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Fall menu: Main course
Beef stroganoff
- 2 tablespoons butter
- 3 pounds beef filet, cut into small pieces
- 2 onions, peeled and diced
- 2 cups mushrooms, washed and sliced
- 2 cups sour cream
- 1 ½ tablespoon Dijon mustard
- 3 tablespoons tomato paste
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Brandy
- 2 teaspoons paprika
- Salt and freshly ground pepper
- Heat 1 tablespoon of butter in a saucepan and cook onions for five minutes, add the mushrooms and sauté for five minutes. Remove from pan.
- Sauté the beef in the remaining butter until lightly browned, season with salt and pepper then add the onions and mushrooms and keep warm.
- Mix together the sour cream, Dijon, brandy, tomato paste, Worcestershire sauce and paprika and warm up over low heat and then mix it in with the meat and serve.
Makes 6 servings
Spicy beer cooked shrimp
- 24 shrimp, large size with shells still on
- ½ cup butter
- 1 teaspoon Worcestershire sauce
- ½ cup chicken stock
- ¼ cup beer
- 2 garlic cloves, peeled and minced
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- Wash shrimp. Keep shells on - this is a peel and eat meal.
- Mix all spices together.
- In a large fry pan, melt the butter; add the garlic, spices, Worcestershire sauce and shrimp. Cook for 3 minutes, and then add the chicken stock and beer and cook until shrimp are pink (approx. 2 minutes). Serve with rice and bread to soak up the sauce.
Harvest chicken
- 3 pounds chicken, cut up into sections, bone on
- ¼ cup flour, seasoned with salt and pepper
- ¼ cup canola oil
- 2 garlic cloves, crushed and minced
- 1 onion, peeled and diced
- 2 celery stalks, sliced
- ½ red pepper, sliced into strips
- ½ green pepper, sliced into strips
- ½ yellow pepper, sliced into strips
- 1 cup mushrooms, washed and sliced
- 1 teaspoon dried thyme
- 2 bay leaves
- Pinch cayenne pepper
- 1 can plum tomatoes
- 1 cup white wine
- 2 tablespoons tomato paste
- Salt and freshly ground pepper
- Mix the chicken with the flour, then brown the chicken in the oil. Remove chicken from the pan and place in an ovenproof casserole dish.
- Sauté the vegetables and add to the chicken.
- Add the tomatoes, tomato paste, wine and spices to the casserole dish.
- Bake in the oven at 350 for 25 minutes covered, then uncover and cook for an additional 20 minutes.
Scotch marinade for beef or chicken
- 2 garlic cloves, crushed
- 4 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons scotch
- 2 tablespoons maple syrup
- 4 tablespoons olive oil
- Salt & freshly ground pepper
Mix all the ingredients together and use a marinade chicken or beef.
