Beef Stroganoff is always a hit with the whole family. It is one of our comfort foods that everyone loves and makes everyone smile.
Beef Stroganoff is a simple beef dish with mushroom swirled with fresh cream to make a creamy sauce and served over with rice, pasta, potatoes, green beans or French fries. But my family always loves it with hot steamed Jasmine rice.
In this recipe, we cook the mushrooms first before adding it with the rest of the ingredients so that the water in the mushrooms will evaporate and mushrooms don’t taste squishy.
It’s super yummy; uses easy ingredients and it whips up quickly.
Ingredients for 6 servings:
500 grams of beef, cut into thin strips
2 kilograms of tomatoes, sliced into small cubes
2 big onions, sliced into small cubes
20 cL of fresh cream
200 grams of mushroom, sliced thin strips
3 tablespoons of soy sauce
33 cL can of beer
4 tablespoons of flour
salt and pepper to taste
Step 1: Marinate the beef for at least 1 hour.
In a bowl, put the beef. Add soy sauce, black pepper and water. Keep adding water until it covers the meat. Mix well. Let it set for at least an hour.
Step 2: Cook the mushroom
In a frying pan, put the mushroom. Cook it above a gentle fire until the mushroom look dry and wee bit brown. Stir it regularly so that it won’t get burnt.
Step 3: Prepare the flour mixture
In a cup, put in the flour. Add about 20cl of water and mix until it becomes homogeneous.
Step 4: Prepare the tomato and onion mixture.
In a frying pan, put the tomatoes and onions together. Add a glass of water so it doesn’t burn. Mix well. Let it cook until it melts.
Add soy sauce and pepper. Stir.
Put in the beer. Stir. Let it cook until the beer stops foaming.
Add fresh cream. Stir.
Add the flour mixture. After you added the flour, stir it regularly so that the flour will not stick at the bottom of the pot.
Step 5: Putting together
Add the meat into the tomato and onion mixture. Stir.
Cook it above a gentle fire for about 5 minutes.
Step 6: Serve hot with steamed rice, pasta, potatoes, French fries, green beans or have the Beef Stroganoff by itself.
Two months ago, I finally got another authentic French taste when hubby cooked this classic and hearty dish – Coq Au Vin (which means in English Rooster in Wine). It is unbelievably balanced, rich and very delicious.
Love this classic Coq Au Vin
Since then I had wanted to know how to make it. So one weekend I gave it a try myself, of course under hubby’s supervision. As it turns out, this classic Coq Au Vin is actually surprisingly easy to make!
While cooking, I have learned the following:
One of the important ingredients in this recipe is the red wine. Traditionally, Burgundy wine is used, but you can use any red wine that you like.
The longer you cook (make sure the content in the pot remain moist), the richer the flavor, the softer the meat and the tastier it becomes.
It is okay to chop or prepare the other ingredients while cooking. If you do not have enough time to get everything ready beforehand, it is not a problem.
I think the only difficult part of the recipe is finding time to make it, as it took us nearly 2 ½ hours from start to finish.
Love this classic Coq Au Vin
If you find a weekend evening where you have a little extra time, turn on some music, and give it a try. Personally, I had a great time cooking this most amazing slow-simmered chicken in red wine sauce. And – voila! – this classic dish will be yours to enjoy.
1.5 kg of chicken breast, chopped
8 stripes of bacon, sliced
1 bottle of red wine
1 pack of white button mushroom, chopped
2 kg of baby potatoes, whole
4 whole leaves of Bay Leaf
2 kg of tomatoes, chopped
4 balls of garlic, chopped
4 carrots, roughly sliced
1 kg of shallots, halves
200 grams of Fresh parsley, chopped
1 teaspoon of Thyme
4 cubes of chicken broth
Love this chicken stew – Coq Au Vin
Prepare Bouquet Garni: put bay leaves, thyme and parsley in a bowl. Mix.
Put 1 liter of water in the pot. Add chicken broth and Bouquet Garni. Let it boil.
While the water is boiling, put some olive oil in the pan. Add black pepper and soy sauce to the chicken. Stir and let it cook until the chicken turns reddish brown.
