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Beef Stroganoff |
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Ingredients:
1½ lb lean beef round or fillet
3 Table spoons butter
½ lb fresh mushrooms
2 medium size onions
2 Table spoons flour
2 cups beef broth
2 Table spoons tomato paste
1 tea spoon Dijon mustard
¾ cup sour cream
Salt and pepper to taste
Cut meat into strips about 2 inches long and one fifth of an inch wide. Season with salt and pepper and let it stand in cool place for 2 hours. Melt 2 Table spoons of butter in a skillet. Slice and stir fry mushrooms until tender, about 10-15 min. Set mushrooms aside. Cut onions into small cubes and cook until golden brown. Set cooked onions aside. Melt remaining butter and add beef. Cook meat until light brown, but leave it rare. Remove meat and set aside. Blend flour into fat left from cooking meat. Little by little add beef broth, stirring it constantly, until smooth and a little thickened. Add tomato paste and mustard. Combine sauce with meat, mushrooms and onions. Cook on low flame for 20 minutes. Add sour cream and cook for 5 more minutes. Serve with steamed rise or mashed potatoes.
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Chicken stewed in beer |
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Ingredients:
10 Chicken thighs or any other chicken parts of your choice
1 onion
10 ounces of sliced white mushrooms
1 small (0.33L) light beer
1 cup canned corn
Chicken seasoning of your choice
Salt and pepper
Flour
Cooking oil
Season the chicken and let it sit in a fridge for 1 hour. Roll the pieces of chicken in flour and cook in a deep pan until golden brown. Chicken doesn’t have to cook all the way through as it will stew later. Put chicken aside. In the same pan cook chopped onion, mushrooms and corn for few minutes. Put chicken back in a pan, pour in beer and bring it to boiling. Reduce the heat and let it simmer for 15 minutes. Serve with boiled or mashed potatoes. |
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Last Updated on Monday, 26 October 2009 03:55 |
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Fried fish balls with almonds |
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INGREDIENTS:
2 lb of white fish fillet (Cod, catfish, tilapia)
1 average size onion
1 big carrot
4 slices of white bread (about 1 inch thick)
4 tablespoons butter
1 egg
1 tablespoon farina cereal
Salt and black pepper to taste (you can add any seafood seasoning also)
Little pinch of nutmeg
5 tablespoons shaved almonds
Oil for frying
Ground fish fillet 2-3 times. Toast bread in a pan on 1 tablespoon of butter until a little crusty. Cut onions and carrots into small cubes (you don’t need to be very accurate because you will ground it later). Cook onions and carrots on a butter for a few minutes. Add bread toast and keep cooking until toast will soak up all the grease. Put it aside to cool down. Mix ground fish and vegetable mixture (there should be about 2 parts of fish and 1 part of vegetable mixture) and ground it one more time. Add egg yolk, farina cereal and spices to the mixture and mix it well. Beat egg white until firm and fold it carefully into the mixture. Form small balls (about 1 inch in diameter) roll them into almond shaves and deep fry in oil. You can serve them with tartar sauce.
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Stuffed chicken fillets |
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 4 chicken fillets
20 ounces white mushrooms
10 ounces fresh spinach
7 tablespoons
2 carrots
½ chopped spring onions
3 garlic cloves
¾ cup bread crumb
5 ounces parmesan cheese
½ cup Sherry vine
Black pepper and salt to taste
Marinade chicken breast in lightly salted sherry vine for 2 to 3 hours. Chop spinach, garlic and mushrooms. Grate carrots. Heat the pan and cook spinach, garlic, mushrooms, carrots and chopped spring onions for about 10 minutes. Add salt and pepper at the end of cooking. Put it aside to cool down. Cut the pockets in each chicken breast and stuff it with cooked mixture. Secure the edges of breast with wooden toothpicks. Mix breadcrumbs with grated cheese and roll each chicken breast in this mixture. Cook stuffed chicken breast in oil on medium heat flipping it once. Remove toothpicks before serving. Serve with sauteed vegetables of your choice and mashed potatoes.
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Last Updated on Monday, 26 October 2009 01:18 |
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Chocolate Muffins |
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INGREDIENTS:
7 tablespoons butter (room temperature)
1 cup sugar
2 eggs
½ cup original yogurt
5 tablespoons milk
1 ¼ cup flour
1 teaspoon baking powder
½ cup chocolate chips
Mix butter with sugar until smooth. Add the eggs, on at a time. Mix well. Add yogurt and milk to the batter and mix until even, smooth texture. Mix baking powder into flour and add it to batter. Mix it well. Add chocolate chips and fold it into mixture carefully. Preheat the oven to 375 F. Add muffin paper cups to muffin pan (about 15 to 17 peaces). Spread mixture equally into muffin cups. Bake for 25-30 minutes. Let it cool. Serve.
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