Sunday, November 22, 2009

Not your mother's stroganoff

Every now and then you have to treat yourself. This is that sort of dish. When I made this last night I thought "This is good enough for Christmas Dinner!" I do make a more traditional stroganoff, but this one doesn't even seem like the same dish. I wouldn't make this for a crowd, but it was perfect for two. As for the brussel sprouts, I have to confess I was ready to just toss them out as they had been in my fridge for a couple weeks and I was worried they were going to be too strong, but this is the perfect way to cook them - even someone who doesn't like them will like this as all of the cabbagey taste gets lost in the wonderful mustard sauce. They are amazingly good even without bacon added! Stroganoff adapted from Jamie Oliver.

A Special Night Beef Stroganoff serves 2

couple tablespoons olive oil
1 small onion thinly sliced
1 clove garlic thinly sliced
1 small filet mignon (Prather of course!) about 10 oz sliced into finger sized pieces
1 teaspoon sweet paprika
8 oz of fresh wild mushrooms (I used King Trumpet from Far West Fungi - but a mix of whatever you can find would be good)
tablespoon butter
couple tablespoons brandy
teaspoon of lemon zest (about 1/2 lemon)
1/2 cup creme fraiche (if you can't find, you could use sour cream)
a couple of cornichons sliced into little rounds as garnish
steamed rice to serve (or fresh wide egg noodles)

Heat a large frying pan and pour in a tablespoon of olive oil then add the onions and cook until soft. Add the garlic and cook another minute then remove to a little dish Add more oil to the pan then cook the mushrooms over medium high heat until they start to brown and let out moisture. Rub the s&p and paprika into the meat and toss that into the pan and fry for a couple min. You want this barely cooked as the meat should be very tender. Quickly add the butter and brandy and carefully light with a long match. Shake the pan and stir when the flames have died down then add the lemon zest and creme simmering until it makes a sauce - don't overcook! S&P to taste. Serve over rice with another spoonful of creme and sprinkled with the little pickle slices. OMG

Roasted Dijon Brussel Sprouts serves two who love them, double to make more

couple tablespoons olive oil
1 tablespoon dijon mustard
1/2 teaspoon worcestershire sauce
1/4 teaspoon caraway seeds
3/4 pound brussel sprouts, trim off ends and cut in half if small, quarters if large
1/4 cup walnuts

Make a dressing by whisking the olive oil into the mustard and worcestershire then add caraway and s&p. Toss the brussel sprouts in the dressing and place on a baking pan and roast at 400 degrees about 10 min. Toss them around and roast another 6 min then add the walnuts and cook another 4 min. or until crispy and browned. Serve immediately.

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