Monday, July 2, 2012
Atkins Beef Stroganoff
1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard
1.Heat oven to warm setting. Sprinkle meat with salt and pepper.
2.In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
3.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
4.Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.
5.Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.
Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...
Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy. One of the pies my Grandpa loved w...
I love pasta. It is so easy. this recipe is easy and nice and garlicky. yum! Grilled Chicken Penne Al Fresco 1 BULB garlic 2 C ...
This is a treat. reminds me of lunch at Neiman Marcus. Popovers 2 c. flour 1 tsp. salt 4 large eggs, room temperature 2 c. milk, ro...