Beef Stroganoff

Last week we got a nice little care package from Lee's Grandparents for our upcoming 1 year wedding anniversary. Inside the care package was a lovely assortment of Omaha Steaks products. We got some steaks, hot dogs, and hamburgers. This weekend I was planning on doing something with the steak, but I wasn't in the mood for just regular steak. Then beef stroganoff jumped into my brain and I thought that sounded pretty darn good. 

Boy oh boy did this not disappoint. It was one of those meals that you start cooking and you just know right off the bat that it is going to be awesome. The smells were amazing and everything was just going according to plan....I love when a recipe goes according to plan. What I got was a creamy and umami filled beef stroganoff that I will be making on a regular basis for sure! Give it a try and let me know what you think in the comments below!

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Beef Stroganoff

Total time: 35 min | Yield: 4 servings

Ingredients

• 1/4 cup Extra-virgin olive oil
• 10 ounces White mushrooms, stems discarded and caps quartered
• 1 lbs Sirloin steak, sliced across the grain 1 inch thick
• 1/4 cup All-purpose flour
• 1/3 cup Dry red wine
• 1 Tbsp Unsalted Butter
• 1 Small onion, thinly sliced
• 2 Small garlic cloves, minced
• 1.5 cups Chicken stock
• 1 Tbsp Worcestershire sauce
• 1/2 cup Sour cream
• 1 tsp Thyme leaves, chopped
• 1 Tbsp Italian parsley, chopped
• 8 oz Cooked egg noodles for serving

Cooking Directions

1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
3. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.

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Beef Stew

So here I am sitting in a hotel room in Saint Paul, MN on my third week of training and I figured I would work on a post since I am tired and don't feel like going out tonight. I ordered up some room service, put on my PJs and put on American Gangster. Definitely a relaxing evening!

This is by far my favorite hotel so far during our training period. They put us up in a Residence Inn right beside the Mall of America...Got my own suite and the coolest part is when I came back today housekeeping had organized all my toiletry stuff that I had scattered all over the counter, put my luggage up on one of the folding stands and folded up my brand new Sidney Crosby Team Canada jersey my Canadian friend brought for me. What service! Feeling a little spoiled not going to lie. 

Dark Chocolate in Beef Stew?! Don't knock it until you try it!

I made this beef stew St. Patricks Day weekend and while it was supposed to be kind a themed meal, it didn't really scream St. Pattys Day...but it was still delicious. My secret ingredient?? Dark Chocolate! Paired with the whole grain mustard it was a delicious beef stew. So while the weather still cold and sucky...why not make a delicious beef stew! You'll love it I promise...

Beef Stew

Total time: 1.5-2 hours | Yield: 8-10 servings

Ingredients

• 26 oz Beef broth
• 2 Lbs Beef chuck, cubed
• 3 Tbsp Vegetable oil
• 2.5 Tbsp Tomato paste
• 1 Medium sweet onion, diced
• 2 Medium carrots, diced
• 2 Stalks celery, diced
• 10 Crimini mushrooms, diced
• 3 Yellow potatoes, diced
• 2 tsp Thyme leaves
• 100g Dark chocolate
• 2 tsp Black pepper
• 3 Tbsp All-purpose flour
• 3 Tbsp Whole grain mustard
• 3 Tbsp Butter

Cooking Directions

1. Sear meat in bottom of pressure cooker until all sides are very dark. Then remove.
2. Add tomato paste and sear until dark. Add a small amount of water, and scrape away all the good bits at the bottom.
3. Add beef stock, then add meat back to pressure cooker. Pressure cook for 45 minutes.
4. Relieve pressure. Strain broth into a separate container and let it settle for a few minutes to separate fat.
5. While the broth is settling, remove meat from pressure cooker and pull into smaller pieces.
6. Skim fat off the surface of the broth, and return to pressure cooker. Boil off the liquid on high heat until completely evaporated. Then, add flour. Cook until dark, and then add all remaining broth.
7. Add vegetables, bay leaf, salt, and pepper, and cook gently until tender.
8. Once the vegetables are cooked, return pulled meat to pot and keep at a low simmer for about 20 minutes.
9. Once the stew has simmered for about 20 minutes and all flavors have developed, add thyme, mustard, dark chocolate, and butter. Mix well.
10. Add fresh parsley last. If making in advance to serve later, add the parsley just before service.

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