Put in the meat into the boiling water. Put in shallots, carrots, baby potatoes (whole), and garlic. Stir.
Put in the red wine. Stir.
Put the bacon in a separate frying pan. Let it cook until it becomes light brown. When the bacon is cooked put it in the cooking pot where the rest of the ingredients are cooking.
Put the mushroom in another pan. Cook the mushroom for about 10 minutes or until the water in the mushroom has evaporated. Once cooked, put it in in the cooking pot.
Keep adding water if need be until the desired consistency is reached.
The total cooking time is about 2 hours above medium fire.
Gratin Dauphinois is one of the potato dishes I really love, so I learned how to make it from Dr K. I have learned that it is a traditional dish in one of the places in the southeastern of France called Dauphine.
So, while I was in the Philippines, I made it for my family and friends. I showed how to make it to my aunt and shared it among family and friends while having an easy conversation with them. All in all we had a great dinner.
For those who love creamy potato and for those who wish to try it, here’s a traditional French recipe for you:
2 small bags of potatoes
2 boxes of 20 cL fresh cream
500 grams of bacon
1 pack of peeled garlic
100 grams of cheese
½ glass of water
Wash the potatoes and peel them. Then cut the potatoes into thin slices.
Cut the garlic into thin slices.
Cut the bacon into small bits and then fry it a pan.
In an oven dish, put a layer of sliced potatoes, a layer of sliced garlic, a layer of fried bacon and a layer of cream.
Repeat step 4 twice. Finish a layer of potatoes on top.
Pour half glass of water over the dish.
Put the dish in the oven for 1 hour and 15 minutes at 250 degrees Celsius.
Grate the cheese. Put the cheese on top of the dish and put the dish back in the oven for 15 minutes.
We love potatoes! Whether roasted, boiled, cooked, baked, or fried. Apart from the fact that they can be cooked in so many different ways, they’re also perfect for a healthy balanced diet as they’re full of fiber and provide a significant amount of vitamins C and potassium.
We enjoyed eating Gratin Duphinois! 🙂
Last week, Alan baked an utterly irresistible French dish called Gratin Dauphinois. It has few ingredients but it is oozing with flavor. It is crispy on the top and bottom. It has a rich and cheesy taste.
Ingredients for 4 servings:
12 pieces potatoes, thinly sliced
2 bulbs garlic, sliced
2 boxes of 250 mL fresh cream
100 grams of cheddar cheese, grated
200 grams of rashers, thinly sliced
Prepare the potatoes and garlic. Wash and peel the potatoes and garlic. Then, slice the potatoes and garlic into thin and round shape.
Put the rashers into the pan and cook it gently to remove the fat for about 10 minutes.
A Layer of potatoes first at the bottom of an oven dish, overlapping the slices. Then put some meat. Next spread some fresh cream and on the last layer put some garlic. Keep layering the ingredients in that order, finishing with a layer of potatoes.
Put the cheese on the very top layer. Spread it evenly.
Put it into the oven and cooked at 250°C for about 1.5 hours.
When we have a long day or weekend, we cook together in order to relief the stress. We try to make something seemingly simple into something delicious and hearty. We always try to incorporate more vegetables into our diet. Plus, we love simple recipes.
Since we love tomatoes and we could eat tomatoes in any shape and form, we decided to cook stuffed tomato. It is just one of our favorite creative French recipes. It’s simple and easy to cook.
One of my favorites! 🙂
Ingredients for 2 servings:
250 grams minced beef
1 medium sized onion, finely chopped
Spring onion, chopped
1 garlic bulb, finely chopped
Kikkoman soy sauce
Prepare the tomatoes. Cut the tops off of the tomatoes and use a knife to cut around the inside. Separate the seeds from the skin. Scoop out the seeds. Place the tomatoes in a small dish.
In a separate mixing bowl, combine the meat, onion, spring onion, garlic and tomato seeds. Add soy sauce and pepper to taste.
Prepare the meat. Put olive oil in the pan. Heat the pan. Put in the meat mixture to cook.
Spoon the mixture into the tomato skins and top with cheese.