Beef Stroganoff

(4 to 6 portions)

KITCHEN CUT-UPS!® Recipe #109

---

Ingredients:

1-1/2 pounds of sirloin or rib eye - trimmed and cut into small strips
2 tablespoons butter
3 cloves minced garlic
1 cup chopped onion
2 cups of quartered mushrooms
1/2 cup flour
1 cup beef broth (a little more if needed later to thin stroganoff)
1 cup red wine
2 tablespoons tomato paste
1/4 cup chopped parsley
2 tablespoons worcestershire sauce
1/2 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup sour cream
1/2 cup plain yogurt
1 package of egg noodles (16 oz.)

Directions:

1. Heat the butter in a large saute pan. Add the minced garlic and heat approximately 30 seconds, but do not burn.
2. Add the beef and spread it evenly in the pan. Brown on both sides but do not fully cook.
3. Add the chopped onion and the quartered mushrooms. Combine and heat for 1 minute.
4. Sprinkle the flour over the ingredients and, using a wooden spoon, combine. Let heat for a couple of minutes, mixing occasionally.
5. Add the beef broth and red wine. Mix and bring to a boil. Turn heat down and simmer.
6. Add the tomato paste, chopped parsley, worcestershire sauce, salt, pepper, and nutmeg. Combine.
7. In a small bowl, combine the sour cream with the yogurt. Blend this with the beef mixture and simmer for approximately 5 minutes or until the meat is cooked and tender. DO NOT BOIL or the sauce will break. Cover the pan and hold warm for service.
8. Cook the egg noodles until al dente. Drain well and divide on the dinner plates. Top with the beef stroganoff. Enjoy!

---

Last update: January 10, 1996
Copyright &copy 1996 Clever Cleaver Productions

5 ingredient homemade bread recipe

Heavenly Recipes



AN EASY HOMEMADE BREAD RECIPE — JUST FIVE INGREDIENTS



2 Cups of Warm Water

2/3 Cup Honey

1 3/4 Tablespoons Active Dry Yeast

1 1/2 Teaspoons Salt

6 Cups Bread Flour

DIRECTIONS:

1-In a large mixing bowl, whisk together warm water and honey until honey is dissolved. Add yeast, and cover with a towel.

2-In about 10-20 minutes, your mixture should look delightfully frothy.

3-Mix in your salt, and then add the bread flour one cup at a time. (Use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups.)

4-Add a little extra flour to your hands and knead the dough, about 5 minutes. (Knead the dough right in the large mixing bowl. It keeps your counter cleaner.) Place kneaded dough in a large, greased bowl and cover with the towel.

5-After an hour, your dough should have risen significantly.

7-Punch the dough for awhile then knead again for a couple of minutes. *Divide into two lightly greased loaf pans and cover with your towel once more.

8-After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325 for 30-35 minutes.

9-A lot of bread recipes use an oven at 350, 325 works better if you use honey.

Kathie Cake

white cake

white decorator icing

light blue and yellow flowers

yellow trim

George Washington’s potent eggnog recipe

George Washington’s potent eggnog recipe

https://www.theday.com/article/20171203/NWS01/171209827/

1. One quart cream
2. One quart mlik
3. One dozen tablespoons sugar
4. one pint brandy
5. half a pint of rye whiskey
6. half a pint of Jamaica rum and
7. a quarter pint of sherry

This is part of Leffingwell House Christmas Celebration

Chocolate Liquor

Chocolate_Liquor

http://www.geniuskitchen.com/recipe/chocolate-liqueur-191380

Ingredients Nutrition 

1 1⁄2cups granulated sugar

3⁄4cup water

5 tablespoons unsweetened cocoa powder

3 cups vodka

1  vanilla bean, split

Directions

Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.

Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.

Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.

Cover tightly; let liqueur age in cool, dark place at least 1 month.

Make A Boxed Cake

Here is how to make a cake (supposedly) that tastes like a professional made cake.