Tag: family dinner recipes

Steak Stroganoff

Beef stroganoff is a mix of sautéed onions mushrooms and tender beef finished with sour cream. Usually served over buttered noodles, traditional Russian stroganoff is served over mashed potatoes or rice. Definitely a true comfort food, the stew-like dish warms the belly… and the heart.

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The trick to stroganoff is creating tender bites of meat. This recipe uses the “london broil” method instead of a braised beef top round, which I find to be too tough.

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Other options are beef tenderloin or a sirloin steak cut into 2 inch strips. I finish the meat in red wine to tenderize and add flavor. Red wine softens the meat’s muscle fibers creating a juicy, tender bite.

Here is the recipe…

Steak Stroganoff
Ingredients:

2 tbsp. Butter
2 tbsp. Olive oil
1 large onion, sliced thin
2 8oz. Packages of button mushrooms, sliced (or any of your favorite mushrooms)
2 lbs. “London broil” labeled beef or Beef tenderloin filet
1/2 cup red wine
1/2 cup beef stock
3/4-1 cup sour cream, add until desired richness
Salt/pepper

Directions:
Preheat oven on high broil.
Heat butter in a pan.
Add sliced onions and cook until soft.
Add mushrooms, drizzle olive oil, salt and pepper to taste.
Mix all together and sauté 3-5 minutes. Remove from pan and set aside.
Salt and pepper steak and broil 4-5 minutes per side until slightly under medium rare in the center.
Let stand for 10 minutes and slice against the grain.
Meanwhile, boil water and cook orzo according to package.
Add wine and stock to pan to heat placing meat in the middle to absorb flavors, tenderize, and finish off to desired doneness.
Add mushrooms and onions and mix well.
Remove from heat and add sour cream and stir until creamy.
Serve stroganoff over orzo.

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Enjoy!
Ciao!

Vegetarian Mexican Manicotti!

Most nights, dinner at our house is an unplanned fridge raid pantry raid mashup. Sometimes I’m missing an ingredient that I want to use and dinner morphs into something a little different. So the day I didn’t have tortillas, but I did have manicotti shells? Yep, Mexican Manicotti… and it is totally delish!

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By making a sweet but spicy pineapple jalapeño salsa base, the stuffed manicotti shells can actually be cooked right in a large saucepan. No need to turn on the oven, this light, vegetarian, perfect-for-summer meal is sure to be a family favorite! The dish even looks beautiful. The colors create an amazing presentation!

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Shhhhhhhh! Packed with powerful vitamins and protein, Mexican Manicotti is super healthy, too!!

Vegetarian Mexican Manicotti
(makes 12)

Ingredients:
1 8oz.box (12) of your favorite manicotti shells- boiled until al dente
1 can San Marzano tomatoes
2 cloves garlic, finely chopped
1/4 cup crushed pineapple
1 medium jalapeño pepper , chopped
1/2 cup black beans- soaked and boiled or canned beans, drained
1-1/2 cup shredded cheese- monterey jack and cheddar blend (1/2 filling 1/2 topping)
2 tomatoes, chopped
1 small onion, chopped
2 tbsp. chopped cilantro (1/2 filling 1/2 topping)
1 tsp. chili powder
1/2 tsp. cumin
1 tbsp. chopped green onions
salt/pepper to taste

Directions:

Drain manicotti and let dry on a cookie sheet drizzled with olive oil to keep them from sticking.

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In a large saucepan, combine canned tomatoes, garlic, crushed pineapple, and chopped jalapeños.

Simmer.

In a mixing bowl, combine black beans, shredded cheese, tomatoes, onion, cilantro, chili powder and cumin. Gently stir to mix well.

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Carefully fill manicotti shells with black bean mixture.

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Place filled manicotti shells in sauce pan – 1 inch apart.

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Cover with pineapple salsa from bottom of pan.

Cook 8-10 mins. until bubbly.

Cover with cheese and cook an additional 5 mins. until melted.

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Sprinkle with green onions, cilantro and serve!

This recipe is soooooo great you probably won’t have leftovers…We never do!!

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Enjoy!
Ciao!