Tuesday Recipes - Three Stroganoffs and More

Enjoy!

BEEF STROGANOFF

One of the recipes my Mom gave me. This and the next two recipes (Poor Man’s Stroganoff and Stroganoff) are from my e-cookbook, Off the Wall Cooking.

1/2 C finely chopped onions

1/2 tsp. salt

1/2 lb. mushrooms, sliced

2 T tomato paste

1/3 C butter

3/4 tsp. Worchester sauce

1 1/2 lb. chuck, cut up

1/4 C sour cream

2 T flour

1/2 C heavy cream

1 C bouillon

1 1/3 C white rice

1/2 C butter

Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1-1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.

STROGANOFF

This was from the wife of a now forgotten coworker.

1 lb. hamburger

1-2 cans cream of mushroom soup

2 onions, chopped

1 C sour cream

1 green pepper, chopped

Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.

POOR MAN'S STROGANOFF

It seems that everyone has at least one stroganoff recipe. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, “service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes.”

1 1/2 lbs. hamburger

1/2 onion, diced

1 can condensed mushroom soup

1 small can mushrooms

pepper & salt

1 pt. sour cream

4 T margarine

Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add 1/2 can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.

ELEVEN MADISON PARK GRANOLA

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you're careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste.” Yield: 6 cups; Time: 40 minutes.

This was featured in “Liquid Nitrogen Optional” and can be viewed online here.

Ingredients

2 3/4 cups rolled oats

1 cup shelled pistachios

1 cup unsweetened coconut chips

1/3 cup pumpkin seeds

1 tablespoon kosher salt

1/2 cup light brown sugar

1/3 cup maple syrup

1/3 cup extra virgin olive oil

3/4 cup dried sour cherries

Preparation

Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

FRUIT SALAD

This is from Nigella Lawson, also in The New York Times cooking e-newsletter. Nigella wrote, “Orange-fleshed fruits, blueberries and pomegranate are all known to be supercharged with antioxidants, which scientists and dietitians say are good for us. Well, they might or might not be right, but any way you mix it, a salad of fresh mango, blueberries and pomegranate seeds, squirted with a little fresh lime juice, makes you feel good. I know all the vitamins are most present when the salad is freshly made, but I like to have a container of this ready in the fridge. It tastes so juicily wonderful and looks so beautiful that you would never know there was any reason to eat it save for the pleasure alone.” Yield: 1 to 2 servings; Time: 10 minutes.

This was featured in “AT MY TABLE; For January, Tasty Dollops Of Penance” and can be viewed here.

Ingredients

1 ripe mango

1 cup blueberries

1/2 cup pomegranate seeds

2 teaspoons lime juice

Preparation

Cut through mango skin as if to cut mango in two, but do not cut through fruit. Peel off skin of one side.

Cut through fruit in a crosshatch pattern, then slice down against stone so cubes of mango fall into a bowl. Repeat with other half.

Add blueberries and pomegranate seeds to bowl, and sprinkle with lime juice. Toss well and serve.

MACARONI SALAD WITH CHEESE AND HAM

This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Diced ham and cheese make this a hearty macaroni salad, a good choice for a cookout or potluck.” Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

1 cup uncooked macaroni

1 1/2 cups diced cooked ham

1 cup diced or shredded (large shred) Cheddar cheese

1/2 cup chopped celery

1/3 cup chopped green bell pepper

2 tablespoons chopped pimento

1/4 chopped green onion

1/4 cup sweet pickle relish

1/2 cup mayonnaise

1 tablespoon prepared mustard

salt and freshly ground black pepper, to taste

Preparation

Cook the macaroni in boiling salted water as directed on package, drain and cool.

In a large bowl, combine the macaroni with the ham, cheese, celery, bell pepper, pimiento, and green onion. Toss to blend.

In another bowl combine the relish, mayonnaise, and mustard. Add to macaroni mixture; stir gently to blend. Taste and season with salt and freshly ground black pepper, as needed.

Chill and serve.