Been a busy last few weeks at work. We have been getting take aways lately from a really good Thai place down the road, and off course pizza. Finally, I have been able to make mushrooms again (couldn't make them as my brother-in-law was staying with us and is allergic to them). I decided to make beef stroganoff, tomato soup, and mango ice cream. I like using tri-tips for this recipe, but you have to make sure you can simmer for a hour or so to make the meat tender.
I cut the meat into 1.5 inch strips, and covered them in flour with salt and pepper. I browned them in butter. I removed them and added the mushroom in batches-(never overcrowd mushrooms--as they will stew in their own juices --thanks Julia Childs). Lastly, I added some onions and let them caramelized. I deglazed the pan with red wine (cup) and added the beef and mushrooms. I added 2tbls of dijon mustard, 3 oz of tomato paste, 1 tbls of worcestershire sauce, salt/pepper, thyme and some chicken broth.
In the meantime, I followed a recipe from Delicious magazine and roasted 2lbs of roma tomatoes, with thyme/basil and oil oil. I added some grape tomatoes as well. In 30-40 minutes. I sauteed some onions, and garlic and added a can of chopped tomatoes and added the roasted tomatoes and simmered for 25 minutes. I ran the mix through a ricer to get rid of the skins, and baked some mozzarella balls. I served the tomato soup over the cheese. It sweet yet savory--very delicious.
Next, I boiled some rigatoni and sour cream to the beef stroganoff and served. It had a wonderful, thick, tangy sauce and the beef was tender. As an encore I made homemade mango ice cream using mangoes from my tree.
I cut the meat into 1.5 inch strips, and covered them in flour with salt and pepper. I browned them in butter. I removed them and added the mushroom in batches-(never overcrowd mushrooms--as they will stew in their own juices --thanks Julia Childs). Lastly, I added some onions and let them caramelized. I deglazed the pan with red wine (cup) and added the beef and mushrooms. I added 2tbls of dijon mustard, 3 oz of tomato paste, 1 tbls of worcestershire sauce, salt/pepper, thyme and some chicken broth.
In the meantime, I followed a recipe from Delicious magazine and roasted 2lbs of roma tomatoes, with thyme/basil and oil oil. I added some grape tomatoes as well. In 30-40 minutes. I sauteed some onions, and garlic and added a can of chopped tomatoes and added the roasted tomatoes and simmered for 25 minutes. I ran the mix through a ricer to get rid of the skins, and baked some mozzarella balls. I served the tomato soup over the cheese. It sweet yet savory--very delicious.Next, I boiled some rigatoni and sour cream to the beef stroganoff and served. It had a wonderful, thick, tangy sauce and the beef was tender. As an encore I made homemade mango ice cream using mangoes from my tree.
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