pictures, DIY tutorials

pizzarossa

delicious vegetarian food and luscious sweet treats

Eat, Play, Love

making memories through food, wine and travel

Much a Munch

Living. Loving. Munching - A Sydney Food Blog

a whisk and a spoon

connoisseur of fine cake

Downton Abbey Cooks

Great food has a history

Belle Jar Canning

for the passion of preserving food

Naina's Recipes

Food for the soul...

Flour Child

For the love of dessert

Ray Ferrer - Emotion on Canvas

** OFFICIAL Site of Artist Ray Ferrer **

clotildajamcracker

The wacky stories of a crazy lady.

domesticateddilettante

Fully domesticated and irrepressably spontaneous.

BenGusto™

Living & Cooking Italian through the Eyes of a Young Chef

Dakota's Den

Daily Doings Of A Dog Named Dakota, Let The Barking Begin!