Guest Post: Beef Stroganoff

Once again, a very kind blogger has come to my rescue with a great guest post. Sawsan, AKA The Food Doctor, from Chef in Disguise has written a great guest post. Chef in Disguise is full of wonderful recipes from around the world, and most come with stories of family and friendship. It’s a pleasure to read, and I’m so glad Sawsan has taken the time to share this post here!

Beef Stroganoff

The Food Doctor

Beef stroganoff  to me is more than tender strips of beef and mushroom cooked in a cream sauce. It  comes with a set of memories. It is one of the first dishes that “converted” my husband to a mushroom lover (though he still wouldn’t admit it). You see, my husband had a long list of things he wouldn’t even try, mushrooms were on the top of the list followed by okra, eggplant and red beans to name a few.

I personally loved mushrooms and was not ready to omit it from my menu without a fight.

I started making dishes with ingredients my husband loved and sneaking in the mushrooms, it didn’t work at first but slowly and I mean SLOWLY things began to change. Straganoff was actually the first dish (that contains mushrooms) that huzz asked me to make.

You can make this with cooking cream instead of my version with stock and heavy cream but I find mine slightly lighter. I love the addition of oregano, I think it does beautifully with both mushroom and beef. If you have never tried the oregano mushroom before, I urge you to  give it a try but if you have something against oregano please feel free to omit it. It is entirely optional.

I usually serve stroganoff with rice or pasta (fettucini is my favorite) but I know people who love it with noodles, fries or a good slice of bread. It is entirely up to your taste .

Beef stroganoff

250 gm Beef cut into strips

2-3 tablespoons vinegar

Salt

Pepper

1 tablespoon butter

2 tablespoons olive oil

1 can of mushrooms (you can use fresh)

1 onion chopped

1 tablespoons flour

3 cups chicken stock

1 teaspoon mustard

1 tablespoon soya sauce

125 gm heavy cream

1 tablespoon dried oregano

Add the vinegar to the beef, toss to coat and set aside (This will tenderize the meat and add a hint of sourness)

Melt the butter and then add the olive oil to the pan.

Drain the beef strips season with salt and pepper,add them to the pan and stir occasionally for 5 minutes.

Push the meat to one side of the pan, add the onions to the empty space.

Stir the onions occasionally for 2 minutes then add the mushrooms, saute for 5 minutes

Add the flour and stir till it begins to change color to slight golden, add the chicken stock , allow to come to  gentle boil .

Add the mustard, soya sauce  and oregano then lower the heat stirring occasionally.

When the mix starts to thicken,add the heavy cream and stir to combine, cook for 5-7 minutes.

French Lentils with Feta

I had a bit of a bloggers dilemma while considering writing this post. This is one of my favourite meals, it’s easy to put together, it’s made entirely from pantry items, and it’s delicious. So why would I hesitate?

Well, it ain’t sexy. I stuck a parley sprig garnish on it because while I was taking the pictures all I could think was “man, that’s brown”. Brown food is a tough sell. What does sells in the food blogging world is dessert. If you need proof  have a look at the FoodBuzz Top 9 on any given day; it’s heavily slanted towards sweets, but honestly who can eat that much sugar and maintain any semblance of health?

Don’t get me wrong, I love dessert, but most of what I eat is more along the lines of this meal. Simple, healthy, and still delicious. So I decided to share my boring lentil recipe with you, even though it won’t spike my traffic, because it’s good, and I love it, and you should try it.

French Lentils with Feta

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup French Lentils
  • 3 cups vegetable broth
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • feta, crumbled
  • parsley to garnish
  • brown rice to serve with
  1. In a pot over medium high heat, heat the olive oil. Add the onion and cook until translucent. Add the garlic, cooking until fragrant.
  2. Add the lentils and vegetable broth. Season with salt, pepper and thyme.
  3. Bring to a boil, then lower the heat and simmer the lentils until cooked (about  to minutes)
  4. Serve over brown rice, topped with feta and parsley. Don’t skimp on the feta, it makes the meal.

Enjoy!

Red Rice and Chickpea Salad

Last night I had dinner at Au Pied de Cochon for the first time. It was an incredible meal. I shared the Foie Gras Poutine with one of my cousins. For those of you who don’t know, poutine is a Quebecois dish that consists of french fries topped cheese curds and covered in gravy. Under normal circumstances it’s delicious, but when the gravy is made with foie gras, the cheese is homemade, and the whole thing is topped with a piece of seared foie gras, it is artery clogging heaven.

As a main dish I ordered the Duck in a Can. It’s a magret duck breast with a piece of seared foie gras placed between the meat and the skin, the duck breast is then canned with wine braised cabbaged and cooked in the can. The waiter opens the can at the table and empties it onto a plate of celery root and potato puree and a piece of toast. The duck breast is perfectly cooked, and the foie gras somehow stays intact. It was incredible. For dessert I had a molten chocolate cake, which was also delicious, but I think next time I’ll have the Pudding Chomeur. Pudding Chomeur, which translates to welfare pudding,  is  a Quebecois dessert that was popularized during the depression. It’s a vanilla cake batter cooked in a hot sugar syrup, and the version served at Au Pied de Cochon is oh soo good.

Strangely enough, this morning I woke up with desire to eat nothing but salad. What I made was inspired by the Wild Rice Salad in Ina Gartens new book, How Easy Is That?. I was missing a couple of the ingredients, and I wanted something that could be a main course rather than a side, so I made a few changes.

Wild Rice and Chickpea Salad

  • 2 cups red rice, cooked (2 cups cooked is about 1 cup raw)
  • 2 cups cooked chickpeas, or one can drained
  • 2 oranges, peeled and sectioned
  • 1/4 cup dried cranberries
  • 1/4 cup almond slivers, toasted
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • 2 tbsp red wine vinegar
  • salt and pepper to taste
  • parley to garnish
  1. In a large bowl toss the rice, chickpeas, orange sections, cranberries and almonds together.
  2. In a small bowl or cup, stir together the olive oil, orange juice, vinegar and seasoning.
  3. Dress the rice salad with the orange juice mixture. Garnish with parsley.

Enjoy!