Post by erin elizabeth on Jan 31, 2020 6:49:28 GMT -5
Happy 2020! Here's to a lot of great cooking this year.
1/29 Ground Beef Stroganoff (CC12/17&1/18) Comfort food. Really creamy and savory. Used green onion tops instead of chives.
1/29 Cappuccino Brownies (Hamster/Gourmet 12/96) Delish. Not too sweet. Up cinnamon? For ganache: 2 tbsp butter with 3 oz chocolate since I didn’t have cream.
1/28 Cape Cod Chopped Salad (GH 11/13) Only used about ¼ of dressing for half recipe. Tasty.
1/26 Chocolate Peanut Butter Cup Cookies (SK) I thought I would like these more. Maybe if they were smaller? 1oz dough and 10g filling.
1/20 New-Fashioned Chocolate Chip Cookies with All Tahini & No Butter (Food52) Tasty and wouldn’t hesitate to make them for dairy-free again. Need to watch cooking time. 10 minutes was the sweet spot for the 2nd and 3rd trays—a little brown, but still chewy. Used 6oz semisweet chocolate chips. Could add nuts or a few more chips.
1/11 BA’s Best Peanut Butter Cookies (BA 3/16) Good, but not best. Used 16oz crunchy and no peanuts. But, with some strawberry jam between two cookies—liked much better.
Post by erin elizabeth on Feb 1, 2020 12:52:34 GMT -5
Sure, wallycat. It is from Cook's Country.
Ground Beef Stroganoff
2 tablespoons vegetable oil 8 ounces white mushrooms, trimmed and sliced thin 1 large onion, chopped fine 2 cloves garlic, minced 1 pound 85% lean ground beef 3 tablespoons all-purpose flour 4 cups chicken broth ¼ cup dry white wine 8 ounces egg noodles (4 cups) ½ cup sour cream, plus extra for serving 2 tablespoons minced fresh chives (I used tops of green onions)
Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes; transfer to bowl. Add remaining 1 tablespoon oil to now-empty pot and return to medium-high heat until shimmering. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, breaking up meat with spoon, until no longer pink, 5 to 7 minutes. Add flour and stir until beef is well coated; cook for 1 minute. Stir in broth and wine and bring to simmer, scraping up any browned bits. Cook until mixture is slightly thickened, about 3 minutes. Stir in noodles, reduce heat to medium, and cook, uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally. Off heat, stir in sour cream and mushrooms until fully combined. Season with salt and pepper to taste. Transfer to shallow platter and sprinkle with chives. Serve, passing extra sour cream separately.
Authentic Hawaiian Macaroni Salad - I love this stuff at Hawaiian BBQ places - now I can make it! www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad/ *I used half mayonnaise, half plain yogurt to cut calories, which worked well. *I might bump up the vinegar a bit next time, for more tang.