French Onion Beef Stroganoff

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  • ¼ cup unsalted butter
  • 3 onions, French-cut
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 1 sprig thyme
  • 6 oz mushrooms, sliced
  • 1 tablespoon olive oil
  • 1.5 lbs round steak, cut into chunks
  • Kosher salt and black pepper
  • All-purpose flour
  • ¼ cup red wine
  • 1½ cups beef broth
  • ½ tablespoon Worcestershire sauce
  • 3 cups egg noodles
  • ⅔ cup sour cream
  • 1- 1½ cups grated Gruyere or Swiss
  • Parsley, to top
Directions
  1. Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl.
  2. Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.
  3. Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.
  4. As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside.
  5. Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles.
  6. Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.
  7. Top with torn parsley and serve.
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French Onion Beef Stroganoff

Onion Scallion Beef

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8 oz beef tenderloin, thinly sliced
2 1/2 tablespoons cooking oil
3 stalks scallion, cut into 2-inch strips
1/2 onion, sliced
3 cloves garlic, thinly sliced

Marinade:

1 teaspoon corn starch
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine (or dry sherry)

Sauce:

2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Method:

Marinate the beef slices with all the ingredients in Marinade for 10 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.

Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste, dish out and serve hot with steamed rice.

Onion Scallion Beef

Beer-and-Cheddar Soup

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Ingredients

  1. 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
  2. 1 celery rib, finely chopped
  3. 1 small onion, finely chopped
  4. 1 large jalapeño, seeded and chopped
  5. 2 large garlic cloves, minced
  6. 1 tablespoon chopped thyme
  7. One 12-ounce bottle lager or pilsner
  8. About 2 1/4 cups low-sodium chicken broth
  9. 4 tablespoons unsalted butter
  10. 1/4 cup all-purpose flour
  11. 1 cup heavy cream
  12. 1/2 pound sharp yellow cheddar cheese, coarsely shredded
  13. 4 ounces smoked cheddar cheese, coarsely shredded
  14. Salt and freshly ground pepper
  15. Garlic-rubbed toasts, for serving
  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
  2. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
Beer-and-Cheddar Soup

Potatoes in a Garlic Cream Sauce

I’m not a big fan of dill, so I reduced it to half a tablespoon. Served with venison backstrap, it’s quite tasty.

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Ingredients
  • 2 lbs new potatoes
  • ½ Tbsp sea salt for boiling potatoes + ½ tsp more for seasoning the sauce
  • 1 Tbsp olive oil or butter
  • ½ medium onion, finely diced
  • 1 garlic clove, pressed
  • ¾ cup heavy whipping cream
  • ¼ cup fresh dill, chopped
Instructions
  1. How to cook new potatoes:
  2. Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don’t have to scrub all of it off, just get at least half of it off.
  3. Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1″ thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add ½ Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
  4. In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add ¾ cup heavy whipping cream and ½ tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in ¼ cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.
Potatoes in a Garlic Cream Sauce

Bizarre Foods Monday: Leftover Hambone Soup

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Ingredients

  • 1 leftover hambone
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 russet potato, peeled and diced
  • 1 cup canned white kidney beans, drained and rinsed
  • 3/4 cup frozen corn kernels
  • 3/4 teaspoon fresh thyme leaves
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups leftover diced ham

Instructions

  • Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
  • Serve immediately.

http://damndelicious.net/2013/12/25/leftover-hambone-soup/

Bizarre Foods Monday: Leftover Hambone Soup