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Beef Stroganoff

March 26, 2019

Beef Stroganoff1

  • 2 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • Salt
  • 1 pound tri-tip roast, sliced against the grain into small pieces
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons extra virgin olive oil
  • ¼ cup light red wine like a pinot noir or white wine
  • 1 medium white onion, sliced thin
  • 1 tablespoon all purpose flour
  • 1 teaspoon tomato paste
  • 1 cup beef or chicken broth
  • ¼ cup crème fraiche
  • Salt
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • ¼ cup parsley, chopped

In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.

Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.

Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.

Serve on top of a garlic toast.
Beef Stroganoff

Beef Stew with Orange and Cinnamon

March 6, 2012

Beef Stew with Orange Delicious, delicious- one of my favorite stew recipes. Orange and cinnamon are synonymous with cold weather. I had some stew meat in the freezer. I took it out the night before and made the stew in no time. All you need is some chicken broth and red wine. I always have mushrooms in the fridge- my daughter loves them and they are super versatile. I decided to add them to the mix. I zested and juiced an orange and added a cinnamon stick. It is amazing what those flavors put together do to any dish- whether it is a sweet or savory dish.

The stew took no time to put together. It cooked on the stove for a good half an hour, forty minutes. You can cook it even longer, depending on the meat.

Everyone loved it- the only problem was that it finished in one sitting. Everyone wanted it the next day.
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Orange Beef with Sauteed Bok Choy and Garlic

January 12, 2010

Orange Beef with Bok Choy This was a delicious meal. I had some tenderloin steak in my freezer and decided to use it. I wasn’t in the mood to make a regular, run of the mill steak with vegetables and potatoes (not that any thing is wrong with that). I was in the mood for something sweet, salty, sour and spicy- essentially something that will assault my taste buds- all the way.

Chinese food came to mind. I went food shopping and found great looking packs of baby bok choy. If you haven’t yet tried this vegetable, consider doing so. It is a sweet, crunchy green with a turnip like flavor- definitely one of my favorites. It is my husbands favorite as well. Sia will eat it- she doesn’t love it but she will eat it.

I marinated the steak and cooked it with long green onion cut on a bias- just like they do at restaurants. I made a sauce with orange juice, tamari, vinegar, etc. I was thinking of the orange beef served at Chinese restaurants. The problem is that it is fried and quite unhealthy- not my cup of tea at the moment. I decided to make a sauce instead infused with major orange flavor.

I sauteed the beef and added the sauce and corn starch. I cooked the bok choy separately and served it on the side. I find the green parts of the bok choy get quite wilted and soft if served in a sauce. It was delicious on the side especially with a serving of brown rice.

The healthy cooking continues… For those who want to make the dish healthier, use chicken or shrimp instead. For vegetarians, I would do a firm tofu and treat it the same way as the beef.

  • 1 pound skirt steak (tenderloin steak is great as well), cut into thin strips
  • 2 tablespoons tamari
  • 2 teaspoons garlic, minced
  • 2 tablespoons cooking rice wine

Marinate the steak with tamari, garlic and the rice wine for 4 to 5 hours.

Sauce

  • 2 cups orange juice

Pour the orange juice in a small saucepan. Bring to a boil and simmer for 20 to 30 minutes or till it reduced to one cup or even less.

  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 tablespoons tamari
  • 2 teaspoons sweet chili sauce

Mix the reduced orange juice, rice vinegar, honey, tamari and chili sauce. Keep aside.

  • 2 teaspoons cornstarch, mixed with 2 teaspoons water
  • 4 green onions, cut at a bias
  • 2 tablespoons extra light olive oil

In a wok like pan, heat the olive oil on high heat. Add the green onions and sauté for a minute. Add the marinated steak and sauté for 4-5 minutes till golden brown. Add the sauce and the cornstarch. Bring to a boil and cook till thickens. Taste for seasonings and serve with bok choy and brown rice.

Orange Beef

Sauteed Bok Choy with Garlic

  • 2 large heads of bok choy or 6 small ones, chopped, the greens and whites separated
  • 1 tablespoon extra light olive oil
  • 1 tablespoon garlic, minced
  • Salt

In a large frying pan, add the olive oil. Add the white parts of the bok choy. Saute for 2-3 minutes on a high heat. Add the greens and garlic. Saute for 4-5 minutes or till the whites are tender. Add salt and serve.
Bok ChoyBok Choy1