- August 20, 2020 at 6:54 pm #88025Michelle LarsenParticipant
So, a bunch of us were chatting, and still are, and we thought it would be fun to post some of our favorite foods, and maybe the recipes to make them. Please feel free to add your few hundred calories in…. Hugs, Michelle
- November 14, 2020 at 7:36 am #90638Gena HartParticipantFREE
Wow the trout sounds like the way I cook my pike over a grill I can almost taste the aroma, haha Gena
- November 13, 2020 at 5:02 pm #90626
Russian Beef Stroganoff (Bef Stroganov)
1 1/2 pounds beef tenderloin (sliced into thin, 2-inch-long strips)
Salt and pepper
2 onions (finely chopped)
4 ounces butter
4 ounces button mushrooms (sliced)
1 tablespoon all-purpose flour
1/2 cup beef stock
Pinch dry mustard
1 tablespoon tomato paste
1/2 cup sour cream
Optional: 6 ounces white wine
Steps to Make It
Season beef tenderloin strips with salt and pepper and set aside.
In a large saucepan, sauté onions in butter until translucent.
Add mushrooms and sauté about 2 minutes or until collapsed.
Add reserved beef strips and sauté for 5 minutes. Stir in flour.
In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Bring to a boil, reduce heat, and simmer on low for no more than 15 minutes (or until beef is to your liking).
Temper sour cream with a few ladles of hot cooking liquid. If using wine, add it to the sour cream. Return tempered mixture to pan and heat through until thickened.
Adjust seasonings and serve with pan-fried potatoes, sliced pickles and more sour cream on the side.
- September 25, 2020 at 7:00 am #89035
This morning my oldest son came and asked me about making this one. I have no idea where he got it from, but it sounds tasty… It is Chebureki. Instead of listing all the ingredients, and the directions here, I’ll just provide the link to the online Russian cookbook – https://russianrecipebook.com/chebureki/
- August 20, 2020 at 7:04 pm #88026
Here is one that I was reminded of just a few moments ago…..
Rainbow trout. Slice thick slices of of onions and separate to make a bed in the cast iron skillet. Apply a liberal amount of butter and add lemon juice to taste. place over a wood fire and cook the onions until they start to shrink a bit (hey, I’m not a chef). Season the trout as you wish. Place the trout on the onions and cook until tender. Serve as desired…..
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